essential raised waffles

This recipe is nothing new. It was first published, as far as I can gather, in 1896 in The Boston Cooking-School Cook Book by Fannie Merritt Farmer and has since been fussed over and had its virtues extolled by more food writers, newspaper dining sections and food bloggers than it has not been. It’s the equivalent Proust’s Madeleine/Jim Lahey’s No-Knead Bread/Three-Ingredient Peanut Butter Cookie*/Hey, Did I Tell You About The Time I Killed My Own Dinner? of modern food writing.

all you'll need + a good night's sleep
yeast is dissolved, a little foamy

But even if I’m not going to be making an unprecedented mark on the home cooking conversation today, it would be a glaring omission not to share it here as well because there’s so much that’s very important about it. The first is the book it hails from, the late, awesome Marion Cunningham’s Breakfast Book. Do you know anyone who just got engaged/about to get married/just moved into their own apartment/thinks they want to start cooking/trying to drop a hint to their significant other that certain meal shifts are up for grabs? What better place to start than at the top of the day, and this is the book everyone — yes, girls and boys — needs on their shelves. It covers all bases. It makes people happy. These are respectable cooking goals.

all risen

The second is that if you, like me, have been plagued by waffle mediocrity — chewy, monotonous squares that are exciting in shape only — I suspect that the reason is that you have not made these yet. These are like no waffle I’ve ever known. This is not pancake batter poured in a grid mold; this is not cake. This is a cross between the finest yeast doughnut you’ve ever sunk your teeth into and a rich brioche roll. The edges are as golden and crisp as the outermost layer of puffed pastry and the center is as rich as pudding but as airy as a soufflé. The aroma is that of freshly baked challah and the flavor is something of a malty croissant — not sweet, but so complete in its complexity, you might even forget to drizzle it with syrup. It sounds heavy, yet they have all the heft of a paperclip. I mean, come on, there’s no way you’re still reading and not on your way to the kitchen, right?

steaming waffle iron

Third, the magic ingredient is anything but mystical. It’s not any of the usual suspects, lemon zest or vanilla extract or a pinch of cinnamon (there’s, in fact, none of the above), sugar (there’s only enough to feed the yeast, not sweeten the batter), yogurt or sour cream or flour so finely ground, little angels must have sneezed it out. The batter is as predictable as any could be — flour, salt, milk, eggs and a somewhat spectacular amount of butter — but two things, yeast and a good night’s sleep, change everything. The almost one-bowl batter you mix before you go to bed and leave on the counter is ready for you when you wake up. I kind of want to give it a standing ovation.

waffles like a tangled nyc skyline

Finally, everyone needs this recipe in his or her repertoire because it fits squarely within my single entertaining philosophy that everything that can be made in advance, should be. And can be. With recipes like this, pretty much all you have to do in the morning is sleep in, put on something cute, turn on a waffle iron and “preview” the mimosas while it does most of the work. It’s something of a breakfast miracle.

grids and grids of perfect waffles
marion cunningham's overnight waffles

* Right, now some of you are probably mad that you hadn’t heard of this flourless, butterless peanut butter cookie recipe and how could I keep it from you? Here you go. I’ve made them; they’re okay, just not my favorite. That would be these.

One year ago: Bacon, Egg and Leek Risotto
Two years ago: Creme Brulee French Toasts
Three years ago: Homemade Pop Tarts, Cabbage and Lime Salad with Roasted Peanuts and Leek Bread Pudding
Four years ago: Ranch Rugelach and Cinnamon Raisin Bagels
Five years ago: Brownie Roll-Out Cookies and Green Bean and Cherry Tomato Salad
Six years ago: Corniest Corn Muffins and Pineapple Upside-Down Cake

Essential Overnight Raised Waffles
Adapted, only in language, from Marion Cunningham’s Breakfast Book, where it was adapted from an old Fanny Farmer cookbook

I’ve gushed enough about the smell/texture/flavor/ease of this recipe so let me cut right through to the scary part: Cunningham, terrifyingly, instructs us to leave the batter — a batter with milk! and yeast! — out on the counter overnight at room temperature. She gives no schedule for this (what if your kid lets you sleep in?!) and doesn’t even give mention to the whole won’t-the-milk-go-bad? thing. I — no surprise — am a little more panicky about what’s unsaid in recipes. I made it the first time as she instructs. Oh man, it looks FUNKY in the morning, and the smell, well… How could it be right? I made it a second time, letting it overnight in the fridge, as many writers have interpreted since. Here’s what you need to know: both work but the one that fermented at room temperature came in miles ahead in the flavor category. It had an unmistakeable sourdough (yeah, I know, not the word you want to hear about room temperature milk baked goods) vibe. I became instantly obsessed with the flavor. The flavor from the fridge batch was excellent, but no comparison. Proceed as you wish (both methods are tested and work) but do please consider the original room temperature method. It’s just better.

And if you’re not yet convinced that you need to make these, consider this: They’re patient (you could sleep a little or a lot, the batter will still be ready for you in the morning.) They’re easy, and use ingredients you probably already have around. The batter keeps in the fridge for days, extra waffles can be frozen and reheated in a toaster and just-cooked ones stay warm and crisp in a low oven for as long as it takes for everyone else to straggle in. Oh, and they taste like the greatest thing since gridded breakfast bread.

Yield: Marion Cunningham says 8 waffles, but waffle irons vary widely by volume; I felt it made a whole lot, enough to serve 4 to 6. The photos shown are from a halved batch, which is a much better fit for our family of 2 adults + 1 preschooler.

1/2 cup warm water (about 105 to 110 degrees, so not too hot)
1 packet (1/4 ounce, 7 grams or 2 1/4 teaspoons) active dry yeast
2 cups milk, warmed (again, not too hot
1 stick (4 ounces or 115 grams) unsalted butter, melted and cooled until lukewarm
1 teaspoon table salt
1 teaspoon granulated sugar
2 cups (250 grams) all-purpose flour
2 large eggs
1/4 teaspoon baking soda
Oil or melted butter for waffle iron
Powdered sugar, syrup or berries for serving

The night before: Pour warm water in the bottom of a large (larger than you think you’ll need, because the batter will rise a lot) bowl. Sprinkle yeast on top and let it dissolve and foam ever-so-slightly for 15 minutes. Stir in milk, butter, salt, sugar and flour — I do a little bit of wet ingredients then a little bit of dry, back and forth, to avoid forming lumps. If lumps form, you can mostly whisk them out.

Cover bowl with plastic wrap and set out on counter (see Note up top for debate on this) overnight.

The next morning, whisk in eggs and baking soda until smooth. Heat waffle iron** (a thinner one is better than a Belgian-style one, as these will not rise enough to fill a tall one out) and coat lightly with butter or oil. Ladle in 1/2 to 3/4-cup batter per waffle batch. The batter will be very thin and will spread a lot in the pan, so err on the side of underfilled until you figure out the right amount. Repeat with remaining batter.

Waffles can be kept crisp in a warm oven until needed. If you only want to make a few at a time, the batter keeps well in the fridge for several days, says Cunningham.

** I suspect someone will ask me here about the waffle iron I use. It’s this one. I bought it last year when I was working on a story about breakfast egg sandwiches (which I just realized never ran, hmm) and I wanted to make one with waffles. I honestly do not care for it or any waffle iron I’ve ever owned for one reason, a reason that makes me a little shouty: why don’t waffles irons have removable plates for washing?! I have yet to see one and cleaning them is such an ordeal; this is the only waffle recipe I’ve loved enough that it has felt worth the bother.

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609 comments on essential raised waffles

  1. Tone L

    I just made your pancakes – which have never failed me until yesterday. And, in truth, they didn’t really fail me. I added way too much milk because my friend’s cute kid caused a distraction. My in-laws are returning from South Africa in June. My mother in law made me wait in the car outside of William/Sonoma for almost an hour one Christmas while waiting in line for her waffle iron. I’m making these as a welcome home, for sure!

  2. Emily

    My mom’s waffle iron has removable plates. It’s one of those combo griddle/waffle makers. Pretty convenient.

    1. Jenn

      Ok, I admit to not having read all 596 comments on this, but did you know you could make this with milk and water cold from the fridge if you use instant yeast? This is a weekend go-to for us and not having to fuss with warming stuff up really seals the deal.

      1. deb

        I haven’t tested it with instant yeast but I’d say go for it. I find instant yeast can rise a bit more slowly, or at least take longer to get started, which shouldn’t matter if you’re leaving it overnight. Here are comments from others who have made it with instant yeast instead:

  3. “Little angels must have sneezed it out.” That imagery totally made my morning. Perhaps these will be made Sunday morning for my first Mother’s Day. Perhaps they will be served to me in bed…

  4. Funny – I just posted an egg-free waffle recipe today. You know for those who have kids allergic to eggs but still want waffles. Hopefully he outgrows the allergy someday..these look delicious.

  5. Gillian

    re: removable waffle plates

    I bought my sister this Cuisinart griddle last year (to help satisfy all panini needs) and the plates it comes with are removable and reversible depending on your cooking needs. I recently heard rumor that they introduced waffle plates that you can buy separately. Now I really want one for my own kitchen…

  6. Lauren

    These look terrific! Could I make it with a Belgian waffle iron? If so, they’re on the menu for this weekend!

  7. Megan B

    Could not agree more about waffle irons! Trying to wash them is just terrible. But these waffles are calling to me, and I think I need to haul out the waffle iron and get started.

  8. I wonder if you can get a similar flavor by doing part of the rise on the countertop and the rest in the fridge. I am selling my house, so I cannot really leave things on the counters all day and they would also be perfect for breakfast for dinner!

  9. I found an old GE waffle iron with removable/reversible plates waaaay back in the 80’s, when I was a poor college student and need a cheap treat. Got it for 25 cents at a Goodwill store! I think if you hunt bargain lists, you can find one. You can’t have mine. (they’re Teflon, though, if that worries you). Here’s a photo of the thing, which required a few hours of scrubbing when I got it home. 30 years later, it’s still working for me.

  10. Liz

    The only thing I love more than waffles (can’t wait to try this recipe) is breakfast sandwiches, so PLEASE do a post on the breakfast egg sandwich you mentioned! Your recipe on Cup of Jo is my go to but I’m always excited to try a new one.

  11. Valerie

    I tried an overnight pancake recipe before, but never thought about one for waffles. I’ll be trying this next weekend with my extended family visiting. Oh, and since you were complaining about waffle makers (I totally agree), I thought I would let you know that there are some with removable plates. You just have to look for one that’s a grill/waffle maker combo as these tend to have reversible plates.

    Here’s an example of one from Black & Decker that tends to receive very positive reviews:

  12. Beth

    Perfect timing..I’ve been trying to figure out what to do for Mom’s Day breakfast. Love your blog. No fails ever and your recipes are beyond delicious. Thank you!!

  13. Vikki

    Did you try browning the stick of butter for the batter? Seems like a shame not to if you are already melting it!

  14. Katya

    I got through this whole recipe drooling on my keyboard before seeing the comment you make about Belgian waffle makers. Any recommendations for those of us who have the larger kind? I WANT TO MAKE THESE AS SOON AS POSSIBLE! I LOVE WAFFLES!

  15. CS

    Thanks for trying both methods of on the counter vs. the fridge and letting us know! We’ve used Marion’s other waffle recipes from ‘The Fannie Farmer Cookbook’ for years so this will be fun to try. And, our Vitantonio Premier Belgian waffler purchased in the early 90’s doesn’t have removable plates, but we just wipe it down with a paper towel while the iron is still warm and store it with a paper towel sandwiched in between the plates. It is in excellent condition, other than a broken foot, but that is a different issue…

  16. tariqata

    I also laughed out loud at the line about “flour so fine, little angels must have sneezed it out”!

    One quick question, before I race up to my parents’ house to see if the waffle iron they received as a wedding gift (which has removable plates!) is still available for the taking: does keeping the batter in the fridge for several days allow the flavour to deepen the same way that keeping it out on the counter overnight does?

  17. Tracey Harper

    Does it matter what type of milk you use? Fat free is what I usually have in the fridge but it’s not always so great for baking. =)

    Thanks! Love all your work…you make me hungry! :D


    1. LisaAlissa

      There is so much butter in the recipe that it matters not at all (but you probably know that by now). I use skim because that’s what I usually have. Full fat when I’m a guest where that’s what they have. It’s all good. Enjoy!

  18. Brenna

    I was never interested in making waffles…until now. Looks like I need to look into purchasing a waffle iron, unless Alton Brown has a way to get around it.

    Would this work if I replaced some – maybe half? – of the all purpose flour with wheat or oat flour?

  19. Margaret Rogal

    You all might consider a cast iron waffle iron. You can find them at flea markets, vintage stores, etc. They are easy to clean once you season them. A quick once over with warm water and a plastic scrubby or a sturdy cloth does the trick. We usually dry them with a towel, and leave to completely air dry before storing. To cook with a cast iron waffle iron, you place the iron over your stove burner. Works with gas or electric stoves. We love the way they bake the waffles–4 minutes to a side. Be sure to preheat the irons, both sides, and brush on plenty of butter to begin with. The later batches don’t need as much butter. Once you get the hang of using cast iron, you’ll love it.

  20. Elsied

    This may be heresy, but for those of us who do not have a waffle iron, can this batter be cooked up as pancakes?

    1. deb

      Elsie — I meant to test it, but forgot. So sorry. The batter is quite thin and I’m concerned it would be more like a crepe. A puffy crepe. But you could also stir in more flour and see what happens. Not too much, though or you’ll lose the delicacy.

      Brenna — I haven’t tried it but Molly Wizenberg made hers with 1/3 buckwheat flour and said it was wonderful.

      Tracey — I used/use whole milk but suspect that the recipe will be forgiving no matter what fat level you use. You know, because, butter.

      tariqata — I am not sure, as I didn’t keep it in the fridge for days. But I imagine it would get closer to it. I’m not sure if it would get that amazing sourdough-like tang, however.

      Belgian waffle makers (the deeper kind) — I have one of these as well, so old that an ex-boyfriend bought it (!!). You can use it, but you end up with only half a waffle (it doesn’t rise much into the top grid because the batter is so thin). However, you could serve these upside-down (they’ll have a golden underside) and few would realize right away. ;)

      Vikki — I was so close! I almost did! And then I decided that maybe the yeasted-tangy profile didn’t need it. I am sure it would be wonderful here, however, no reason not to do so.

      Gotta run — Sorry, I’m not caught up on comments but I need to get to an event (anyone going?!). Will catch up this afternoon.

  21. Katie

    This recipe has been my family’s secret weapon since I was a kid! It has been written on recipe index cards and handed down person to person for years. It is so easy and forgiving! Leave it out over night and if that Sunday morning snooze turned out to be longer than you expected, the waffles seem to taste even more buttery and delicious for some reason. I am still using my grandmother’s waffle iron from the 1950’s because I haven’t found another that had been able to mimic the cooking abilities (it looks rather lovely on my counter as well). I am so excited that the rest of your readers will be able to enjoy these delicious waffles! Thank you so much for sharing!!

  22. CarolJ

    On washing: a while back I stopped using cooking spray on my waffle irons, as I didn’t like the sticky goo it left behind – that I had to clean off. Since then, I’ve found I don’t have to clean the iron at all, other then to brush away crumbs with a pastry brush when it has cooled down. Makes me much more enthusiastic about making waffles – and trying this recipe!

  23. Ambica

    Love your blog, loving your book even more. Hate to be the one pointing out typos ..
    I think you meant to say “spectacular” and a somewhat spectacularly amount of butter — and “think” (larger thank you think you’ll need, because the batter will rise a lot)

  24. Christina

    I can’t wait to try these! I love making waffles.

    On cleaning the waffle iron – after my last batch, I just get a couple of paper towels wet, wring out the water, stick them in the iron, and close the lid. It gets all the grime out with no effort.

  25. I’ve made these! (I have the breakfast book) AMAZEBALLS! Had a bunch of toddlers and moms over for Shrove Tuesday and did a triple batch – all were devoured!

    Make these!

  26. I completely agree! I went through a waffle making marathon this past weekend (which involved a waffle breakfast sandwich, of all things) and even after carefully wiping everything down, it still doesn’t look completely clean. It’s on the counter now and I’m starting to eye the screws with the idea of taking the thing apart so I can properly clean it. Grrr! Also, your waffles look and sound lovely! If I ever get this sucker clean again, I’ll be sure to give them a try.

  27. Wendy

    I love the sour milk waffles in that book. I love that book, period — the nutmeg muffins, the cinnamon butter puffs, the buttermilk pancakes, the corned beef hash. I could go on.
    I never wash my waffle iron. Not dead yet!

  28. Anne

    I regularly make these with 1/2 wheat flour (pastry if I have it) and even cut the butter a bit (3/4 stick). I think the wheat flour enhances the incredible flavor of these waffles. My kids prefer theirs straight-up white flour.

  29. Ann

    Love waffles and not necessarily Belgians – although I am :-)

    As for the cleaning, a while ago, I saw a Belgian cook making a mixture of corn flower and water and pouring it into the iron. The mixtures swells and thickens, up to a ‘mock’-waffle that you can take out of the iron the same way as you do with the regular waffles, only this mock waffles takes along any residue oil, crums etc. It looked extremely clever!

    Keep up the great blog!!

  30. Nick

    This is the only waffle you like? Perhaps you should give waffle cakes a go! That’s right use your favourite cake recipe and put it in the waffle maker! When done you’ll have deliciously warm individual waffle cakes! Top with fresh whipped cream, carmel drizzle and homemade vanilla ice cream on the side! All the rage at our house

  31. I LOVE waffle. Well, actually I love most all foods…LOL. These are just the best ever. Thanks for sharing this. I always get some great ideas form you posts and recipes. :-)

  32. Robby

    So, that last comment is exactly how I feel and what sold me. I could go the rest of my life without pancakes, and waffles must be very good to be worthy of cleanup. But, I have all of these things and a reason for a special breakfast this week. It shall be done. And I am not squeamish about fermenting things on the counter – done for hundreds of years and we’re all here to discuss it.

  33. I do want to make them right now! But I will wait a few days until I can share them for breakfast. I have been meaning to make raised waffles for ages, thanks for the motivation.

  34. like Gillian mentioned…i have the Cuisinart Griddler with the removable waffle plates and like it a lot. we have only used it once so far, and that time it did stick quite a bit, which i imagine could be resolved with a little cooking spray. you can buy the griddler at most local department stores, but we had to get the waffle plates online.

  35. todd

    bittman’s raised yeast waffles must come from the same source — you also leave the batter (which contains milk and egg yolks) out over night on the counter. never thought twice about it — yeast is an amazing organism that once it gets it’s toehold in, no other bacteria is going to survive, hence why beer was safer than water for a lot of human history.

  36. Heidi

    Wait, there are waffle irons that don’t have removable plates??? WHY??

    Mine has removable plates. I bought it with points from my credit card (one of those “here’s a bunch of stuff you could buy with your points!” deal) when I was 20. It has survived the ensuing 14 years quite happily, though I am occasionally irritated that the plates fall off too easily if you don’t jigger them back in just right.

    Which is obviously to say: as soon as I get home I will see if I can find a brand.

  37. These looking amazing! I’ve never attempted a waffle at home actually, so I’m pinning this for later. :)

    I just went to Belgium, and the liege waffles were amazing, and I can’t wait to try this version!

  38. OH man. You have sold me. Especially with the part about freezing the leftovers. Since cutting out processed foods my husband misses Eggos the most. Now I can make these for him and freeze them for snacks! I just need a waffle iron!

  39. Oh good grief! How crisp and amazing do these look! I’ve been seeing waffles everywhere lately – maybe it’s a sign that I really do need to make space for a waffle maker! Man, these look delicious and they’re not even Belgian waffles. And thanks for mentioning the PB cookies. I’ve been curious about those flourless versions…

  40. Marcie

    Sourdough waffles are the best! If you have sourdough starter I have a great recipe out of an ancient camping cookbook of my moms. It sounds crazy but they are delicious – the pancakes from the same batter are great too. Mark Bittman has a yeasted waffle recipe in his cookbook that I need to try if my sourdough isn’t happy. Thanks Deb!

  41. Angela

    Seconding/thirding/whatevering the Black and Decker waffle iron. I have an ancient version and the plates are not only removable, they are cast iron so they become seasoned and (relatively) nonstick over time. And yes, the reverse side is a griddle, although I confess I’ve never used it!

  42. Katie A

    This is a terrific recipe. I love my well-used Breakfast Book – it was given to me years ago by a good friend from Berkeley. We used to go eat Heavenly Hots (another of Marion’s great recipes) at the Bridge Creek restaurant back in the 80s, just up the street from Chez Panisse. Yum, yum, yum……we were so “grown up” having just graduated from Cal, working in The City, and going out for brunch! Thanks, Deb, for this little jaunt down memory lane!

