Overnight Belgian Waffles with Maple Syrup
Maple syrup adds a delicious fragrance to these waffles; with golden crusts and tender interiors, these overnight yeasted Belgian Waffles are always a great addition to any brunch or breakfast.
1/2 cup warm water (110° to 115°F)
1 package (1/4 ounce) active dry yeast
2 1/4 cup milk
1/2 cup melted butter
2 tablespoons maple syrup
1 teaspoon kosher salt
1 tablespoon sugar
1 teaspoon pure vanilla extract
3 cups all-purpose flour
2 large eggs
1/2 teaspoon baking soda
Mixed berries for serving
Maple syrup for drizzling
The night before, in a large bowl, dissolve the yeast in the water and let stand for 5 minutes. Stir in the milk, butter, maple syrup, salt, sugar, and vanilla. Add the flour and stir until the batter is smooth.
Cover the bowl with plastic wrap and let it sit overnight at room temperature.
The next morning, beat the eggs together with the baking soda and whisk them into the batter until combined.
Cook the waffles according to the manufacturer’s instructions until golden brown, 4 to 6 minutes.