Marion Cunningham’s Yeasted Waffles


Yeasted Waffles

Secret: For the past year I’ve been totally enamored with a certain cookbook. I’ve read it in bed, read it on airplanes, read it standing up in the kitchen and cooked from it over and over again. (Examples here and here.) It’s the dreamiest book about my favorite subject in the entire world. There are no pictures, just words, great words, in fact. And recipes that have all worked for me.

Marion Cunningham’s Breakfast Book is a gem. It’s the little black dress of my kitchen. I use it all the time for inspiration or as a base recipe, adding and subtracting what I like.

This recipe for Marion Cunningham’s Yeasted Waffles is a throwback. Maybe one of the most famous recipes ever. I hesitated whether I should share it with you because, I dunno, it’s everywhere on the internets. But I just love it so hopefully this will be new to one or two of you.

Marion Cunningham's Yeasted Waffle Batter

This recipe is pretty simple. There’s yeast and water. And milk, butter, flour, sugar and salt.

You mix it all together the night before or, in my case, the day before. And right before making it, you add a couple eggs and some baking soda.

The yeast sitting in the batter for a minimum of 12 hours is an absolute must. It really gives the batter a lightness that I totally love.

I’ve had yeasted waffles at a few restaurants and you really tasted the yeast. Think: the flavor of beer in a waffle. That might sound gross, but I thought it was pretty awesome. This waffle has none of that. Not a trace of fermented flavor.

Batter for Marion Cunningham's Yeasted Waffles

The texture is magical. There’s lightness, the edges are lacy and crunchy, while the inside is soft and delicious.

The waffle itself is not very sweet, so maple syrup is an absolute must. And butter! You’ll need some butter.

Marion Cunningham's Raised Waffles

Marion Cunningham’s Yeasted Waffles

Serving Size: 4 waffles


  • 1/2 cup warm water
  • 1 package dry yeast
  • 2 cups warm milk
  • 1/2 cup melted butter
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 2 cups all-purpose flour
  • 2 eggs
  • 1/4 teaspoon baking soda*


  • Use a rather large mixing bowl — the batter will rise to double its original volume. Put the water in the mixing bowl and sprinkle in the yeast. Let stand to dissolve for 5 minutes.
  • To a small bowl, mix together the salt, sugar and all-purpose flour. Add the flour mixture, milk, butter to the yeast mixture and beat until smooth and blended. Cover the bowl with plastic wrap and let stand overnight at room temperature.
  • 3. Just before cooking the waffles, beat in the eggs, add the baking soda, and stir until well mixed. The batter will be very thin. Pour about 1/2 to 3/4 cup batter into a very hot waffle iron. Bake the waffles until they are golden and crisp. This batter will keep well for several days in the refrigerator.

*Note: I read a lot of reports that this recipe would not work in a belgian waffle maker. To compensate for this, I tweaked the amount of baking soda (1/2 teaspoon TOTAL) and it worked perfectly.

    Did you make this recipe?Tag @acozykitchen on Instagram and hashtag it #acozykitchen
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    Leave a Reply

  • Reply Heather @ A Sweet Simple Life April 15, 2013 at 10:32 am

    Gorgeous pictures… and this recipe is definitely worth sharing again and again. One of my favorites.

  • Reply Michelle April 15, 2013 at 11:05 am

    love that dish! Waffles and bacon.. so good!

  • Reply Megan April 15, 2013 at 11:07 am

    Oh. My. Goodness. These look like dream waffles.

  • Reply Amanda @ Once Upon a Recipe April 15, 2013 at 11:40 am

    Definitely new to me. And you’ve made me want to go out and buy that cookbook!

    • Reply Adrianna April 15, 2013 at 12:14 pm

      Worth every bit of $16!

  • Reply Monica April 15, 2013 at 11:47 am

    I love waffles and these look amazing – so beautifully crisp and browned! Love that you were able to make belgian waffles. I love those deep pockets.

  • Reply Toyota Smith April 15, 2013 at 12:15 pm

    This looks amazing, I wish we actually had nice waffles in England not rubbish things that you put in the toaster and taste like ridiculously sweet cardboard!

    • Reply Adrianna April 15, 2013 at 12:16 pm

      We have those in America, too. I grew up on them. Leggo Waffles. They’re pretty depressing when compared to these.

  • Reply Iris April 15, 2013 at 12:53 pm

    I’ve never made yeasted waffles before, will definetly be putting this on my to do list.

  • Reply Michelle April 15, 2013 at 1:32 pm

    I’m the worst breakfast planner ever. I’ll totally make this one morning and then make it for dinner. WAFFLES FOR DINNER FTW!

