Description
This classic Yeasted Belgian Waffles recipe delivers light, fluffy waffles with a subtle tangy flavor from the yeast and a delightful crispness from the cornmeal. Prepared by letting the batter proof overnight, these waffles are perfect for an impressive breakfast or brunch, served with maple syrup, fresh fruit, whipped cream, or your favorite preserves.
Ingredients
Scale
Wet Ingredients
- 1 3/4 cups whole milk
- 1/2 cup unsalted butter, melted
- 2 large eggs
Dry Ingredients
- 2 1/4 teaspoons (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 the Milk and Proof the Yeast: Warm the milk on the stovetop until it is warm to the touch but not hot, about 5 to 10 seconds on gas or induction stovetops (slightly longer on electric). Remove from heat and pour into a large mixing bowl. Add the yeast and stir to dissolve. Let the mixture sit for 5 minutes until you see bubbles forming on top, indicating the yeast is proofed.
- Mix Dry Ingredients and Combine: Add the flour, cornmeal, brown sugar, and kosher salt to the yeasted milk. Stir using a large spatula, incorporating the dry ingredients gradually. Drizzle the melted butter over the mixture while stirring constantly, ensuring all dry ingredients are fully absorbed. Cover the bowl with plastic wrap.
- Let Batter Rest Overnight: Leave the batter to rest at room temperature on the counter for up to 8 hours or overnight to allow fermentation and flavor development. The batter should more than double in size.
- Preheat Oven and Prepare Waffle Iron: Lightly spray your waffle iron with cooking oil and preheat it. Meanwhile, preheat your oven to 250°F (120°C). Place a wire rack on a rimmed baking sheet or directly on the oven rack to keep finished waffles warm.
- Finish Batter and Cook Waffles: Whisk the eggs and baking soda into the rested batter, which will deflate it slightly. Pour about 3/4 cup of batter (or the amount recommended by your waffle maker’s manufacturer) into the preheated waffle iron. Close and cook until your desired toasty level is reached.
- Keep Waffles Warm and Serve: Transfer cooked waffles to the wire rack in the warm oven to keep them crisp and warm. Repeat the cooking process with the remaining batter until all waffles are made. Serve with optional powdered sugar, maple syrup, fresh fruit, whipped cream, or jam as desired.
Notes
- Preparing the batter the night before saves time in the morning and makes breakfast almost ready when you wake up.
- Ensure milk is warm but not hot to avoid killing the yeast.
- Use a wire rack in the oven to keep waffles crisp, preventing sogginess that occurs when laying them flat on a plate.
- Do not use fast-acting or instant yeast; traditional active yeast allows for better flavor development.
- Baking soda added after fermentation helps lightness and browning in cooking.
Nutrition
- Serving Size: 1 waffle (based on 6 waffles per batch)
- 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