  43. JREinATL

    Todd basically beat me to this, but the yeast is going to overwhelm any other bacteria that might try to wander into the batter when you leave it out overnight. Plus, the cooking is going to get you up to around 200+ degrees, which would kill anything anyway.

  44. Garden Goddess

    Why don’t they make waffle irons with removeable plates? Well, they do–and I had one for a VERY short period of time. Every time I tried to make a waffle, the top plate pulled out of the machine when I tried to open it up and stuck to the top of the waffle. You can’t pry a hot waffle iron off of a stuck waffle until it cools–and then it’s even harder to pry apart. I tried repetedly thinking it was my fault for not seasoning/greasing/cooking the waffle properly. It wasn’t; it was just defective design and I wouldn’t ever recommend that anyone get one of these monsters. I have three waffle irons right now (regular, thin heart-shaped, and Belgian) and they all work great. I just take the time to clean them the old-fashion way. By the way, I do plan to try these raised waffles for breakfast tomorrow morning!

  45. Rhonda

    I was wanting waffles all weekend long but didn’t make them and this morning was reading Saveur at the doctor’s office, with Mrs. Cunningham and her waffles and see it’s just in my future….supper!

  46. Stephanie

    My husband is always begging me to find the perfect crispy waffle recipe…I know what I’ll be making this Father’s Day! I can’t wait to try them!

  47. Joslyn

    As a lover of sourdough bread I immediately fall on the side of leaving the batter out overnight, the end result sounds *lovely*.

    I just wanted to point out that there is a volume difference in cup measures between the US & metric systems.
    Although you kindly gave the alternate weight measurement for the flour, yeast and butter, 2 metric cups of milk = 500 ml, whereas 2 US cups would be 473 ml.
    Not a huge difference I grant you, but just for the nervous beginner or young budding cooks out there this might make a slightly confusing difference to the batter.

    I am still in thrall to your Apple Sharlotka by the way, one of my favourite cakes :-)

  48. I LOVE these. I’ve never been a waffle fan, but then a few christmases ago my grandmother made them for brunch and I died (and went to heaven). I really want to go buy a waffle iron just to make some for dinner. Why do I live in the tiniest manhattan apartment with not a single empty cabinet space??

  49. JanetP

    “flour so finely ground, little angels must have sneezed it out”
    Hee hee, lines like that are why I read your blog.

    My husband is the breakfast-maker in the family, but I am the yeast-dealer-with. We may have to share the duties on this one — it sounds great!

  50. Martha

    I just ordered waffle plates for my Cuisinart Griddler. These will be the first waffles I try with them. They are removable and can be put in the dishwasher so I hope they work well. Thanks for the recipe.

  51. Glad I’m not alone when it comes to waffle mediocrity. I have yet to find the right recipe and I’m not too impressed with my waffle maker either (this is where a Cook’s Illustrated equipment recommendation failed me!). I will have to try this recipe next and hopefully its popularity is a good sign!

  52. Sara

    This has been a staple in our kitchen for several years. It does last in the fridge for a second day’s worth of breakfast. We’ve tried several other yeasted recipes, none hold a candle to this one. I never use syrup or jam or honey, I just eat them like a mouse with a gigantic cracker.

  53. dawn

    Amen, sister, on cleaning a waffle iron! I will choose pancakes/french toast/abelskiver/dutch baby/you name it over waffles EVERY TIME because I can’t stand to clean the waffle iron. Irony of all ironies, mine was a Mother’s Day gift.

  54. Trisha

    I love yeasted waffles! I use instant yeast and follow Deborah Madison’s version in Vegetarian Cooking for Everyone. It allows for some whole wheat (I use white whole wheat). When I use bread flour in place of AP they come out extra-crunchy. I freeze the leftover cooked waffles too.

  55. Benjamin Chase

    This is a link to a company that sells refurbished appliances including my all time favourite waffle iron the Sunbeam Model W2. I purchased one to replace a treasured family iron that was lost in transit and have never been more satisfied. Like the one before it, this iron NEVER sticks once it is seasoned and the folks at Toaster Central provide a booklet with a good many waffle recipes in it. If you truly want to know waffle bliss the Sunbeam model W2 is the waffle iron for you.

  56. I am intrigued.

    I have made Bittman’s overnight waffles before, and thought they were good. But this was over a year ago, and I haven’t repeated them, so there you go.

    We visited the Vegas branch of Bouchon over the weekend, and were over-the-moon about the waffles there. Sourdough tang was remarkable, but the texture and buttery deliciousness was delightful.

    Seems another overnight batch is in our near future.

  57. JP

    We also have a Sunbeam waffle iron and never have had to even butter it. The waffles just come right off and when it is cool, I just brush off crumbs. Have had it for 35 years or so and it works like new. Never have had to wash it.

    BTW, made the leek fritters from your cookbook and I am here to say I think they are the best thing I have ever eaten. Lucky for us the recipe did not list servings because my husband and I could have eaten all of them in one sitting…but we refrained! The sour cream/lemon/garlic topping just about did me in. SO GOOD!

  58. Claudia

    Deb, let me apologize in advance if, as is likely, someone already made this comment. I was too lazy to read through all the comments. I have been making waffles for too many years to count. My mom made tons of waffles when I was growing up. I have never tried to clean a waffle iron. If there was any residue left, which I can’t say I really remember being an issue, I would just use some sort of a brush, and brush it out. I don’t think I would worry about it.
    P.S. I am excited to try this recipe! It sounds great.

  59. lesli lawernce

    Can you freeze these once made? Hoping so, with 4 year old waffle lovers and no time to whip up a batch on say, a tuesday, that would be a lifesaver!

    1. deb

      lesli — Yes, I froze our extras… and then we toasted them up the next morning. #junkies

      Waffle iron suggestions — Thank you! I am thrilled to know that at least one company is making one with common sense. (This appears to be the most-voted-for one.) I don’t have the stomach right now to buy another (as I mentioned in an earlier comment, I own two waffle irons AND I used to own a Cuisinart Griddler but gave it away because I wasn’t using it, grrr) right now but I am delighted to know which one I will unquestionably buy next.

      Lori — Probably!

      JREinATL and Todd — Thanks for the bacterial feedback.

  60. emilie

    just wanted to say that i looooooove your beautiful blog (as well as the photos!)
    and i will definitely try this recipe for our “Saturday morning waffle breakkie”

  61. I love this so much. It says it all “This is not pancake batter poured in a grid mold; this is not cake. This is a cross between the finest yeast doughnut you’ve ever sunk your teeth into and a rich brioche roll.”

    I have read Ruth Riechl talk about Marion C’s yeasted waffle recipe in her own cookook, and have heard others just rave about the recipe, and now with your take on it, I have to make it.

    What you said about waffle true. They are such a pain and a bother. And 99% of the time for me, not worth it. Good to know you don’t love yours (sorry that you don’t!) but I don’t love any I’ve ever tried either & it’s nice knowing I’m not alone in wanting removable plates!

  62. Suzzanne

    Can’t wait to try these waffles. I, too, have an old waffle iron that is well seasoned (and a frayed elcectric cord to keep things exciting). No need to clean. And with a whole stick of butter in the batter, no need to add butter to the waffle iron before baking. It is like your favorite cast iron pan, you don’t want to scrub between uses.

  63. LonghornBlonde

    Hi from Austin! I think I may make these for Mother’s Day this weekend!

    sounds like you may have already been swayed, but we have the Cuisinart Griddler (my mom first gave me a George Foreman grill, which I promptly passed along to my bachelor brother). One of the main reasons I wanted it was the removable, reversible plates. I was even more thrilled when I learned that the waffle plates were available as well. I had long wanted a waffle iron, but not the hassle of cleaning (my parents’ had non-removable plates) nor the inconvenience of storing another single-purpose appliance. We use the waffle plates more than any other, as my preschooler loves waffles on weekends (and that there are frequently enough leftover for the one or two days during the week). Don’t suppose you can be an Indian giver on that one you had ;^)

  64. Jillian

    This is off topic but the comments on that Parenting after school snack article that you wrote and linked to are INSANE!!!!!!!!! SMH

  65. Amy

    Amazing – I just made these waffles this morning, then opened up your blog after work to see the recipe here. I use this recipe to make Belgian waffles in the Waring Pro waffle maker that rotates around 180 degrees, using 3/4 batter per waffle. Works great, and my family loves these yeasty waffles.

  66. Jennie B

    That’s the most beautiful description of a waffle (or any food for that matter) I have ever read. You’re amazing!! I’m salivating and scrambling to find a waffle iron simultaneously.

  67. I love Cunningham’s Breakfast Book–also her Supper Book and Lost Recipes if you haven’t checked either out. Yet somehow I’ve not made these waffles. And thanks for the clarification about leaving the mix out at room temperature. FYI, my old fashioned square waffle iron has removable plates–and reversible plates so you can have a smooth side as well. I remember my mom making grilled cheeses on them pressed down, long before panninis got to be the thing.

  68. Mark

    I agree–waffles made with yeast are the greatest thing since sliced bread–in fact, way better. Can’t wait to invite friends over for Dinner and serve breakfast, including these, and maybe your clementine cake.

  69. Yet another Anna

    A suggestion for cleaning waffle irons: That’s what old toothbrushes are for! Sure, if the iron is really hot the bristles will get bendy, but it still works great for scrubbing. (Though I think the damp paper towel idea that others have suggested sounds great too. Will try it soon.)

    I don’t much care for the gigantic sized waffle irons being mentioned. I had one years ago and found that it heated up the kitchen really badly. (I live in The Deep South and find it best to avoid such things, even in winter.)

    For years, I’ve used an old round Betty Crocker model based on the general idea that finding one with the right level of wattage/voltage is key. I think I got the idea from Consumer Reports or Cook’s Illustrated. Can’t recall the scientific/technical explanations, but this little waffle iron has been going strong for ages. Mostly out of foodie curiosity, I got a fancier one, highly rated, Villaware UNO some years back, but it has a whistle-y alarm that I find annoying. Given their current prices on Amazon, I’m assuming the company got bought out or something? It’s good, but not $$$$$ great. If you want a round waffle iron, just seek out something that seems reasonably priced and powerful enough to be sturdy. )

    As for re-heating the leftovers? I prefer to just turn the waffle iron back on and put them in one by one. The outsides get crispy, the middles stay moist. Slower than keeping them warm in the oven, but the waffles are less likely to dry out.

    I make a habit of making a half batch of batter, mostly so I don’t let myself eat too many waffles.

    (I’ve played around with other doughs, and yes, it does work, but I find things work best if the dough/batter is fairly wet/liquid. Pizza dough and cake batter both work okay. Haven’t had as much success with cookie dough, but then again, I haven’t tried very often.)

  70. Those look absolutely ridiculous!! YUMMMMM I can imagine your kitchen had an unbelievable smell from the waffles for days after the testing for this post.

    – Jackie

  71. Anna

    You had me at “a cross between the finest yeast doughnut you’ve ever sunk your teeth into and a rich brioche roll.”

  72. Deborah Madison’s new cookbook Vegetable Literacy has a very similar yeasted waffled recipe that uses 1 cup of buckwheat flour. I can highly recommend this variation; the overnight fermentation transforms the flour and tempers the sour flavor of the buckwheat. I’d always steered away from yeasted waffles because I couldn’t imagine how to get the timing to work for breakfast, until I saw Madison’s recipe and realized that you can leave the batter overnight. Now I’m on the hunt for an overnight fermented crumpet or English muffin recipe. Any ideas?

  73. These look good (though I don’t have a waffle iron…)! I’m curious to see whether you might feature any other Fannie Farmer recipes in the future. The Fannie Farmer Junior Cookbook was the first cookbook I ever got (as a pre-teen, of course), so this entry resonated with me.

  74. Megan C

    I have an ancient waffle iron that was handed down to me from my best friend’s mother and it came to her from her mother or grandmother Anyway, it’s old! And it has removable irons. I almost can’t believe that now they make them without removable irons, but it’s true, “they don’t make them like they used to”. The only drawback I see to using this antique iron is that the cord shocks me on occasion when I am plugging/unplugging it. But, then, I don’t need a double espresso to wake myself up on those mornings!

  75. I think we’ve all become way too hung up on the whole leaving things out without refrigeration, the fridge is just a flavor killer. These sound fantastic and I’ll definitely be making them and leaving them overnight. I’m very big on making the pancake batter the night before style of Sunday breakfasts, makes it all way more relaxing.

  76. Susan

    Two years ago for either Mother’s Day or my birthday, my son bought me a Waring Pro Dual Belgian Waffle baker. I love it and love being able to make 2 waffles at once…but the plates are not removable and it is a pain to clean. It’s the only waffle baker I own now, but I’m going to try this recipe because my waffle baker is one of those where you turn the griddle over so the waffle batter doesn’t just settle on the bottom plate. I’m hoping that will make the batter work a little better for Belgian style waffles. I might even try whipping the egg whites and fold them in to thicken the batter up some. I’ll report back, sir!

  77. Lani

    I adore these waffles! Have made them since they were shared on Orangette, and i make them gluten free by using mostly oat, a little buckwheat and some rice flour for a lilting crispness.

  78. Lili

    Wow I am so excited to try this. Just bought a new waffle iron and the kids all want waffles every morning. Just made a chocolate chip batch for my daughter’s birthday breakfast this am. Thank you Deb, I adore your posts and cookbook. I loved the interview you had with Diane R and I was hooked on you ever since.

  79. Linda

    Made Marion Cunningham’s recipe from The Breakfast Book for a while. Can’t remember why I stopped making it, though. Thanks for reminding me how good it is. My husband LOVED LOVED LOVED these waffles! I prefer less of a sourdough flavor and so let the batter rest overnight in the refrigerator. Also used 2 tablespoons of canola oil instead of a whole stick of butter–it seemed healthier, plus being somewhat lazy I didn’t have to bother with melting the butter. The waffles taste fantastic and come out a bit crispier that way.

  80. Mike

    Just made these this morning, and they’re fantastic.

    As a side note, I’m not much for eggs, but for those who like them I could easily see this recipe being combined with the smashed eggs and spinach from the other week. These waffles are begging for some savory toppings!

  81. Sooo, the egg sandwich didn’t run… or the eggs in the sandwich didn’t run… hmmm.

    I was famous for a while for my Sunday brunches… I sense a comeback…

  82. Karina

    I can only get my hands on some “Instant Yeast”. I believe that on this part of the world I cannot buy active dry yeast!
    Do you think I can still pull this recipe off with the other yeast?!

  83. Christie Getches

    I LOVE waffles, and can’t wait to try these. My grandmother’s “secret” was to separate the eggs and whip the whites into oblivion before folding them into the batter – the waffles were always light an airy.

    FYI, I have used a combination waffle/griddle for forever and a day – the plates are reversible and oh so convenient for cleaning and/or making killer grilled cheese sandwiches. This is the one I use:

  84. Lisa McNamara

    I have been making these very waffles for decades and they are absolutely my faves. Super easy and come out feather light. I have one of those little Cuisinart waffle makers that make little round waffles and you really don’t even need to clean it afterwards except to give it a wipe with a paper towel. The butter in the recipe keeps the waffles from sticking. Serve with fruit, maple syrup, and a little bacon, and you have heaven on a plate. Oh, and the mimosas don’t hurt, either!

  85. Lucy T.

    My Krups waffle iron has removable plates and it was worth every penny! Also cooks them up like a dream—all kinds. Only drawback is that you will end up making waffles EVERY weekend, because it’s so easy. Thanks for sharing this recipe. Have always wanted to try a yeasted batter and somehow never got around to it. Can’t wait to try it this weekend!

  86. Melinda

    No need to purchase an expensive waffle iron. We use our well-seasoned CAST IRON GRILL PAN sprayed with PAM Butter flavor- and flip waffles just like pancakes. Delicious waffles, practical solution… enjoy!

  87. Marcia

    Well, in danger of being a geezer..but I have been making these for many many years, even before the Breakfast Book. I first found them in the 11th edition of the Fanny Farmer cookbook..a gem if you can find one. I have also found these waffles to be very forgiving. I have made them with whole milk, also with low fat and skim..its the yeast and fermentation that give them their flavor. I have also used oil, instead of part or all of the butter for people in the family with heart issues. Still tasty.
    The batter is thin , so I find that if I let the waffle cook just a little before closing the cover that I get less spillover. I always put the waffle iron on a baking sheet for easier cleanup. I have had good luck with the Cuisinart round waffle maker.. I once had the Black and Decker, and the removable plates would often remove themselves while the waffle was cooking..not so good.
    I have also found that if you decide that if you want these for supper, they are still pretty wonderful with only a couple of hours rising time.
    I made these for years every weekend for my kids, now grown, and it is the first breakfast they want when they come home. Raised waffles are one of the best family traditions I know.

  88. Pam Cassidy

    Deb, Would your recipe work for a belgian waffle maker? I have read about these waffles in other places and have never tried them. Looks like I’ll have to try them out! Thanks for sharing.

    1. deb

      Pam — In the headnotes, I say that this recipe is not ideal for a deeper waffle maker. In comment #44, I suggest what will happen (not the end of the world) if you use it anyway.

      Instant yeast — It will probably work although I might use a smidge less than the whole packet. It will rise more slowly. And it doesn’t need to be proofed. You can use the warm liquids, but no need to let it foam in the water for 15 minutes. Just put the yeast in with all the other ingredients.

  89. danielle drown

    I have been making this recipe for years found in my Fannie Farmer cookbook. We love it!
    Several people have already mentioned this but leaving it out overnight is not going to harm it. The yeast and microbes cause fermentation which creates lactic acid, and that in turn keeps anything bad from entering and spoiling the mix.
    Michael Pollan talks about it extensively in his new book, Cooked, which I highly recommend to anyone remotely interested in cooking :)
    Someday when my waffle iron dies I will have to look into the recommendations given here!

  90. Mike

    My wife and I have been looking for a decent waffle recipe for years now. I made these this morning and we were blown away by them. They were shatteringly crisp, rich in flavor, and as an added bonus, they were super easy and not fussy to make. I will definitely be making this more. Thank you!

  91. I keep wanting to try yeasted waffles, so this will have to be the recipe I try since you raved about it so much. I really appreciate that you tried letting it rise both in the refrigerator and at room temperature. I’m not sure I could let it sit out overnight at room temp, so it’s good to know it works, even if not quite as good, in the refrigerator too!

  92. We made these (last night and) this morning but found they weren’t rising quite enough. We’re at a higher altitude (4,000 ft), so we probably should have added a little more baking soda. Or maybe our waffle iron is a little deep? We tried adding a little more flour but it didn’t help. Even thought they didn’t crisp up on both sides they have a wonder flavor.

  93. thliz

    I used to have a Dazey Waffle/Griddle with removable plates, but now rely on my grandmother’s OLD General electric with double waffle/griddle plates that come out.

  94. Jennifer

    This is a ‘hoping and wishing’ comment… I’ve avoided purchasing a waffle iron, simply BECAUSE the plates aren’t removeable. It’s a specialty appliance I might use three or four times a year, if clean up is labor intensive, I’m not going to drag the thing out.

    SO there is a request buried in here… I purchased the Breville (I LOVE their products!!!) Smart Grill and Griddle. It does Panini with ridged plates; and has flat plates available for pancakes, fried eggs, etc.. as well. WHY ON EARTH, Breville, do you NOT have waffle plates for this grill?!??

    Perhaps you can have a chat with Breville and have them release a ‘Smitten Kitchen’ version of the grill, with removable waffle plates!!! YAY!!!

  95. Martha

    I had a waffle iron with removable grids. They also flipped to a flat side to become a sandwich grill. I think it was a Toastmaster. I had it for 30 yrs. I loved it, but sadly had to get rid of it when the plates rusted beyond saving. My new one isn’t in the same league. I can’t wait to try this recipe. Maybe it will improve my opinion of the new, plastic, annoying one that I now regret buying. The cliche is true, they don’t make ’em like they used to!

  96. Sandylen

    I was inspired to make the batter last night- partly because I was out of my standard breakfast fare staples. This morning the waffles turned out great, and you were right about the bowl. I used a large mixing bowl and was amazed at how the batter almost reached the top. I used my All-Clad round waffle maker and got 10 waffles out of the recipe.

  97. John

    Deb – You are right again, this book is one of the best wedding presents around. Received my copy 25 years ago, raised 5 kids with it, and nobody ever tires of what I bring to breakfast.

  98. Tone L

    Deb, I was reading through the comments and got stuck on Valerie’s comment in #29. Do you have any recs. for an overnight slow rise pancake batter?

