Easy overnight fluffy yeast Gluten Free Belgian Waffles with homemade blackberry maple syrup! Make the batter the night before, leave them out to rise and pour the batter straight into your waffle iron in the morning! They’re as easy as frozen waffles but so much more delicious!
- 1 – 0.25 ounce packet of traditional active dry yeast
- 3/4 cup warm water (100–110 degrees F.)
- 2 Tablespoons pure maple syrup
- 1/3 cup + 1 Tablespoon unsalted creamy cashew butter
- 1 1/2 cups whole milk or dairy free/vegan milk
- 1/3 cup unsalted butter or dairy free/vegan butter
- 1 teaspoon pure vanilla extract
- 2 cups Bob’s Red Mill Gluten Free 1:1 Baking Flour
- 1/2 teaspoon unrefined sea salt
- 1/2 teaspoon aluminum free baking powder
- 1/4 teaspoon aluminum free baking soda
Blackberry Maple Syrup:
- 1/2 cup pure maple syrup
- 6 ounces blackberries, washed (fresh or frozen)
- *optional* squeeze of lemon juice (just a tad)
- In a small bowl, add the warm water and sprinkle the yeast over top. Allow to sit and get frothy for about 10 minutes.
- While the yeast “blooms”, add the whole milk, maple syrup, cashew butter, butter and vanilla extract to a medium-sized sauce pot over medium heat. Warm until between 100-110 degrees F. Then transfer into a large heat proof mixing bowl (I recommend a heat-proof glass bowl).
- To the mixing bowl add the gluten free flour, sea salt, baking powder and baking soda. Mix until combined.
- Then after the yeast is frothy and your mixing bowl ingredients are fully combined, add the yeast and water mixture to the mixing bowl and stir through completely.
- Once all your batter ingredients are fully mixed cover the bowl with plastic wrap and then cover the plastic wrap with a clean dish towel and leave the batter on the counter overnight in a draft-free corner of your kitchen.
- The next morning, heat your waffle iron. Lightly spray or grease your iron. Give your waffle batter a quick stir and pour between 1/3 – 1/2 cup of batter (it should be thick!) into each waffle section. Then close the lid and cook between 3-5 minutes. *The amount of batter and cooking time will vary depending on the size, shape and specific waffle iron you use. (For reference my square waffle iron requires 1/2 cup of batter for each section and 5 minutes of cooking for a crispy exterior.)
- While the waffles cook add the blackberry maple syrup ingredients to a small sauce pan over medium-high heat. Allow to cook until the berries begin to break down over a simmer. Then remove from heat and set aside.
- Once the first batch of waffles are cooked, remove them from the waffle iron and transfer them to a wire cooling rack. Repeat cooking waffles until all batter is used.
- Then serve waffles warm with blackberry maple syrup on top and enjoy!
*Any leftover waffles can be frozen once completely cooled, layered with parchment paper between each waffle and stacked in a large zip lock bag. I recommend using within 2-3 months. To reheat, pull the waffles out of the freezer the night before needed and thaw in the refrigerator until morning, then popping in the toaster.
Keywords: gluten free waffles, gluten free belgian waffles, dairy free waffles, egg free waffles,