Favorite Mini Waffles

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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!

Prep Time10

Cook Time25

Total Time35

Course: Breakfast

Cuisine: American

Servings: (makes 18 waffles)

Calories: 119kcal

Author: Amy Palanjian

Equipment

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)

US Customary - Metric

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 1/2 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.

Nutrition