• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • Home
  • About
    • Press
    • Privacy Policy
    • Photo Use Policy
  • Recipe Index
    • American Recipes
    • Italian Recipes
  • Media
    • Podcast
    • Videos
  • Presets

Savoring Italy logo

February 21, 2012

Vegan Overnight Yeast Waffles

13shares

vegan-overnight-yeast-waffles-1
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 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.

vegan-overnight-yeast-waffles-2

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 recipe is dairy-free and egg-free. Some nights I’ll prepare the Marion Cunningham 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 and I’ll tell you, they are both wonderful.

There is nothing that I love more than the smell of a waffles being made in the morning. Well, I do also really love waking up to the smell of my mother-in-law’s sauce cooking and her brasato (her braised beef). It’s sheer torture trying to sleep smelling a delicious Italian lunch’s scents wafting through your bedroom.

vegan-overnight-yeast-waffles-3

What did I do differently with this recipe that makes it delicious? I added almond milk and canola oil instead of regular milk, butter, and eggs. The yeast makes them 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 them when when they’re hot immediately off the waffle iron.
vegan-overnight-yeast-waffles-4

Vegan Overnight Yeast Waffles

Ingredients:
1 packet active dry yeast
1/2 cup warm water
2 cups all-purpose flour
1/2 cup whole wheat pastry flour (you could use only all-purpose flour if you prefer)
1/2 tsp salt
1 cup almond milk (or whatever milk you prefer. sometimes I use coconut milk with this recipe)
The next day:
1/4 cup canola oil
1 tsp vanilla
1 tablespoon sugar
1 tsp baking soda
3/4 tsp baking powder
1/2 cup almond milk
 
Directions:
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 one 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, in a small bowl, combine the oil, vanilla, sugar, baking soda, baking powder and 1/2 cup almond milk. 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. * I like to make a quick strawberry sauce and let the batter sit a few more minutes. I take about a 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 1/3 to 1/2 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.
A peaceful scene from yesterday on the water.
2nvbejs
Happy Fat Tuesday! If you celebrate Easter, what do you plan to give up for Lent? xo

Pin It

13shares

Filed Under: Uncategorized Tagged With: overnight waffles, vegan, yeast waffles

Reader Interactions

Comments

  1. Shulie says

    February 21, 2012 at 2:48 pm

    Aww was looking forward to this recipe. Just gorgeous. Love your description of the batter the next day when you add the rest of the ingredients. Also I love that you spelled out the alternative coconut milk as we are all allergic to tree nuts. I will sure to make these for S when he is home for Spring Break. Now all is left is to find the waffle iron in the basement!

    Reply
  2. Anonymous says

    February 21, 2012 at 2:53 pm

    How beautiful – – there's a simplicity to this meal that makes it just a little extra delicious looking. It screams Sunday morning 🙂 I hope you have a great day.

    Reply
  3. Jennifurla says

    February 21, 2012 at 3:52 pm

    your waffles are absolute perfection for breakfast.

    Reply
    • Savoring Italy says

      February 23, 2012 at 4:52 pm

      Thank you:)

      Reply
  4. Kiri W. says

    February 21, 2012 at 4:40 pm

    Oh yum! These look fantastic, and how amazing to have them be Vegan!

    Reply
  5. A Thought For Food says

    February 21, 2012 at 6:35 pm

    These look fabulous, Lora! And vegan! What!?!

    Reply
  6. Kelly | Eat Yourself Skinny says

    February 21, 2012 at 6:36 pm

    These look amazing!! Gorgeous photos! 🙂

    Reply
  7. Lizzy says

    February 21, 2012 at 7:37 pm

    We don't have any traditions besides discussing what we're giving up for Lent…and what meatless meals I'm planning for the week (Nick has voted for cheese pizza both Wednesday and Friday :/).