  99. Lizzy

    Black and Decker has a unit with removable/reversible plates. Cleaning is a snap, but it does not heat evenly.I just threw the unit out, thinking I could live without waffles. Guess I need to go shopping this weekend…

  100. Waffles!!!
    Love just looking at them!!!
    My son has ordered this little Breakfast Book for me for Mother’s Day!
    I have the Griddler Gourmet by Cuisinart with the waffle option…they come out for easy cleaning…..and they are!!! I just soak them in some warm soapy water and they are basically done!
    I found a little place called Nero Belgium Waffle Bar that I will be going to soon…get’s excellent reviews…and it’s a bit of a walk…so my pants will still fit!
    I’m going to leave these out of the fridge overnight and see what happens!

  101. Susan

    Made the veggie pot stickers from last week – OMG – loved loved loved them and so did my husband and our guest – used scallion, edamame and asparagus along with the tofu (I was a tofu virgin until Saturday) ginger and garlic. Will try the waffles over Memorial Day weekend – expecting a weekend houseguest. Love the enthusiasm of you, chef, and your dedication to perfection about which you beautifully succeed. Glad I stumbled upon your blog.

  102. Joan

    I put the batter together this morning, and it’ll sit on my counter getting funky all day! We have some friends coming over for weekly weeknight dinner and I already know these are going to be a HIT! Thank you Deb, you have never steered me wrong!

  103. Susan

    Made the batter last night after reading this post and baked them this morning. I did whip the egg whites and folded them into the batter. They are wonderful. I used my Belgian waffle baker and it worked out fine. Like I said, I have one of those bakers where you turn the griddle unit once you pour in the batter. They came out light as air, just the way we like them. I like my waffles crispy so I just let them cook until the iron almost quit steaming. My non yeast recipe is very similar and the results are almost identical. The exception is making the batter the night before. This recipe does make waffle baking much less work and mess when you are ready to bake them.. Will definitely make them again. Thanks, Deb, for featuring these wonderful waffles.

    1. deb

      Tone L. and others looking for a yeasted pancake batter — I mentioned to Elsie in comment #44 that I’d meant to try this as a pancake batter but forgot… I have some other suggestions. I DEFINITELY think an overnight pancake batter with yeast is in order, too.

  104. That is brilliant – raised dough would make all the difference. And having it waiting for you in the morning is the most brilliant thing about it! I would make this except my waffle iron is manual and not very effective.

  105. i just made a waffle recipe as well! great minds think alike ;) i made my waffles with oats soaked in almond milk and mixed with almond flour. but i absolutely love the idea of making a yeasty waffle! next on the list for sure!

  106. Could you cut the butter in these? I’m sure they are delicious as is. But my husband is the primary weekend-treat breakfast-maker in our house and he has a bizarre thing against butter, considering it unhealthy and to be avoided. (Our marriage is a true example of Love Conquers All). He’s ok with some butter in a recipe. But there’s no way he’s going to put a whole stick in a batch of waffles. Do you think reducing it would have a terrible impact?

  107. Maya

    These look wonderful, I’ll definitely give them a shot.

    My current waffle obsession is buttery yeast-raised Liege waffles. The kind where the butter and pearl sugar caramelize and seep ALL OVER my similarly non-removable waffle grids, but I truly do not care because the waffle is that stupendously delicious. I use the recipe found here:

    It’s a giant hassle but dear god is it worth it. Try it! You won’t be sorry.

  108. I made these waffles when they were posted on Molly’s site (Orangette), gosh, almost exactly three years ago. They are the breakfast BOMB. They remind me of a funnel cake, but for breakfast!

  109. I love brunch, maybe because it’s the one thing we didn’t have growing up in Italy, and when I went to study in England I fell in love with all those yummy options.
    Nothing against cookies dipped in cappuccino (which is still my everyday choice because it’s quick, and because I love what the mix of sugar and caffeine does to my sleepy brain cells); but a nice sit-down breakfast with dishes cooked fresh for the occasion sends the message: “I am taking time for myself. I’m worth it”. It’s a fabulous indulgence. Yum!

  110. Joe

    I know what you mean about the clean up of the waffle iron. I have both my Mom’s and my Dad’s old waffle irons (one round, one square! ;)
    I hated making waffles cause they stuck horribly. But the soultion is this, Pam cooking spray. Light coat on the top and bottom, and they will not stick. Honest! Obviously haven’t tried it with these (yet!) but it hasn’t failed me yet, and I haven’t scraped dried burnt out of a waffle iron for over ten years! ;)

  111. Yet another Anna

    @Kate: I routinely substitute whatever bland heart healthy oil I have around. Olive oils are too strongly flavored for my taste, but then again, if you were making them to accompany a savory entree (chicken and waffles, anyone?) it might work fine.
    I’ve recently been using Tea oil (camellia oil) and like it fine. I don’t do a straight substitution of one Tablespoon oil for ever Tablespoon of butter, that comes out a bit oily for my taste.
    In the don’t-tell-my-dad’s-cardiologist realm, I’ve tried chicken fat, just a touch, melted in with the rest of the oil, and it is yummy. Pretty intense, though, and not necessarily something I’d want for an ordinary waffles and syrup breakfast.

  112. caroline

    Have made these many times from the Marion Cunningham book…left the batter out every time…no health problems except probable weight gain! Try them topped with summer fruit and warmed honey…superior!

  113. You are the absolute top foodie, Deb! I can’t wait to make these. BTW, I have an ancient waffle iron, and somehow it never needs cleaning. Hmm, I don’t think I’m a slob…

  114. Erin

    So I only have an All-Clad Belgian waffle maker and refuse to own more than one waffle maker in a two-person household. Anyway, my storage-space-concerned husband would NOT be amused. But these sound amazing. Maybe if I meringued the egg whites such as in my Belgian recipe, the batter would be fluffier and therefore fill up the cavities? I know, a bit more work than these are supposed to be, but possibly worth the effort?

  115. CM

    Yes, I love love love the Breakfast Book!! I love flipping through it, dreaming of delicious breakfasts. I love cooking out of it, knowing that whatever I make will be perfect.

    I just leave the lumps in my batter and it turns out fine.

  116. Maura

    I made these this morning in my Belgian waffle maker, and they turned out great! I had no problem with rising. I only had to play with the amount if batter. 1/2 cup worked well. I did proof the dough by hearing my oven to 200F, turning it off, and then placing the bowl in the oven overnight. I also fed the yeast the sugar in the recipe before adding the rest of the ingredients. Thank you!

  117. lingmind

    1: the only times I have had to clean my waffle iron are when I have accidentally overflowed the batter and made a mess on the outer case, or when I tried to use cooking spray. For some reason, on my iron (non-stick) this makes things stick horribly! Eventually it wore off and now the waffles pop right off again. Not making that mistake again.
    2: as I read your thoughts on leaving a batter with milk in it out all night, it occurred to me that right now I have a baggie of Amish friendship bread sitting on my counter. This has milk, flour, and sugar in it, and you let the starter ferment for 10 DAYS at room temp before baking. then you use 1 Cup of it to keep the starter going…. indefinitely. No one’s died yet, so I guess overnight is not so bad!

  118. Thank you so much for sharing this recipe. I recently bought a waffle maker and have been looking for the perfect waffle. I do not have to look any more. This waffle is everything you said it was.

    I made the batter last night. I did have to adapt is slightly by adding an additional 3/4 cup of flour so that the batter would be thick enough for a Belgian waffle maker. I left the batter on the counter overnight as recommended.

    If you are looking for a new waffle maker, I can highly recommend the Chef’s Choice Belgian Waffle Pro 850. I did a lot of homework before settling on this model. The plates are not removable, but there is virtually no clean up. Even if some of the batter escapes, it just wipes off. You don’t have to oil and nothing sticks. And it is really fast. Took just over 10 minutes to bake five batches ( 5 X 4). Two minutes per batch and just a few seconds to reheat in between.

    Thanks again,

  119. Every time there’s a holiday or event with gift giving possibilities, I secretly wish someone would give me a waffle iron, but so far, I’m still waffleless. I guess I’ll just have to buy one of my own, then try this recipe. I’m also definitely checking out that book. Thanks for everything.

  120. I’m in the throes of writing a fundraiser brunch book for The American Cancer’s Relay for Life event in June. I was sitting here with my Fannie Farmer cookbook out, on the waffles page, trying to decide whether or not to add a yeasted waffle which I hadn’t experimented with yet. Took a break, checked bloglovin and there’s your post about yeasted waffles and Fannie Farmer. Stars aligning, but I decide not to add another recipe testing to my already full schedule. Then the fridge died, for a second time this month. Now, what to do with 1 cup buttermilk, 3/4 cup light cream and 1/4 cup whole milk that are getting warm? Guess those waffles were begging to get made. Of course it was late at night by then and I wasn’t paying strict attention to detail. I mixed the batter with ALL the ingredients. Bright and early, at the crack of “I still need two more hours of sleep”, I found a lovely risen yeasty scented batter. Once baked and tasted, realized I’d missed the salt (which I was using instead of baking soda), so I covered it with salted butter to mask the omission. They were delicious, so crispy, and fluffy inside, and yes, with a very yeasty flavor. I’d added a bit of vanilla, which I think made it taste even more like a sweet roll dough. I’m going to try it again with honey before I decide if it makes the book. I didn’t notice until I came back to comment, that you hadn’t added the eggs the night before-my batter was thick, the consistency of a sponge and made 6 Belgian waffles.

  121. Erika

    Wow – your description of these has convinced me to try a yeasted waffle. And I love things that can be done the night before.

  122. pattyk

    I found this recipe at least two years ago, but didn’t have a waffle iron. When I saw a waring-pro at Costco I had to buy it so I could make these. It is so worth it. I turn the temperature up a bit in order to brown and crisp the waffles and the inside is so moist. Light, airy and so delicious. The perfect waffle. I love your site Deb.

  123. Liz

    wow, those almost make me want to buy a waffle iron. I just have so little room for one-trick appliances, every item in my kitchen has to earn its keep.

    Are there any uses for a waffle iron OTHER than making waffles? I mean for cooking, not like as a doorstop or an improvised weapon ;)

  124. Lisa

    Ok, so I’m on the South Beach Diet, right now — Phase I (aka – no carbs for 2 weeks – this is day 10) and these waffles sound amazing. I’m feeling very sorry for myself because I will still be on Phase I on Sunday – Mother’s Day and I won’t be able to make these. Not the reason I am writing — my waffle maker/pancake maker does have removeable plates. It’s a Toastmaster I’ve had for 20 years and it rocks!

  125. Ellen Amstutz

    These sound great, I love sour dough and anything that uses yeast has to be good. We will see how they compare to my recipe for buttermilk waffles which I have been making for years. I have an OLD wafflemaker – so my only comment is: I have NEVER washed mine which means it is very well seasoned! This from a well-seasoned grandmother!

  126. These look amazing and I am intrigued by the step of leaving it out on the counter overnight. Definitely want to try this! The fact that the batter is made ahead of time is quite appealing as well. I like to streamline my mornings as much as possible! :)

  127. Valerie

    I have been making these waffles for a year or so, after getting this waffle iron for Christmas , and then needing a recipe to go with it! I found the recipe on – if Deb hasn’t convinced you to make these, maybe this other post will.

    These waffles aren’t just delicious waffles, they are one of the most delicious things you can make.

    Also, I love my cast iron waffle maker. It is a bit of a project initially – remove the paraffin, then season it (I used goose fat and roasted it in our propane grill for a couple hours, which worked GREAT). I haven’t had any problems with sticking, but if I did, I could just immerse the whole iron in water. The only downside to this iron is that it’s pretty small, and if I had kids I would probably get a second one to have two waffles going at the same time.

  128. renée

    pray tell, what is “gridded breakfast bread?” or perhaps you mean gridled… recipe, please!

    also, on behalf of my husband, breakfast/brunch chef extraordinaire in our home, thank you for this insightful recipe for waffles…

  129. kristy

    Hi Deb!

    I just gave these waffles a test drive before mother’s day, and while the taste was amazing, they were totally flat! It wouldn’t be a problem but the top never rose enough to get cooked (using a standard waffle maker). Is this a yeast problem, or a too little flour problem? The batter was very runny, but you said it would be so I didn’t want to add flour which might change the flavor.

    I’ve loved following your blog for the last few years and truly appreciate all the work you put into it. Thanks to you, I’ve developed an obsession with making ‘ordinary’ store bought items from scratch.

    ….my being 30 and single is making a lot of sense right now.^^^ ;)

    1. deb

      kristy — When you say flat, do you mean that you didn’t get an upper grid on them too?

      renee — I was referred to the grid shape that a waffle iron imparts.

      Liz — I haven’t tried it, but I also haven’t stopped thinking about it since I first saw it. Brownies, anyone? (But, of course, I’d use my own recipe.)

  130. Patryce

    Yeasted waffles are great, but if you need a last-minute waffle, substituting 1/4 of the flour with cornstarch and separating the eggs, beating the whites with any sugar in the recipe(so they don’t get clumpy) and folding in gently, makes for a wonderful crisp, tender waffle. Leftovers freeze and reheat nicely. My folks always separated the eggs, and the cornstarch trick is from Fine Cooking magazine from several years ago.

    I’ve never really “washed” my waffle iron, which is an old GE grill/waffle baker with reversible plates. It makes a square waffle with four parts. A paper towel wiped through to catch crumbs has always sufficed. Most waffle batters are rich enough to not stick.

  131. Kristy, I made these early this week. I knew from the thickness of the batter that it was too thin for my Belgian Waffle maker. I added 3/4 cup of extra flour to the mix, and they came out perfect. I posted photos on my website. ~Ann

  132. Kate

    Jennifer Meyer, #4, THANK YOU for the waffle iron link. It looks perfect, and I need a new waffle maker–for this recipe, of course! I threw out my last one after a particularly disappointing batch of waffles, rather than wash the frustratingly-non-removable plates.
    Deb, thanks for the delicious looking recipe. I’m definitely trying the on the counter overnight version.

  133. I made these today and they were amazing! It was actually the first time I have ever made waffles all by myself. (I’ve been perfecting my French Toast method instead).

    Inspired by Hector’s Waffles, a San Francisco favorite made with orange + candied pecans, I added about a quarter teaspoon of orange zest to one of the waffles, mixing it in to the batter that I had just poured on to the iron.

    It was delicious! The orange balances out the yeastiness of the batter and turns the whole thing up to 11.

  134. Char

    I’m eating (a version of) these waffles RIGHT NOW and they’re delicious! I mixed up a half-batch last night, & when I pulled my waffle iron out of the cupboard this morning, realized it is a Belgian-style iron.

    “How bad can it be?” I thought, “I’m sure that’s just a general guideline – surely there’s not THAT much difference between Belgian & ordinary waffle makers.” The answer is, it actually can (does) make a difference, when your batter doesn’t rise to meet the top plate of the iron, thereby depriving itself of the direct heat required for crisping and browning. :(

    I tried flipping it over to get even browning, which… sorta worked. At least enough to let me taste a cooked waffle & realize that what they lacked in height & aesthetic appeal, they made up and more in a complex flavour I don’t normally get from waffles. So instead of chucking out the remaining batter, I added another egg, a bit more baking soda, & almost another cup of flour. This batter works wonderfully in my Belgian waffle iron, and while I suspect I’ve lost something of the texture (they are excellent waffles, but I would not describe them as ‘ethereally light’ – I think I saw something to that effect in your post or the comments), the sourdough-y/yeasty flavour is more than worth writing home about. A little more tinkering and I think I’ll have my go-to waffle recipe – just don’t tell my mom I’m not using hers anymore!

    Thanks for this recipe & all the great things you post on this blog – it’s my go-to source for recipes & party planning – especially your celebration cakes section. Love it so much.

  135. wes

    I made these without eggs this morning (my grandson is allergic to eggs), and while I didn’t remember to make the batter last night, they were still delicious after rising an hour or so. I added 1/4 cup greek yogurt in place of the eggs. They were the best egg-free waffles I’ve made yet.

  136. Anna

    If you still feel worried about the milk sitting on your counter overnight, you can always use milk powder and set it with water.

    I personally don’t mind – we even get raw milk in Europe – but it’s an alternative.

    By the way – I *do* have a waffle iron that you can remove all the plates from. I even have additional plates – including the Dutch traditional specialty poffertjes. (

    This is my waffle iron:

  137. meanders

    About the 3 ingredient peanut butter cookies–I grew up on these, so I’m very partial to them (much higher than “meh”!) On the spectrum of ease to throw together vs. taste, they rate high on both scales and are quite peanut buttery!

  138. super salad

    Help me experienced raised waffle makers! (note I posted the same question on Chowhound)

    I’m making these for Mother’s Day tomorrow. I decided to do rise today and refrigerate overnight but I cannot figure when I should add the eggs and baking soda.

    Should I add them tonight after 8 hours of rising and refrigerate the whole mess? Or should I just throw the batter sans eggs and baking soda into the fridge tonight and add them in the morning?

  139. Would it be worth my time to brown the butter?
    After everyone started raving about browned butter, I browned butter and added it to a cake, but I was sorely disappointed when I couldn’t even taste it!
    I think my mom will love this for breakfast Mother’s Day :)

  140. Jennifer

    I made these for dinner tonight – amazing! The yeasty flavor was so rich! I have the Breakfast Book and the Supper Book, and they’re both marvelous! Thank you for reminding me of these. I left them on the counter all day and the house smelled wonderful.

  141. Karen

    Hi deb i just made these overnight for mother’s day breakfast for me and my husband and they are to die for!! A cross between a donut and a pancake and so light and crispy!!! The kind of waffle recipe i have been looking for as all the other ones turn out a bit flabby and stodgy!!! Thank you!!!

  142. Karen

    I stand corrected – even my fussy toddler daughter ate some waffle!! The only problem with these is that they are too moreish!!

  143. Jessica

    Oh my dear god in heaven these were wonderful. I also may or may not have acquired a waffle iron just to make them. Upon finishing them this morning my son, who is notoriously picky, asked me if I could make more tomorrow. I told him he wasn’t getting fancy breakfast out of me on Mother’s Day, but what a rousing success. I shall be adding these to my repertoire of weekend breakfast rotation.

  144. krista

    team belgian waffle maker here. added the 3/4 cup flour as others suggested, let it sit out overnight, then i put in the fridge for several hours (we were having a late brunch). AMAZING AND PERFECT. 12 thumbs up. this is our new go-to, for shizzle!

  145. Miriam

    Who are all you people washing your waffle irons? I’ve had mine for almost 23 years and I don’t think it’s ever been washed. Perhaps wiped out with a paper towel in the event of a gooey spill. But seriously: germs? Killed by excellent heating coil. Flavors? It’s only used for one thing. If you can leave your milk out on the counter overnight, you can not wash your waffle iron. I just got a pizzelle iron, and the instructions about washing are pretty clear. Don’t do it!

  146. Joseph

    I made these this morning at work for my fellow baristas and have cemented my reputation as the Jewish mother nobody knew they needed. Absolutely delicious, especially with all the sourdough flavors developed overnight on the counter! I’m fortunate to have crazy inexpensive vanilla beans available, so I added the insides of one to the batter which was just a cherry on top of the cake. Thank you, Deb!

  147. What Miriam said. I have never washed my iron. Pretty sure it’s some kind of teflon-y non-stick surface but it’s only used for one thing and nothing sharp or abrasive will touch it.

    This recipe sounds a lot like one I have used for years, but with some small differences. I use 1 3/4 cups milk, scalded (4 mins at 50% power in the microwave) and cooled, 1 1/2 cups flour, 2 tbsp (!) sugar, 1/2 tsp salt, one egg and tbsp or three of oil. All mixed the night before and left to stand on the counter. Seriously, y’all need to get over the fear of being killed by food: how did we get this far without refrigeration?

    I’m going to try this version as I love the idea of sourdough overtones (I have sourdough working all the time here, made from scratch).

  148. Anna

    YUM! I used a belgian waffle maker as well, but I kept the recipe as-is since I have a flip waffle maker (if you let it sit for 20 seconds or so before flipping it takes on the shape). SO CRISPY AND DELICIOUS! I also had bread flour sitting around so I used that instead of all purpose. I also didn’t have time to prepare it the night before, so I just whipped it up this morning and let it sit for about 2.5 hours and they came out great! This is DEFINITELY what I’ll use every time I make waffles.

  149. Sandy

    Sounds good – I may have to give these a try as they sound a lot healthier than my usual Leige waffles. Not that I’m going to give up Leige waffles anytime soon, but this may let me eat waffles more often without feeling quite so guilty about it. :)

  150. Lars

    I made these using the rise-on-the-counter-overnight method. The batter in the morning resembled water with scum on top; mixing it up yielded a *very* thin, runny batter. It would probably have been more suited to pancakes — the waffles were tasty, but they didn’t really rise much in the waffle maker.

