This yeasted vegan waffle recipe (or a whole stack of waffles) would be great for breakfast, brunch, dessert, or dinner, depending upon what toppings you wish to use. I love the texture and aroma of yeast-raised waffles. I’m also posting it to provide a sample of one of the recipes from The Global Vegan Waffle Cookbook.
I enjoy getting artistic with the toppings, having been inspired by the creations of Global Vegan Waffle Party hosts and guests. I mean, food like kiwi fruit and strawberries are works of art all alone–add a waffle and some vegan whipped topping, and you’ve practically got a gastronomic Van Gogh!
It’s hard to beat the wonderful aroma these produce in the kitchen. Take your time to savor each bite, and explore the slightly chewy texture of the exterior.
If you really enjoy these, your taste buds might also delight in other yeasted waffles on this site, including the slightly stronger flavor of the 48-Hour Yeasted Vegan Waffles.
Sweet Yeast-Raised Vegan Waffles: A Versatile Vegan Waffle Recipe
Ingredients
- 1¼ teaspoons active dry yeast
- 1½ cups warm water see note below
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 1½ teaspoons salt
- ¼ cup brown sugar
- ¼ cup canola oil
- ¼ cup maple syrup
- ¼ cup soymilk or other nondairy milk
- 1 teaspoon vanilla extract
- ¾ teaspoon baking powder
- ½ teaspoon baking soda
Instructions
- Dissolve the yeast in the water in a large non-metal bowl. Let stand for 5 minutes.
- Stir in the whole wheat flour, all-purpose flour, and salt until well blended.
- Cover the bowl and place it in a warm location until the flour mixture has almost doubled. (See note.)
- After the flour mixture has risen, combine the brown sugar, oil, maple syrup, soymilk, vanilla extract, baking powder, and baking soda in a small bowl. Mix thoroughly, breaking up any clumps of baking powder or baking soda.
- Pour the sugar and oil mixture into the raised flour mixture and stir until well blended. Mixing with the handle end of a spoon or other thin item like chopsticks can make it easier to break up the long strands into smaller clumps. The batter does not need to be completely smooth, but you don’t want too many clumps larger than the last segment of your pinky finger. Let stand for 15 minutes.
- Preheat the waffle iron for 3 to 5 minutes while the batter is standing.
- Spray both grids of the waffle iron with oil. Pour or ladle the batter into the center of the iron, covering no more than two-thirds of the iron’s surface for the first waffle. Adjust the amount as needed for subsequent waffles.
- Bake each waffle for 3 to 5 minutes, or until it can be removed easily. Spray additional oil on the grids prior to each waffle.
Thank you for the post! It solved my dilemma of finding a great vegan Belgian waffle recipe!!
One word….. AWESOME! Need another word? Delish-q-ous!
David, I agree with your one word description of these delicious vegan waffles! Folks, try this recipe, you will absolutely LOVE them! The taste is rich,flavorful and satisfying, the waffles themselves, tender and light… and my god,the CRISP FACTOR will not disappoint! In fact, these vegan waffles are BETTER than waffles made with full fat dairy, I kid you not….these vegan waffles are simply delicious! This is now my go to waffle recipe for my fellow vegan beakfast/brunch guests as well for my breakfast/brunch guests who are not! As far as I’m concerned, my search for the PERFECT waffle recipe is officially over!
BakerBeek, thanks for checking this waffle recipe out, and for sharing your opinions. The yeast-raised varieties are among my favorites, too. Glad you liked them!
We ran out of eggs, so I looked around on the internet for a egg-less waffle recipe, and found this. Since we were only out of eggs, and not inflicted with veganism, I substituted the fake milk for the real stuff, and the oil for butter. I added a bit less sugar and syrup than was in the recipe, and it still turned out very sweet (I would suggest doing around 1/4 cup total and putting stuff on the waffle itself in order to make it sweeter). The waffles turned out as you would expect – much like fried, sweetened bread dough. They were a little more denser than waffles I had made before with eggs, but all in all, they were still pretty good.
Eris, Glad to hear they worked out, even as “Less-Sweet Yeast-Raised Waffles.” If using margarine in lieu of oil, you can also get away with using slightly less salt.
We followed the recipe exactly but our waffles stuck to the waffle maker like nobody’s business! They tasted very good, but the presentation was of mashed, ball like globs on the plate.
Hi, Stephanie. Sorry to hear about your experience. If you haven’t already, please see some of the vegan waffle baking tips I’ve put together, and see if any of those help. Also, if you have a waffle maker that’s not at least 1,000 (preferably 1,100-1,200) watts, that can increase the likelihood of sticking. If you’re using one of the larger family-style waffle makers that spread the wattage over a larger area, that can also create issues with some vegan waffle recipes, as the surfaces can’t get as hot. I don’t know if any of these suggestions will apply to your specific situation, but I hope something here is helpful to you.