Teresa's Easy Overnight Belgian Waffles

Whisk together 1/4 ounce packet of dry yeast granules, 2 1/4 cups of flour, 1 tablespoon of sugar, and 1 teaspoon of salt in a bowl.

Melt 2 3/4 cups of milk and 1 stick of butter in a small saucepan, adding 1 1/2 teaspoons of vanilla.

Let the melted mixture cool to between 110 and 120°F for about 30 minutes before using.

Create a well in the center of the dry ingredients and pour in the milk and butter mixture, whisking to incorporate the flour.

Add 2 large eggs at room temperature and whisk until the batter is smooth and drizzly.

Cover the bowl with plastic wrap and refrigerate the batter overnight for 10 to 20 hours.

Remove the batter from the refrigerator; it should have doubled in bulk. Stir gently to combine.

Preheat the waffle iron until the indicator light goes off.

Pour 1/2 cup of batter into each half of the preheated waffle iron, leaning the batter towards the back of the grids.

Close the waffle iron and cook for about 2 to 2.5 minutes until golden brown.

Use a fork and spatula to lift the waffles out of the iron.

Trim off any excess batter drips if desired.

Place cooked waffles on a rack in a baking pan and keep warm in a 300 to 325°F oven for about 5 minutes before serving.

Equipment Needed

Allergens