They say breakfast is the most important meal of the day, whoever “they” are. But I tend to agree with them because breakfast happens to be my favorite meal. I love nothing more than making a hearty, belly-filling breakfast for my family. If there’s a brunch to be thrown, watch out! I’m your gal.
I’m in my glory when it comes to cooking breakfast.
Eggs transformed into fluffy, cheesy omelets or quiche. Oats transformed into warm bowls of oatmeal brimming with fruits and honey. Flour and yeast transformed into lovely cinnamon-laced bread filled with pears, lemon pancakes with fresh blueberry sauce or waffles. Specifically these Overnight Yeast Waffles.
Yep, you read that right. Yeast in Belgian waffles and it’s magnificent! The yeast makes for waffles just begging to be as fluffy as they can possibly be.
The batter is a breeze to throw together, then you pop your batter into the fridge and tuck it in for the night. Head to bed with visions of golden brown waffles dancing in your head. The next morning, fire up the waffle maker and you’re ready to go.
Golden and crisp on the outside, tender and fluffy inside. And you see all those lovely deep pockets? They’re just perfect for filling with good ol’ butter and maple syrup or perhaps a fresh fruit compote.
Ooo! How about ice cream? Oh, and my favorite balsamic strawberry reduction!! Alright, now we’re not really talking breakfast anymore but these cinnamon yeast waffles would also make an amazing dessert recipe.
Should you have leftovers, (which you probably won’t cause they’re so darn good) they freeze beautifully! Then just pop them in the toaster to rejuvenate them right back to being golden and crisp. Breakfast or dessert, fresh or frozen these Overnight Yeast Waffles will have you coming back for seconds.
Yeast Waffle Recipe
- 3.75 All-Purpose Flour
- 2.25 Active Dry Yeast
- 3 Brown Sugar
- 1.5 Salt
- 3 Whole Milk
- 0.33 Olive Oil
- 3 Unsalted Butter melted
- 4 Egg
- 1 Pure Vanilla Extract
- 0.25 Baking Soda
- In a large bowl, whisk together flour, yeast, brown sugar and salt. Set aside.
- In a large saucepan combine the milk, oil, and butter. Heat over medium-low heat until the mixture reaches between 120-130°F.
- Add the warm milk mixture to the flour mixture. Using a hand mixer on low speed, mix until combined. Add eggs and vanilla then continue mixing on medium speed for 2-3 minutes. Cover batter and refrigerate overnight.
- Remove the batter from fridge and allow to sit at room temperature for 30 minutes. Preheat a waffle iron. Stir baking soda into batter.
- Measure about a 1/4 cup of batter onto hot waffle iron and close. Cook until steam subsides and waffle is golden and crisp. Depending on the size of your waffle iron, you may need a little more batter or a little less. Number of waffles made will vary by waffle iron.