These waffles are so good, we didn't want to wait for Mother's Day to get you the recipe. This way, you'll have some time to get the ingredients (not everyone keeps a fresh packet of yeast in their pantry) and maybe even cook up a practice round before Mother's Day arrives.

These are a classic recipe from Marion Cunningham's Fannie Farmer Cookbook with a wholesome wholegrain twist. Use our Californian Whole Wheat flour from Full Belly Farm to level up in flavor and nutrition.

Yeast-raised waffles are not the waffles you’re used to. A more savory flavor profile and irresistible crispy lightness make them the best waffles we’ve ever tried. Yeast-raised waffles do require a bit of advanced planning, but they’re just as easy to make as versions that use baking powder for leavening. The time the batter spends resting helps enhance the depth of flavor and makes the texture fluffy and chewy, but somehow exceptionally light and crispy. 

Serve with butter, sliced strawberries and maple syrup for a traditional Mother’s Day breakfast or use them as a “bread” to serve with, say, a fried chicken sandwich — they’re that good. 

 

Ingredients 

4–6 servings 

1 cup whole wheat flour 

1 cup all-purpose flour

1 tablespoon granulated cane sugar 

2 teaspoons instant yeast 

1/2 teaspoon salt 

1 1/2 cups milk, lukewarm (important!)

1 stick butter, melted and cooled 

1/2 teaspoon vanilla extract (optional) 

Neutral oil (like grapeseed or sunflower) for greasing the iron 

2 eggs, separated 

 

The night before you want to serve the waffles, combine the flours, sugar, yeast, and salt in a large bowl. Stir in the milk, then the melted butter and the vanilla if you’re using it, until just combined. Cover the bowl with a slightly dampened towel or other wrap and set aside overnight at room temperature. 

When you’re ready to make the waffles, brush the iron lightly with oil and heat it. 

Stir the egg yolks into the batter. Beat the whites until they hold soft peaks, then fold them gently into the batter until it’s smooth but not overly mixed. 

Ladle batter onto the waffle iron and cook until the waffle is done, usually 3 to 5 minutes, depending on your iron. Serve immediately or keep warm for a few minutes in a 200°F oven.