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 Ana June 28, 2017 at 8:12 pm

    No worries. Thanks so much!

  • 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 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.

  • 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 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.

  • 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 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 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. 🙂

  • 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 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 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 michelle April 17, 2013 at 1:40 pm

    hey adrianna,

    i was wondering which waffle maker do you use?


  • 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 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 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.

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