  151. Melanie

    I just tried these last night for fried chicken & waffles. Extremely tasty, but less crisp than I’d been hoping for. It’s been very humid here (getting ready for a thunderstorm) so maybe that explains it.

  152. Yet another Anna

    I clean the outside bit of my waffle maker fairly often, just to clean off any residue of batter or oil. The insides? I sometimes scrub with a toothbrush.

    I’ve seen some hash brown recipes that have you cook them in a waffle iron, but I haven’t tried it yet. Not sure what sort of flavor transfers might occur, or how much scrubbing I might want to do afterwards. (Especially if I put some onion on the hash browns.

    My next great experiment is going to be sugar waffles. Finally caved and got some of the Belgian sugar.

  153. CarolJ

    Wow, Deb, these were a revelation! Last night, I decided to make these for my Mother’s Day breakfast, and they were fantastic – waffles that float off the plate! I made one change, using oil instead of butter, as I like the texture better. For anyone else with a smaller, round waffle maker – a half-batch made six 7″ waffles. As an aside, I bought this waffle maker after our kids were out of the house and my big Belgian waffle maker wasn’t practical for just my husband and me – but then I was disappointed that my tried-and-true waffle recipe didn’t work as well for thin waffles. They were okay but in the “why would you go to the trouble” category. Now I have a reason to go to town on waffles again – thank you!

  154. Hi Deb,

    I always love your posts (your photos, your recipes, all of it!). I wanted to let you know that I so appreciate your nods to the world of food writing and all that. I’m so into tracking recipes, and seeing how they changed and what needs they grew out of. Anyway, nerd comment, but thanks a million!

    With summer visitor season approaching, I’m ready for a nice breakfast that doesn’t involve waking up before everyone else and working myself into a tizzy before anyone else has had their coffee…


  155. After-action report:
    Very light and crisp, nicely paired with some clotted cream (left over from a recent Canadian trip) and some macerated strawberries. I got 16 of them from my iron which is good because they are very more-ish.

  156. Jan

    I love her Breakfast Book! Mine opens automatically to the Basic Custard page. And her Nutmeg Muffins are divine–truly.

  157. Jeanne

    These are terrific — by far the crispiest, lightest waffles I’ve ever made. I did 2 hours of non-refrigerated rising, then the rest in the fridge. I just couldn’t leave it out all night! But now that I read a few of the comments, the thing about yeast crowding out harmful things makes sense. Next time I’ll try it overnight at room temp.

  158. Kari

    Oh, these sound good! On the waffle iron debacle – I’ll have to try making these with a Norwegian-style waffle iron, since it’s the only one I’ve got, I wonder how that’ll turn out. Norwegian waffles are much softer, traditionally heart shaped, and most often served with jam and sour cream, or brown cheese. (Picture here: They also contain ground cardamom, which sounds like it would be a delicious variation of this recipe as well.

  159. Sara

    I made these today for breakfast knowing they might not turn out in a Belgian waffle maker, but being too lazy to fetch the regular waffle maker buried in my storage unit. Tried one in the Belgian maker and it was a giant disaster. Switched to Plan B and made AMAZING pancakes. They looked crepe-ish (kind of lacey and thinner than a normal pancake, maybe twice as thick as a real crepe) and were delicious on their own, or with strawberry sauce and whipped cream.

    @Ann: not knowing how to clean the giant mess in the waffle maker, I tried the cornstarch-water method. It worked great, made a perfect-looking white faux waffle with all of the errant waffle batter bits from the machine baked into it.

    [After all was said and done I found a raised waffle recipe (with different ingredient proportions) right in the Waring-Pro Belgian waffle maker book…]

  160. kathie

    Wow, these are fantastic waffles. I’ve been making them for almost 20 years. The first thing I want to say is that the batter will keep up to 3 extra mornings, but a couple of things – 1 – it will not last that long! It is too easy to make it for Saturday morning and it will all be gone by Sunday. Or make it for Monday morning and it will get your whole family happily out the door until Wednesday morning. The batter tends to get thicker over a few days which I have found you can add a little bit more milk. My most favorite time I ate these was during each of my pregnancies when I could not get enough to eat at about 5-6 months. I would have eggs, waffles, juice, fruit and more waffles, yum! also I splurge for real maple syrup with these waffles, nothing else is perfect, and you do not need butter, the syrup for a large bottle is about 25.00 however if you warm it up in a tiny pitcher you only need about a 1/4 cup for a stack of two waffles. When I was not pregnant I could only eat two, well when I was pregnant I wolfed down at least 3! They are most favorite thing from The Breakfast Book, which is the best gift for a newly wed couple I can think of. Thank you for this lovely memory.

  161. Rose

    These are exquisite! We had a fantastic Mother’s Day brunch with these lovely waffles, real maple syrup, and some fresh, local berries. I added a little vanilla, cinnamon, and nutmeg, plus I browned the butter, because I can’t leave well enough alone. And I left the whole thing in a (turned off) oven overnight, and it smelled sourdough-y and delicious in the morning!

    Thanks Deb; these are amazing!

  162. Gayle S.

    This was the best Mother’s Day breakfast idea ever! I made them with half buckwheat flour/half white whole wheat, and they tasted as promised – super crispy outside, fluffy tender inside with an amazing yeasty flavor never encountered in ordinary waffles. I am now a waffle convert! We topped them with maple syrup-sweetened Greek yogurt and a mix of berries. Thank you for another excellent recipe and hope you had a lovely Mother’s Day with your family!

  163. Oh, I wish I would have seen this recipe before I made waffles this morning. These sound incredible. Classic recipes like this can be some of the very best.

  164. Gwen

    Tried these this morning. Used King Arthur’s white whole wheat flour, it worked great! These are every bit worth every word of praise.

  165. Waffles are my favorite breakfast food, I even ate them on my wedding day! I really love my current recipe, but with all the positive reviews, I definitely give these a try.

  166. We use cast iron waffle irons that you put on the stove top. They take a bit to get used to cooking with them, but I’ll never go back. So much easier to clean and we have two of them, so it goes fast.

  167. Robin

    oops! Better to ask forgiveness than permission?

    I meant to request if I could post a link to this recipe. It’s posted, and now a tried and true recipe for many on another forum. Contact me if you wish (I am not posting another site? might look like an “ad”), so you can check it out and/or you want me to request it removed?

  168. Kristin

    I love yeasted waffles, and the reason yours tastes like sourdough is that it has fermented for a long time. I am a pastry chef and I used to serve a sourdough waffle very much like this (but with sourdough starter in addition to the yeast) as a dessert, topped with maple ice cream and blueberry compote. It was divine.

  169. This is convincing me that like I need to add a waffle maker to list of appliances missing in my kitchen (also on the list is an adult-sized food processor, a krumkake iron, and a better blender)

  170. This is hands-down one of my favorite recipes on Earth, in all categories. So much, in fact, that I requested these waffles for my Mother’s Day DINNER. They are that good. Overnight at room temp is the only way to go! (now I want to go toast one up from the freezer because the beauty of this recipe is frozen left-overs!)

  171. Sarah

    Huh… would milk/buttermilk be a terrible sub for milk here? I think I’d do the refrigerator-rest version so as to avoid bizarre chemistry experiments on the kitchen counter. (And then feed them to my children. Ahem.) I glanced over the comments–hope this isn’t a repeat question that I missed the answer to.

  172. Stef

    Re Waffle Irons and cleaning. I treat mine the same way I do my cast iron pans. Before you cook the first batch oil the plates generously and allow to get completely hot. Then brush on bit more before you get the plates up to temp again. The batter won’t stick. When you are done cooking, brush out the crumbs, wipe down with damp cloth and put it away. Before using the 2nd time, preheat completely (will sterilize the plates) and brush with oil and cook some more. I agree that it would be nice to have removable plates – but they really aren’t necessary. These waffles sound fantastic. They are on the menu for the weekend with home made strawberry syrup. New stove arrives today!!

  173. Elise

    I made these yesterday for dinner and used up the rest of the batter for breakfast. All I can say is yay for yeast! We ate ours with sliced bananas, maple syrup, and a little sea salt. Best waffles ever. I was nervous to let the batter sit out on the counter, because I’m pregnant, but it was totally worth it!

  174. Michelle

    Regarding waffle irons with removeable plates….. In order to get the convenience, you sacrifice performance – appliances with removable plates do not get a hot as ones that are all one piece. If the plates are removeable, the electrical connections are wired to separate which makes them less powerful than what you find in permanently constructed electrical connections.

    Heat the waffle iron and brush a little melted butter or canola oil on the grates to prevent sticking. After a few uses, most good quality waffle irons will develop a non-stick finish, similiar to seasoning a cast iron pan. Stay away from Pam and similar non-stick sprays because over time, the chemicals will build up a sticky film in spots where the spray builds up. Clean the waffle iron with a damp sponge or soft brush while it is still a little bit warm.

  175. Erin

    My family has made sourdough waffles my whole life. The mother has been around for at least three generations, and I have never contemplated using anything else to make waffles. I’m so excited to try your recipe though! I highly advise you to make a little raspberry syrup to go with your waffles because it makes something that is already perfect, sublime. The tartness of the bread with the not too sweet syrup is my favorite combination.

  176. Misha

    Thank you, Deb, for this FANTASTIC recipe. My husband has traditionally made a special family breakfast on Sundays (started this year, and the kids are fully on board with this daddy awesomeness), so when he asked me if there was anything special I wanted for Mother’s Day, I pointed him to this recipe. Mind you, I’m the cook in the family. He dived in and made the batter himself, and cooked the waffles himself. We only have a belgian waffle maker, but we didn’t care. These were SOOOO delicious. And the house smelled incredible. Best Mother’s Day special breakfast ever!

  177. this is my all time favorite waffle recipe. i first discovered it from orangette’s blog forever ago – and ever since then they’re “THE waffles” that means we’re having waffles for breakfast. it’s such an ugly waffle on one side and such a pretty waffle on the other but no one ever complains about that – love this post. xo

  178. BARBARA

    For the last week, I have been making your apple crisp for my 14 year old son for breakfast. Afterall, fruit and oats are nutritious! And before that, crepes with sweetened fruit and ricotta. And NOW, these, just perfect, especially the idea I can make them while drinking my first cup of coffee tomorrow:o)

  179. i love anything that resembles sourdough, so these are going on the menu soon. you can’t ever go wrong with waffles, especially raised waffles.

  180. Jann

    I’ve only recently discovered raised waffles. They’ve already become our family favorites. Up until now, the whipped egg white waffle was the waffle to beat. The only problem was they weren’t made very often. Ok, I admit everything is rocket science in the morning. I’m sure some of you can relate, isn’t that why we have clocks on coffee pots? So when I discovered the raised waffle I was in heaven. An actual PERFECT waffle! So light, so airy, really and truly CRISP on the outside and all made the night before! The waffle fairies still exist….they’re all named Fannie.

    I guess what I’m saying is…TRY THIS RECIPE! You have to…you really, really owe it to yourself.

  181. pam

    Oh, I’m making these, alright. I’m just going to have to wait until after my 20th high school reunion at the end of the month. Then, it’s ON!

  182. Jess

    Odd, I was able to make them just fine in my Belgian Waffle maker. I had to use A LOT of batter (because it is so thin) and flipped the waffles once the bottoms were done baking. The first one I made didn’t quite turn out (didn’t use enough batter) but the rest were crispy on the outside and hot and soft in the middle. Making only half a recipe produced three large, thick waffles. So, people with only a cheapo-Belgian Waffle maker: do not despair! You can make these, too. :)

    1. deb

      Elizabeth — Crate and Barrel. They sometimes have these odd end soy sauce or salt pinch dishes around. Couldn’t find it on their site.

  183. Lilly

    These sound amazing. I wish they could be done gluten-free, but that would mess completely with the flavor profile and well….everything.

  184. I got rid of my normal waffle iron earlier this year, so I only have a Belgium waffle pan. Now, I don’t know if my pan is super deep compared to other Belgium waffle pans, but I just upped the baking soda to a 1/2 teaspoon and a single half cup made rose to fill the entire waffle iron. They were delicious!

  185. Heidi

    I made these this morning and they were amazing! Thank you! Your blog is beautiful and every recipe I have tried has been a huge hit! I’m going to buy your cook book today!

  186. Lin C

    My parents have a combo waffle/pizzelle iron that they’ve had for ages that works wonderfully (on both sides). The combos have removable irons, although most that I see now are waffle/sandwich irons.

  187. Quincy

    My daughter brought this to my attention today. This has been our official family waffle recipe for about 22 years; we got it from the San Francisco Chronicla food section. A year or so ago this was one the their picks for 10 best recipes of the past 20 years.

    I use half and half white and whole wheat flour to give them a little more body. Also, I NEVER wash the waffle iron. Mine is from the 50’s – but I did put a new cord on it 10 years ago. When I turn the waffle iron on I spray olive oil on it (olive oil in a spray can being one of the great developments of modern science), the first batch is often a bit limp. When done I let it cool adn put a paper toel in when I put it away.

    And these freeze really well. Make too many, freeze them, adn they come back to life in the toaster.

    This is truly a fabulous receipe. My partners favorite topping on hers: gravy from last night’s chicken or turkey. Decadent!

  188. Yet another Anna

    If anyone’s interested, now that I’ve made several batches of deb’s yeast waffles, I decided to branch out some and made a batch of the Liege sugar waffles in Maya’s comment above. Delicious!

    I decided that since they were so rich, I’d just make a few at a time, so I figured out how much belgian pearl sugar I’d need for a 2 ounce blob of dough (1/2 ounce, if anyone’s reading), and just mixed them up as I wanted to cook a waffle. I left the rest of the dough in the fridge, apparently without problem for a day or two. (Also, once you mix the pearl sugar into the dough, it dissolves a little bit, the longer the dough is left to warm/rise, the more it dissolves. I kind of assume that you wouldn’t want to just let the pearl sugar/dough mixture sit in the fridge overnight, it might dissolve too much.)

    The Liege waffles are so, so good. Good with the Belgian sugar, good plain, good split and smeared with jam, jelly or a brown sugar cinnamon spread.

    The only hassle I had with the sugar ones is the extra sugar that leaked all over the iron. Plain old water left to dissolve the sugar did the trick. (but don’t add water to a super hot iron, the steam will get you.)

  189. Alden

    I inherited my 1960s Sunbeam waffle iron from my grandfather, and not only is super heavy (for heat retention) with removable (and reversable for pressing) plates, it was a popular enough model in the 60s that it’s easy to find at about the same price as a new iron and makes astronomically better waffles (an example etsy link below). Rising your recipe now – can’t wait!

  190. Sarah

    Made these this morning and had NO luck. They didn’t rise enough to reach the top of the waffle maker (mine does not flip) and the inside remained gooey no matter how long I left them in the waffle iron. Reading through the comments now, I realize I probably have a belgian style maker and should have added either a. more baking soda or b. more flour. Bummer. Better luck next time!

  191. Kim C

    I made these last night and had them this morning . So good. Finally a waffle recipe that is not doughy and bland. I have left over batter in the fridge, ready for another go around tomorrow morning. Thanks for the recipe!

  192. Carolyn

    These were absolutely amazing! The aroma of these cooking would be enough to drag the most reluctant sleepers-in out of bed! Thanks for another fantastic recipe!

  193. Morgan

    Made these waffles last night for a brinner and they were delicious! Instead of leaving them out all night, I let them rise all afternoon and it was a great dining experience for all. It’s my birthday this weekend, and I know we’re going to have a wodnerful brunch, I’ll get the dough started a day or so in advance, and they’ll be perfection! Thanks!

  194. WifeToAnAmazingCook

    These were so good, despite my many attempts at sabotaging them! I substituted soy milk, only let the yeast mix ferment for about an hour and then used a Belgian waffle maker. And yet, they were still fantastic! Definitely going to try these again with regular milk and overnight resting, as I suspect they will be even more delicious.

    And for others using a Belgian-style waffle iron: I had the best luck filling the iron to nearly overflowing so that the top iron made contact with the batter when closing the lid. The result wasn’t as picture-perfect as Deb’s waffles, but the taste and texture were outstanding.

  195. mel

    apologize if this has been covered….have the regular ‘old’ Belgium waffle maker that doesn’t “flip over” so was concerned with the comments about the batter not rising enough when baking. so I increased the baking soda to 1/2tsp., separated the eggs and beat the whites to med. stiffness then folded them in. also only added 1/2 cube of butter plus 2 tbsp. canola oil (nothing to do with the rising, just wanted to cut down on the butter). these turned out wonderful with these changes. they were tender and flavorful. husband rated them top notch. …and boy howdy, did this recipe make a mound of waffles! but they froze and reheated in the toaster beautifully.

    this recipe is another keeper.

  196. Jillian L

    WOW! Ok, so first, these are delicious, but not exactly what I was expecting. They are very crisp and light, completely not what I think of when I am thinking ‘waffles’. However, they are awesome and I will be making more very shortly. I used the room temperature overnight rise, I regularly make sponges for breads so thought nothing of leaving this out. It was very satisfying to wake up, plug in the waffle maker, and by the time the ‘ready’ light was on, the batter was ready to go. I made several batches (which smelled like baking bread) and kept them warm in the oven. I had them with maple syrup, but I will have berries on hand next time as I think they would be heavenly. Also because of their yeast profile, I think they would be amazing in a savoury dish, and will be topping them with duck confit and hollandaise with chives for dinner. Thanks for sharing!

  197. Thanks for the recipe, loved every delicious bite. Yes, they definitely knew what they were doing the first time they put everything together.

  198. Tara

    It’s been a ROUGH week already and it’s only Monday. Luckily, I made these for Sunday breakfast and had leftover batter. They make a delicious mama bachelorette dinner as well. Thanks for posting, Deb!

  199. Sharon

    Put your batter in a pitcher to sit out overnight. I used a plastic Tupperware juice pitcher with a loose fitting lid. It’s big enough to hold the rise, you can easily mix in the rest of the ingredients in the morning and you have the spout for easy pouring.

    After watching a cook using a pitcher to make waffles at an Easter Brunch long ago I’ve always used something with a spout for pancakes and waffles to eliminate some of the spills. These days a very large Pyrex measuring cup.

  200. I only read the first 100 or so comments, but I really appreciate the link Isabella (#85) provided for a cast iron skillet! I may get one of those to try out next year, knowing I’ll sell it when I move at the end of the year, and from there either get another or go with electric. I never thought of cast iron before but it makes sense, and one would hope it takes less storage space than an electric one. Less likely to break, too!

    Before I get that though I’ll need to borrow someone’s waffle iron, I don’t think I can wait till July to try this recipe!

  201. Erin

    I make these waffles EVERY week and save them in the fridge to toast on school mornings. They are very forgiving – as in I usually use olive oil instead of butter, I always use whole wheat flour, add cinnamon, sometimes I replace a couple tablespoons of flour with flax meal and sometimes, but not often I’ve made them completely vegan with almond milk and making that slimy egg replacement out of flax meal and water. We all love them and I was actually just now doing a quick search to make sure I can use gluten-free flour – since we are having a gluten free guest this weekend!

  202. BJ

    I love, love love these waffles! Don’t know how they escaped my radar all these years. Thanks so much for posting this. It may not have made an “unprecedented mark on the home cooking conversation today”, but it has made my family’s day for the last two Sundays.
    I used 1/2 cup whole whaet flour and 1 1/2 cup all-purpose, and they came out great. Plus, my kitchen smelled delicious all morning.

  203. sally

    These didn’t really work for us :( They were really lacy and not at all thick, so we couldn’t actually really taste the flavor. I followed the recipe to a t, so not sure what happened.

  204. Daria

    I made these this morning. My husband called them “astonishing.” It is nice to have a waffle recipe that can hold its own – while these were delicious with butter and maple syrup, or strawberries and whipped cream, the waffle itself was delicious, and not merely something to carry toppings. I guess waffle day will be slightly less impetuous now, but these are well worth the evening aforethought.

  205. Holly

    Try the Black & Decker wafflemaker – does nice squares like this but the plates pop out. Also flips to a griddle side. :)

  206. Happy to hear you’re on to Marion Cunningham and her Breakfast Book. The entire upbringing of our kids was festooned, on special mornings, with her Apple Pancake (known to this day in our household as Big Apple Pancake) on page 126: a cast-iron pan coming out of the oven bursting with pan-cakey goodness and the wafting of apples and cinnamon.

    Marion rocks.

