Marion Cunningham’s Yeast-Raised Waffles

  • Serves

    makes 20 Waffles


A last-minute addition of baking soda to the batter makes these classic waffles especially airy and crisp. This recipe first appeared in our Jan/Feb 2013 issue along with Ruth Reichl's article Marion Cunningham.


  • 1 (1/4-oz.) package active dry yeast
  • 2 cups milk
  • 12 cup unsalted butter, melted, plus more for serving
  • 1 tsp. kosher salt
  • 1 tsp. sugar
  • 2 cups flour
  • 2 eggs
  • 14 tsp. baking soda
  • Maple syrup, for serving


Step 1

Dissolve yeast in ½ cup warm water; set aside until foamy, 8 to 10 minutes. Add milk, butter, salt, sugar, flour, and eggs; whisk until combined. Cover with plastic wrap; refrigerate overnight.

Step 2

Heat a nonstick waffle iron. Whisk baking soda into batter. Pour ¼ cup batter onto iron; let set for 30 seconds. Lower lid; cook until golden and crisp, 4 to 5 minutes. Repeat with remaining batter. Serve with maple syrup and butter.

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