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    Home » Popular » American Recipes

    December 5, 2020 American Recipes

    Marion Cunningham’s Raised Waffles

    Jump to Recipe - Print Recipe

    This recipe for Marion Cunningham’s Raised Waffles starts out with simple ingredients: yeast, milk, butter, flour, sugar and salt. Mixed together the night before, these waffles are light and fluffy with a a subtle tangy flavor. You’ll be making them every weekend!

    These delicious yeasted waffles could be adapted to make totally dairy-free.

    My kids never really loved a bowl of cereal or oatmeal for breakfast. Perhaps it's my fault that I spoiled them from when they were little.

    My kids LOVE my homemade pancakes and my homemade waffles. I admit, I really love them too!

    Besides Marion Cunningham's Yeasted Waffles, these vegan overnight yeast waffles are also what we make pretty often!

    overhead image of marion cunningham's raised waffles

    Originally posted July 20, 2011 and updated December 5, 2020. These days you may be creating more in the kitchen with yeast. This overnight yeast waffle recipe is just what you need to make a cozy and comforting breakfast.

    I usually make Mark Bitman’s recipe. My mom handed it down to me a couple years back and that’s all we’ve been using to make waffles. Every once in a while, I like to make this recipe. We came across it years ago in our The Cake Bible book.

    overhead image of waffles with orange fruit chunks on top

    This recipe was only supposed to be made for special occasions. Then something happened this summer. I got addicted to this recipe.

    overhead image of waffles on a blue plate

     

    Maybe it’s all the extra time I have. Maybe it’s because I love to bake with yeast. Maybe because I like waking up to something almost ready to make fresh in the morning. Maybe it’s all of these reasons.

     

    overhead image of marion cunningham's raised waffles on a blue plate

    This recipe has been around for ages. Marion Cunningham (not the mom from Happy Days) made this recipe popular. I read it’s from an old Fannie Farmer cookbook. How cool is that?

    What I love about the recipe is your prepare most of it the night before.

    The yeast renders a delicate and crispy waffle and the flavor is incredible. I really love them!

    My mom was at my house yesterday with the kids while I ran errands and she made some waffles. She called to tell me they were the best waffles I’ve ever made.

    Thanks, mom. I had batter leftover and made some today and Gabriella was not thrilled with the yeast flavor Day 2. I happened to love it.

    What ingredients are needed to make Marion Cunningham’s Raised Waffles?

    Here is what you need to gather the night before to mix together:

    • 1 package active dry yeast (2 1/4 teaspoons)
    • 1/2 cup warm water
    • 2 cups warm milk (I used just slightly over 1 cup so would not be runny)
    • 1/2 cup melted butter
    • 1 teaspoon salt
    • 1 teaspoon sugar
    • 2 cups all-purpose flour

    In a large mixing bowl (the batter will rise to double its original volume) sprinkle in the yeast over the warm water. Let stand to dissolve for 10 minutes. Add the milk, butter, salt, sugar, and flour and stir to blend. Mix on low speed with handheld mixer. Just mix until it is nicely combined. You don’t want to over mix and you don't want any lumps.

    Cover the bowl tightly with plastic wrap and let stand overnight at room temperature. *I also covered the plastic wrap with a dish towel.

    overhead image of making waffles

    This is how it will look the next day.

    overhead image of waffle batter in a mixing bowl

    Now don’t forget to LEAVE OUT the eggs and the 1/4 teaspoon of baking soda until the next day. I forgot to warm my milk and the batter was still just fine. Probably because I didn’t cool the butter before adding it to the batter…it all evened out I think.

    It should be left to rise for at least 8 hours. You could even let it rise in the refrigerator overnight. I’ve done that once or twice and it seems to make the batter a little less yeast tasting.

    If you do let it rise in the refrigerator, let it warm up on counter in the morning before adding the eggs and baking soda.