  207. Ragnhild

    Tried these in a Norwegian-style waffle maker (thin & heart-shaped waffles) and I can report that it worked perfectly! So delicious and crispy :)

  208. SunflowerMama

    I did it. I made these and am now fully converted. I have seen Marion Cunningham’s recipe in many places and the yeast, the planning, all of it sounded too hard or too unspontaneous or just too something. I read your post though and realized I needed to give them a go. I was worried that my yeast had gone bad. It didn’t really froth up at all after the 15 minutes. I went ahead anyway. This morning, the batter had grown in size but not by much. I went ahead anyway. And they came out AMAZING, UNBELIEVABLE, and looking exactly like the photo!! I made myself sit down and eat them and wow, were they worth it. The best part is that they were incredibly easy. Thank you. I will never eat another non-yeasted waffle again.

  209. Andrea

    What a lovely breakfast it was, thanks to you! Had to fire up our seldom used cast iron stove top waffle iron for these, due to the caution against deeper Belgian style (which is the only electric one we have). Homemade raspberry syrup from canning last spring ….. heavenly.

  210. Lisa

    I am loooooving these! I only used half the butter, and they worked great. However, in the future, I’ll double the recipe, as it looks like I’ll get about 7 good waffles from my belgian waffle maker. YUM.

  211. Andrea

    I made these for our rainy Memorial Day breakfast. My family loved them, so did I. Good idea to go back to a classic recipe. I am enjoying your book too.

  212. Hi Deb! I just discovered your blog as a recent food blogger myself. I am so impressed with your site and your work! All your recipes look so great and I am really excited to try out some of your stuff…especially these waffles! My sister absolutely loves waffles and it’s her birthday next week so this is perfect! I also read your about me and can totally identify with the small kitchen! I too started my love for baking and cooking with a small kitchen and small oven in my tiny NYC apartment (hence my blog name)…so the 42 square ft..I feel ya!! Ilook forward to following you and sharing the food love! xo

  213. Christen

    I only have a belgium waffle maker, so I was a little worried about making these waffles. But I just kept thinking—gotta trust Deb. These look worth it–turns out, they are. Yes, they were a little short and flaky. No one cared. I flipped the two waffles on top of each other and they looked like one. Seriously. Best. Waffles. Ever. My dad, who doesn’t like waffles, had third helpings. THANK YOU!

  214. Kim

    I used 100g rye flour, 100g bread flour, and 50g cake flour because that’s all I had and I REALLY wanted to make these. They turned out great! Light and so crispy. This recipe is really flexible.

  215. Annalisa

    i made these and they were amazing. seriously, blew my mind.

    except, i screwed up the recipe. i pretty much combined everything and left it in the bowl overnight in the fridge. the batter was much runnier than i anticipated but the result — soft inside, crispy outside, with a buttery, malty? flavor.

    once again, thank you for a fantastic go to recipe!

    ps – other faves are brownies, rice crispy treats, mushroom bourgignon, and black bean soup.

  216. Erin

    Just wanted to say I had great results using a flip-style Belgian waffle maker, both sides were perfectly formed and crisp. Love the flavor, love the lightness and how crispy they turn out!

  217. Val

    I just made this batter last night, and then realized I have only a belgian waffle iron, not a regular one. I went ahead and cooked these as pancakes this morning instead, and I did not modify the batter at all (no added flour, etc). They were absolutely fantastic. They came out thicker than a crepe but thinner than a traditional American pancake, and they’re crispy on the ends and chewy in the middle. Actually, they also taste remarkably similar to the 49er flapjacks from The Original Pancake House/Walker Brothers Pancake House, as a point of reference. I’d highly recommend cooking these as pancakes if you either don’t have the proper waffle iron or are just curious. I used a regular non-stick pan for this, but next time I’d try it in a cast iron skillet, as another commenter suggested, in order to achieve a more uniformly crisp exterior.

  218. Hey Deb,

    A little late on this thread but… I had high hopes for these. After a somewhat nerve-wracking cooking experience I am trying to diagnose what may have occurred. Now I took a gamble using a waffle maker I’ve had but JUST opened. So it’s not super worked-in. It’s not that they turned out inedible. No…we put maple syrup and farmer’s strawberries on them and with some tinkering I got them to crisp a bit more but they tasted a bit too yeasty and took seemingly too long to cook.

    My first alarm was that after being out for 12 hrs overnight, my batter definitely did not double in size. But of course I cooked them anyway. I thought my water and milk temp were ok. The water was 105 w/ a thermometer, the milk was heated and cooled a bit…

    I am wondering if I should have been pickier with my choice of yeast. I used half a packet (for halved recipe) of Fliechman’s Dry Active, from a bodega. Was it potentially old? It’s expiration was 2016!

    My apartment: it’s super hot in NYC right now, as you know. I tried to keep the batter in the hall where it may be cooler. Perhaps I may have added the egg at night and refrigerated instead in such weather?

    Any pointers/thoughts you may have about temperature/yeast, or the iron would be wholly appreciated. I really want to love these and make them again : ) Thanks!!

    1. deb

      Salvegging — So sorry you didn’t have success with them. I am wondering if you may have just not liked the taste. They don’t taste like most waffles; they’re yeasty and not sweet and a touch sour, plus very light and buttery. They’re not really like any other waffles out there so I wouldn’t be surprised if someone found them too funky for their preferences.

      The yeast could have been the culprit (was it the kind of bodega that gets super hot with the weather, i.e. no a/c? It could have lessened the shelf life). And it is possible that this terrible (bleh) heat we’ve been having (who has a/c in their kitchen? not me, sigh) could have damaged them. But it doesn’t seem as likely.

  219. Anne

    i didn’t know waffles could taste like this. my husband and i oohed and aahed our way through them this morning, and the taste! the texture! impossible to describe just how heavenly these are. thank you for this post – it has revolutionized our waffle sundays.

  220. Anne

    p.s. i made these in san jose, ca on june 1st/2nd. it was over 90 degrees yesterday and still quite warm last night, probably low 80s/high 70s. i was a little nervous leaving them out because of the heat but they (and we) are fine.

  221. Susan

    I made these for the third time because my family just loves and has asked for them again. I used a Belgian waffle maker. This time I added about 1/4 cup more flour because the last time I made them, the last couple of waffles didn’t fill the iron enough to brown the top well enough. I had whipped the egg whites hoping that that adjustment would do it…and it did until the end of the batter. It must have separated enough from batch to batch that it got thinner because I didn’t stir it often or well enough. The little extra flour did the trick and it didn’t seem to effect the outcome other than to slightly thicken and fill the Belgian iron better. I still whipped the egg whites just to keep the lightness. I also allowed the batter to rise for 1 1/2 hours (it rose to the top of the bowl) then I refrigerated it overnight. ( Note: I live in San Jose, Ca, too, and it was as Anne (#330) said – hot that night!) I’ve retarded bread dough in the fridge overnight many times to help develop that fermented flavor so I figured it would work just fine with this batter, too. It did! They tasted just like the first and second batches I made previously that sat on the counter all night.

    My point? Don’t be afraid to thicken the batter with a little more flour if using a Belgian waffle baker. And… Don’t be afraid to refrigerate the batter if the weather is hot. Let it rise first for 1 to 2 hours before you stick it in the fridge. Remove from fridge for the night then allow the batter to rest at room temp for at least an hour before you make your waffles. (I know you said this in the instructions, Deb, but I am just seconding that motion!)

    1. deb

      Claudio — I would love to hear about it if you do! I was truly obsessed with making a denser one with pearl sugar, like liege waffles. Next time…

  222. RobRichards

    We tried this and mixed in a little cinnamon and Almond extract to make them different. They were great so we are going to try mixing in other things…anyone have ideas to thow my way? Thanks in advance!

  223. Jessica

    My go-to waffle recipe is very similar to this, but the prep is even easier, as it omits the water, and the proofing. I just mix all the dry ingredients together(including the yeast, but the recipe I use doesn’t call for baking powder, and I use a TBSP of sugar), and throw in the (fridge-cold) milk with the warm melted butter. Then there’s no risk of killing the yeast with overheated liquid, and they come out perfect every time. The other difference is when you add in the eggs the next morning, you whisk in the yolks, but beat the whites into stiff peaks before folding in for extra lightness. They are seriously excellent waffles. Oh, and I always use a square Belgian waffle maker with amazing results, but I’ve tried them in my mother’s round, and slightly deeper Belgian waffle iron, and they weren’t crispy enough, so I think it depends on your waffle iron.

  224. Martha in KS

    I had high hopes for these & went to the effort of making 1/2 recipe of the batter the night before & leaving it on the counter. I used Fleischman’s yeast which was a little outdated, but proofing showed it was still alive. The batter rose a little so I decided to proceed. The first waffle was flat & didn’t rise enough to fill the top grid, so it was rubbery like a crepe. I added about 1/4 c. more flour & the next one was much better – crispy and delicious. I don’t think I’ll go to the trouble again to make these. Sorry.

  225. Linda

    After reading this post, I bought the Breakfast Book and have become obsessed with it. I have been making four or five things a day from it. I love it so much, I’m even taking it to bed with me. And to the bathroom, and anywhere I can get a minute to myself, which is hard when you have a baby and three year old tagging along. The waffles are beguiling. I think they’ve even displaced our previous favorites, which are from Kim Boyce’s book (amaranth and flax seed). So thank you for the recipe and also for finally convincing me to get the Breakfast Book. I also wanted to chime in and say that, like others, I love my cast iron waffle maker. It makes great waffles, is easy to clean and is tiny (I also have a small kitchen). It took two or three waffles to figure out how to use it but now I love it and I don’t have to worry about nasty nonstick chemicals leaching into our food. After reading the other comments, I now realize I should get a second to speed up the waffle making. Why didn’t I think of that before? They are so cheap and compact, having two isn’t a bad idea. . .

  226. I am so excited about these waffles, but my first attempt was a tremendous flop… I’m not sure what happened! I mixed together the batter last night and left it on the counter in high anticipation of serving waffles to our breakfast guests, but when I checked on the batter this morning it hadn’t risen even an inch. Nada. The butter had congealed on top and the batter was covered in a watery layer. I stirred it back together and plunked the bowl in a sink full of warm water to try to get some yeast action going while I whipped up a back-up batch of buttermilk waffles, hoping that the yeasted batter would be salvageable, even if we couldn’t eat it for breakfast. The batter bubbled a bit around the edges, but no dice. I’m pretty sure my yeast is OK (stored in the fridge, expires Sept 2014), and I’m equally sure it wasn’t a temperature issue… I wonder if adding the salt to the batter somehow killed the yeast? Anyway, I’m going to give it another try sometime soon, but next time I will use instant yeast (which I am more familiar with than active dry – I substitute all the time) and I’ll add the salt in the morning with the eggs and baking soda.

    PS – Adrianna at made these successfully in a Belgian waffle iron by increasing the baking soda to 1/2 tsp – something to add to the arsenal of tips…

  227. Yep..this one is a winner!! Made them for Father’s Day and they were a complete HIT!!! Thanks once again for posting a fabulous recipe!!! I only had a belgian waffle maker but they still turned out!!! So-o-o good!

  228. Laurel

    These waffles are amazing! My brother and I mad them for our Supermoon-watching menu. We used the counter method instead of letting them sit in the fridge. The outside was crispy but the inside was light and moist. We served them with cinnamon sugar and strawberries. Pretty much the perfect breakfast.

  229. Made these for dinner last night with a strawberry maple syrup and they were awesome. I whipped up the batter in the morning and then took a deep breath and left it on the counter (in a hot house) all day. The flavour was so worth it–even the wonderful sourdough smell in my kitchen was worth it. I ended up with a dozen waffles about 8″ in diameter. My one quibble is they came out of the waffle maker beautifully crispy, but softened up very quickly, even when they were keeping warm in the oven. Texture aside, the flavour was amazing. I will definitely be making these again.

  230. Hi Deb,

    I feel like I am the only person on the thread that failed with these (TWICE). My family finds this quite hilarious – at least they do. We are at the cottage and I hyped up a great breakfast that never was. I looked through all the previous messages for a potential answer with no luck. I am hoping you may have some clarity for me. The main problem: I woke up to a batter that did not rise, it seem to have picked up volume a tad, but it no way did it come close to doubling or even resemble dough. Its runny and almost the same consistency from when I mixed it last night.

    I did everything as you called for. I will say I didn’t notice the yiest foam after 15 minutes. The water was definitely warm and the yiest disolved as it would – but I don’t recall it being foamy. Does that mean the water needs to be warmer perhaps? I feel like something maybe went wrong there. ALSO, I tried this twice with yiest just purchased the day before.
    I mixed everything in alternating between liquids and dry ingredients. My milk was skim – also a potential problem? I mixed these in with a whisk as it avoiding lumps foaming throughout. My butter was heated, then cooled – but still liquid and my milk microwaved to be luke warm.

    This morning I even noticed condensation under the plastic wrap. The temp here is fairly cool, around 15 at night. We don’t have AC but it was a comfortable temp. Still slept with pants on.

    I am really hoping you have an answer for me! I don’t know why yiest doesn’t like me. I need to make these happen for the family!
    Thanks, for all that counts they look unbelievable.


    1. deb

      Hi Olia — Mine doesn’t always look risen in the morning either and it does not matter. (I actually suspect that it rises overnight and collapses a bit in the morning.) Did you try to cook these either time?

  231. :/ no, unfortunately I did not.
    I assumed they had to have failed since they didn’t appear to have risen at all and seeing your picture at the very top (dough was touching the plastic) I assumed it had to be wrong and there was no point moving onto the final steps.
    It also was very runny – didn’t resemble consistence of dough whatsoever, it felt like it had to be wrong.
    So that’s possibly okay?

    1. deb

      Olia — Possibly okay, for sure. I didn’t use a very big bowl that time, hence the pressing against the plastic. The batter IS loose; this is why it works best in a thin waffle maker (it just won’t fill out a deep-pocketed Belgian one). Sorry they went in the garbage. :(

  232. Mary

    Deb these waffles are dreamy. I doubled the batch even before I made the recipe, and my Dad who swears that he ‘hates’ waffles had four. These waffles are now a staple in our freezer! :) Quick question though, in the third picture, where can I find that bowl? Thank you so much for this recipe!!

  233. Marlana

    Deb– These were amazing and the whole family loved them! As to your waffle iron woes, I have an old Black and Decker waffle iron/pancake griddle. The plates are both removable and reversible–easy to clean and easy for a quick round of pancakes. I found it at a garage sale, but keep and eye out for B&D models.

  234. I made them again! Had to try them for real this time only to discover those two times I disposed of the batter, it was a total waste as they are the best waffles EVER!

    Maybe my brain took a break for the weekend on my initial mess up. After trying them again they turned out and the family raved about them.
    Best waffles I’ve ever had – hands down. Thank you for your prompt responses – they saved the day! (love your site & cookbook – my go-to for everything!)

  235. Laurie

    I made these this morning, and they tasted so GOOD and yeasty. I only have a Belgian waffle maker and I know they would have been ever better with a regular one. I am wondering if they could be cooked like crepes,as the batter is so thin?

  236. Jennifer in Boulder

    Fantastic! Yeasty. Sourdough-y. Yum. After reading the comments, I now have to make the batter again tonight and try them as pancakes as one person suggested. WOW. Deb, you never fail to inspire me. And lemme say your cookbook is, well, my pal. I have the print version and the Kindle version. Is that normal? I don’t care. I must have it with me everywhere I go or I get fidgety.

  237. Beth

    This is a great recipe. I double it and freeze the leftovers for homemade “Eggo” waffles. It’s the perfect company recipe because unlike pancakes, they get better and crispier sitting on the racks of the oven keeping warm. Thank you for one of many great go to recipes. Congrats on the re-post from KA Flour…I think you just hit the big leagues!

  238. Waffled

    Thanks! I ran out of ingredients but was determined to forge ahead: subbed smart balance for “butter” & used combination milk, buttermilk & yogurt for “milk”…out overnight & did them up in my 30YO Toastmaster Belgian Waffler. Wonderful. I ate the leftover ones right off the counter at lunch.

  239. Nadia

    I’ve never tried making yeast waffles before, but these look so cute! I need to know where you got that waffle iron, Deb! My grandma’s antique cast-iron waffle iron recently died and now I need a replacement, so does anyone have any recommendations? It has to be cast iron – there is just no comparison with the non-stick ones. Those produce waffles that are cold before they hit the plate, and then there’s all the chemicals leaching into your food – no thank you. I need an alternative.

  240. Caley

    Finally a waffle with FLAVOUR. My search for THE waffle recipe is over (I had begun to despair). For the record, I used an All Clad belgian waffle iron, and added more plain flour to thicken batter slightly. Perfect. You’re the best Deb!!

  241. karlene

    I mixed these waffles in the morning and paired them for southern chicken and waffles for dinner/Soccer Match viewing on tv today. they were amazing. they were fantastic!!!!

  242. Kate

    Deb, this recipe and your buttermilk waffle recipe are both so great. I love them both for different reasons (this recipe yields such fragrant waffles! The buttermilk recipe makes such crisply-exteriored waffles!). So I combined them today and I want to report that it worked really well!

    The night before, proceed with the essential raised waffle recipe as you’ve written it, except use one half-cup less of the milk.

    The next morning, add two egg yolks, the 1/4 teaspoon baking soda, and a half cup buttermilk. Whip the two egg whites and fold ’em in. I put some vanilla in too.

    We are so lucky to live in this floury, yeasty, milky eggy world!

  243. Kate

    I’ve been eyeing Marion Cunningham’s recipe for waffles for over a year now. Finally got a waffle iron, and had a delicious breakfast feast this morning. The waffles were SO good. Better than I’d imagined. They taste a little like beer, and the flavor goes perfectly with something sweet (syrup, powdered sugar, fresh fruit). YUM. This is a great recipe.

    The effect reminds me a little bit of the Dutch yeast donut called oliebollen, a New Year’s treat here in The Netherlands. You deep-fry the yeasty dough (often studded with raisins) and top with powdered sugar. Crunchy on the outside; chewy and laced with holes on the inside…much like these waffles! Oliebol stalls pop up all over the place just before Xmas, and the smell is irresistible.

  244. Kate

    Oh yes! I forgot to add that I increased the baking soda to 1/2 tsp. I made them with my belgian waffle iron (the only kind I could find here in NL), and added a little extra baking soda to see if that would help make a prettier waffle, as so many others have reported some problems with that when using the deeper belgian waffle irons. Seems to have worked well, because the waffles were picture perfect on both sides. :)

  245. Jaine

    Here in England, waffles are not so popular… however, I have three grandchildren who live in Vienna, and they totally love waffles… and they arrive next week for 6 weeks summer holiday – what we get here is packets of soggy, rubbery stuff from the stupourmarket… so I bought a waffle iron yesterday (Gumtree bargain) and found this recipe today… the batter is now sitting on the side waiting for me to make delicious waffles with freshly picked strawberries at breakfast time tomorrow. Thankyou!! I can’t wait!!

  246. Rose

    I use my folks’ ‘well-seasoned’ Dazey (R) Short Order Chef – which is probably older than I am – but it has *removable panels for washing*! Sadly, the brand is probably long gone.
    These are brilliant. I’ve never left raw dough out overnight like this before, either, but you’ve convinced me. They’re truly heaven with some good maple syrup and fresh fruit.

  247. Michele

    Fantastic! I started these last night and made them this morning with my small round Cuisinart wafflemaker….and it made exactly 20 waffles! I froze all but two for future breakfasts since it’s just me and my husband at home :)

  248. Vilde

    I want to point out that this recipie also works fine on a norwegian style waffle-maker. Our apartment now smells of brioche and it all feels like a french pastry-morning. Recommended highly!

  249. Angelica

    I probably shouldn’t have started this at midnight after having been up since 4:30 a.m. *Aaargh* I ended up putting the eggs and baking soda in the batter to ferment overnight. After proudly wrapping my batter, came back to read that eggs and baking soda were supposed to go in the next morning. Will this effect batter quality/texture/flavor? Well, I guess I’ll find out soon enough.

  250. Sara

    Yum! I didn’t call my kids down until i was 25% done cooking them because I kept eating them as soon as they were done! My 9 year old enjoyed making the batter before bed.

  251. Lee

    Best waffles EVER. Kids, husband and I all loved them.

    Belgian waffle maker worked ok (the 2nd side wasn’t pretty at all but no one cared).

    I would make them again tomorrow but my plan to lose some weight would be seriously compromised with the 1/2 cup of butter!!

  252. Kent

    Sounds like a great recipe, thanks for sharing. Your waffle maker doesn’t have removable plates? My parents had one that did and when I wanted one of my own I searched for one like it. Black and Decker makes it = Quite a bit cheaper when I bought it than it is now, I’m 55, but it’s the same unit.