    Reply
  8. Karen Harris says

    February 21, 2012 at 10:31 pm

    Oh my gosh seeing you post made me think of a yeast pancake recipe that my family loves and I haven't made in years. Instead of digging around for it I'm going to make this one. I love the night before prep. I can't wait to make them.

    Reply
  9. Magic of Spice says

    February 21, 2012 at 11:08 pm

    What a delightful waffle! I love the use of almond milk, totally delicious!

    Reply
  10. Maureen says

    February 22, 2012 at 2:33 am

    I haven't had a yeast waffle in years but I remember the texture and the taste as divine.

    I'm going to give these a try!

    Reply
  11. Jeanette says

    February 22, 2012 at 2:38 am

    What a great idea – yeast in waffles, must work really well since there are no eggs in this recipe. Now all I need is a waffle iron. By the way, your strawberry sauce sounds delicious!

    Reply
  12. Anonymous says

    February 22, 2012 at 7:03 am

    The waffles are brilliant! I love the idea of yeast in them! I've got to ask – the photo (which is stunning) is that the Coronado Bay Bridge? I used to live on Coronado before honey bunny and I retired. Two of our boys still live in San Diego.

    Reply
    • Savoring Italy says

      February 23, 2012 at 4:51 pm

      Hi Ann-That's near us in Florida:)

      Reply
  13. Cookin' Canuck says

    February 22, 2012 at 4:42 pm

    These sound fantastic! I love the addition of the almond milk – such a nice layer of flavor.

    Reply
  14. Lisa says

    February 22, 2012 at 5:17 pm

    I honestly never knew that Mardis Gras was also called Pancake Teusday. I love little factoids like that. I also love these gorgeous waffles. I've never added yeast to any pancake/waffle batter, but I can plainly see how fluffy it makes them!

    Reply
    • Savoring Italy says

      February 23, 2012 at 4:51 pm

      I love waffles with yeast or without. ;)The savory tang from yeast is just delicious in a waffle.

      Reply
  15. Carolyn says

    February 22, 2012 at 6:12 pm

    Wow, Lora, I can hardly believe these waffles are dairy and egg free, they look so perfect!

    Reply
    • Savoring Italy says

      February 23, 2012 at 4:50 pm

      Thanks, Carolyn:)

      Reply
  16. Mari says

    February 22, 2012 at 8:52 pm

    Pancakes, waffles…my kind of breakfast! This waffle recipe seems interesting and super delicious. Thank you Lora for sharing it, I know many of us will enjoy it. As soon as I try it I'll let you know.

    Hugs

    Reply
  17. Rachel says

    February 23, 2012 at 2:30 am

    Wow, that's very impressive that you make pancakes for you family so often!
    I have always wanted to try yeasted waffles. I think I'd be more likely to make them if I could get them started the night before. These sound scrumptious!

    Reply
    • Savoring Italy says

      February 23, 2012 at 4:50 pm

      Thanks, Rachel:) I spoil them a little;)

      Reply
  18. Kristi @ My San Francisco Kitchen says

    February 26, 2012 at 5:23 am

    I want these for breakfast tomorrow!

    Reply
  19. kita says

    February 27, 2012 at 3:29 am

    Mmm I so want to try these. We are waffle fans here when I can fit time in our busy schedules to make them. I love that I can prep these the night before and just finish them off in the morning.

    Reply
  20. Erica says

    June 6, 2012 at 1:38 am

    I made these and they turned out delicious! I made a slight variation in mine — instead of adding an additional 1/2 cup of almond milk the next day, I added OJ. I ended up with delicious ORANGE SCENTED vegan waffles. Delicious! Here are some pictures on how they turned out: http://cannellavita.blogspot.com/2012/06/sunday-morning-waffles-orange-scented.html
    Thanks for the great recipe!

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Primary Sidebar

About Lora


I am madly and passionately in love with Italy, its food, history, language and people. It thrills me to share my immense passion for Italy and its incredible food in stories and recipes here with all of you.
Read More

Subscribe to Our Mailing List

Buy Our Presets!

