Easy Overnight Yeast Waffles (Dairy-Free)

These overnight yeast waffles are dairy-free, egg-free, and incredibly light and crispy. Mix the batter the night before and have fresh, hot waffles ready in minutes the next morning.

If you love this recipe, also try my Overnight Marion Cunningham Raised Waffles for a classic buttery version.

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Overnight yeast waffles are everything a waffle should be, light, crispy on the outside, tender inside, and with a gentle tang from the yeast that you simply cannot get any other way.

You mix the batter the night before, it does its work in the fridge while you sleep, and in the morning fresh hot waffles are about 10 minutes away.

This version is fully vegan too, made with almond milk and canola oil instead of butter and eggs, and you would never know the difference.

Why you'll love these yeasted waffles

• The yeast does all the work overnight. No rushing in the morning - mix the night before and the batter is ready and waiting.
• Crispy on the outside, tender inside. The overnight fermentation creates a texture that regular waffle batter simply cannot match.
• Completely dairy free and egg free. Almond milk and canola oil replace butter, milk, and eggs without sacrificing any flavor.
• That tangy yeast flavor. It is subtle, slightly savory, and completely addictive. Once you have a yeasted waffle you will not go back.
• Easy to customize. Swap the flour, the milk, the oil - this recipe is very flexible depending on what you have on hand.

The next day when you add the other ingredients, you watch it take on a creamy and wonderful texture. The batter is not overly sweet, and the yeast gives it a mild savory flavor. I prefer to eat these yeast waffles when they're hot immediately off the waffle iron.

What's Needed for these Waffles? 

Here's what you'll need to make these vegan waffles: 

• Active dry yeast: This is the leavening agent which helps the batter rise, resulting in fluffy and light waffles.
• Water: Used to activate the dry yeast.
• All-purpose flour and Whole wheat pastry flour: They form the base of the batter, providing structure to the waffles.
• Salt: Enhances the flavors of the other ingredients.
• Almond milk: Used as a dairy-free replacement for regular milk, it adds moisture and lightness to the waffles.
• Canola oil: Acts as a substitute for butter or eggs, adding richness and moisture.
• Vanilla extract: Adds a hint of sweetness and aroma to the waffles.
• Granulated sugar: Provides sweetness to the waffles.
• Baking soda and Baking powder: These are additional leavening agents that work with the yeast to help the waffles rise.

how to make yeast waffles

Although these overnight waffles require a little extra patience to make, the effort is more than worth it! Here are the basic steps to making this overnight yeast waffle recipe: 

1. Activate the yeast in warm water, then stir in the two types of flour, salt, and 1 cup almond milk. 
2. Cover the bowl with plastic wrap and leave it on your counter overnight. 
3. In the morning, stir the remaining ingredients into the batter. 
4. Cook according to the instructions on your waffle iron. 

Recipe variations/substitutions

• For a gluten-free version, you can substitute the all-purpose flour and whole wheat pastry flour with gluten-free flour blend.
• If you prefer sweeter waffles, you can add more sugar or maple syrup to the batter.
• You can substitute canola oil with coconut oil, vegetable oil or any other oil of your choice.
• Instead of almond milk, you can use any other plant-based milk or regular dairy milk.

Tips for Making Overnight Yeast Waffles

• After adding the active dry yeast to the warm water, the mixture should become frothy after a few minutes. If the mixture doesn't froth up, your yeast has expired. 

• If desired, you can make this yeast waffle recipe with just all-purpose flour. I like adding whole wheat pastry flour to my batter, but both versions will work. 

• Lastly, I like to make a quick strawberry sauce to top these overnight waffles. I take about 1 cup of fresh strawberries and slice them thinly before placing them in a pan. I turn the temperature to medium heat and add about 1 tablespoon of sugar to the berries. I cook them until they are soft (about 5-7 minutes) and serve them with the waffles.