    Frankly, if you keep it well seasoned, you really don’t need to wash the plates though, just brush the excess off after it cools.

  253. Mark

    Sad face–I tried these last nite and just woke up to find the batter didn’t rise at all. I know I’ve made them from successfully from another recipe in the past and wonder what I did wrong?

    1. deb

      Mark — It’s more likely that it rose and deflated a bit (unless you saw no bubbles at all). Did you use it anyway? I bet it would still be tasty.

  254. Karen

    Hi I have a similar recipe, only all the dry ingredients are mixed, then, the melted butter and warm milk are whisked in, after that the 2 eggs and 1 tsp vanilla are added and the mixture is put in the fridge for overnight rising. I actually got my recipe from by Jenn Siegel. Anyway, I make it and love them and usually make them for my mother’s day breakfast…so much more pleasant than fighting crowds at restaurants. I have the waffle ireon that there was a link to, with the removable plates and LOVE IT. It was a wedding gift, and I am telling you, even if I drag it out of the closet and use it one day a year for those waffles, it is worth it. You are right…there is no description and I am so glad to see another take on these. Thank you. By the way, I have had this waffle iron since we got married….33 years and it still works!

  255. amanda

    I halved the recipe, but forgot to halve the yeast. Result? A delicious, tangy, sourdough-like waffle. My husband who usually doesn’t dig waffles had two. Yummy stuff!! I also used my big Belgium waffle maker, and had no issue with the waffles rising enough. Thanks for another great recipe!!!

  256. Vince Luschas

    I just found a seemingly seldom used 1980s General Electric waffle iron at my local Ann Arbor Salvation Army. The unit has easily removable, reversible waffle/griddle plates. The case is made of stainless steel, is sturdy, and has quite a heft to it. It heats evenly top and bottom and makes 4 delicious waffles in 3-4 minutes. There were gazillions of these manufactured back in the day and I suspect plenty of them are showing up at thrift shops and garage sales. On the basis of my experience with mine, I highly recommend this unit. There is currently a YouTube video of someone making waffles with this unit. Happy hunting…. and waffling!

  257. Tori

    Another winner! I used the over night, room temperature method and these waffles had tremendous flavor and we didn’t die, lol. They were light as a feather although we found that it would be best to make as many waffles as you want to eat immediately and then cook the ones you plan on storing since we found that the ones we kept warm in the oven lost their crispness. Also it was great waking up in the morning and basically all the work was done! Thanks so much Deb!

  258. Caitlin

    Thank you for this recipe! It has become one of my morning staples this year. A few times a week I eat these in a rush (no plate, no syrup) before work; I’ve probably eaten about 100 of these waffles at this point, and I have yet to get sick of them. I just put together a new batch using half whole wheat flour, extra sugar, and buttermilk, because what’s the fun of having a go-to recipe if you don’t mess with it a little every time?

  259. Linda

    Hi Deb,

    These look amazing. Just a question about storing in the fridge. Can you mix the eggs, etc. (after rise) in and store, or should you store the batter until ready and THEN mix the eggs in?


  260. I made these last night for breakfast-for-dinner night. I was wondering why the batter was a little thicker than usual and yielded fewer waffles than usual but still tasted the same when I realized I’d omitted the eggs and baking soda!! Still tasted not only great, but the same. Neither my husband nor kids noticed anything, and they (and I) had all eaten the waffles when made “correctly.”

  261. Carrie

    After intending to make these for a couple months now, I finally decided–as sleepy as I was around 11pm last night–to make up the batter so we could have these waffles for breakfast. Imagine my surprise this morning when I re-read the recipe and it told me that I should add the EGG and baking soda this morning. OOPS! I added them last night. We just ate breakfast and we aren’t sick or dead yet. :) We also made them in our Belgian waffler and they rose so beautifully. They were SO light and crispy. My hubby’s only comment for making them better would be to add vanilla or cinnamon to disguise the yeasty flavor more. I liked them just as they were! Thanks for sharing the recipe!!

  262. Marie

    Made these today and they are amazing!
    Didn’t have enough whole milk, so used a cup of 1/2 & 1/2 to top off but otherwise followed directions for overnight on the counter exactly. At some point the plastic wrap poufed up, but by morning (12 hours?) it had settled back. Then forgot about them til around 2pm (teenagers were sleeping in) then warmed up the Belgian waffle iron (only kind we have), added eggs and baking soda and thought the batter was a really nice consistency. Didn’t seem runny, but I don’t make waffles much so maybe it was runny for waffles. Filled my Belgian waffle maker as full as I could without overflowing (alarming my husband who – as chief waffle maker – was sure that the lid was going to get blown off with so much batter). They turned out beautifully. Crisp, light, sourdoughy. Just lovely. Will definitely make again.

  263. Hey! I have a Cuisinart Griddler, which came with flat and ribbed plates, and I just got Belgian waffle plates for it – I am yet to try it (which is why I am here, looking for the perfect recipe). But if you want something with removable plates I highly recommend this multi-use appliance!

  264. BGP

    Yum! I was worried about our Belgian waffle maker, but it worked great. We used the Flip and Fluff or something like that where you flip the whole waffle iron over right after you fill it. Worked out perfect!

  265. Jessica L.

    I’ve had this recipe bookmarked since you posted it, and my hope for a snow day tomorrow is so high that I’m really close to putting the batter together tonight. I’ve been craving these forever! Hope you guys are staying warm! (Our high in Indianapolis is supposed to be -11 tomorrow. Joy.)

  266. uma

    I tried this recipe today. making waffles is new to me. the taste was really good, but the waffles turned out soft . should they be crisp or soft?

    1. deb

      uma — Crisp on the outside, soft/light inside. If they’re left in a bag or covered, they will probably steam up and become soft. You can toast them in the oven to get the crisp back if that happens.

  267. Megan

    I’m trying to figure out which kind of waffle maker–Do you like this recipe or your Belgian waffle recipe better? I’ve been wanting to buy one to make this recipe since you posted it, but my husband loved the waffles at Super 8 and they were belgian. I read him the description in your post about how good these waffles are, but he didn’t know what you were talking about (he’s not a native english speaker). He probably wants the pre-maid waffle mix they have at hotels too…

  268. Lori

    These waffles are so heavenly – I never imagined waffles could be so good! Your excellent descriptive language is what prompted me to try them!
    I want to agree that they DO taste better if left out of the fridge overnight. And this even though I have healthified them to some degree, with great success! I am making them with 100% whole wheat flour (I use KAF “white” whole wheat,” and 5T extra-light (tasting) olive oil instead of the stick of butter. (So as I can then go and add butter onto the waffle – LOL)

  269. michellj

    Made a double batch for work and everyone, every single person loved them. More than just light, more than just crispy, more than just flavorful. This recipe plus the icebox cake will get frequent use in my house.

  270. I riffed on these using coconut oil in place of the butter (mainly because I was out of butter…) and swapping coconut sugar for the sugar. I also added fresh orange zest. They cooked beautifully, and I topped them with dried coconut, powdered sugar, and orange slices for a “vacation” waffle. Delicious. Next time I’ll use lime zest.

  271. Amy

    I made these for Christmas morning and my mom hasn’t stopped talking about how great they were…so…they will a part of her Mother’s Day brunch. Thank you, again and again for providing such user friendly AND delicious recipes. Cooking is so much more enjoyable because of you, Deb. Happy (early) Mother’s Day to you!!

  272. These are the best waffles! So easy and so tasty. This is now my go to recipe, maybe its just me but I’m not up to whipping egg whites early in the morning :-)

  273. Jennifer Peffer

    Holy Cow! I will never make plain old boring waffles again! These were amazing- like French bread and a waffle got together and had a baby! Yum!

  274. Hi deb! Made the waffles last night / this morning. Sad to report that we were underwhelmed due to the fact that we couldn’t get them to cook all the way through, no matter what we tried! They were mushy and soggy on thr inside. Any advice or tips? I wa using a Hamilton beach griddle (not my own cast iron, which i would have preferred). Would love to get this right!

    1. deb

      Hi Samantha — That’s too bad; usually when things aren’t baking through before they’re too brown on the outside, a lower temperature is needed. Hope that works next time.

  275. Shellie

    Chiming in for the folks subbing instant yeast for the packet of active dry — I have been making these nonstop lately and I use 1.5 teaspoons of instant yeast in place of the packet of active dry. Shortcut, since instant yeast doesn’t need to be proofed first (as long as you know your batch is alive, of course): I get out my big bowl, add the cold stick of butter cut into pieces along with the milk and water, and microwave the butter-milk-water mix for 2-3 mins until it is warm and the butter is melted (checking after 2 mins so it doesn’t get too hot). Then I add my yeast and the rest of the dry ingredients, then whisk. Saves time this way! Also I have subbed half whole wheat flour and it works great. Can’t wait to try the buckwheat flour suggestion! My husband likes to eat these with maple syrup and peanut butter :)

  276. Shannon

    Also, I just made the waffles, and they are excellent. They came out crispy and light and browned nicely. An old-timey recipe for my old-timey waffle maker.

  277. Melissa

    I just wanted to add that my family LOVES this recipe, especially the two and four year – olds. What I wanted to add however, is that we always make this in our Belgian waffle maker. It doesn’t look like it should reach the top, but it always does and they are always wonderful!

  278. Lien

    Hello! I am a huge fan of this recipe, it truly is the best waffle recipe I have found. I will making them to eat this Friday. At the request of some of my guests – I was wondering if you have ever used another type of flour, perhaps potato flour? How did it turn out or do you have any recommendations? thank you!

  279. CeeJohanna

    Just made them. Voted the “best ever” by the entire brunch crowd. I’ll risk making them ahead the next time though, with the hope they’ll be just as good.

  280. CeeJohanna

    I should add that I bought the griddle plates for my Cuisinart Griddler when you posted the latke waffles; not normally a fan of waffles but this recipe broke the barrier. And, I must say, these yeast waffles came out perfectly. The holes were just the right depth and the temperature incredibly even. Can’t wait for another family moment to wow everyone all over again. Now, I really wish we could combine the latke waffle experience with the yeast waffle experience. Deb?

  281. Aurora

    I just want to reiterate that a) the batter totally looks like it did the wrong thing and is unrisen and runny in the morning and b) these are the most incredible waffles ever.

  282. Jen

    I read your site faithfully but don’t comment nearly enough. I have made this recipe easily a dozen times…and each time it is incredible and a little embarrassing that there aren’t any leftovers. It is so special my husband and kids requested it for New Year’s Eve dinner tomorrow night. Thanks for all of your wonderful recipes and stories. Happy New Year.

  283. As my mother found out when she actually read the instructions on a new waffle iron, the way to keep it clean is not to grease it at all. It sounds scary, but the waffle really will come right out if the plates have never been greased. I’m sure there is some magic trick to take yours back to their ungreased state so you can try it out.

  284. Janie Dockus

    I just got a cast iron waffle iron for Christmas. I felt the same way about waffle irons as you do, but I love my cast iron and it’s just about all I use for cooking these days, so I thought I would give it a try. It’s got to be seasoned well first and given a few runs to help season it well, and it’s a dream!!! Worth giving it a try! Thanks for this great recipe, I’m mixing it up tonight to bake in the morning…cant wait!

  285. Hannah

    Yes! Thank you, Deb! I made a brown butter yeasted waffle nearly identical to these for Christmas this year and agree heartily with every word you’ve said… But I was not prepared for them to not rise fully in my Belgian waffle maker, and was so disheartened that they were a bit anemic on one side… Until we ate them, that is, and I stopped fretting because they were so good. But I feel very comforted to hear that the not rising thing is normal. Because you are so right. It is a rare thing to find a recipe that is both much easier and far tastier than any other version you’ve tried.

  286. Delicious! Adjusted for belgian waffle maker with +3/4 cup of flour and +1/4 tsp of baking soda – they were perfect and the whole family was very happy. Christmas on the outside chewy and yeasty in the middle. Another great recipe!

  287. Whoops, I also separated the eggs, whipped the eggs and folded them in last. May try skipping this step next time to make them easier. Used approximately 2.25 to 2.5 cups of batter for the whole waffle iron (4 squares of waffles).

  288. Colleen

    Deb, I saw this post come up on Facebook today, and now I’m realizing this is a really old post, but if you’re still on the hunt for a waffle maker with removable plates, I got this one as a Christmas gift and I made some waffles this weekend – it’s awesome! The removable plates are great. And I brushed on some canola oil before using and nothing stuck – a huge improvement over my probably 20 year old previous model… My kids really want me to make pancakes on the alternative plates, too… ;)

    Now, just have to try this waffle recipe. Mmmmm… :)

  289. Melanie

    My waffle iron’s plates are removable. It’s an old (circa mid-90s) undoubtedly cheap Magic Chef. I also have a copy of the Boston Cooking School cookbook (copyright 1937, 6th Ed) and the recipe for “raised waffles” is on p 109! Will give your version a go!

  290. Made these this morning- absolutely delicious. In the words of my boyfriend, “I think this is the first time I’ve really, truly enjoyed a waffle.”

  291. Dnad

    Hi from France !
    I made the batter yesterday at noon for an eating in the evening, but we ended c h anging our plans so I refrigerated the batter until this morning.
    Cooking the waffles was super easy, and they came out good looking, crispy and ask Wes could expect.
    Though, the girls had to spread chocolate on them to hide the yeast taste a little, and hubby said he would prefer that special taste a little more discreet…
    I personally loved them with scrambled eggs, but will try them next time with shorter waiting time, and probably for a waffle-dinner (adding cheese, ham, scallions, chives… ) rather than breakfast.
    Thank you for the recipe, and for mentionning the Breakfast Book I was able to find “used” online for only a few euros !

  292. Tonya

    Made these for a special treat for breakfast this morning. Absolutely delicious – so creamy inside & crispy on the outside. So much more interesting the my plain old buttermilk waffle recipe! Thanks – can’t wait to share with houseguests.

  293. Madison

    Unfortunately, I didn’t see your comment about not using a Belgian waffle maker until I’d already made the batter (I’d read through the recipe beforehand, but I definitely skimmed). So I gave it a shot anyway, and added a touch extra baking soda to help with the rise. They still didn’t fill up the iron–you could tell it was kind of half a waffle– but they tasted absolutely great! Just a tad salty for my taste, and that’s easily fixed. I also browned the butter. Since it had to be melted anyway, how could I resist? Thank you for this wonderful recipe!

  294. Shawn

    I make these whenever we have guests. In fact, My Brother-in-law often demands them. I’ve found the recipe to be very forgiving, even when I’ve substituted ingredients. I always use almond milk, but have been forced, on a few occasions of being ill prepared, to replace up to half with water with the same rave reviews.

  295. Sam strong

    We needed emergency snow day waffles. But our waffle iron was at the cabin. So we made the recipe using our mini cupcake baker called “baby cakes”. I think we got it at Michaels for 10 bucks. What fun. They turned out fine. A bit pale but covered in syrup or powdered sugar,who cares? I love a snow day.

  296. oops…I added the baking soda and the egg to the batter before the overnight rise. I didn’t make a difference. These waffles are great! Crispy on the outside and soft on the inside.

  297. Chad

    I looked through the comments wondering about buttermilk, and in the process noticed something a little strange about this recipe. It uses baking soda, but there isn’t an acid to counteract it. I’m thinking a) this would rise (and fill out Belgian-style maker) better with baking powder, and/or b) same result attained by subbing buttermilk for at least half of the regular milk. Guess I’ll have to do some testing…

    Just had waffles in Jackson Hole at 10,450 feet (Corbet’s Cabin), and now I’m anxiously awaiting the weekend to make my own waffle sandwich with peanut butter and bacon.

  298. Louise

    I used to have a go to waffle recipe that never failed me and was always greatly complimented, until the day I went to make them and that slightly crumpled and stained recipe page could not be found anywhere :(
    I’ve tried many recipes in an attempt to find a replacement, the last ending up in the most horrendously sticky mess of a waffle iron and inedible waffles. I vowed to give up…..
    Until I read one of your more recent posts and then somehow on clicking through your past creations stumbled on this recipe. Wow. Making the majority of the mix the night before is a major bonus, even I can manage mixing in baking soda and eggs whilst still half asleep in the morning! Then came the deliciously warm, crispy on the outside and oh so light on the inside, waffles it produced. We have never had waffles like it, wow and oh my goodness why did I not find this recipe sooner!! Thank you so much for this – waffle days are making a comeback in our house :)

  299. Colleen

    Thank you so much for my absolutely heavenly breakfast this morning. At the first bite I thought “yes, this is precisely what I wanted when I bought a waffle maker!” I had been making the cornstarch, oil, whipped egg white ones, which were relatively good, but I knew homemade waffles could be amazing with the right recipe. This is the one. I have a Belgian style iron and they came out perfect. I did double the baking soda because I was concerned about it not rising enough. Also, since the batter is runny, less sticks to the measuring cup, so it can (should) be less full when pouring onto the iron to avoid overflow. My house smells amazing; love that sourdough!

  300. Calisson

    Having successfully made these waffle in the past (yes, crisp, light, airy, and fabulous!), and having had a so-so experience with the Liège Waffles a few days ago, I had a thought: how about adding some pearl sugar to the batter in this recipe? I wonder if it would add caramelly goodness, or simply fail?

  301. karen

    You started a bit of a waffle kick in our house. I’ve always used Mark Bittman’s buttermilk waffles. But I have to say these waffles have more flavor. I’ve made this recipe as written – delicious. I’ve also made it with 2 tbsp of chia seeds (when your son only eats waffles all day, I do what I have to do…) and with half all-purpose/half whole wheat – all very tasty. Made it in a belgian waffle iron and it turned out okay. And after reading comments I’ve also now tried the food52 Aretha Frankenstein recipe. The flavor isn’t as strong, but the cornstarch makes it versatile if you’re making modifications. I’ve tried the food52 waffles straight up and with the chia seeds, 1/2 whole wheat flour and weirdly enough dried egg powder (which generally I find inferior in waffles/baked goods, but worked out fairly well with the cornstarch).

  302. Calisson

    So I tired these with pearl sugar, adding it just before the batter went into the waffle iron, and the results were no different than if I’d simply added more regular sugar to the batter. And actually these waffles are better when less sweet.

  303. Alison

    I did not expect these to be as good as our other favorites (the Aretha Frankenstein recipe) but I think they were. Those are better for toasting up later, but I think these might be better the morning of.

  304. Courtney

    Made these as is- currently inhaling my second one and looking forward to the rest of the batter… Light, airy, beer-y. In my opinion delicious. For those who may not enjoy the yeasty goodness as much, maybe try the fridge method. I love the flavors leaving it out on the countertop imparts, however. (I did buy a waffle maker because I specifically want to try your liege recipe, but I’m very happy to have had an easy introduction to homemade waffles!) Thank you!

  305. bea mendoza

    Love this recipe. I make it almost every Friday night for the next morning and we never tire of it. My only concern is that the first time I made it I was watching it like a hawk and the dough rose incredibly in less than 2 hours. Now that I’m not watching it the next morning I find signs that it rose about an inch more than its current height (which is never double the original height). Is this beginner’s luck, the fact that I was super careful with temperature and portions (now I wing the temperature and the butter) or the fact that it´s colder at night?

    Thanks !


    1. deb

      bea — My advice with these waffles is to just put the bowl aside and not pay attention to the rising. Because it rises and collapses and it seems very wrong to use a flattish batter in the morning after adding yeast to make it rise, but the final taste is exceptional. That’s all that matters. :)

  306. I could not bear to read all 444 comments. So apologies if this is a repeat question.

    I inherited my grandmothers 1970s era waffle/pancake iron.
    The plates can be removed. That’s how you flip them from gridded to flat.
    Although I can whip egg whites into appropriate peaks, I fear the folding into another batter (scarred by a fallen chiffon cake).
    Might this batter be appropriate to my vintage Sunbeam??

  307. Nils

    Just made this with my sourdough starter, sans eggs and baking powder, and it is astounding. Great sourdough tang. The overnight leavening was more than enough to make the pancakes fluffy.

  308. So I bought my four sons a waffle maker for Christmas. I started with this recipe because, well, you kinda said so. The waffles were sublime (I left the mix out overnight on the benchtop).
    I’ve since made two other recipes – one buttermilk one that came with the maker and the one you have on your blog, where you whisk in the egg whites at the end.
    These ones will firmly be the favourite for all time and your buttermilk ones second. The other one a very distant third.

  309. Melanie

    These were kind of a flop for me. The batter bubbled and rose and smelled deliciously yeasty, but I couldn’t get them to rise enough to cook the top…and I tried 2 different waffle irons. The waffle plates on the Cuisinart Griddler were too deep, so I hauled out my old Magic Chef, which is shallower. Still no luck. The results were edible, but certainly not great. I think that this recipe might be best suited for waffle irons that can be flipped.

