Total Time
Prep 10 mins
Cook 5 mins

I got this recipe off It is supposed to be from The Fannie Farmer Cookbook by Marion Cunningham. These are the best waffles I have ever had. They are incredibly light and airy. I like to eat them with maple syrup and whipped cream. Prep time DOES NOT include sitting overnight. Cook time is per waffle.

Ingredients Nutrition


  1. Combine yeast, sugar, and warm water in a large mixing bowl.
  2. Let sit for about 5 minutes.
  3. Add milk, butter, salt, and flour to the yeast mixture and beat until smooth.
  4. Cover the bowl with plastic wrap and let stand overnight at ROOM TEMPERATURE.
  5. The next morning, just before cooking, add the eggs and baking soda.
  6. The batter keeps well in the refrigerator.
Most Helpful

5 5

These were great, Fanny Farmer knew what she was talking about. I think that maybe the chef who gave you one star forgot to turn on the waffle iron. :)

4 5

Very yummy! We have dairy allergies, so I substituted 2 cups of Unsweetened Vanilla Almond Milk. And instead of sugar I used about 1 TB of pure maple syrup. They were gobbled up by everyone!

5 5

I've been making these for years. I think that they're so good that I can eat them plain.