waffles2.jpgNote: There is an updated version of this recipe.

These slightly labor-intensive but delicious yeast-risen waffles are always a hit when I make them at family gatherings. They are very lightly and fluffy.

One of the keys is the excellent Waring Pro waffle maker. There's a new double sided version that makes two at a time which looks really neat. I'd get one if I made waffles more than 4 times a year!

One of the major issues is that you have to start the batter the night before, so plan ahead! It's actually the recipe that came with the waffle maker, but it really is good and I scaled it to some more serving sizes.

Good Night Waffle Recipe

3 Waffles
6 Waffles
9 Waffles
12 Waffles

4 oz.
8 oz.
12 oz.
16 oz.
Water @ 105°F
1/2 tbsp.
1 tbsp.
1 1/2 tbsp.
2 tbsp.
Granulated sugar
1 tsp.
2 1/4 tsp.
3 1/4 tsp.
4 1/2 tsp.
Active dry yeast
8 oz.
16 oz.
24 oz.
32 oz.
Milk @ 105°F
2 oz.
4 oz.
6 oz.
8 oz.
Unsalted butter, melted
1/2 tsp.
1 tsp.
1 1/2 tsp.
2 tsp.
1 cup
2 cups
3 cups
4 cups
All-purpose flour





1 egg
2 eggs
3 eggs
4 eggs
Eggs, lightly beaten
1 tsp.
2 tsp.
3 tsp.
4 tsp.
Vanilla extract
1/8 tsp.
1/4 tsp.
3/8 tsp.
1/2 tsp.
Baking soda

The night before, or at least 8 hours before baking, combine the warm water, granulated sugar, and yeast. Let stand 10 minutes until foamy.

Stir in the warm milk, melted butter, and salt. Beat in the flour until smooth.

Cover bowl with plastic wrap and let stand overnight on the countertop - do not refrigerate.

Preheat waffle maker to setting #4.

Light beat the eggs. Add the eggs, vanilla extract, and baking soda to the batter.

Use one scoop (¾ cup) of waffle batter.