Homemade Belgian yeast waffles make a great start to a special day! Try this easy waffle recipe from King Arthur Flour to make overnight yeast waffles. Make a batch and freeze them to toast on busy weekday mornings.
Waffles are a favorite in our house and I must say, usually they are the Kellogg’s Eggo variety. For a change I wanted to make these from scratch. My neighbor kindly let me borrow her waffle-maker and our kitchen quickly became waffle-making-central.
How to make Yeast Waffles
- Mix all the ingredients.
- Cover the bowl and let it rest 30 minutes to overnight.
- Use your waffle iron to make Belgian yeast waffles.
Don’t let the yeast scare you away from this easy waffle recipe. You’ll quickly learn how to make yeast waffles and I doubt you’ll want to go back to the standard, store-bought mix.
First up were these lovely overnight yeast waffles made using a King Arthur Flour recipe. King Arthur waffles are fool-proof and a time saver too. I really liked the idea of making this the night before, leaving the batter to slowly develop in the refrigerator overnight, then finishing them in the morning.
This waffle recipe from King Arthur Flour is one of the easier yeast batters you’ll come across for overnight Belgian style yeast waffles.
Nothing fancy, just mix the ingredients then place them covered in the refrigerator overnight. We made the full batch (8 on a standard waffle-maker, 4 on a deep, Belgian waffle-maker) and froze the extras.
Want to make faster waffles?
OK, so maybe you didn’t plan to make these overnight waffles and you’d prefer something faster? Sure! King Arthur recommends adding 1 1/2 teaspoons baking powder to the batter (still include the yeast) and only letting the batter rest for 30 minutes before making the waffles.
That is the best of both worlds– Belgian yeast waffles that are made quickly!
Tips for perfect waffles in the waffle iron:
- Follow the manufacturer’s instructions
- Allow the waffle iron to heat up in between each waffle
- Coat the waffle machine with baking spray
- Don’t use metal utensils — only use silicone or wooden utensils to remove your waffle from the machine.
Can I freeze waffles?
Yes, you can freeze waffles easily. Take the hint from all of the store-bought frozen waffles.
Let the waffles cool completely then stack with parchment in between each waffle and freeze in an air-tight container or freezer safe Ziploc bag.
The leftovers toast up beautifully– no one has missed the usual Eggo waffles. Top with syrup, fruit, or simply confectioner’s sugar & cranberry sauce (or jam) as I have done here.
Did you know that there is a National Waffle Day? One year I used my waffle machine to make a layer cake with the waffle iron— what fun!
What’s the difference Yeast Waffles and one for Regular Waffles?
A recipe for yeast waffles obviously includes yeast. Often in “regular” waffles the leavening agent is baking powder or baking soda (or a combination of both).
Using yeast and allowing the waffle battle to rest overnight develops a unique flavor. The technique also creates a fluffy batter that yields a homemade Belgain waffle that is crisp on the outside and tender on the inside. Perfection!
- 1 1/2 cups lukewarm milk
- 6 tablespoons butter, melted
- 2 to 3 tablespoons maple syrup, optional
- 3/4 teaspoon salt
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 cups King Arthur Unbleached All-Purpose Flour
- 1 1/2 teaspoons instant yeast
- Mix all ingredients in a large bowl.
- Cover the bowl and let it sit at room temperature for one hour.
- Now refrigerate the batter overnight to let the flavors develop.
- Preheat the waffle maker and coat with baking spray. Use a 2/3 measuring cup to scoop batter onto the waffle maker. Cook per the manufacturer's instructions.
King Arthur offers this suggestion: if you don't want to store the batter overnight, add 1 1/2 teaspoons baking powder to the recipe and only let sit for 30 minutes, then make the waffles.
Amount Per Serving: Calories: 255Total Fat: 11gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 73mgSodium: 310mgCarbohydrates: 32gFiber: 1gSugar: 5gProtein: 7g
Holly Baker started the food blog, A Baker’s House, in 2011. She is the writer, recipe creator, and photographer for the site. Holly loves to bake and shares recipes for gluten free food, canning recipes, as well as traditional desserts too. Her recipes and food photography have been highlighted by BuzzFeed, Reader’s Digest, and She Knows.