Belgium yeast waffles comparisons

Compared to using baking powder in the American versions, the Belgian-style uses yeast and the Belgian waffle iron has deeper pockets because yeasted waffles are supposed to rise more. They are supposed to be thick and spongy but crispy outside.

I've differentiated the recipes by portion size, main ingredients and main methods.

No overnight
Max of 30 minutes resting time only

2 cups flour, 2 eggs, 1 1/2 cups milk, 6 tbsp butter
: http://www.kingarthurflour.com/recipes/belgian-style-yeast-waffles-recipe

Overnight optional: tends to produce a more yeasty flavour

1 stick butter, 2 cups flour + 3/4 cup wheat flour, 2 large eggs, 2 1/4 cup milk, baking soda
: http://cooking.nytimes.com/recipes/1016179-simple-yeasted-waffles

For instant yeast

:1 stick butter, 2 cups flour, 2 eggs, 2 cups milk: http://crispywaffle.com/?p=110
Test

Overnight
Easiest recipe of no butter, 2 cups flour, no eggs, 1 1/2 cups milk
: http://www.sbs.com.au/food/recipes/proper-yeast-risen-waffles

For active yeast, needs activating in water first

1/2 cup butter, 2 cups flour, 2 eggs, 2 cups milk
: http://www.tasteofhome.com/recipes/overnight-yeast-waffles

Looks like this recipe is for a waffle maker with deep wells
1/2 cup butter, 3 cups flour, 2 eggs, 2 cups milk, baking soda
: http://www.thekitchn.com/recipe-overnight-yeasted-waffles-recipes-from-the-kitchn-199052