Raised waffles from The Breakfast Book by Marion Cunningham

  • active dry yeast
  • store-cupboard ingredients

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • eliza on September 28, 2023

    This is the first waffle I’ve made or eaten and they were very good. I successfully halved the recipe and made on my mini waffle maker. Despite the warnings to not mess with the recipe, I plan to reduce the butter somewhat, and try a combo of butter and veg oil next time. Lots of batter left over so I will try holding in the fridge as suggested in the recipe to bake later.

  • SugarTreeBaking on October 18, 2020

    Perfection. Do not modify ingredients, simply make as stated, including the overnight rise. Cooked in my vintage waffle maker to rave reviews.

  • laurenlangston on June 13, 2020

    Literally the best waffle I’ve ever made. I saw someone somewhere say that if you have a Belgian-style waffle iron, double the baking soda to 1/2tsp. Since my waffle iron has deeper grooves, I went with the 1/2tsp and it was the right idea. Starting this the night before means that your groggiest self can make these before coffee. They’re perfect.

  • jodies on February 03, 2019

    Another vote for best waffles EVER.

  • okmosa on March 25, 2018

    The rave for these #raisedwaffles is warranted. Wow were these fluffy and airy and tasty. And did I say surprisingly easy for having to start the night before? I wonder, however, if anyone’s tried less butter because that was a whole stick and the waffles had that sort of oily feeling.

  • Astrid5555 on November 01, 2016

    Note to self: Do NOT half the recipe, DO let the batter rise overnight and not only for 5 hours and when you use your KitchenAid Waffle Baker do NOT use both sides, because when you flip it around the thin batter accumulates on one side and produces a very thin crispy layer with crispy parts on top. Apart from that we could see the potential for these waffles and will definitely make them again according to recipe.

  • aud527 on March 27, 2016

    Adding to the love of this recipe. The flavor is equally good with sweet (maple syrup) or savory (chicken & gravy). Extras freeze well between layers of wax paper in a zip-loc bag.

  • Lepa on June 02, 2015

    Agreed. This is the best waffle I've ever had.

  • Breadcrumbs on September 02, 2014

    From Caitlin on CH: The overnight yeasted waffles in the Breakfast Book are the world's best waffles.

  • louie734 on March 26, 2013

    There is no better waffle. Do not search for one.

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