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    Home » Popular » American Recipes

    February 21, 2012 American Recipes

    Vegan Overnight Yeast Waffles

    Jump to Recipe - Print 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!

    overhead image of vegan overnight yeast waffles

    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.overhead image of overnight waffles on a colored tablecloth

    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

    overhead image of overnight yeast waffle on a white plate

    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. 

    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. 

     
    overhead image of waffle on white plate

    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.

    overhead image of strawberries on top of a yeast waffle

    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
    yeast waffle recipe
    Print Recipe Pin Recipe Rate this Recipe
    5 from 8 votes

    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.
    Tried this recipe?Mention @savoringitaly or tag #savoringitaly!

    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 :)!

    « Vegan Apple Ring Cake | Ciambella di Mele
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    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:)

    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. 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
    10. 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
    11. Magic of Spice says

      February 21, 2012 at 11:08 pm

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

      Reply
    12. Anonymous says

      February 22, 2012 at 7:03 am

      5 stars
      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:)

    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.

    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:)

    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;)

    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 06, 2012 at 1:38 am

      5 stars
      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!

      Reply
    21. Rowan says

      September 12, 2021 at 2:20 am

      5 stars
      I've made these several times and they are always delicious. Thanks for the great recipe!

      Reply
      • Lora says

        September 13, 2021 at 8:59 am

        Hi Rowan-So happy you enjoy the recipe as much as we do!! Thank you so much for the kind comment! xx

    22. Selina says

      December 29, 2021 at 6:52 pm

      5 stars
      Really great recipe, thank you! Makes beautiful crisp waffles

      Reply
      • Lora says

        December 30, 2021 at 6:12 am

        Hi Selina-Thanks so much for taking the time to leave a kind comment. Really happy you loved the waffles!! XX

    23. Ayush says

      September 08, 2022 at 11:13 pm

      Can we mix all ingredients together at night instead of mixing some of them next day ? what difference would it make ?

      Reply
      • Lora says

        September 10, 2022 at 7:14 am

        It's a slow overnight rise with the recipe as it is. I have never made it with mixing all the ingredients together the night before, so I'm not sure how it would turn out. Totally up to you if you try it (and I do not know if it will turn out the same).

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    Welcome to our Italian kitchen! We are Lora and Gabriella, the mother-daughter team behind Savoring Italy. With more than 30+ years of experience in the kitchen, Lora has had a great advantage – receiving guidance from both her husband who is an executive chef/restaurant owner and her mother who is a renowned private chef. 

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