Raised Walnut Waffles

  • Yield: 8 servings
  • Prep: 15 mins
  • Cook: 20 mins


1/2cup warm water
1package dry yeast
2cups warm milk
1/2cup melted butter
1teaspoon salt
1teaspoon sugar
2cups all-purpose flour
2whole eggs
1/2cup finely chopped California walnuts
1/4teaspoon baking soda


  1. Use a rather large mixing bowl, as the batter will rise to double its original volume.  Put the water in the mixing bowl and sprinkle in the yeast. 

  2. Let stand to dissolve for 5 minutes.  Add the milk, butter, salt, sugar and flour to the yeast mixture and beat until smooth and blended.  (Or use a hand rotary beater to get rid of the lumps.)  Cover the bowl with a plastic wrap and let stand overnight at room temperature.

  3. Just before cooking the waffles, beat in the eggs, add in the walnuts and the baking soda, and stir until well mixed.  The batter will be very thin. 

  4. Pour about ½  – ¾ cup batter into a very hot waffle iron.  Bake the waffles until they are golden and crisp.  This batter will keep well for several days in the refrigerator.

Revision of Fannie Farmer Cookbook “Raised Waffles,” per John Carroll

Nutritional Info *per serving

  • Calories 320
  • Glycemic Load .40
  • Fat 19g
  • Saturated Fat 9g
  • Polyunsaturated Fat 4.5g
  • Monounsaturated Fat 4.5g
  • Cholesterol 80mg
  • Sodium 480mg
  • Potassium 180mg
  • Carbohydrate 29g
  • Fiber 2g
  • Sugars 4g
  • Protein 8g
  • Trans Fat 0.5g
  • Vitamin A 10%
  • Vitamin C 0%
  • Calcium 10%
  • Iron 10%