Description
This classic Yeasted Belgian Waffles recipe produces light, fluffy, and crispy waffles with a slight tang from the yeast. Prepared by letting the batter rest overnight, the waffles develop a delicious depth of flavor and a perfect texture that is ideally complemented by traditional toppings like powdered sugar, maple syrup, whipped cream, fresh fruit, or jam.
Ingredients
Scale
Wet Ingredients
- 1 3/4 cups whole milk
- 1/2 cup unsalted butter, melted
- 2 large eggs
Dry Ingredients
- 2 1/4 teaspoon (7g) active yeast (or 1 package, not fast acting or instant)
- 2 cups (280g) all-purpose flour
- 1/4 cup (40g) yellow cornmeal
- 1 tablespoon brown sugar
- 1 teaspoon kosher salt
- 1/2 teaspoon baking soda
Optional Toppings
- Powdered sugar
- Maple syrup
- Whipped cream
- Fresh fruit
- Jam or preserves of your choice
Instructions
- Warm and Proof Yeast: Warm the milk on the stovetop until it is warm to the touch but not hot, approximately 5 to 10 seconds on gas or induction, slightly longer for electric. Remove from heat and pour into a large mixing bowl. Add the active yeast and stir to dissolve. Let the mixture sit for 5 minutes to proof until you see bubbles forming at the top.
- Mix Dry Ingredients and Butter: Add the flour, cornmeal, brown sugar, and kosher salt to the yeasted milk mixture. Stir with a large spatula to incorporate the dry ingredients. Slowly drizzle the melted butter over the mixture while stirring constantly until all the flour is absorbed. Cover the bowl with plastic wrap.
- Let Batter Rest Overnight: Leave the batter to sit at room temperature for up to 8 hours or overnight. During this time, the batter will double in size and develop flavor.
- Preheat Waffle Iron and Oven: Lightly spray your waffle iron with cooking oil and preheat it. Preheat your oven to 250°F and place a wire rack on a rimmed baking sheet inside the oven to keep waffles warm after cooking.
- Prepare Batter for Cooking: After the resting period, whisk the eggs and baking soda into the batter to deflate it gently. This step readies the batter for cooking and helps with texture.
- Cook the Waffles: Pour approximately 3/4 cup of batter (or the recommended amount by your waffle maker) into the preheated waffle iron, ensuring the batter fills all crevices. Close the iron and cook until your preferred level of golden and crisp is achieved.
- Keep Waffles Warm and Repeat: Transfer the finished waffle to the warm oven rack to keep warm. Repeat the cooking process with the remaining batter until all waffles are cooked.
- Serve: Serve the waffles warm with your desired toppings such as powdered sugar, maple syrup, whipped cream, fresh fruit, or jam.
Notes
- Preparing the batter the night before allows the yeast to develop rich flavors and results in light, fluffy waffles.
- The batter will become quite bubbly and increase significantly in volume during the overnight rest.
- Keeping waffles warm in a low oven ensures they stay crisp while you finish cooking the entire batch.
- You can customize toppings to your preference for a personalized breakfast experience.
Nutrition
- Serving Size: 1 waffle (1/6 of recipe)
- Calories: 408 kcal
- Sugar: 6 g
- Sodium: 375 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 47 g
- Fiber: 2 g
- Protein: 10 g
- Cholesterol: 110 mg
