Overnight Belgian Waffles Recipes

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OVERNIGHT YEAST WAFFLES



Overnight Yeast Waffles image

Whip up this crowd-sized batch of batter the night before your big brunch. In the morning, it's quick and easy to turn out enough waffles for the whole crew. What a delicious way to get the party started! -Mary Balcomb, Florence, Oregon

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 20m

Yield 10 servings.

Number Of Ingredients 9

1 package (1/4 ounce) active dry yeast
1/2 cup warm water (110° to 115°)
1 teaspoon sugar
2 cups warm 2% milk (110° to 115°)
1/2 cup butter, melted
2 large eggs, lightly beaten, room temperature
2-3/4 cups all-purpose flour
1 teaspoon salt
1/2 teaspoon baking soda

Steps:

  • In a large bowl, dissolve yeast in warm water. Add sugar; let stand for 5 minutes. Add the milk, butter and eggs; mix well. Combine flour and salt; stir into milk mixture. Cover and refrigerate overnight. , Stir batter; add baking soda and stir well. Bake waffles in a preheated waffle iron according to manufacturer's directions until golden brown.

Nutrition Facts : Calories 220 calories, Fat 12g fat (7g saturated fat), Cholesterol 74mg cholesterol, Sodium 366mg sodium, Carbohydrate 22g carbohydrate (3g sugars, Fiber 1g fiber), Protein 6g protein.

STEVE'S OVERNIGHT WAFFLES



Steve's Overnight Waffles image

Belgian-style yeast-risen waffle recipe.

Provided by Mike M

Categories     Bread     Yeast Bread Recipes

Time 8h20m

Yield 6

Number Of Ingredients 10

2 ⅔ cups unbleached all-purpose flour
3 tablespoons malted milk powder (such as Carnation®)
2 ½ tablespoons white sugar
2 ¼ teaspoons active dry yeast
1 teaspoon salt
1 ¾ cups whole milk
¼ cup water
¼ cup butter
3 eggs
1 teaspoon vanilla extract

Steps:

  • Sift flour, milk powder, sugar, yeast, and salt together in a large bowl.
  • Combine milk, water, and butter in a small saucepan over low heat. Heat until an instant-read thermometer inserted into the mixture reads 125 degrees F (52 degrees C), about 5 minutes; butter may not melt completely.
  • Pour milk mixture over flour mixture in the bowl; add eggs and vanilla extract. Mix until batter is thoroughly blended. Cover bowl loosely with plastic wrap. Refrigerate, 8 hours to overnight.
  • Preheat a waffle iron according to manufacturer's instructions.
  • Pour 1 cup batter onto the preheated waffle iron; close and cook until the iron stops steaming, about 5 minutes.

Nutrition Facts : Calories 401.2 calories, Carbohydrate 57.5 g, Cholesterol 120.5 mg, Fat 13.2 g, Fiber 1.9 g, Protein 12.5 g, SaturatedFat 7.1 g, Sodium 525.9 mg, Sugar 13.1 g

TIPSY OVERNIGHT BELGIAN WAFFLES



Tipsy Overnight Belgian Waffles image

Mix up this batter at night and it will be ready in the morning. Adapted from Best of the Best from Colorado. Cook time is approximate per waffle batch.

Provided by HeatherFeather

Categories     Breakfast

Time P1DT6m

Yield 10 serving(s)

Number Of Ingredients 10

3 cups all-purpose flour
1 tablespoon active dry yeast
1 1/2 cups lukewarm water
1 1/2 cups lukewarm beer (German beer preferred)
1/2 cup granulated sugar
2 large eggs
1/2 teaspoon salt
6 tablespoons melted butter
1/4 cup canola oil
1 teaspoon vanilla extract

Steps:

  • Mix yeast with 1 cup of the flour.
  • Whisk in the lukewarm water and beer and let sit for about 10-15 minutes until frothy.
  • Meanwile, beat together the eggs, sugar, salt until well combined.
  • In yet another bowl, mix together the melted butter, oil, and vanilla.
  • Combine all three mixtures, as well as the remaining flour, and beat for 2 minutes.
  • Cover and chill overnight, or at least 4 hours.
  • Heat up your waffle iron according to manufacturer's directions, greasing if needed.
  • Stir the batter to remix the ingredients.
  • Ladle batter ontp the hot waffle iron and cook waffles until steaming stops or according to the manufacturer's directions.

Nutrition Facts : Calories 319.2, Fat 13.8, SaturatedFat 5.2, Cholesterol 55.5, Sodium 195.3, Carbohydrate 40.5, Fiber 1.3, Sugar 10.2, Protein 5.8

OVERNIGHT BELGIAN WAFFLES



Overnight Belgian Waffles image

Provided by Ina Garten

Categories     main-dish

Time 8h35m

Yield 10 to 12 large waffles

Number Of Ingredients 12

1/2 cup warm water (110 to 115 degrees F)
1 package (1/4 ounce) active dry yeast, at room temperature
2 teaspoons sugar
2 cups lukewarm whole milk (90 to 100 degrees F)
1/4 pound (1 stick) unsalted butter, melted, plus extra for the waffle iron
2 tablespoons honey
1 teaspoon pure vanilla extract
1 1/4 teaspoons kosher salt
2 cups all-purpose flour
2 extra-large eggs
1/4 teaspoon baking soda
Sliced bananas, toasted coconut, warm maple syrup, and creme fraiche, for serving

Steps:

  • The night before, combine the water, yeast, and sugar in a very large bowl (the batter will expand enormously). Allow it to stand for about 5 minutes, until the yeast dissolves and the mixture has started to foam, which tells you the yeast is active. Stir in the milk, butter, honey, vanilla, and salt. Add the flour and whisk until the batter is smooth. Cover the bowl with plastic wrap and allow it to sit overnight at a cool room temperature.
  • The next morning, heat a Belgian waffle iron according to the manufacturer's instructions and brush the top and bottom with melted butter. Beat the eggs together with the baking soda and whisk them into the batter until combined. Pour just enough of the batter onto the hot waffle iron to cover the grids (1/3 to 1/2 cup each, depending on your waffle maker), close, and cook for 5 to 6 minutes on medium heat, until the waffles are golden brown. Cut them apart with a small knife, if necessary, and remove them with a fork. Repeat the process until all the batter has been used. Serve the waffles hot with sliced bananas, toasted coconut, maple syrup, and creme fraiche and let everyone help themselves.

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