Vegan Molasses Yeast Waffles Recipe (A Waffle Party Favorite)

This wonderful vegan molasses yeast waffles recipe was shared with us by Dave, the founder of The Global Vegan Waffle Party. The yeast gives them a unique rise and flavor that actually leans slightly to the savory side when left on its own. But once topped with fresh fruit, maple syrup, or Dave’s Warm Peanut Ginger Agave Sauce, these waffles become a brunch delight.

I like this waffle recipe, because it incorporates a good dose of whole grain flour and gives you the opportunity to use blackstrap molasses, which is much more mineral rich (including calcium) than your average molasses or sweetener. And according to Dave, there “was not a single crumb of vegan waffle left!”

Special Diet Notes: Vegan Molasses Yeast Waffles

Molasses Yeast Feast Waffles

Prep time

20 mins

Cook time

15 mins

Total time

35 mins

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.)

Author: Dave of The Global Vegan Waffle Party

Recipe type: Breakfast

Cuisine: American

Serves: 3 to 4 (7-inch) round Belgian waffles

Ingredients

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

Instructions

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.
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.
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.
Preheat your 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 easily removed.