    Next morning the final step is to whisk in the eggs and the baking soda. If you use full 2 cups of milk the batter will be thin. I used less milk than recipe calls for to get a thicker batter. I have used a FULL 2 cups of milk, and found it too liquidy.

    overhead image of making waffles

    Once you whisk in the melted butter and baking soda, you get this silky waffle batter.

    overhead image of stirring a batter

    So I adjust and add a little over 1 cup. But you make it with whatever amount of milk you prefer. I wanted a little bit of thicker waffles.

    Let it sit a while while you heat the waffle maker...it will all start to magically bubble again.

    overhead image of a waffle batter in white bowl

    Depending on the size of your waffle iron, pour about 1/3 to 1/2 cup batter onto the hot iron (use a light hand at first and check your progress--this waffle batter expands rather impressively. Bake until golden and crisp.

    How long will raised Marion Cunningham’s Raised Waffles batter stay fresh?

    This yeasted waffle batter will keep for several days in the refrigerator. Keep it covered tightly in your storage container.

    overhead image of raised waffles on a blue and white plate

    Hope your week is fun. Make these waffles when you get a chance. If you have a favorite waffles recipe, I want to hear about it! Send me the link in your comment!!

    Adapted from Rose Levy Beranbaum's The Cake Bible

    More Easy Breakfast Recipes: 

    • Vegan Orange Marmalade Muffins
    • Blueberry Banana Streusel Muffins
    • Oven-Baked Strawberry Pancake
    • Banana Scones with Maple Espresso Glaze
    • Sourdough Banana Bread
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    Marion Cunningham's Raised Waffles

    This recipe for Marion Cunningham’s Yeasted Waffles starts out with simple ingredients: yeast, milk, butter, flour, sugar and salt. Mixed together the night before, these waffles are light and fluffy with a a subtle tangy flavor. You’ll be making them every weekend!
    Prep Time12 hrs
    Cook Time10 mins
    Course: Breakfast
    Cuisine: American
    Keyword: waffles, yeast
    Author: Lora

    Ingredients

    • 1 package active dry yeast 2 1/4 teaspoons
    • 1/2 cup warm water
    • 2 cups warm milk* I used just slightly over 1 cup so would not be runny (use your favorite dairy-free milk if you prefer)
    • 1/2 cup melted butter* use dairy-free butter sticks if you prefer
    • 1 teaspoon salt
    • 1 teaspoon sugar
    • 2 cups all-purpose flour
    • 2 large eggs
    • 1/4 teaspoon baking soda

    Instructions

    • In a large mixing bowl (the batter will rise to double its original volume) sprinkle in the yeast over the warm water. Let stand to dissolve for 10 minutes. Add the milk, butter, salt, sugar, and flour and stir to blend. Mix on low speed with handheld mixer. Just mix until it is nicely combined. You don’t want to over mix and you don't want any lumps.
    • Cover the bowl tightly with plastic wrap and let stand overnight at room temperature. *I also covered the plastic wrap with a dish towel.
    • The next morning, just before cooking the waffles, whisk in the eggs and the baking soda-the batter will be thin (I used less milk than recipe calls for. If you use it all, the batter will be very thing). Depending on the size of your waffle iron, pour about 1/3 to 1/2 cup batter onto the hot iron (use a light hand at first and check your progress--this waffle batter expands rather impressively. Bake until golden and crisp. This batter will keep for several days in the refrigerator.

    Notes

    *Milk could be substituted with unsweetened almond or coconut milk (or whatever dairy-free milk you like).
    *Butter could be substituted with dairy-free butter sticks (I like the Earth Balance brand).
    Tried this recipe?Mention @savoringitaly or tag #savoringitaly!
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    Reader Interactions

    Comments

    1. The Mom Chef says

      July 20, 2011 at 7:09 pm

      I adore, adore, adore waffles and will definitely give this a try. Luckily Dudette does love cereal and oatmeal so I have a wide variety of breakfasts to offer her, but waffles and pancakes definitely top the list. Many thanks for sharing the recipe with us!

      Reply
    2. Marnely Rodriguez says

      July 20, 2011 at 7:12 pm

      My mouth just watered, these look so good! I'd love some topped with...NUTELLA! 🙂

      Reply
    3. In Katrina's Kitchen says

      July 20, 2011 at 7:31 pm

      I am loving this! Wow it looks soooo good!