  310. Andy

    I made this batter then noticed the comment about it being too thin for a Belgian waffle maker. I just added more flour to thicken it a bit and got 5 perfect waffles from my big Kitchenaid Belgian waffle iron. I also only had a few hours to rise so instead of the fridge I set the bowl on top of a smaller bowl that had some 100 degree water. It got the yeast nice and active. I also added the eggs with the rest of the ingredients and left out the baking powder all together. No need to worry about salmonella with this recipe. Even if you had one of the RARE eggs with salmonella, and even if you left it out all night and those bacteria reproduced, salmonella dies at 165 degrees. Have you noticed how much steam pours out of a waffle iron? Several minutes of that 212 degree steam pushing through every nook of those waffles will kill every last bacteria. Unlike botulism which leaves behind the toxin that makes you sick even if you kill all of the bacteria. I Love yeast waffle so much I really never have any other kind!

  311. Bahb

    I followed the directions exactly, had yeast that didn’t expire until mid-2017, temp of everything perfect, but oh so disappointed! The batter more than doubled in two hours but by morning was back to almost starting-level. But I forged ahead with the eggs and baking soda, used my Black and Decker waffle iron, batter was like water and didn’t rise enough to brown the top but was hot enough to dry it so I put two unbrowned sides together to get one beautiful waffle, outstanding taste and texture. BUT something isn’t right and I’m so jealous of those who get a waffle that’s crisp on the outside and creamy on the inside while mine are perfectly flat. I’m at sea level, so it should have worked, but it is stormy weather, and my Immersion Blender Mayo failed TWICE today, and I’ve NEVER had it fail before, so I have to blame the weather and will make the waffles again when the sun returns.

  312. Marie

    I’ve been making this recipe ever since it was posted. They come out great every time. I do use a Belgian waffle maker because thats all I have but make modifications to the recipe.

    My waffle maker is a villaware that’s not sold any more and very heavy. I turn the heat up a almost all the way and the batter sizzles when I ladle it in. I overfill it and close the lid – when it beeps I have perfectly browned crispy on the outside waffles. They are so good I don’t even bother with syrup although the kids do.

  313. Shelly

    I’ve never been a huge waffle fan–I’m more of a pancake girl–but these have converted me. LOVE the yeasty flavor and crisp edges. I just wanted to tell those who are worried about the batter rising that my batter didn’t rise that much (not sure I can say it doubled in size) but the waffles still tasted great. Give these a shot!

  314. Brooke

    Just made these with half whole wheat flour and added a tsp of ground flax seed. So delicious! Still super light, and the whole wheat adds a nutty dimension to the sourdough flavor.

  315. I’ve made this recipe five times now, and having never been a waffle person because I dislike the soggy mouthful of starch, I want to say that these incredible crispy delicate wonders have been a game changer. I just wanted to add a little trick that I do with my Belgian waffle maker that makes them incredible! As soon as I close the lid I immediately flip the maker (we have the kind that is meant to rotate), and so it coats both bottom and top creating almost like a fluffy, very airy delicate middle. So they’re the full height of the larger mold, super crispy on the outside, incredibly airy fluffy delicate in the middle. Today I made them with a normal maker and I actually started flipping the whole machine to create the same effect, cause it’s So good. It’s likely I’m not the first to share that, but anyway! To anyone with a Belgian waffle maker you can still enjoy amazing results!

  316. C

    Cook’s Illustrated published this many years ago – it’s fantastic. I don’t think I’ve ever left it out at room temp — crazy to think it’s significantly more flavorful, because the fridge version is yummy!

  317. HJ

    These were absolutely incredible! Loved the slight sourdough flavor. And I let the batter sit out for over 12 hours because hey, we all need our sleep ;)
    Fantastic recipe! Thanks!

  318. laxsupermom

    I’ve pretty much used just my Belgian waffle maker the past couple years, but may pull out the square one to try these out. Incidentally, my 40 yr old waffle maker has removable plates(the flipside of the plates are pizzelle plates.)

  319. Amanda

    Trying this out tonight! (We are an “addicted to Sunday Breakfast” kind of fam. Medications to treat have thus far been unsuccessful.)
    However, as I saw the very appropriate rant on removable waffle plates: T-Fal sandwich and waffle maker.
    We have had ours for years. I must admit, I have never used the sandwich plates, but it is still 100% worth being able to pull out and clean the waffle plates.
    Thank you for another great breakfast option!

  320. Lynne

    Lol, apparently your comment sparked something. Cuisinart now makes a waffle iron with removable plates you can put in the dishwasher. Thanks for the recipe.

  321. Just whipped up a batch with about 1/2 cup of my wife’s sourdough starter. I figured if I’m making funky fermented waffles I might as well go all in. I’ll report back

    1. I made these gluten-free last night / this morning and they were amazing! I used Bob’s Red Mill GF 1:1 flour. They were the lightest, fluffiest GF bread item I’ve ever had and I’ve been eating GF for 7years .

      1. Lia

        I accidentally halved everything except the butter 🤦🏻‍♀️ I’m out of milk so can’t start from scratch. Any chance these are salvageable?

        1. deb

          Maybe use water instead of milk and add more of everything but the butter? It might still work but they’re already so buttery. Let me know how it went.

  322. My grandmother gave me her “completely revised” 1931 copy of the Boston Cooking School Cookbook. This delicious recipe is making me want to dust it off & see what other treasures are inside.

  323. Laina

    I made these today with gluten-free flour (it worked!!) and they are nothing short of a revelation. Crispy on the outside, soft and poufy on the inside. Gorgeous and so yummy! My waffle maker is deep-pocket Belgian style so I separated the eggs and beat the whites to soft peaks since you mentioned they didn’t tend to rise as much as other recipes. I may never use another waffle recipe ever again.

  324. Amanda

    Thank you, I just made these and they were amazing! I have a belgian waffle maker that you flip over once you close it and it worked perfectly. I just filled it to the brim before flipping and they were SO light and delicious. 3 min and 40 seconds ended up being the right cooking time.

  325. Linda Corrado

    Like your other readers, I couldn’t not try this recipe. It has ruined the future for any other waffles or pancakes, says my daughter. Nothing else can compare to these waffles. They are special indeed. Thank you!

  326. Holly Keyes

    We made these one night in prep for a weekend breakfast – the batter rose and rose then collapsed and we resisted the urge to put it in the fridge. They were airy and crisp and held enough fruit compote and syrup and were worth more than the 5 minutes of prep the night before. We will do these again but with some of the eggnog waffle spice mixture or a little pureed pumpkin. So good and worth the effort.

  327. Helene Scharf

    HELP!! Want to make your essential raised waffles but don’t see a flour amount listed in the ingredients.. please tell me how much flour for this recipe!

  328. Angela M

    Deb! These are glorious. Now that I have a sourdough starter, I am always on the lookout for ways to use my starter. I subbed out some of the flour and water/milk for my starter (had about 7 oz so replaced approx. 1/2 cup of milk/water and 3.6oz of the flour). The results were sublime! We used a belgian waffle maker because that’s what I’ve got, and while they didn’t completely rise, the texture and taste were amazing. Drizzled with a bit of honey butter and topped with raspberries–a divine breakfast!

  329. sherrylmarie

    I can’t believe I just found this recipe (where have I been??). The big question is… how much butter does the recipe call for? The ingredient list says 1 stick (4 ounces) of melted butter. But in my world, one stick equals 8 ounces. Can you confirm the correct amount of butter required? Pretty please?

  330. Bea

    Oh my god, what a major major Xmas flop. I bought myself a 3-1 grill, waffler and panini maker (brand is German, Karstein), with plates that allow to cook 4 waffles at a time, thinking it would allow us to eat breakfast without having to wait for waffles to cook 2 at a time, as in my old (cheap) waffler maker (Tefal). The waffles take for freaking ever !!! Over 25 minutes and they only really raise and crisp on one side !!!! It´s a *thin* waffle maker so that is not the problem. It´s not the batter because I eventually got out the old waffle maker and it worked great, as usual.
    Anyone else had a similar experience?
    Thanks !

    1. smeron

      Which waffle maker did you buy and which heat setting did you use? I got the Cuisinart with removable plates and have never had an issue.

    2. Denese

      This is happening to me. Maybe my waffle iron is malfunctioning. Hard to deal with because 1) I wanted waffles to get through coronavirus quarantine and 2) this waffle iron is only about a year old.

  331. Bea

    Sorry, I meant to be clear about this being my favourite waffle recipe, which is why I’m so dismayed the new waffler maker was a flop.

  332. I made these the other day and they were amazing. Just the right texture I´ve been searching for what feels like forever, crispy on the outside and soft and tender on the inside. Thanks so much for the recipe, they´ll become a staple in my household for sure!

  333. Kelli

    So, I don’t mean to blaspheme against such a venerated recipe…The first time I made these, they blew me away…But I made them again for Christmas morning and had several questions and feelings of annoyance. First, it seems like a huge amount of yeast, given the tiny amount needed for, say, Jim Lahey’s no-knead bread. Is it all really necessary? And it seemed all for naught, since even though my dough raised so much that it spilled all over my countertop, the remaining batter was so thin and wet that it took ages to cook, didn’t rise at all, and only waffled/crisped on one side. I’m not giving up, but I’d like to experiment with less yeast, more flour, and perhaps even whipped egg whites to provide some lift and structure. If anyone else has tried these changes, I’m interested to hear.

    1. Bea

      Ok, so now I’m really intrigued. This is exactly what happened to me last week using the new, *thin* waffle maker but not the old thicker one (same batter). In the old one they worked beautifully as ever, in the new thin one they did not raise and just never cooked on the top side.

      Yesterday I tried another smittenkitchen waffle recipe (the eggnogg one), which has a thicker batter, and this time they cooked well in about 6 minutes, so the issue is definitely the essential raised batter in the new thin waffle maker.

      I must say the raised batter looked really thin this time (even though I followed the instructions to a t) and it reminded me of another time where I thought my daughter had screwed up when measuring flour and added more, but now I see she did not. So is this batter variable in thinness somehow ? And why does it work less well on a thin waffle maker? Or is it more an issue of how hot the plates get ? (the old waffle maker has less Wattage but maybe since the plates are not removable they get hotter ?).

      I really want to figure this out so I can decide whether to keep or return the new waffle maker. Unfortunately I can’t get a Cuisinart 3-in-1 here in Spain.

      1. Ana-Maria

        I made it first with the full quantity of yeast listed and it felt too much, although the waffles turned out fine – the yeast smell was overpowering. Next – and I made them several times – made them with only 1/4 tsp yeast, thinking about the overnight fermentation which is long enough to compensate. They are great and much healthier. I’m using a George Foreman griddle with removable waffle plates (thinner than the typical Belgian waffle maker).
        Overall a great recipe, thanks Deb!

    2. Shelly

      Try subbing kefir for part of the milk. I do 1 and 1/4 cup up to 1 and 1/2 cup kefir (homemade, I have never tried store-bought) and the rest milk (to make up the 2 cups that are required for the recipe between the milk and kefir) and 1/2tsp to 3/4 tsp yeast . Follow everything else in the recipe, including leaving it out overnight. No worries The Kiefer will ferment the batter and the milk and help to break down whatever type of flour you use essentially it ferments it, and makes them much easier to digest. You don’t really need the yeast but I’ve found that the yeast adds flavor, which we all enjoy. Also if you want them a little thicker add a little bit less milk. You can always add a little more in the morning if you like. They come out delicious , just perfect and so much less yeast which is not good for us. Everyone I have serve them to adults and children declare them the best waffles ever!

  334. AbbyNormal

    We have an old 50’s? Manning Bowman waffle iron with removable plates for washing. Don’t make things the they used too… making these waffles is always a treat

  335. Barbara

    I’m not sure if this should go here, or under Caramelized Onions and Gruyère Biscuits, or both!
    Made the basic waffles for dinner last night, using only half of the batter since there are only two of us. Today’s lunch/snack was leftover batter with caramelized onions and tiny diced gruyère cheese mixed in. A tiny sprinkle of flaky salt sprinkled on after pouring onto the grate before closing the lid (and a bit less batter than one would normally use). Savory waffles for “The Win” according to Hubband! (Not certain the flaky salt was needed, but perhaps cut back on the regular salt in the batter if one is planning these from the beginning.)

  336. Laura

    Why the tiny bit of baking soda, and why the morning of? Can I omit it, or throw it in the night before? These are lovely, by the way, and I’m making them again to take the edge off of Monday morning.

    1. Kelsey

      I’m making these for a friend tonight so they can be reheated in the morning. What is the minimum time the batter needs to rise to still taste good?

  337. Sustainable Hedonist

    OK so yes the flavor of these waffles was amazing. But what kind of iron are you using? We have a belgian waffle iron and its not working. The waffles arent getting that perfect crispy brown outside and soft inside. And at least i think it’s actually because it’s the wrong iron. Any wisdom before a big family brunch this sunday when we want to take another stab at these?

  338. Jen

    I just wanted to add that I made these in a Belgian waffle maker. As noted, the batter is too thin for this. After the first batch failed, I added 1/2. C flour and 2 tsp. Baking powder and the rest of the batter cooked up just fine! My husband ate about 10 and even my 6 year old said these were the best waffles!

    1. Shelly

      Try subbing kefir for part of the milk. I do 1 and 1/4 cup up to 1 and 1/2 cup kefir (homemade, I have never tried store-bought) and the rest milk (to make up the 2 cups that are required for the recipe between the milk and kefir) and 1/2tsp to 3/4 tsp yeast . Follow everything else in the recipe, including leaving it out overnight. No worries The Kiefer will ferment the batter and the milk and help to break down whatever type of flour you use essentially it ferments it, and makes them much easier to digest. You don’t really need the yeast but I’ve found that the yeast adds flavor, which we all enjoy. Also if you want them a little thicker add a little bit less milk. You can always add a little more in the morning if you like. They come out delicious , just perfect and so much less yeast which is not good for us. Everyone I have serve them to adults and children declare them the best waffles ever!

  339. Melisa

    These are the best waffles I have ever made. I used Bob’s Red Mill 1 to 1 gluten free flour, separated eggs and beat the whites until stiff peaked, the rest of the recipe was unchanged.

    Not only they are incredible, the preparation is very simple and they taste like heaven. Thanks Deb!

  340. Victoria

    I meant to do the on the counter version, but got ahead of myself and added the eggs with all the other ingredients, so couldn’t leave it out. That being said, they were still so good. They have such a nice flavor and texture. Will make again!

  341. The hype is reaaaalllll! I am not a bread maker or baker or patient cooking person. I can do dinners and salads and stove top things with wild, delicious, abandon, but when it comes to baked goods I never have the ingredients on hand and know I’ll screw it up anyway. BUT, WAFFLES. On a recent cross-country trip my husband made himself a waffle for the road each morning as we loaded up the car and he has missed them since. As today is his birthday, I had a mission. I didn’t use anything fancier than the regular grocery store fare and these were outrageously good. The one thing I made sure to do was use my meat thermometer to test the water temperature so that I didn’t screw up the yeast. And then I set the timer for 15 minutes and didn’t touch the bowl until it beeped. I glopped in everything at once (impatient!) and whisked away, covered with Saran Wrap, and said a little blessing to the bowl which I left on the counter overnight. #nofear This morning I added the eggs and baking soda and fired up the irons. (Conveniently we have a dear friend who cooks for a living, so I was able to borrow TWO waffle makers to tandem cook!) I was nervous because these were Belgian waffle, flip style and I’d read mixed reviews about the thin batter working correctly. They WORKED! I just filled the grates to the brim, using a full cup of batter for each, and made 6 of the most delicious, flakey, eggy, magical, crunchy, buttery, PERFECT waffles of my life. Happy birthday to my husband, and a very happy breakfast to me! We could only eat two each so I’ve wrapped the 2 leftover in parchment paper and put them in the freezer to be re-warmed tomorrow. Make these! You won’t regret it.

  342. Devon

    Just finished eating these for brunch. They were PERFECT! Thank you to others for leaving comments about how they worked in your waffle maker. I was worried because my waffle maker is Belgian style. The batter is thin, for sure, so I filled them to the top, flipped and cooked for four minutes. I got five waffles out of my batch, plus a little extra batter. The Belgian style is so big that one per person is plenty. Confession: I made two batches because I was worried I killed the yeast in my first batch. Deb is right when she says the yeast may foam “ever so slightly.” So slightly! So I ended up with lots of extra waffles, which are now in the freezer waiting to brighten a weekday morning. This is now our new go-to waffle recipe.

    1. deb
  343. Sharon

    I see that you wrote this recipe for the essential raised waffles in 2013–by now I’m sure you’ve probably seen the Cuisinart Griddler? It has removable waffle plates that you can buy separately. They work great–but I prefer Belgium waffles, so I didn’t really like mine when I had it. LOVED the removable plates, though! ;)

  344. Amy

    Have made them twice now, sooo good!
    Have a Belgian waffle maker so I whipped the egg whites into soft peaks like a few people suggested. Come out so light and fluffy!
    And as always Deb, your photos are stunning

  345. Rachel

    I’ve never actually cleaned my waffle iron…oops! Every once in a while I’ll wipe it out with a damp dishcloth, but I’ve never used soap.

    I’ll be giving these a try!

  346. Kenneth Nichols

    I have an older style waffle iron. The grids remove for washing. They also have a flat side. You can put them in and have a press for sandwiches. The top of the iron can also be folded out to form a grill. You could have eggs on one side and bacon on the other. Check out second hand shops. You may find one like it.

  347. Sara

    Oh MAN these were good. And so easy, why have I never tried them before? I have a cheapo toastmaster Belgian maker and it worked just fine, I did the “flip” that someone suggested in the comments. I used 1/2 cup wheat flour and just realized I skipped the water, so mine might have been just a little bit thicker.

    One tip re: yeast mentioned by others: Remember that you use less if you have instant yeast (I think it’s 2/3 by volume?) instead of Active Dry. I used a little over a teaspoon. And, with instant yeast, you can just mix it in with the dry ingredients and you don’t have to proof it. Since it’s summer here I just threw everything in cold (except the melted butter) and woke up to a lovely bubbling batter. I might have to try this with sourdough starter too!

  348. Just made these & the flavor is incredible! But, with the additional butter to grease the waffle iron, they’re just a tad too rich for me. Has anyone experimented with reducing the amount of melted butter in the recipe?

    1. sherrylmarie

      To answer Mary’s question – I got confused in my wee little brain about the 4 ounce stick of butter and ended up putting in 4 tablespoons (1/2 of a stick) and they turned out beautifully. A happy accident. I can’t imagine what they would be like with a full cube!

  349. Erica

    Instant family favorite! Thank you! Though confession, I modified the recipe. Instead of using whole eggs and baking soda, I added the yolks and whipped and folded the egg whites into the batter, skipping the soda all together. I did make them in our Belgian waffle maker (set to the highest heat setting), and it was excellent – light, crispy, airy waffles, but still with plenty of body. Did note that the lifespan on the crisp is short unless you keep them in a warm oven. But the overnight flavor is amazing, and it was love at first bite.

  350. Catherine

    I have a Black and Decker waffle iron that has removal plates, opens up flat and flips to flat (for pancakes). I’ve had it for years and it’s great – super easy to clean, the plates are teflon coated and go in the dishwasher.

  351. Jess

    This has become my go-to waffle recipe. Company over for breakfast? Let me make you these waffles. Waffle Wednesday for lunch at work? I’ll bring the waffle batter. Fancy breakfast for dinner party? I know the perfect waffle recipe. In search of tnt waffles? You have to try these ones from Smitten Kitchen. D&D over Skype and want to make the others jealous? Looks like I’ll be making waffles.

  352. Jane Law

    I go to yard sales and second hand stores and buy old waffle irons, no Teflon coating. I clean and season them, they make the best waffles crisp on the outside tender in the middle. When I am cleaning them I use a new tooth brush.

  353. Melinda Kavanaugh

    I have also gotten all shouty about the removable plate issue. And Cuisinart fortunately has a Panini Press/Griddle/Waffle Iron with removable plates. Finally! I had another Cuisinart Waffle Maker. But, when I went Panini Press shopping I did not want to live with one without removable plates. Perfection!

  354. This is my go-to waffle recipe, and it is always a crowd pleaser. It’s awesome as-is, but if you’ve gone and fallen in love with a vegan, subbing flax eggs (1 tbsp ground:3 tbsp water), soy milk, and coconut or canola oil for the eggs, milk, and butter works awesomely. They crisp up wonderfully, and are light and airy and delicious. My husband (the vegan) has never had a comparably delicious waffle, and neither have I. We make a double batch every time and freeze half for later! Any non-vegans in your party will be none the wiser.

