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

5 from 2 votes
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.

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  • 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 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 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 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 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 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 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 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 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 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 Abby April 15, 2013 at 9:21 pm

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

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

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

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

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

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

    Marion is the best. I love all her books!

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

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

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