      Reply
    4. Mrs. Jen B says

      July 20, 2011 at 7:56 pm

      Dang. I TOTALLY thought this was a recipe from the mom from Happy days. Seriously. I was deflated as I read, though.

      Regardless, I have never made homemade waffles (no waffle iron - guess that would help?) but do love them. Perhaps I need to make the investment?? 😉

      Reply
    5. Kate@Diethood says

      July 20, 2011 at 7:59 pm

      I thought you were talking about the Happy Days Mom, too! 🙂
      The waffles look so so good!

      Reply
    6. Maris (In Good Taste) says

      July 20, 2011 at 8:32 pm

      I was thinking Happy Day's! It probably is a happy day though when you get to eat these!

      Reply
    7. Mari says

      July 20, 2011 at 10:15 pm

      Wow....I crave some now. It looks perfectly delicious Lora 🙂 Thanks for these two great recipes.

      Reply
    8. Carolyn says

      July 20, 2011 at 11:27 pm

      May just have to try this! Sounds awesome and you have to love that it's from that old classic, Happy Days!

      Reply
    9. Raquel @ Erecipe says

      July 21, 2011 at 5:19 am

      I love waffles and your waffel looks really great =)

      Reply
    10. Sylvie @ Gourmande in the Kitchen says

      July 21, 2011 at 6:55 am

      I've heard a lot of good things about yeasted waffles, must give them a try one day!

      Reply
    11. Lauren at Keep It Sweet says

      July 21, 2011 at 10:56 am

      I haven't had homemade waffles in a long time! These look delicious!

      Reply
    12. Celia says

      July 21, 2011 at 12:24 pm

      I looooove The Cake Bible. You're making me so sad my copy is packed away in storage for the summer! And you're giving me a reason to get reacquainted with Rose this fall...Great recipe find!

      Reply
    13. Aggie says

      July 21, 2011 at 12:51 pm

      Funny, I immediately thought of Happy Days! 🙂 My kids love homemade waffles too...I have to try this recipe! 🙂

      Reply
    14. Alison @ Ingredients, Inc. says

      July 21, 2011 at 3:10 pm

      very cool! Great post!

      Reply
    15. Baker Street says

      July 21, 2011 at 4:05 pm

      I hope my plate is still there. lol. I absolutely loveeee waffles. Perfect breakfast!!

      Reply
    16. Tickled Red says

      July 21, 2011 at 5:30 pm

      Save me some please, I'll eat them for any meal.Oh my word!

      Reply
    17. Bestfoodies says

      July 21, 2011 at 5:33 pm

      This is my favorite time of the year for waffles (not that there is a bad time for waffles) I love waffles in the summer because of all the fresh fruit we get at the market! Of course we top with a bit of homemade sweetened cream and breakfast is almost dessert! Will add this recipe to my list of must trys...

      Reply
    18. Anna and Liz Recipes says

      July 22, 2011 at 5:51 pm

      Waffles are our favorite thing for breakfast, and these look amazing!

      Reply
    19. Lindsey @ Gingerbread Bagels says

      July 22, 2011 at 10:25 pm

      Waffles are my favorite food ever next to bagels. 🙂 I've never had waffles with yeast before but I so want these now!! Oh my word they look sooooo good. I think I would love them the next day too. YUM!!!

      Reply
    20. Maureen says

      July 23, 2011 at 4:10 am

      I don't own a waffle iron but it's on my wish list! These looks fantastic. I love waffles and pancakes too.

      Reply
    21. Ciccia says

      July 29, 2011 at 2:00 pm

      Oh, mamma mia che delizia! I can just taste them!

      Reply

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    lora and gabby

    Welcome to our Italian kitchen! We are Lora and Gabriella, the mother-daughter team behind Savoring Italy. With more than 30+ years of experience in the kitchen, Lora has had a great advantage – receiving guidance from both her husband who is an executive chef/restaurant owner and her mother who is a renowned private chef. 

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