With classic waffle texture and some yogurt in the batter for added nutrition, these Mini Waffles are a favorite. They are great to batch prep and freeze to reheat throughout the week!
It turns out that my kids will eat any of my waffle recipes—Yogurt Waffles, Protein Waffles, Banana Waffles, Chocolate Chip Waffles—when I turn them into Mini Waffles. And since this method is so easy, this has become a favorite everyday breakfast recipe for kids here!
Quick Look: Mini Waffles
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Serving: 8-9
- Flavor Profile: Crisp vanilla waffles with tender middles
- Difficulty: Easy, perfect for everyday breakfast and meal prep
- Why to Make: It’s a quick, nutritious, affordable way to have a supply of waffles
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Table of Contents
We love these plain, with syrup, or with Blueberry Chia Jam or Strawberry Sauce. They are great warmed out of the toaster or cut into strips as a baby-led weaning food. We often have them as a breakfast-for-dinner option, too.
Why This Recipe Works
With basic, yet nutritious ingredients, you can make Mini Waffles that rival the ones in the freezer aisle in nutrition and flavor—for a lot less money.
This are great breakfast meal prep, and I love that they have protein and fiber in them to help us stay full until the next meal or toddler snack.
Ingredients You Need
Here’s a look at the ingredients you need to have on hand to make Mini Waffles.
- Whole milk yogurt: Full-fat regular plain yogurt made with whole milk is the type that I use here, though you can also use Greek-style yogurt if you prefer. (If you have only vanilla yogurt, simply omit the vanilla extract and use it.)
- Milk: I use whole milk, but any type will work here, including nondairy milk.
- Butter: I use unsalted butter to add crispiness around the edges of the waffles as they cook. You can use salted if you prefer.
- Eggs: I use eggs to help add tenderness to the waffles. (If you need an egg-free recipe, try my Vegan Waffles.)
- All-purpose flour: This type of flour results in light and tender waffles.
- Sugar (optional): You can add a little sugar to sweeten the waffles very lightly.
- Baking powder: This ensure that the waffle batter cooks through and fluffs as it cooks. Make sure that yours is fresh.
- Maple syrup, butter, nut butter, diced fruit—all optional, for serving.
How to Make Mini Waffles
Here’s an overview of how to make Mini Waffles so you know what to expect from the process. Scroll down to the end of the post for the full recipe, including the times and amounts.
Step 1. Mix the wet ingredients together in a medium bowl using a whisk.
Step 2. Add the dry ingredients and mix well.
Step 3. Warm the waffle iron according to manufacturer’s directions. Add the batter.
Step 4. Cook each waffle. Serve or let cool on a wire rack before storing.
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Mini Waffles FAQs
I love the inexpensive Dash Mini Waffle Maker, though they also have a similar model that makes 4 waffles at at time.
Cooling the waffles on a rack helps prevent steam from forming under the waffles, which helps keep them crisp. Do this if you plan to store them for future meals. Or simply pop the waffles into the toaster to crisp up lightly.
They freeze really well and are great for toddler meal prep. Let cool on a wire rack, then place into a freezer bag and remove as much air as possible. Freeze for up to 6 months. Pop into the toaster on a low heat setting to warm through and crisp.
How to Store
Store, once cooled, in an airtight container in the refrigerator for up to 5 days or freeze in a sealed freezer bag for up to 6 months. Toast lightly to serve.
Best Tips for Success
- Dairy-free: Use your favorite nondairy milk and yogurt options.
- Add ½ cup diced fruit to the batter if you prefer to make Blueberry Waffles or Raspberry Waffles.
- Trade in whole-wheat flour if you’d like. Add 2 additional tablespoons milk to thin out the batter a little.
- Double the batch to make enough to stash in the freezer for future meals.
More Easy Waffles
Dinner
Favorite Savory Waffles
Breakfast
Easy Cheese Waffles
Breakfast
Healthy Waffles (with Raspberries)
Breakfast
Favorite Vegan Waffles
I’d love to hear your feedback on this recipe, so please comment below to share.
Favorite Mini Waffles
Ingredients
- ¾ cup plain whole-milk yogurt
- ¼ cup milk
- 3 tablespoons unsalted butter (melted and slightly cooled)
- 2 eggs (lightly beaten)
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 tablespoon sugar (optional)
- 2 teaspoons baking powder
- ¼ teaspoon salt
- maple syrup, butter, nut butter, diced fruit (optional, for serving)
Instructions
- Add the yogurt, milk, butter, eggs, and vanilla to a medium bowl. Whisk to combine.
- Add the flour, sugar (if using), baking powder, and salt. Whisk to combine into a smooth batter.
- Heat and grease the waffle iron according to manufacturer's directions.
- Add ¼ cup batter and cook.
- Serve warm with desired toppings or place onto a baking tray in a 200 degree F oven to stay warm while you finish the batch.
- To store, let cool on a wire rack, then store in a container in the fridge or a freezer bag in the freezer with as much air removed as possible.
Notes
- Store, once cooled, in an airtight container in the refrigerator for up to 5 days or freeze in a sealed freezer bag for up to 6 months. Toast lightly to serve.
- Dairy-free: Use your favorite nondairy milk and yogurt options.
- Gluten-free: Use a cup for cup style of gluten-free flour blend or buckwheat flour. If using buckwheat flour you may need to add a little more milk.
- Add ½ cup diced fruit to the batter if you like.
- Trade in whole-wheat flour if you’d like. Add 2 additional tablespoons milk to thin out the batter a little.
- Double the batch to make enough to stash in the freezer for future meals.
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