Yeast Waffles

Two waffles on a plate with sliced strawberries.

These easy egg-free overnight yeast waffles are made only with yeast instead of baking powder for light, fluffy waffles with a slightly chewy texture.

Course Breakfast, Dessert, Desserts, Pantry Recipes

Cuisine Belgian, European

Diet Vegan, Vegetarian

Prep Time 5

Cook Time 15

Resting Time 8

Total Time 8 20

Servings waffles

Calories 244kcal

Author Alexandra Daum

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

My waffle maker is not particularly large, so yours may make more or less depending on its size.

Storage: yeast waffles are best fresh, but can be stored in a sealed container at room temperature for up to three days. Refresh in the toaster or oven before serving.

Freezing: transfer fully cooled waffles to an airtight container or wrap well with aluminum foil. Freeze for up to three months and thaw at room temperature or directly in the toaster. For the best results, freeze the waffles as soon as they've cooled.

Nutrition