Easy No-Yeast Beignets | No Yeast, No Waiting
When you want homemade beignets without the fuss of yeast, this recipe delivers. These easy no-yeast beignets are made with baking powder instead, so there’s no dough to rise and no waiting around. They’re crisp on the outside, soft on the inside, and an easy way to enjoy a New Orleans-inspired treat at home.
When my kids were little, they loved watching The Princess and the Frog and begged to make beignets just like Tiana. We found an easy recipe online, tweaked it over the years to make it our own, and suddenly our kitchen felt a little more like New Orleans. They’re still one of our favorite treats to enjoy with a hot cup of coffee.
- Serves: 12 (Makes about 24 beignets)
- Prep Time: 6 minutes
- Cook Time: 4 minutes
Ingredients:
- 3 cups flour
- ⅓ cup granulated sugar
- 2 tsp baking powder
- ½ tsp baking soda
- 1 tsp salt
- ½ tsp nutmeg
- 1 cup buttermilk
- ⅓ cup water
- 1 egg
- 1 tsp vanilla extract
- vegetable oil for frying
- powdered sugar for dusting
Get the full printable instructions with measurements at the bottom of the post in the recipe card.
No Yeast. No Drama.
Traditional New Orleans beignets are made with yeast, which means waiting for the dough to rise before frying. This version uses baking powder instead, so you can skip the waiting and still enjoy warm, homemade beignets without planning ahead. They’re crisp on the outside, soft and tender inside, with a texture that’s a little more like a cake doughnut than a traditional yeast beignet. If yeast has ever felt intimidating—or you simply don’t have any in the pantry—this recipe is an easy, delicious alternative. These easy beignets are especially good with a hot cup of coffee. If you’re in the mood to make it feel a little more like a café breakfast, try our Café Bombón or Mochaccino alongside them.
Step-by-Step Directions:
Step 1: In a medium sized bowl, whisk together 2 ¾ cups of flour with sugar, baking powder, baking soda, salt and nutmeg.
Step 2: In a separate large bowl, whisk buttermilk, water, egg and vanilla extract until thoroughly combined. Use a wooden spoon to stir the dry ingredients into the wet ingredients.
Step 3: Heat a couple of inches of oil in a pot or skillet over medium high heat until it registers 325º F when taken with a thermometer. Adjust the temperature as needed. If you don’t have a thermometer, heat the oil for a few minutes then sprinkle in a little flour. If it bubbles up quickly, the oil is ready. You’ll have to keep a closer eye on it and turn it up or down as needed.
Step 4 : While your oil is heating up, dust a flat surface (such as your counter top or a silicone mat) with a couple more tablespoons of flour. Place the dough onto the prepared surface and sprinkle about 2 more tablespoons of flour over top. Gently pat the dough into a large rectangle about ¼ inch thick. It’s ok if it’s a little uneven. If the dough is still too sticky to touch, sprinkle a little more flour on it.
Step 5: Immediately cut the dough into 2-3 inch squares using a pizza cutter. The dough gets sticky as it’s sitting, so use a spoon or spatula to pick up the dough pieces if they are stuck. Carefully place a few at a time into the hot oil. Fry them for 3-4 minutes, turning them over halfway through. Some of the pieces can get a little out of shape, but that’s ok! They’ll still puff up beautifully and taste just as delicious!
Step 6: Use a slotted spoon to remove the beignets from the oil and place on a cooling rack or paper towel lined plate. Let them cool for a few minutes, then dust them with powdered sugar using a strainer or sifter. Bon appétit!
Simply Made Tips:
- Hot oil deserves your full attention. Be very careful when frying. Hot oil can cause serious burns and is highly flammable. Never use water to extinguish a grease fire. If possible, keep a lid nearby to smother a small grease fire and turn off the heat.
- Watch the oil temperature. Aim for 325°F and adjust the heat as needed while frying. Oil that’s too hot will brown the outside before the center cooks, while cooler oil can make the beignets greasy.
- No buttermilk? Stir 1 teaspoon of white vinegar or lemon juice into 1 cup of milk and let it sit for about 5 minutes before using.
- Don’t worry about perfect squares. The dough is soft and can get a little sticky as it sits. Even oddly shaped beignets puff up beautifully and taste just as delicious.
- Enjoy them fresh. Like most fried pastries, these no-yeast beignets are at their best while they’re still warm with a generous dusting of powdered sugar.
⚜️Before You Go…
The powdered sugar may disappear, but the craving probably won’t. If you’re looking for more New Orleans-inspired recipes, take a stroll through our Mardi Gras recipe collection. And if you’re serving these beignets on a chilly morning, a mug of Slow Cooker Hot Cocoa makes the perfect cozy companion.
Easy No-Yeast Beignets
Ingredients
- 3 cups flour (divided)
- ⅓ cup granulated sugar
- 2 tsp baking powder
- ½ tsp baking soda
- 1 tsp salt
- ½ tsp nutmeg
- 1 cup buttermilk
- ⅓ cup water
- 1 egg
- 1 tsp vanilla extract
- vegetable oil (for frying)
- powdered sugar (for dusting)
Instructions
- In a medium sized bowl, whisk together 2 ¾ cups of flour with sugar, baking powder, baking soda, salt, and nutmeg.
- In a separate large bowl, whisk buttermilk, water, egg and vanilla extract until throughly combined. Use a wooden spoon to stir the dry ingredients into the wet ingredients.
- Heat a couple of inches of oil in a pot or skillet over medium high heat until it registers 325º F when taken with a thermometer. If it gets too hot, reduce the temperature. If you don’t have a thermometer, heat the oil for a few minutes then sprinkle in a little flour. If it bubbles up quickly, the oil is ready. You’ll have to keep a closer eye on it and turn it up or down as needed.
- While your oil is heating up, dust a flat surface (such as your counter top or a silicone mat) with a couple more tablespoons of flour. Place the dough onto the prepared surface and sprinkle about 2 more tablespoons of flour over top. Gently pat the dough into a large rectangle about ¼ inch thick. It's ok if it's a little uneven. If the dough is still too sticky to touch, sprinkle a little more flour on it.
- Immediately cut the dough into 2-3 inch squares using a pizza cutter. The dough gets sticky as it's sitting, so use a spoon or spatula to pick up the dough pieces if they are stuck. Carefully place a few at a time into the hot oil. Fry them for 3-4 minutes, turning them over halfway through. Some of the pieces can get a little out of shape, but that's ok! They'll still puff and taste amazing!
- Use a slotted spoon to remove the beignets from the oil and place on a cooling rack or paper towel lined plate. Let them cool for a few minutes, then dust them with powdered sugar using a strainer or sifter. Bon appétit!
Notes
- Nutritional info does not include oil for frying or powdered sugar.
- Fry the beignets in 325°F oil. Oil that’s too hot will brown the outside before the center cooks, while cooler oil can make them greasy.
- Work carefully with hot oil. It can cause serious burns and is highly flammable. Never use water on a grease fire.
- Don’t stress about perfectly shaped squares. The dough is soft and a little sticky, but the beignets will puff up beautifully either way.
- No buttermilk? Add 1 teaspoon of white vinegar or lemon juice to 1 cup of milk and let it sit for about 5 minutes before using.
- These beignets are best enjoyed warm, dusted generously with powdered sugar.
Nutrition
Disclaimer: All nutrition values are per serving and approximate. They will vary depending on products and quantities used.
