Vegan Overnight Yeast Waffles

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

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: 

• Vegan Orange Marmalade Muffins
• Blueberry Banana Streusel Muffins
• Oven-Baked Strawberry Pancake
• Banana Scones with Maple Espresso Glaze
• Sourdough Banana Bread

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Vegan Overnight Yeast Waffles

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 mins

Cook Time5 mins

Resting Time8 hrs

Total Time8 hrs 15 mins

Course: Breakfast

Cuisine: American

Keyword: waffles, yeast

Servings: 6

Author: Lora

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 extract
• 1 tablespoon granulated sugar
• 1 tsp baking soda
• 3/4 tsp baking powder
• 1/2 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 1/2 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 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.

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