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Ina Garten Overnight Belgian Waffles

Ina Garten Overnight Belgian Waffles - recipe card
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Ina Garten’s overnight Belgian waffles are light, airy, and deeply flavorful, with a crisp golden exterior and a tender, yeasty interior. The overnight rise develops complex flavor and an exceptionally airy texture, making them perfect for a leisurely weekend breakfast. Serve with whipped cream, fresh berries, and maple syrup for an elegant brunch.

Ingredients

Scale
  • 1/2 cup warm water (110°F / 43°C)
  • 1 packet (2 1/4 tsp) active dry yeast
  • 2 cups whole milk, warmed to 110°F / 43°C
  • 1/2 cup (1 stick) unsalted butter, melted and cooled slightly
  • 2 large eggs
  • 1 tsp pure vanilla extract
  • 2 tbsp granulated sugar
  • 1 1/4 tsp kosher salt
  • 2 cups all-purpose flour
  • 1/2 tsp baking soda
  • Vegetable oil or nonstick spray, for the waffle iron
  • Maple syrup, whipped cream, and fresh berries, for serving (optional)

Instructions

  1. The night before serving, activate the yeast: in a small bowl, combine the warm water and yeast. Let stand for 5 minutes until foamy. If it doesn’t foam, the yeast is dead and you must start over.
  2. In a large bowl, whisk together the warm milk, melted butter, eggs, vanilla, sugar, and salt until smooth.
  3. Add the foamy yeast mixture and whisk to combine.
  4. Gradually add the flour, whisking until just incorporated and smooth. The batter will be thin, like a crepe batter; do not overmix.
  5. Cover the bowl tightly with plastic wrap and refrigerate for at least 12 hours or up to 24 hours. The batter will rise, bubble, and develop a distinct yeasty aroma.
  6. The next morning, preheat a Belgian waffle iron according to manufacturer’s instructions (usually medium-high heat).
  7. Remove the batter from the refrigerator. It will be bubbly and slightly deflated. Whisk in the baking soda until fully incorporated. The batter will become slightly thicker and puff up a bit.
  8. Lightly brush the preheated waffle iron with vegetable oil or spray with nonstick spray. Pour about 1/2 to 3/4 cup batter onto the center of the iron, depending on size. Close and cook for 3 to 5 minutes, until the waffles are deep golden brown and crisp. Resist the urge to open the iron too early; steam should stop escaping and the waffle should release easily when done.
  9. Transfer cooked waffles to a wire rack in a 200°F (95°C) oven to keep warm while you cook the remaining batter. Do not stack them, or they will steam and lose their crispness. Repeat with remaining batter, re-oiling the iron as needed.
  10. Serve immediately with maple syrup, whipped cream, and fresh berries, if desired.

Notes

Storage: Cooled waffles can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 2 months. Reheat in a toaster or toaster oven until hot and crisp. Do not microwave, or they will become soggy. Freezing: Place cooled waffles in a single layer on a baking sheet, freeze until solid, then transfer to a freezer bag. Reheat from frozen in the toaster. Reheating: For best results, reheat in a 350°F (177°C) oven for 5-7 minutes or in a toaster until crisp.

Nutrition

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Find it online: https://inagartencooks.com/ina-garten-overnight-belgian-waffles/