    If you DO go the flax egg route, I strongly suggest adding them in the night before, and not with the baking soda. It will thicken up your batter nicely, and make it easier to cook up the next morning.

    Deb–I doubt you remember me, but I went to your book signing at Sixth & I in D.C. last week, and enjoyed it so much!

  355. These are the lightest, crispiest waffles I’ve ever had and have become my go-to recipe. The ingredients are similar to those for the King Arthur waffles with the exception of water in this recipe which I was surprised to find makes all the difference and makes the waffles super light with a shatteringly crisp surface. I usually stick to AP flour, but today made this with WW flour (for double batch 300g WW and AP 200g)— it was still good but lacked the structure and sustained crispness of the full AP recipe. Perhaps I will try next time with less WW. The waffles also freeze wonderfully, which is great for a quick breakfast during the week.

  356. Wow. I have to tell you that I’m pretty amazed at these waffles. My kids loved it! Despite the lengths you have to go through, its worth it. I just hope my kids don’t expect every weekend because I don’t see myself going through all that every weekend.

  357. NK

    Made these this morning. I don’t generally like sweet breakfast food (pancakes, waffles etc.) but these are an immediate new favorite. Didn’t have any berries and not a huge fan of syrup so put together a quick rosemary/honey butter since that’s what I had on hand. Amazing. Thanks.

  358. Dee

    Purchased a stove-top waffle iron in the Boxing Day sales. I’ve been conducting a trial of waffle recipes but think I will stop now. These really are as good as described. The photos don’t, can’t, show how light and crisp they are.

    I didn’t find the batter as thin as suggested – it’s a pouring thickness but nothing near runny.

  359. Kari

    Just made a batch of these. Yielded 18 waffles. I added a half shot of rum, just enough to give it a little edge of flavor. Good waffles, and since I’m just cooking for me, I now have 15 leftover waffles in the freezer!

  360. Kelly M

    I love this recipe and it’s become the only waffle recipe I’ll use! And fwiw, I use a George Forman grill with removable waffle plates that are dishwasher safe. Super easy cleanup and they are larger than any waffle maker I’ve ever owned so it’s pretty ideal.

  361. April.

    So excellent.
    We’re supper-waffle people, and I found your recipe a little late in the day, so I made it up in the afternoon and waffled half of it at supper and saved the second half for next day. The first half was about 3-4 hours on the counter and the second half was about 18 hours on the counter. We preferred the earlier half, so I suspect for us that 4-6 hours would be the best frame for us.

    I used this:
    and I used a scant third of a cup of batter in each cavity. The hole-maker tops were sticking out of the batter.

    So crisp, so light, so excellent – so easy.

    Thank you!

  362. Lyndsay

    I have a waffle machine that has removable plates. It’s manufactured by Tefal and there are additional plates that you can purchase to change it into a jaffle machine etc. I love it.

  363. I’m not sure where I went wrong! I prepared the batter last night and worried that it seemed a bit wet to rise well. I covered it and left it at room temperature all night (for about 11 hours) and came down to see that it hadn’t risen at all. There’s a foamy layer on the top, but it’s still quite wet. It maybe rose a centimetre or two, but not even close to spilling out the top, as some commenters have written. I haven’t had trouble with breads before, so I’m not sure what what went or how to fix it.

      1. joy marston

        me too-i’ve tried this 3 times now. my batter turns out just as you described each time. I just end up making strange pancakes instead.

  364. Niki

    What a horrible, horrible recipe! I followed it to a T and can describe it as foul, runny beer batter that never stood a chance of fully cooking on any waffle maker. Maybe it was me. Maybe one of my ingredients was off. Maybe it’s because I live in a tropical climate (we have AC). But I don’t think it was that. My yeast foamed slightly, my “dough” rose, albeit shrunk down some by morning. Based on the description of this tasting like the best doughnut I’ve ever had (and I am very particular about my yeast raised donuts) and a brioche roll, I was sold. This tasted NOTHING like either one. What a waste of ingredients and time. Makes me skeptical to try any of her other recipes.

  365. Meg

    Is there any way to freeze or make these a day earlier? I’m hosting a brunch bridal shower. And I don’t want to be messing around to much with baking in the morning. Trying to get all the food prepped the day before and only needing to warm or toast in oven the day of.

    1. Leirin

      I have made these before and refrigerated them for a breakfast the next day. I wouldn’t recommend it, these waffles lose a lot of their crispness and turn a little doughy and sad as they sit, unlike a Belgian waffle which has (I find) the opposite problem. I haven’t tried freezing them though!

    2. They freeze beautifully! Pop them in the toaster and they crisp up nicely. I tend to cook slightly less if I know I’ll be freezing them (15 seconds shorter).

  366. thismombikes

    This recipe is THE best. Crispy on the outside, chewy on the inside, and it’s one of those recipes where breakfast is already made because you do most of the work the night before. These are my husband’s speciality and a real treat after a weekend of camping! It’s also quite delicious made with (part) buttermilk, FYI.

  367. Julie Noland

    I made these waffles this morning, left the batter on the counter overnight like recommended. Absolutely amazing! Very easy to mix up the night before and add the eggs and soda in the morning.
    I also recommended Marion Cunningham’s Breakfast Book. Sweet book to read as well as great recipes.

  368. Mel caballero

    So I got this stove top waffle iron. Martha Stewart brand at Macy’s and you can unhinge it and wash it! Love it! (I now own four if you count this one! My fave! Takes up a lot less space and you can flip it

  369. Megan

    Made these to inaugurate my new waffle maker last night and WOW. So delicious. I mixed up the batter in the morning and left it out (the house probably reached 80 degrees F during the day). I added some Penzey’s Smoky Seasoned Salt, and some grated cheese, then topped them with eggs. I’ll be doing this again for sure! The waffles did “fall” after coming off the maker, seeming to lack structure, but that could be my inexperience with the waffle maker. I used a heaping tsp of instant yeast, only 4 Tbs butter, and swapped in 75g whole wheat flour. Delicious!

  370. lp

    ok so my friend gave me her old 4-waffle iron, so i got stoked about making this recipe. i didn’t realize until this morning that it’s a belgian iron.

    the flavor is divine. i recommend making them if you’ve got the right iron.

    if you don’t, you can try what i’m doing: flipping them over when one side is crispy. it doesn’t crisp up the other side, but it helps them cook all the way through.

    1. lp

      Also, I almost forgot:

      I had some already-soured milk that I used, which was wonderful.

      I melted the butter in a skillet and then added the milk to the pan so it would warm up a bit.

      I added about 1 Tbsp vanilla (in the morning with the eggs) but it got lost in the other flavors, so I will just leave it out next time.

      I live in the SF Bay Area, so it’s always a bit chilly. I left the batter on my counter against my better judgment. While it did definitely rise, I think next time I will put it in the oven (where I usually proof bread & such). The rise wasn’t as much as the pictures from the recipe post, and I think it was due to draftiness and/or chilliness.

      And in my opinion, the best accompaniment
      was honey – and I’m usually staunchly pro-maple syrup!

  371. Megan

    I have yet to use our waffle iron, but can’t wait to try this! Also, our waffle iron is a panini press/griddle so the waffle plates do remove (as do all the plates) for easy clean up. Thought you’d like to know so you can look into it if you’re interested.

  372. Shelly

    My ancient waffle iron has removes able plates and so does my mom’s… They can be flipped over to use as a griddle… Mine is old enough to have a fabric covered cord… Moms is from the 80s so a traditional cord I got mine at a garage sale 15 years ago and rarely use it

  373. Angela

    So easy and delicious. Other people commented on separating the eggs in the morning- this recipe does not need that! Very quick to throw together the night before and minimal prep in the morning. This will be a new addition to our Sunday morning rotations!

  374. Susan Yates

    Question-What is a galette? I made a leek & butternut squash (gluten free from Paleo recipe). Good but still don’t know what galette means. :-)
    Comment-When I was first married (1973) we were given a waffle/hot sandwich griddle. One side waffle the other flat. So they were made at one time. Maybe antique stores? Hahahaha!

    1. deb

      A galette can actually be a bunch of things in cooking. Here from Wikipedia: Galette is a term used in French cuisine to designate various types of flat round or freeform crusty cakes, or, in the case of a Breton galette, a pancake made with buckwheat flour usually with a savoury filling. What I call galettes (open-faced, free-form pies) might be called a crosata in Italy, but crostata is also used to describe other baked tarts and pies. For my galette recipes, look here!

  375. Celina

    This was delicious. I put it out on the counter for 4 hours and then kept it in the fridge overnight. I also put half the amount of butter in and the flavor was still great. I might even put 1 tablespoon less butter next time (we’re trying to have a lower-fat diet) and see how that goes. Thanks Deb, for another great recipe!

  376. Gracie

    This was a winner. I replaced half the white flour with whole wheat pastry flour, used approximately 4 Tbs of butter, and let rise in the fridge (had to be food safety certified for a former job, and just couldn’t bring myself to leave the batter out!) Cooked them in the awesome and slightly terrifying 1970s GE waffle iron (with removable cast iron plates) thst I rescued from my mom’s basement many years ago. Loved the waffles’ light texture and rich but not sweet taste!

  377. laurentobias

    Has anyone tried this using sour milk? When my milk has seen better days, I freeze it and use it in baked goods. I wonder how it would work in these waffles – do they count as a baked good? Thanks for any advice!

  378. Juanita Sicktastic

    I made this recipe with whole wheat flour. I let it incubate on the counter overnight and play with my local Lactobacillus sanfranciscensis. The next day I made pancakes. I put the remaining batter in the fridge overnight. On day 3 I made waffles as the batter had thickened. They had superb taste & needed no butter or syrup. Next time, I will make them without baking soda. The waffles seemed to have a double rise, or perhaps my Belgian waffle iron was too hot?

  379. Darlene Enns-Dyck

    I am making waffles for 43 people. Do you think I could take this recipe ten times over in one huge batch?!

    1. deb

      Waffle irons vary so much in what they hold and waffle size. While 10x is probably fine, safest is to scale it back and see how much a little bit makes, scale it up from there.

  380. Lisa

    Thanks for a great waffle recipe. And BTW, I was given a waffle iron with removable plates when I got married in 1969. Both sides of the plates are useable, the reverse are griddle style plates that make great grilled panini sandwiches. Made by General Electric it still works to this day and I love it.

  381. Judy

    Made these last night. They are good and my family enjoyed them. I dislike the fact they don’t rise much so that one side of the waffle doesn’t touch the iron. So essentially one aide is crisp and brown and the other side is pale and chewy.
    I think there is too much liquid, based off similar recipes I looked at (milk to flour ratio).
    Based on the flavor, I will try again but not with this recipe.

  382. Kathy Andrusz

    Thank you Deb for coming through for me again! I made this with whole wheat pastry flour, 4 T (half of a stick) of butter, and 1% milk and they came out perfectly. Served with strawberry Greek-style yogurt and strawberries to two 7th graders for a sleepover breakfast. Thumbs up.

  383. Erin Kilhefner

    If I wanted to make these for dinner would you recommend making the batter the night before still or making in the morning and letting it sit on the counter all day? Thanks so much, can’t wait to make them!!

    1. LD

      I just made a half batch of these tonight for dinner, and let it sit out on my counter all day (for about 8 hrs- 9:45a-5:30p) before cooking and it tasted wonderful. Didn’t rise as much as other commenters described, but was very foamy so I know the yeast was active.

  384. Stacey

    This recipe *absolutely* needs a Belgian iron that you can flip. I tried this in a conventional bargain iron from Target and they took FOREVER to cook. But a flip style iron would be perfect. Definitely delicious and crispy.

  385. Katia

    Hello. I made these substituting instant yeast for the rapid rise. I used the substitution ratio of 75 percent as recommended by Cooks Illustrated. I know that my yeast is good as I bake bread with it all the time. Do you know why the batter didn’t rise at all? Thanks

  386. Molly

    Seven weeks into quarantine and I finally made these!! They were as delicious as promised. I left the batter on the counter overnight and made them in a Belgian waffle maker (the one Deb has recommended in other waffle recipes) and they turned out great! My only regret was halving the recipe. Doing so yielded three waffles (one for each of us), but now I want another one!

  387. Frederique

    Just finished eating these! I had a baby two weeks ago and this recipe made sunday morning waffles possible so thank you! As other commenters suggested I separated the eggs and beat the whites into soft peaks. My waffle iron only has deep belgian style plates but it flips so you end up with tall, crispy, light waffles (it’s the Krups iron and I love it). Delicious with just a dusting of powdered sugar!

  388. Emily

    I’ve made these many time (once for a large group of people) and they’ve turned out great, but I’ve tried them the last two weeks in a row and ran into the same issue as some other posters. They wouldn’t rise or cook. I even tried putting them in the oven and toaster oven after taking them out of the waffle maker and they still wouldn’t cook through. Has anyone figured out this issue? What am I doing wrong?! Help save my quarantine waffles!

    1. joy marston

      I’ve never been able to get this to work for me. Each time I’ve tried it turned out just as you described. Won’t rise, won’t cook. And I’ve bought 3 different yeasts thinking the yeasts may be too old or out of date. I think i’m giving up.

  389. Sarah

    The “Here you go” link to three-ingredient peanut butter cookies doesn’t work now (which is OK, because I totally agree: they’re not that great!). And I’m going to make this recipe once the kids are sleeping tonight. I want crispy waffles (not the soggy ones I seem to keep making, no matter the recipe), and I’ve never tried a recipe with yeast before. I’m feeling hopeful – your recipes have turned out well for me in the past. Fingers crossed, and thank you!

  390. Diana

    These are truly great. I made them using instant yeast and let the dough rise for 2-3 hours since my average room temperature is closer to 80ºF. I then put them in the fridge overnight and used one of those mini waffle makers. They were super easy to cook, I didn’t have to use butter or oil to grease the little dash waffle maker. For reference: I used 1/4c for each and got close to 20 waffles in about an hour.

  391. These are as awesome as described! I made them with half rye flour because I like a whole grain in our waffles, and next time might try whole wheat. Used the on the counter method because we like sourdough. Next time I might try a light olive oil instead of butter to raise the healthy fat profile a bit. (Oh, and I accidentally added 2 extra eggs, because I’d put them on the counter to go along for breakfast, but in my pre-coffee blur, thought they were eggs I’d forgotten to add to the batter. So, four eggs works great, too).

    Lovely, perfect, golden, tangy (but not too tangy) waffles. Perfect breakfast. This recipe is the easiest, and tastiest, of my go-to waffle recipes (the other being KA Sourdough Whole Wheat Waffles, from their Whole Grain Baking book).

    I used my Cuisinart 4 Square Belgian Waffle Iron, and it made 16 waffles. One batch was still soft in the middle (the extra eggs?) even though they were browned, so I popped them in the toaster and that worked.

    There are only two of us (and three dogs who love waffles), so I make batches to freeze for easy morning breakfasts. These are definitely going on the regular rotation, and will be this year’s Christmas Breakfast. :)

  392. I was too scared to leave the batter at room temp overnight, so it’s sitting patiently in my fridge now. I’m wondering whether these will be good served as savoury waffles tomorrow (since the batter only has 1 tsp of sugar and no vanilla) or if I should stick to sweet toppings only.

    1. Kimberly Mann

      Lol. I just whipped these up for the bajillionth time and happened to check comments. They work splendidly with savory or sweet toppings. We usually do typical maple syrup, butter, blueberries but have also often added finely sliced shredded ham and white cheddar (right into the waffle iron). I can imagine many savory options. Enjoy!

      1. Kimberly Mann

        Oh. And I always leave on counter overnight. Adding eggs and Baking soda in the AM. It rises and ferments similar to a yeasted bread. But fridge also works.

  393. Randi

    We made these this morning and they were delicious! Left my mix out on the counter last night for good measure and they were tasty and easy. Made a half batch and was perfect for two hungry adults. Will be making again. Thanks!

  394. Ellen

    I read through all of the comments hoping someone had already asked my question – no luck, so hope you can see this and respond. Is it possible to substitute buttermilk for the milk? And would this require more baking soda or other modifications? I’m betting you’ve not tried this but still welcome your thoughts on how this might work. Thank you.

    1. deb

      I haven’t tried it so I’m not positive but these waffles have a nice tangy flavor from the overnight ferment on the counter so I’m not sure I’d bother using it here.

  395. Brianne

    I’ve made this recipe a dozen times or so. The overnight method is amazing — great flavor, and a gift to yourself in the morning. For the first half-dozen times, I made it as-is, but the batter seemed very runny and the waffles didn’t always cook through well. Then I read the other comments (thank you, Deb’s wonderful community!) and made a couple of changes: 1) switched from proofing the yeast to 1 tsp. instant yeast 2) so no need to warm the milk or water, just combine everything and mix it up 3) added an extra 1/2 cup flour, so 2 1/2 total. Perfect! Now the waffles cook through fine and are beautifully crisp on the outside and light on the inside. And I don’t have to fret about whether the yeast is doing its thing or whether I accidentally killed it with hot water. And it’s faster. Hope this helps someone else, too!

  396. Summerlin

    I’ve made these twice now and had better results with a few small adjustments:
    -I added a tiny pinch of sugar to the yeast/water during proofing.
    -I added a touch more salt.
    -I added a dash of vanilla extract to the batter when the milk/butter were added
    -I dropped the milk by 1/4, only using 1.5 cups. The batter was really thin on the first round, and I struggled to get waffles that filled my (normal sized) waffle maker enough to cook them on both sides.
    With these deviations, I got 18 gorgeous waffles from a Cuisinart griddler with waffle plates. I cook the waffles for 4 minutes on the griddle setting at 400 degrees. I pop them into a 200 degree oven on a pizza screen to finish crisping any pale spots and then transfer to a cookie sheet in the same oven. I serve with Pappy Van Winkle barrel aged maple syrup (WORTH IT). I freeze leftovers in a zipper bag and microwave them for 40 seconds since I don’t have a toaster and my daughter doesn’t care if her pre-schoolday waffle is soft and fluffy.

  397. Sally

    I have an old waffle iron from grandma that does have removable plates! They also flip over to be a griddle. It is simply the best! Maybe try second hand/antique stores to find one.

  398. Sooz Nolan

    Waffles with whipped cream and strawberries is our Christmas morning tradition.
    Have to admit. I was sceptical. Esp once I spelled the batter after it had rested overnight. I even warned my family – if this doesn;t work out, I can work up our old triedand true with the whipped egg whites and can dump this. Well…Color me a convert. These are AMAZING. So light and crunchy yet tender in the middle and they have now supplanted to the old triedandtrue as our new gold standard. HIGHLY recommended.

  399. Courtney

    Ok I thought these were phenomenal! They were crisp, light, airy, yeasty, moist (sorry) and SO delicious. I’m not a waffle fan at all, but my daughter asked for a waffle maker for Christmas so I’ve been trying recipes. Only 1 out of my 3 kids liked these enough to eat again so I’m calling them adult waffles or refined palette waffles. They were fabulous with a little maple syrup and powdered sugar. I left the batter out overnight as recommend.

  400. Heyyyy Deb!! Just wanted to say you are my Go-To for marvelous, unique & over the top creative, make ahead recipes. Byeee Byeee, Ina!!
    I’ve been making these for years out of The Cake Bible. My “kids” (in their 50’s)can never get enough of them!!
    Just a comment…I’ve had great success making these the morning I need them, allowing a bit of time to let the the batter rest while we have our coffee & freshly squeezed grapefruit juice & newspaper. Also, sub buttermilk for the milk for that extra tang!!
    A splash of vanilla yesss!! I separate the eggs & whisk up the whites for that light as a feather out of this world best waffle ever!!
    My waffle iron holds 3 minis & they are cute as can be!! Melt the butter & heat the best maple syrup. Sprinkle with confectioners sugar & fresh fruit!! Heaven!!

  401. Lisette

    I made these for the first time about seven months ago for my new boyfriend, and took quite the risk, given some of the mixed reviews. :)
    But they turned out great! Amazing flavor and texture. He told me they were the best waffles he’d ever eaten.
    A few things to note: I did use a Belgian style waffle maker, the kind that rotates. I think that the rotation really helps both side crisp up.
    I follow the recipe exactly the first time, except that the batter was incredibly thin, and I added about a half cup of flour in the morning.
    I made them again this morning (this time for my new husband), and subbed 50 grams of whole wheat flour and 25 grams of almond flour. They still tasted pretty luxurious! Again, I added a bit more flour in the morning to thicken the batter.

  402. lisa almendarez

    Black and Decker sells a waffle/grilled cheese maker with removable plates. They last forever, three generations in our family each had one!
    Love all you do❤️