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.
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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.
FAQ'S
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
Equipment
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.
Nutrition Disclaimer
Please keep in mind that the nutritional information presented below is an approximation and may vary depending on the exact ingredients used.
Nutrition
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Shulie says
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!
Anonymous says
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.
Jennifurla says
your waffles are absolute perfection for breakfast.
Savoring Italy says
Thank you:)
Kiri W. says
Oh yum! These look fantastic, and how amazing to have them be Vegan!
A Thought For Food says
These look fabulous, Lora! And vegan! What!?!
Kelly | Eat Yourself Skinny says
These look amazing!! Gorgeous photos! 🙂
Lizzy says
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 :/).
Karen Harris says
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.
Maureen says
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!
Jeanette says
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!
Magic of Spice says
What a delightful waffle! I love the use of almond milk, totally delicious!
Anonymous says
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.
Savoring Italy says
Hi Ann-That's near us in Florida:)
Cookin' Canuck says
These sound fantastic! I love the addition of the almond milk - such a nice layer of flavor.
Lisa says
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!
Savoring Italy says
I love waffles with yeast or without. ;)The savory tang from yeast is just delicious in a waffle.
Carolyn says
Wow, Lora, I can hardly believe these waffles are dairy and egg free, they look so perfect!
Savoring Italy says
Thanks, Carolyn:)
Mari says
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
Rachel says
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!
Savoring Italy says
Thanks, Rachel:) I spoil them a little;)
Kristi @ My San Francisco Kitchen says
I want these for breakfast tomorrow!
kita says
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.
Erica says
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!
Rowan says
I've made these several times and they are always delicious. Thanks for the great recipe!
Lora says
Hi Rowan-So happy you enjoy the recipe as much as we do!! Thank you so much for the kind comment! xx
Selina says
Really great recipe, thank you! Makes beautiful crisp waffles
Lora says
Hi Selina-Thanks so much for taking the time to leave a kind comment. Really happy you loved the waffles!! XX
Ayush says
Can we mix all ingredients together at night instead of mixing some of them next day ? what difference would it make ?
Lora says
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).