  • Reply Kiran @ April 15, 2013 at 1:45 pm

    I could go for this right about now! Yum 🙂

  • Reply Averie @ Averie Cooks April 15, 2013 at 2:05 pm

    I’ve seen Ruth Riechl talk about these waffles before in one of her cookbooks. And they look wonderful!

  • Reply Katrina @ Warm Vanilla Sugar April 15, 2013 at 3:44 pm

    This is such a fabulous idea!!!

  • Reply Jocelyn (Grandbaby Cakes) April 15, 2013 at 3:45 pm

    I am a huge waffle fan. This just looks so perfect and classic!

  • Reply Sarah April 15, 2013 at 4:27 pm

    These waffles are amazing! I’ve made them once before and I think I need to make them again.

  • Reply ashley - baker by nature April 15, 2013 at 6:33 pm

    I want these waffles to slap me in the face.

  • Reply Maria @ Orchard Bloom April 15, 2013 at 7:16 pm

    I haven’t had waffles in ages! I’m newly inspired.

  • Reply dishing up the dirt April 15, 2013 at 7:26 pm

    nothing beats a good waffle and these sound like a home-run!

  • Reply Laura Rees April 15, 2013 at 7:44 pm

    Marion is the best. I love all her books!

  • Reply Tieghan April 15, 2013 at 7:59 pm

    These waffles look so good! I could eat that plate off the screen!

  • Reply Christina @ The Beautiful Balance April 15, 2013 at 9:04 pm

    YUM! I love the use of yeast in this recipe.

  • Reply Abby April 15, 2013 at 9:21 pm

    NEW to me! I’ve had yeasted waffles before too and they blew me away!

  • Reply Elisa @ Insalata di Sillabe April 16, 2013 at 2:29 am

    This recipe is actually new to me so I definitely have to thank you for sharing it! I can’t wait to try them out!

    xo, Elisa

  • Reply Tracy | Peanut Butter and Onion April 16, 2013 at 4:26 am

    I miss that show, I used to watch it everyday after school. re-runs … of course. I will be making these soon.

  • Reply Tina April 16, 2013 at 5:54 am

    This is dreamy! Would love to Get into that delicious. That first picture is everything. Ur photography skills are good

  • Reply cherie April 16, 2013 at 9:49 am

    you made me go buy the book LOL

    • Reply Adrianna Adarme April 16, 2013 at 12:19 pm

      HA! I hope you like it because if you don’t I’m gonna feel crazy bad.

  • Reply Adri {Food-N-Thought} April 16, 2013 at 10:23 am

    Yum! My kids are crazy about waffles and I am glad to make them for them (us) every time, have never made them from scratch, usually just buy Bob Mills mix, gotta give this one a try.

  • Reply Cate @ ChezCateyLou April 16, 2013 at 11:29 am

    These look so good! I NEED to buy a waffle maker. I want to be able to make these gorgeous waffles for breakfast!

  • Reply Michelle Ritchie | Delicious Karma April 16, 2013 at 12:55 pm

    Oh my… this is inspiring me to drag out the waffle maker! Haven’t used it in ages, but must make this. Looks divine!

  • Reply Allison April 16, 2013 at 3:00 pm

    I’ve heard of yeasted waffles, but never had the urge to make them. Now I definitely will! You make them sound divine. The pictures tell a thousand word, and all that jazz. I will be making these asap!

  • Reply Kate April 16, 2013 at 5:37 pm

    I bought that book probably five years ago, or more, at a used bookstore and the thing languished in my book cupboard, being pushed aside constantly until I was so starving for a simple pancake recipe that I pulled it out and thumbed it open for the first time.

    I nearly kicked myself for waiting so long. Every single recipe I’ve tried has been perfect. Not just in technique and ease, but so perfectly ‘breakfast’, like Sunday morning, and the right ray of sunshine, and the bubble of a coffeepot perfect. Now the spine is broken and pages are stained, but I wouldn’t reach for anything else.

    And these waffles? Memorized. Love them, love them, love them. For an added flavor boost, try a few tablespoons of malted milk powder in your next batch. It’s glorious.

  • Reply Allison Day April 16, 2013 at 6:13 pm

    Beautiful, delicious… and I love the repurposing of a pie dish as a plate! Such a neat idea, and stylistically it works so well. 🙂

  • Reply Jayne April 16, 2013 at 7:29 pm

    I don’t even own a waffle iron and this made me want some stat! I came across a recipe that recommends using a grill pan for us waffle iron-less humans. I have GOT to try this. I’ve been held back by the yeast part of the recipe for long enough. Maybe tomorrow’s breakfast would be glorious.

