These Overnight Yeast Waffles are super easy to make and even vegan! 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
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 waffles with yeast 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.
This vegan Belgian yeast waffle recipe is perfectly suited for those who love a delightful breakfast but prefer to avoid dairy. Yeasted waffles are rich and flavorful, and this recipe doubles that richness by allowing the batter to rest overnight. The essence of this recipe lies in the use of yeast, which sets it apart from typical Belgian waffles and creates an exceptional texture.
The process of making yeasted waffles overnight is straightforward and worthwhile, especially when you wake up to the light and crispy texture of Belgian yeast waffles. The use of yeast gives these waffles a perfect rise and a distinctive tangy flavor, making them a star of any brunch table.
Why you'll love these yeasted waffles
- This recipe is perfect for those who want to enjoy delicious and healthy waffles for breakfast without the added guilt.
- Made with a combination of all-purpose and whole wheat pastry flour, and almond milk, this recipe is a healthier alternative to traditional waffles.
- Additionally, the recipe is easy to make, and the overnight fermentation of the batter adds depth and complexity to the flavors.
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 vegan 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 belgian 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.
Recipe variations/substitutions for these vegan waffles
- 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.
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.
Yes, you can store the batter in the refrigerator for up to 24 hours. Just make sure to cover the bowl tightly with plastic wrap to prevent any air from getting in.
Yes, you can freeze the waffles in an airtight container or freezer bag for up to 3 months. To reheat, simply pop them in the toaster or toaster oven until crispy.
Absolutely! You can add cinnamon, nutmeg, or other spices to the batter to enhance the flavor. You can also add chocolate chips, berries or nuts for a more indulgent treat.
Yeast waffles use yeast as a leavening agent, which results in a lighter and fluffier texture compared to regular waffles that typically use baking powder or baking soda as a leavening agent. Yeast waffles also require an overnight rise, while regular waffles can be made immediately.
Belgian waffles can contain yeast, but they can also be made without it. The traditional Belgian waffle recipe includes yeast, which gives the waffles a light and fluffy texture. However, many Belgian waffle recipes today do not use yeast and instead rely on baking powder or baking soda as a leavening agent.
Belgian waffles are typically larger, thicker, and have deeper pockets than regular waffles. They also have a lighter and fluffier texture due to the use of yeast in the traditional recipe. Regular waffles are thinner and often have a crispier texture.
The secret ingredient in waffles can vary depending on the recipe, but some common ingredients that can elevate the flavor and texture of waffles include buttermilk, vanilla extract, and cornstarch.
Waffles are not a traditional Italian food. While it is possible to find waffles in some cafes and restaurants in Italy, they are not commonly eaten or considered a part of Italian cuisine. Instead, Italians typically enjoy a variety of sweet and savory pastries, bread, and other baked goods for breakfast or dessert.
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
Belgian Yeast Waffle Recipe
- 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.
Please keep in mind that the nutritional information presented below is an approximation and may vary depending on the exact ingredients used.