These super easy to make Overnight Yeasted Waffles are guaranteed to be your favorite waffles ever! Crisp on the outside, and fluffy and moist on the inside. Plus, these Brussels waffles have great flavor, and can be made ahead of time.EASY - This waffle recipe is SUPER easy! Very little active time to make the batter, with just an overnight proofing step in the fridge. No whisking egg whites, no overworking the batter. US based cup, teaspoon, tablespoon measurements. Common Measurement Conversions. Weight measurements are recommended for accurate results.There is an overnight inactive proofing step in this recipe. So the batter should be made the night before.
250gflourabout 2 cups, measured by spoon and level method
90gcornstarchabout ⅔ cup, measured by spoon and level method
115gunsalted buttermelted, 1 stick / ½ cup butter
1 ¼tspsea salt
Activate the yeast
Place the warm milk in a bowl (see recipe notes). Whisk the honey in the milk to dissolve.
600 mL milk, 1 tbsp honey
Sprinkle the yeast over the lukewarm milk, and mix gently.
7 g active dry yeast
Allow the yeast to activate for about 10 - 15 minutes.
Make the batter
Place the milk with the activated yeast in a very large bowl. Add the flour, cornstarch, butter, and salt. Whisk to combine well, and make sure there are no dry lumps. You can also use an electric mixer, but I usually use a manual balloon whisk.
250 g flour, 90 g cornstarch, 115 g unsalted butter, 1 ¼ tsp sea salt
Cover and let it sit in the fridge overnight (for best results), or up to 24 hours.
The batter will at least double in size by the following morning. Do not deflate the batter at this point.
The next morning
In a bowl, mix the room temperature water and baking soda.
½ tsp baking soda, 2 tsp water
Add the 2 eggs, and whisk the eggs really well.
2 large eggs
Add about ½ - ¾ cup of the waffle batter into the egg mixture, and mix really well.
Pour the egg mix into the rest of the batter mixture, and gently stir / fold it in until there are no egg streaks in the batter. Be careful not to deflate the batter too much.
The yeasted waffle batter is now ready to be used.
Making the waffles
Preheat the waffle iron well, and brush the plates with butter or oil.
Using a ladle or ice cream scoop, add the batter into the waffle iron. Make sure you are not overfilling it (adjust the amount after making one test waffle at the start).
Cook the waffle until dark golden brown in color and crisp.
Carefully remove the waffle from the waffle maker and let it cool on a wire rack.
If needed, place the cooked waffles in an oven, at the lowest heat setting, to keep them warm until they are served.
Serve with your favorite toppings.
Fruit toppings, Whipped cream, Maple syrup
Note about activating the yeast
You can activate the active dry yeast in either 1/2 cup of warm milk or the whole milk amount. If using instant yeast, you do not need to activate the yeast. But do use lukewarm milk to make the batter.
Note about the yield
The yield can vary depending on how proofed the batter is, and how much it deflates during the final mixing step.