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 delicious. You can make the yogurt 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, Strawberry Sauce, Blueberry Sauce, Homemade 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.
Ingredients You Need
Here’s a look at the ingredients you need to have on hand to make this yogurt waffle recipe so you know what to have ready to go. Sign up for our email updates to get tips and ideas sent to your inbox.
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 yogurt 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 yogurt 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. This basic waffle iron is inexpensive, reliable, and easy to clean.
How to Store
Store leftover cooled yogurt 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.)
Best Tips for Success
Dairy-free: Use your favorite nondairy milk and yogurt options in these yogurt waffles. 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 to make yogurt waffles with fruit. 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. Try my Whole-Wheat Waffles, Yogurt Pancakes, Yogurt Muffins, and Pizza Cups.
I’d love to hear your feedback on this post, so please rate and comment below!
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This post was first published March 2023.
