Yeast Waffles Without Baking Powder
This recipe can seem deceptively simple – no eggs, no baking powder or soda, no adding anything in the morning before baking – but it really is that easy and the resulting waffles are excellent. Yeast waffles are a bit chewier than standard baking powder waffles, a little more like bread, following an older style of waffle that used to be more common in Europe.
If you prefer to use your starter, you can make sourdough waffles instead. These are adapted from that recipe and I make both regularly. The yeast version is a little sweeter and slightly less chewy than the waffles made with starter. Don’t expect extremely light and airy waffles, though, since we’re not using eggs or chemical leavening agents. It’s different in a good way.
Like all of my baking recipes barring gluten-free bakes, this is made with an ancient grain (spelt) but I’ve also outlined how to make it with conventional wheat flour as usual.
I first shared this recipe in 2016. It’s been updated with a full retest of the recipe, improved instructions, all new photos, including step-by-step photos, and more helpful information.
One reader, Nicky, commented: “These are amazing. Made them this am. Bf doesn’t like waffles but I said nope, we’re getting a waffle maker. Guess who likes waffles now. He raved about how healthy these are and light.”
Ingredients You’ll Need and Why
The ingredients needed are simple ones, and the method is even simpler. These are my notes from recipe testing and you can find the full recipe card with complete measurements and instructions below.
- Spelt flour: use light or sifted spelt flour for the lightest (texture) waffles. Whole grain spelt is excellent if you don’t mind a slightly heavier waffle. Conventional wheat flour, or all-purpose flour, can be substituted 1:1 here.
- Milk: I always use non-dairy milk but any type of dairy milk will work too. It will probably smell like yogurt come morning and that’s normal.
- Oil: any light-tasting oil. Use melted butter if preferred but make sure it’s not too hot when added.
- Sugar: a little sugar goes a long way. Any type of granulated sugar can be used. Liquid sweetener, like honey or maple syrup, works in a pinch but will make the exterior of the waffles less crisp.
- Yeast: any type of yeast will be fine, but if using traditional yeast, be sure to mix it with the wet ingredients first. Instant yeast should be added with the dry ingredients. Fresh yeast is great if you can get it.
- Vanilla: it won’t negatively impact the yeast, don’t worry. A little vanilla extract goes a long way in improving the flavour of the waffles. If you don’t have vanilla, try another spice like a pinch of nutmeg instead.
How to Make Yeast Waffles
The batter might not seem like it’s risen as much as it should – it won’t double in size – but that’s because it contains more liquid than a bread dough, so those bubbles have more places to go without pushing it up and out. It should be visibly expanded by morning and feel kind of like active sourdough starter or marshmallow fluff when you drag a spoon or ladle through it.
Step 1: mix the milk, oil, and vanilla in a large bowl, then add the dry ingredients. Sift in the flour if it’s a little lumpy, which light spelt does tend to be. Whisk together and don’t worry if you do see some small lumps – that’s fine in waffle batter! I read recently in Cook’s Illustrated that their tests found that slightly lump waffle and pancake batter had a better overall rise so that’s something to consider.
Step 2: let the batter rise overnight, covered. I always cover with a tea towel and a large plate. The tea towel helps to seal any small gaps and the plate prevents air from getting through the material and drying out the batter.
Step 3: bake the waffles according to your iron instructions. I prefer slightly round waffles as pictured so I don’t fill it completely but that’s personal preference. Don’t grease unless you know your iron is very sticky.
Step 4: once ready, the waffles should be golden and crisp. The waffle iron pictured has various automatic settings and I use the Belgian waffle preset, which bakes for just under four minutes.
Expert Tips for the Best Waffles
- No need to grease: generally speaking, you shouldn’t need to grease your waffle iron. Most are non-stick anyway, even the cast iron ones, and there is some oil added to the waffle batter.
- Don’t stir again: in the morning, when the batter has risen, don’t stir it again before baking. Just scoop out the batter as needed to bake the waffles but try to keep the bubbles intact as much as possible.
- Sweeten with toppings: adjusting the sugar in the waffle batter can cause some problems (dry and bland if reduced, too crisp/brown/easily burnt if increased) so I recommend using more or less sweet toppings instead based on your personal preference.
More Breakfast Recipes
- Spelt Sourdough Pancakes – with a quick or long ferment option, with 100% spelt flour
- Oatmeal Breakfast Brownies – nothing better, in my opinion, than starting the day with a brownie and feeling good to boot!
- Olive Oil Granola – a lightly sweet granola with olive oil, maple syrup, and seeds
- German Apple Pancake – a traditional baked pancake with buckwheat flour and sliced apples
If you make this Overnight Waffles recipe or any other breakfast recipes on Occasionally Eggs, please take a moment to rate the recipe and leave a comment below. It’s such a help to others who want to try the recipe. For more OE, follow along on Instagram, Facebook, and Pinterest, purchase the Occasionally Eggs cookbook, or subscribe for new posts via email.
Yeast Waffles
Description
Ingredients
- 500 ml (2 cups) non-dairy milk or any milk type
- 2 tablespoons oil
- 2 teaspoons vanilla extract
- 350 grams (~2 ⅓ cups) light spelt flour
- 2 tablespoons sugar pictured is raw cane sugar
- 1 teaspoon dry yeast
- ½ teaspoon fine sea salt
Instructions
- Mix the waffle batter just before bed. Add the milk, oil, and vanilla to a large mixing bowl. Whisk to combine, then add the flour, sugar, yeast, and salt. If using traditional yeast, mix it with the milk first.350 grams (~2 ⅓ cups) light spelt flour, 2 tablespoons sugar, 1 teaspoon dry yeast, ½ teaspoon fine sea salt, 500 ml (2 cups) non-dairy milk, 2 tablespoons oil, 2 teaspoons vanilla extract
- Set the dough aside to rise at room temperature overnight, tightly covered with a tea towel and large plate.
- The next morning, the batter should be very bubbly and fluffy looking, but won't have doubled in size. Don't add anything or stir the batter.
- Bake according to your waffle iron instructions and serve immediately. Keep waffles warm in a warm oven if needed. Leftovers freeze well.
Notes
Nutrition
Nutrition is provided as a courtesy and is an estimate. If this information is important to you, please have it verified independently.
These are amazing. Made them this am. Bf doesn’t like waffles but I said nope, we’re getting a waffle maker. GUESS WHO LIKES WAFFLES NOW. he raved about how healthy these are and light. Thank you for converting my boyfriend. Waffles for everyone! Seriously, great recipe.
Though I'm no a vegan, I try to eat mindful and I really love your blog. Plees keep posting these inspirational recipes 🙂
Sometimes my practice is only 5-10 minutes on the mat. Twice a week is good! I'd say I only get a full length practice in about twice a week.
Yay, so glad to hear you're loving cashew milk! I've been making it almost exclusively now, especially since cashews have been less expensive than almonds. Thank you, Traci! I'm excited to see what you do this year 🙂
Goals; a good thing. I love your goal of yoga every day. Although I'm struggling with twice a week, every day would bring a huge health benefit. The days in between, my goals are to work out and practice mindfulness mediation. Love, love love the cashew milk and flours you've chosen for these waffles! I've been using cashew milk for about 6 months now and it is wonderful!! I crave it! Such a delicious recipe my dear! All the best to you in this new year! Sounds like it's going to be an exciting one!