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Overnight Yeasted Beer Waffles with Blueberry Syrup

5 from 1 vote


For the waffles (night before):

  • ½ cup (114g) butter
  • 2 cups (228g) whole milk
  • ¾ cup (171g) beer, room temperature pilsner, wheat beer, brown ale
  • 2 ¼ teaspoons (1 packet, or ¼ ounce) dry active yeast
  • ¼ cup (50g) brown sugar
  • 3 cups (380g) all-purpose flour

For the waffles (day of):

  • 1 teaspoon salt
  • 2 large eggs
  • ½ teaspoon baking soda

For the syrup:

  • 1/3 cup powdered sugar
  • 2 tablespoons water or beer
  • 1 ½ cups blueberries
  • Splash vanilla extract


  • Heat the butter until almost boiling*, remove from heat stir in the milk and beer. If the mixture is at room temperature or just above, continue with the rest of the recipe. If it’s too cool, heat it for a few seconds, if it’s too warm, let it cool for a few minutes. You want to trigger the yeast (if it’s too cold, this won’t happen) but not fully activate it or the rise will happen too quickly.
  • Stir in the yeast, brown sugar, and flour until well combined. Cover with plastic wrap and let sit for about ten minutes (you will start to see just a few bubbles form).
  • Refrigerate for 8-18 hours.
  • Remove from fridge add the salt, eggs and baking soda, stir until combined.
  • Cook in a waffle iron according to manufactures specifications.

To make the syrup:

  • Add all ingredients to a pot over medium-high heat. Cook, stirring frequently until thickened, 10-15 minutes. For a smoother sauce, puree in a blender once the sauce has cooled to room temperature.


*You can melt the butter on the stove in a pan or in the microwave. Just be aware that butter will pop in the microwave if microwaved too long. Stop and stir every 20-30 seconds if using a microwave.