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“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.”
20 waffles

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.

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