Ina Garten Overnight Belgian Waffles

Ina Garten Overnight Belgian Waffles use a make ahead yeast batter that rises on the counter all night. She spent years trying to recreate thick Belgian waffles before this recipe cracked it. The batch feeds a brunch crowd with almost no morning work.

The yeast does all the work overnight, so you skip the baking powder that makes regular waffles taste flat. Brush the waffle iron with melted butter before every batch for crisp, golden edges.

Source: Make It Ahead (2014)

Ina Garten Overnight Belgian Waffles

0.0 from 0 votes

Course: BreakfastCuisine: AmericanDifficulty: Easy

Servings

10

servings

Prep time

10

minutes

Cooking time

30

minutes

Calories

235

kcal

Thick, golden waffles with a tender yeasty crumb from an overnight counter rise. Stir in eggs and baking soda the next morning, then cook until crisp.

Ingredients

• 1/2 cup warm water (110 to 115 degrees)
  

• 1 package (1/4 ounce) active dry yeast, at room temperature
  

• 2 teaspoons sugar
  

• 2 cups lukewarm whole milk (90 to 100 degrees)
  

• 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 crème fraîche, for serving

Directions

• Bloom the yeast: 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.
• Mix the batter: 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.
• Add eggs and heat iron: 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.
• Cook the waffles: 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.
• Serve: Repeat the process until all the batter has been used. Serve the waffles hot with sliced bananas, toasted coconut, maple syrup, and crème fraîche and let everyone help themselves.

Tools for this recipe

• Oster Belgian waffle maker, Pyrex 3-piece glass mixing bowl set, OXO 11-inch balloon whisk, Butternut Mountain Farm pure Vermont maple syrup, 32 oz. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use a regular waffle iron instead of a Belgian one?

Yes, a standard waffle iron works fine. The waffles will be thinner, but the batter tastes just as good. Cook time may be slightly shorter, so watch for golden color.

Can I make the waffles ahead and reheat them?

Cook them up to 1 hour ahead and leave them on sheet pans at room temperature. Reheat in a 350 degree oven for 10 minutes, turning once, before serving. They crisp up nicely.

How do I know if my yeast is still good?

After mixing the yeast with warm water and sugar, wait 5 minutes. It should start to foam and bubble on top. If nothing happens, the yeast is dead and you need a fresh packet.

Can I swap out the toppings?

Go for it. Fresh berries, whipped cream, Nutella, or just butter and syrup all work. The waffle itself has a subtle honey and vanilla flavor that pairs with almost anything.

How do I store leftover waffles?

Let them cool completely, then freeze in a single layer on a sheet pan. Once frozen, stack them in a zip-top bag. Toast from frozen in a toaster or oven until crisp.