Favorite Yogurt Waffles

Yogurt waffles on pink plate with strawberries.

With perfect waffle texture and some yogurt in the batter for added nutrition, these Yogurt Waffles are a family favorite. Try them for a weekend breakfast, or make a batch to reheat throughout the week!

Course Breakfast

Cuisine American

Prep Time 10

Cook Time 10

Total Time 20

Servings (makes 6 waffles)

Calories 316kcal

Author Amy Palanjian

Equipment

Ingredients

¾ cup plain whole-milk Greek yogurt
¼ cup milk
3 tablespoons unsalted butter (melted and slightly cooled)
2 eggs
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)

US Customary - Metric

Instructions

Add the yogurt, milk, melted butter, and eggs to a medium bowl. Whisk to combine.
Add the flour, sugar, baking powder, and salt. Whisk to combine into a smooth batter.
Heat the waffle iron according to manufacturer's directions. (I do the 4/5 setting on ours.) Grease it with a little nonstick spray.
Add ⅓ 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.

Notes

Dairy-free: Use your favorite nondairy milk and yogurt options.
If you don't have Greek yogurt, use regular yogurt. The batter will be a little thinner.
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 1/2 cup diced fruit to the batter if you prefer. Add 1 teaspoon vanilla extract.
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.

Nutrition