  • Reply Auður April 17, 2013 at 4:49 am

    Thanks so much for sharing this recipe! I have been wanting to make yeasted waffles for a while, only done the baking powder version, but haven´t had a good recipe for it until now : ) I was wondering since I´m from Iceland, Europe how many ounces/grams are in your packet of dried yeast? Here in Iceland we like to eat waffles with strawberry jam and lightly whipped cream as an afternoon sweet treat and that´s pretty good as well ; )

    • Reply Adrianna Adarme April 17, 2013 at 8:35 am

      Oh good question. Our packets are 7grams. And waffles in the afternoon sound like heaven.

  • Reply Peggy April 17, 2013 at 12:12 pm

    I don’t think I’ve ever had yeasted waffles, but after looking at these beauties, I need to get onto trying them!

  • Reply michelle April 17, 2013 at 1:40 pm

    hey adrianna,

    i was wondering which waffle maker do you use?


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  • Reply Trysh Ashby-Rolls May 20, 2013 at 9:08 am

    Lovely photos Theresa. I now consider myself well and truly breakfasted and can go play in the garden!

  • Reply gerard June 3, 2013 at 1:10 pm

    5 ***** Bolg!!!!

    Pls, is “yeasted” waffles the same as using Diasttatic Malt? That is, does yeasting give them a “malty” taste? I ask because bagels without malt ain’t up to snuff….


    • Reply Adrianna Adarme June 3, 2013 at 1:48 pm

      Negative. Diasttatic malt is used as an aide for breads. This uses dry active yeast. And that’s all.

  • Reply Kate V July 26, 2013 at 12:38 pm

    I’m so glad that I found your blog….
    I had this recipe set aside to use for tomorrow morning (found it on the web somewhere), but read that it wouldn’t work too well in a Belgian style maker…
    Not only did you have a little note about this, but you also posted a link showing the exact model you use (which, coincidentally, happens to be the one we’re breaking in tomorrow–it just came yesterday!).
    I’m so excited for breakfast in the morning, and now I’m not worried about these not working in our waffle iron!
    Thanks so much for such a lovely (and very informative!) post!

  • Reply Kate V July 29, 2013 at 7:01 am

    They turned out AWESOME!!!!
    And your trick of adding the extra baking soda worked perfectly!
    Thank you so much!!
    These will be made quite often in our house. 🙂

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  • Reply David M January 19, 2014 at 6:15 pm

    Thanks so much for the recipe.
    Question: Doesn’t mixing in the eggs in the morning deflate the batter, and defeat the yeast entirely? Apparently it works but I’m having a mental block.

    • Reply Adrianna Adarme January 19, 2014 at 8:25 pm

      Nope! Not at all. The yeast will still be active even after you mix in the eggs. You’ll hear it, actually. And the batter doesn’t rise in this super large way like, say, a loaf of bread does. When the batter hits a hot waffle iron, it rises.

  • Reply Marni February 2, 2014 at 7:03 am

    I make these once a week. They are amazing! Freeze beautifully. Kids eat them every morning for breakfast. Love them!

    • Reply Adrianna Adarme February 2, 2014 at 2:01 pm

      Oh yay! Thank you so much for telling me they freeze well. I had no idea. I must try this soon! xo

  • Reply Marni Slagell February 3, 2014 at 7:57 am

    The best way to do it is to place them in a single layer on a cookie sheet and quick freeze them flat. Then once they are partially frozen you can put them in a zip lock bag and not worry about them sticking together. If you choose to skip the quick freeze step you have to mess with wax paper and they bend and stick together and it’s a pain. My daughters break them in half (my waffle iron makes large circles) and toss them in the toaster. They are just as good as they were right after they come out of the waffle iron. My friends beg for my waffles when they are over for breakfast.

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  • Reply Susan wolf January 9, 2015 at 4:58 am

    May one substitute buttermilk for regular milk?

    • Reply Adrianna Adarme January 9, 2015 at 11:21 am

      Sorry it’s not a simple substitution. You can try it but there’s a chance they might not work. :/

  • Reply Nancy January 24, 2015 at 12:02 pm

    I made waffles similar to these with 1/4 teaspoon of baking soda, and they worked perfectly in a Belgian waffle maker, just so you know.

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  • Reply Ana June 28, 2017 at 2:48 pm

    I am confused about the comment about the baking soda and making belgian waffles. You say you “tweaked” the amount by 1/2 tsp. So the 1/4 tsp in the recipe is NOT correct? Are we to ADD 1/2 tsp (so 3/4 tsp. total) of baking soda? Please clarify as I’d like the recipe to turn out. Thanks so much!

  • Reply Ana June 28, 2017 at 8:12 pm

    No worries. Thanks so much!