Yogurt Waffles Recipe (With Video and Step-by-Step)

Prep Time:

5 mins

Cook Time:

20 mins

Total Time:

40 mins

Servings:

6

There is so much to love about these yogurt waffles. They’re full of nutrient-rich ingredients like oats, whole-wheat flour, and—of course—yogurt, but still cook up tender and fluffy. Making the batter takes just five minutes of hands-on work, then you’ll set it aside to rest for 15 minutes which gives the flours a chance to hydrate and the gluten a moment to relax. They cook up golden and crispy, and are outstanding served with more yogurt, fresh fruit, and maple syrup. You can even freeze them for up to 3 months and reheat briefly in the toaster for a healthy, hearty breakfast on demand.

A plate of waffles topped with yogurt and syrup with a fork knife syrup pourer and glass of juice on the side — Jacob Fox

Key Ingredients

The flours: We use a mix of whole-wheat and all-purpose flours for this recipe. This increases the fiber content of the waffles while still guaranteeing a light, tender result. When measuring flour, always spoon it into your measuring cup rather than scoop into the flour container, or you'll may end up with a dry, overly thick batter.

The oats: Half a cup of oats lends a nutty flavor and nubby texture to these waffles. Be sure to use old-fashioned oats, not the instant or quick-cooking kind.

The yogurt: Plain, low-fat yogurt brings filling protein and a subtle tanginess to this recipe. You can use full-fat yogurt if you prefer, or even swap in a flavored option like vanilla. Just note that flavored yogurts are nearly always sweetened, so you may want to cut back on some of the sugar.

The sugar: You'll only need one-quarter cup of brown sugar, which lends just enough sweetness without making them too sugary.

The leaveners: We lean on a leavening trifecta of baking powder, baking soda, and eggs to keep these waffles light and fluffy.

Making Greek Yogurt Waffles Instead

We call for traditional yogurt here, but you can use protein-packed Greek yogurt if you prefer. Since it's quite a bit thicker, you'll want to add some water to ensure your batter still has the right consistency.

In place of regular yogurt, use 1 cup plus 2 tablespoons of Greek yogurt and 3 tablespoons of water. There's no need to whisk them together first; just add them to the bowl with the sugar, butter, and eggs.

Directions

Ingredients for making yogurt waffles including bowls of oats flour sugar butter eggs and yogurt — Jacob Fox

Mix dry ingredients; combine egg and other wet ingredients in another bowl:

In a large bowl, whisk together flours, oats, salt, baking powder, and baking soda. In another bowl, whisk together brown sugar, butter, eggs, and yogurt until smooth.

Jacob Fox
Mix wet ingredients into dry; let sit:

Stir egg mixture into flour mixture and mix well to combine. Let batter sit 15 minutes.

Jacob Fox
Prep waffle iron:

Heat waffle iron according to manufacturers instructions; brush with melted butter.

Jacob Fox
Pour batter into waffle iron and cook; repeat:

Pour 1/2 cup batter onto iron and close; cook until waffle is golden brown and crisp, about 3 minutes. Transfer to a wire rack set on a baking sheet and place in low-temperature oven to keep warm; repeat with remaining batter.

Jacob Fox

How to Store Waffles

Our yogurt waffles can be refrigerated for up to 5 days in an airtight container. They can also be frozen for up to 3 months in a resealable bag; separate each one with a piece of parchment paper to prevent them from sticking together.

Reheat the waffles in the toaster or in a 350-degree oven until hot and crisp, 5 to 10 minutes for refrigerated waffles and 15 minutes for frozen.

What to Serve With Yogurt Waffles

Our favorite way to serve these waffles? Topped with more yogurt, of course. Fresh fruit like berries or sautéed apples would take them over the top. You can also try slathering them with nut butter and topping with sliced bananas and a drizzle of honey. Craving something a bit more savory? Top them with this quick crispy chicken—and don't forget the maple syrup.