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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 hours
Cook Time10 minutes
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).