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!

Yogurt waffles on pink plate with strawberries.

Yogurt Waffles

I am such a fan of using yogurt in baking and breakfast recipes, including Yogurt Muffins, Greek Yogurt Pancakes, and Yogurt Snack Cake, and these waffles are a wonderful addition to the lineup. Yogurt adds protein and calcium, and is such an easy way to make waffles seriously delicous.

You can make the waffles plain—they have a wonderful vanilla flavor—or you can add diced fruit to vary the flavors. These are delicious served the classic way with butter and maple syrup, or you can serve them with a side of extra yogurt, pureed fruit, Applesauce, or a nut or seed butter.

This works well as an easy toddler breakfast, a baby-led weaning breakfast, or as a make-ahead breakfast to make and reheat on a future morning.

Your toddler won’t eat? Help is here!

Sign up for our email updates to get tips and ideas sent to your inbox. 

Please enable JavaScript in your browser to complete this form.

Ingredients You Need

Here’s a look at the ingredients you need to have on hand to make this waffle recipe.

Ingredients for yogurt waffles on countertop.
  • Whole milk yogurt: Full-fat regular plain yogurt is the type that I use here, though you can also use Greek-style yogurt if you prefer. (If you only have vanilla yogurt, simply omit the vanilla extract and use it.)
  • Milk: I use whole milk yogurt, but any type will work here, including non-dairy milk.
  • Butter: I use unsalted butter to add crispiness around the edges of the waffles as they cook.
  • Eggs: I use eggs to help add tenderness to the waffles. You can use a favorite store bought egg replacer as needed, such as the one from Bob’s Red Mill. (I do not recommend a flax or chia egg here.)
  • All-purpose flour: This type of flour results in light and tender waffles. Swap in whole-wheat flour if you prefer. The batter will be a little thicker.
  • Sugar (optional): You can add a little sugar to sweeten the waffles very lightly. It’s optional.
  • 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 (optional, for serving.

Step-by-Step Instructions

Here’s an overview of the process involved in making this yogurt waffle recipe so you know what to expect. Scroll down to the end of the post for the full recipe with the amounts and the timing.

how to make yogurt waffles in grid of 4 images.
  1. Add the yogurt, milk, melted butter, and eggs to a medium bowl. Whisk to combine.
  2. Add the flour, sugar, baking powder, baking soda, and salt. Whisk to combine into a smooth batter.
  3. Heat the waffle iron according to manufacturer’s directions. (I do the ⅘ setting on ours.) Grease it with a little nonstick spray.
  4. 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.
Yogurt waffles on cooling rack.

How to Store

Store leftover cooled waffles in an airtight container in the fridge for up to 5 days. Or add to a freezer bag and freeze for up to 6 months. Toast in a toaster oven to warm through whenever the craving for warm waffles hits.

(We basically freeze waffles the same way we freeze pancakes, which makes the process super easy.)

Yogurt waffles on pink plate with strawberries.

Best Tips for Success

  • 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 ½ 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.

Related Recipes


I’d love to hear your feedback on this post, so please rate and comment below!

Want to save this recipe?
Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!
Please enable JavaScript in your browser to complete this form.
Yogurt waffles on pink plate with strawberries.

Favorite Yogurt Waffles

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!
5 from 45 votes
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Cuisine American
Course Breakfast
Calories 316kcal
Servings 4 (makes 6 waffles)

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)

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 ⅘ 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 ½ 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

Serving: 1waffle, Calories: 316kcal, Carbohydrates: 36g, Protein: 8g, Fat: 15g, Saturated Fat: 9g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.5g, Cholesterol: 118mg, Sodium: 479mg, Potassium: 146mg, Fiber: 1g, Sugar: 5g, Vitamin A: 528IU, Vitamin C: 0.2mg, Calcium: 195mg, Iron: 2mg
Tried this recipe?Rate in the comments and tag @yummytoddlerfood on IG!

Related Posts

Related Products

Share it with the world

Pin

Filed Under

Leave a comment

Your email address will not be published. Required fields are marked *

How many stars would you give this recipe?




Comments

  1. 5 stars
    These came out amazing, and as the recipe says FLUFFY! I was out of butter, so I used coconut oil and applesauce (1/2 and 1/2) and it came out so great. Definitely will be making this on repeat from now on. Thank you!

  2. 5 stars
    I wanted to make a higher protein breakfast that the Grandkids would like.
    I doubled this recipe. Didn’t add the sugar. It was a hit. Its now in the rotation

  3. 5 stars
    So yummy!! Love the use of Greek yogurt for some extra flavor and protein! My kids love these; we added a purred banana and cinnamon to ours and they’re almost like banana bread waffles! Delicious

  4. 5 stars
    Made these many times and my kids love them! We add vanilla extract and cinnamon to the batter. We love them with frozen blueberries, chocolate chips, or sprinkles! So fluffy and delicious

  5. 5 stars
    It. Is. Perfect. Never made a waffle in my life, so this was my first recipe. Nailed it. Delicious. Need to triple the recipe next time I make it. Light yet filling. Not too sweet. Perfect.

  6. 5 stars
    I’ve been making this recipe on repeat every weekend — the whole family loves it! My daughters favorite is when I add fresh strawberries to it, as well. Yum!

  7. 5 stars
    I make a double or triple batch of these every week or two and my kids and husband eat them all week! We absolutely love them.

    If I have jam or jelly to use up, sometimes I will omit the sugar and add a couple tablespoons of jam to the batter- delicious!

  8. Can you clarify on use of vanilla and baking soda? One set of instructions mentions baking soda but no measurements, and there is a picture of vanilla (and I think mention if it?) but no instructions to add. Thanks!

  9. 5 stars
    SO GOOD!! Thank you for yet another fabulous recipe!! I did a third of the flour with whole wheat and added blueberries and I liked them as much as my 1 1/2 year old liked them!!!

  10. 5 stars
    Just made these this morning and they are PERFECT!! We added some pumpkin pie spice and chocolate chips and my family inhaled them. So fluffy and moist. Definitely adding to the rotation!

  11. 5 stars
    Good, easy recipe. I find I can make waffles and pancakes out of the same batter. I have also successfully swapped a the flour for whole wheat, spelt, and have used almond flour for the partial amount (1/2 cup). I like that the small amount of sugar is just enough for the adults to feel like we’re having regular pancakes but it’s not overly sweet for little kids.

    1. I think so, but I would try to let it sit at room temp a bit so it’s not freezing cold to ensure it rises properly while cooking.

See More Comments