What to Serve With Overnight Yeast Waffles

These waffles are great on their own with maple syrup and fresh fruit, but here are a few favorite toppings and pairings:

• Quick strawberry sauce: Slice 1 cup of fresh strawberries and cook in a small pan with 1 tablespoon of sugar for 5 to 7 minutes until soft and jammy. Spoon over the warm waffles.
• Fresh berries and maple syrup: Simple and perfect.
• Coconut whipped cream and sliced bananas: A great vegan option.
• Almond butter and a drizzle of honey: Adds protein and keeps you full longer.

How to Store and Reheat Yeast Waffles

Leftover waffles keep well and reheat beautifully. Let them cool completely, then store in an airtight container in the refrigerator for up to 3 days.

To reheat, pop them directly in the toaster or toaster oven for 2 to 3 minutes until crispy again. Do not microwave them - they go soft and lose all the crispiness.

You can also freeze cooled waffles in a single layer on a baking sheet, then transfer to a freezer bag and store for up to 2 months. Reheat straight from frozen in the toaster.

FAQ'S

More Easy Breakfast Recipes: 

• Vegan Orange Marmalade Muffins
• Blueberry Banana Streusel Muffins
• Oven-Baked Strawberry Pancake
• Banana Scones with Maple Espresso Glaze
• Sourdough Banana Bread
• Homemade Lemon Curd
• Cinnamon Coffee Cake with Pecan Topping

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Belgian Yeast Waffle Recipe

These Vegan Overnight Yeast Waffles are super easy to make! Start the batter the night before and finish making your waffles in the morning. Perfect for a Sunday brunch or any time you're craving the tang of a yeast waffle!

Prep Time10 minutes mins

Cook Time5 minutes mins

Resting Time8 hours hrs

Total Time8 hours hrs 15 minutes mins

Course: Breakfast

Cuisine: American

Keyword: waffles, yeast

Servings: 6

Calories: 287kcal

Author: Lora

Equipment

• waffle maker

Ingredients

• 1 packet active dry yeast
• ½ cup warm water
• 2 cups all-purpose flour
• ½ cup whole wheat pastry flour (you could use only all-purpose flour if you prefer)
• ½ teaspoon salt
• 1 cup almond milk (or whatever milk you prefer. sometimes I use coconut milk with this recipe)

The next day:

• ¼ cup canola oil
• 1 teaspoon vanilla extract
• 1 tablespoon granulated sugar
• 1 teaspoon baking soda
• ¾ teaspoon baking powder
• ½ cup almond milk

Instructions

• In a  large mixing bowl, dissolve the yeast in the warm water; let stand 5 minutes.
• Stir in the all-purpose flour, whole-wheat pastry flour, and salt.
• Stir in 1 cup of the almond milk (or whatever milk you are using) until combined.
• Cover the bowl tightly with plastic wrap and let stand overnight at room temperature. If you prefer to cover and leave in refrigerator, that is fine too.
• The next morning, combine the oil, vanilla, sugar, baking soda, baking powder and ½ cup almond milk in a small bowl. Stir into the waffle batter. Mix thoroughly, breaking up clumps. If you find your batter is too thick, add a little bit more of milk until you like the consistency.
• (Optional Step): At this point, I like to make a quick strawberry sauce and let the batter sit a few more minutes. I take about 1 cup of strawberries rinsed well and sliced thin and place them in a medium sauté pan. I turn on the temperature to medium heat and I add about 1 tablespoon of sugar to the berries. I cook them until they are soft (about 5-7 minutes) and serve them with the waffles.
• Depending on the size of your waffle iron, pour about ⅓ to ½ cup batter onto the hot iron (use a light hand at first and check your progress - this waffle batter expands rather impressively. Bake until golden and crisp.

Nutrition Disclaimer

Please keep in mind that the nutritional information presented below is an approximation and may vary depending on the exact ingredients used.

Nutrition

Serving: 6g | Calories: 287kcal | Carbohydrates: 41g | Protein: 6g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.04g | Sodium: 512mg | Potassium: 82mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1IU | Calcium: 114mg | Iron: 2mg

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