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!

Easy Overnight Waffles Recipe

Mardi Gras. Fat Tuesday. Shrove Tuesday. Pancake Tuesday. Pancake Tuesday? Yes, Pancake Tuesday.

Maybe you never knew Mardi Gras is also called Pancake Tuesday. Here’s what I read about it on Wikipedia:

“Shrove Tuesday (also known as Pancake Day) is the day preceding Ash Wednesday, the first day of Lent. Shrove Tuesday is observed mainly in English speaking countries, especially Ireland, the United Kingdom, Australia and New Zealand and Canada but is also observed in the Philippines and Germany. Shrove Tuesday is linked to Easter, so its date changes on an annual basis.

In most traditions the day is known for the eating of pancakes before the start of Lent. Pancakes are eaten as they are made out of the main foods available, sugar, fat, flour and eggs, whose consumption was traditionally restricted during the ritual fasting associated with Lent.”

I don’t have pancakes to offer you today. I had them for myself and my kids today. We have them practically every morning. And I make a nice strawberry sauce to go with it when it’s strawberry season. On most weekends, I prepare a yeast waffle batter to make the next morning. It’s usually reserved for Sunday mornings and Fabrizio will enjoy some with us.

This particular yeast waffle recipe is dairy-free and egg-free. Some nights I’ll prepare this raised waffles recipe, and some nights when I feel we could go a little lighter the next day, I’ll make this vegan overnight yeast waffle recipe. It all depends on my mood!

What did I do differently with this yeast waffle recipe that makes it delicious? I added almond milk and canola oil instead of regular milk, butter, and eggs. The yeast makes these overnight waffles rich and flavorful. The batter doubles in size overnight in the refrigerator.

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 Yeast Waffles?

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

Active dry yeast
Water
All-purpose flour
Whole wheat pastry flour
Salt
Almond milk
Canola oil
Vanilla extract
Granulated sugar
Baking soda
Baking powder

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:

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

Can I Freeze Yeast Waffles?

Absolutely! Let them cool completely, then store inside a freezer bag (or wrap in plastic wrap and foil). To reheat, pop into a toaster or microwave.

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.

More Easy Breakfast Recipes:

Pin it to your BREAKFAST, BRUNCH or VEGAN Board to SAVE for later! Find me on Pinterest for more great recipes! I am always pinning :)!

Comments