Molasses Yeast Feast Waffles
Prep time
Cook time
Total time
These yeast-raised vegan waffles have a savory, moderately sweet flavor with a slightly crispy-chewy crust. Because the dough needs time to rise, begin at least three hours in advance of baking the waffles or one and a half hours in advance if you are using quick-rise yeast. Or, allow it to rise overnight for an even stronger flavor and a wonderful aroma. (Please note that the Prep time is hands on time only; it does not include rising time.)
Recipe type: Breakfast
Cuisine: American
Serves: 3 to 4 (7-inch) round Belgian waffles
  • 1¼ teaspoons active dry yeast
  • 1½ cups warm water
  • 1½ cups whole wheat flour
  • ½ cup all-purpose flour
  • 1½ teaspoons salt
  • ½ cup + 2 tablespoons dairy-free milk beverage
  • ¼ cup oil (your favorite type for baking)
  • 3 tablespoons packed brown sugar
  • 2 tablespoons molasses (blackstrap, if available)
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  1. Put the water in a large non-metal bowl and sprinkle in the yeast. Let stand for 5 minutes. It should foam if your yeast is active.
  2. 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. You can put it in your oven with the oven light on (but the oven off). If you prefer to make it in advance, you can let the batter stand at room temperature overnight.
  3. After the flour mixture has risen, whisk together the oil, brown sugar, molasses, baking powder, and baking soda in a small bowl. Pour this mixture into the raised flour mixture and stir until well blended. Let stand for 15 minutes.
  4. Preheat your waffle iron for 3 to 5 minutes while the batter is standing.
  5. Spray both grids of the waffle iron with oil.
  6. 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 easily removed.
Recipe by Go Dairy Free at