Total Time
Prep 15 mins
Cook 7 mins

Wonderful waffles! The batter improves each day and will keep up to a week (if it lasts that long!) refrigerated. I usually mix the batter at least two days before I plan to use it. I originally got this recipe from the aunt of a dear friend over 15 years ago. They're yummy topped with sliced strawberries, blueberries, and whipped cream! Prep time does not include overnight chill time.

Ingredients Nutrition

  • 2 eggs, slightly beaten
  • 1 teaspoon salt
  • 1 tablespoon sugar
  • 12 cup vegetable oil
  • 2 cups warm milk
  • 1 (1/4 ounce) package yeast, dissolved in
  • 14 cup water
  • 3 14 cups flour


  1. Mix eggs, salt, sugar and oil in a large bowl.
  2. Heat milk to lukewarm.
  3. Sift flour into bowl and add warm milk and yeast dissolved in water; mix well.
  4. Cover and refrigerate overnight.
  5. Heat waffle maker according to instructions and make waffles.
  6. One cup batter makes four waffles.
Most Helpful

5 5

Delicious, light, golden-brown waffles. DH awarded them one of his few 5-star ratings. I followed the recipe exactly, but ended up adding about 1/4 cup more liquid. Very easy to mix and store. Although I usually prefer pancakes, these were extremely good. NOTE: The batter expands (rises) quite a bit when refrigerated, so mix and store in large container.

5 5

Loved this recipe, crisp outside and light fluffy texture inside, and so easy to mix together. The only think I did different was add 2 teaspoons of vanilla to the mix. These were a huge hit at my place and will be on a regular rotation. Served with warm apple pie filling and whipped cream. Perfect combo for this early fall weather.

2 5

My family just didn't care for these. The taste was okay, but the texture wasn't to their liking.