FREE MOBILE FOOD LIGHTROOM PRESET

INSTAGRAM

Link to display lightbox
Instagram post 2157419618448019767_197533052 A sea of motos...life in #Florence. I sort of forget to post on my IG. I spend more time on my site posting delish recipes (pass by savoringitaly.com and see my latest pizza post!🍕). So here I am finally with a photo I loved from this summer!!! Happy weekend @instagram friends 🤩🥰
Link to display lightbox
Instagram post 2138568083300479039_197533052 I’m a little slow with catching up my Instagram with my latest recipes!! But you have to make this Blueberry Lemon Shortbread Tart ...so easy and so lovely for an afternoon coffee break. Happy Sunday, @instagram friends! 😊
Recipe: https://www.savoringitaly.com/blueberry-lemon-cornmeal-shortbread-tart/
Link to display lightbox
Instagram post 2137206960298998232_197533052 Number 20 caught my eye somewhere in Aosta🥰. Wishing all my @instagram friends a great weekend!! 🤩
Link to display lightbox
Instagram post 2135189241494746084_197533052 Enjoying end of summer watermelon? 🍉Make this watermelon rind jam...it’s so good and the perfect way to preserve summer flavors 🍉
Recipe: https://www.savoringitaly.com/watermelon-rind-jam/

Or search watermelon on savoringitaly.com 🍉
Link to display lightbox
Instagram post 2128612991431515579_197533052 Somewhere around the corner: Florence ❤️ Wishing all my @instagram friends a beautiful Sunday 💙
Link to display lightbox
Instagram post 2122697504562576430_197533052 Pomodori Gratinati (Tomato Gratin)  are a perfect way to use up summer’s sweet and juicy tomatoes 🍅
Totally VEGAN and just delicious!!
Recipe: https://www.savoringitaly.com/tomato-gratin-pomodori-gratinati/
Link to display lightbox
Instagram post 2119192225933897321_197533052 Florence is always inspiring and beautiful 💙
Link to display lightbox
Instagram post 2114846706436410863_197533052 Tomatoes all summer long! My latest pasta dish is #ontheblog !
Part of #freshsummer with my friend @aggieskitchen 🥰❤️
Link to display lightbox
Instagram post 2114120764135204076_197533052 Como views ☀️
Link to display lightbox
Instagram post 2111801108921677934_197533052 Baking with blueberries (and mangoes 🥭)every week this summer ❤️💙
Recipe: https://www.savoringitaly.com/blueberry-mango-buckle/
Link to display lightbox
Instagram post 2107351501663777937_197533052 A magical corner of Bologna...yes, not Venice❤️💙.
Link to display lightbox
Instagram post 2105444023648859737_197533052 What do you do with mangoes from your tree (yes, we have a gorgeous mango tree!) Make mango salsa!!🤩❤️
Grab this link for the recipe: https://www.savoringitaly.com/mango-salsa/ 🤩
Link to display lightbox
Instagram post 2102466324265277450_197533052 Brunelleschi’s Dome ❤️ Dreaming always of #Florence💙
Link to display lightbox
Instagram post 2100870513991553933_197533052 Views of Summer in Rimini 2019. ☀️💙
Link to display lightbox
Instagram post 2098821029518115740_197533052 July 2019. 💙Sunset on Lago di Pusiano💙☀️

What’s Trending

Pitta ‘Mpigliata-Calabrese Fruit and Nut Pastry

Nocatole-Calabrian Sweet Fritters

Best Ever Italian Sausage Stuffing

Salted Caramel Apple Pie

Archives

Footer

  • Home
  • About
  • Press
  • Privacy Policy
  • Recipe Index
  • Videos
  • Presets
  • Podcast
  • Travel to Italy

Follow Savoring Italy

Get Posts Straight to Your Inbox!

Copyright © 2019 · Savoring Italy · Log in