Short description
These light and fluffy yogurt waffles use plain yogurt and almond (or any) milk in the batter for a tender interior and crisp exterior—simple to blend, cook, and enjoy.
Why You’ll Love This Recipe
- Blender batter means no messy bowls—mix everything at once for ease.
- Yogurt adds protein and moisture, resulting in tender, flavorful waffles.
- Works with all-purpose, whole wheat, or gluten‑free flour (see notes).
- Crisp edges and golden-brown waffles every time, with minimal fuss.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 1 1/4 cup almond milk (or any milk you wish)
- 2/3 cup Stonyfield Plain 0% Fat Yogurt
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all‑purpose unbleached (white whole wheat flour or gluten‑free flour mix*)
- 1 Tbsp + 2 tsp baking powder
- 1/4 teaspoon kosher salt
- cooking spray
Directions
- In a blender combine ingredients in this order: milk, yogurt, eggs, vanilla, flour, baking powder, and salt. Blend until smooth, about 30–60 seconds.
- Preheat a waffle iron to medium heat (about level 3 if yours has numbered settings).
- Spray the iron with cooking spray. Pour in a 1/2 cup measure of batter into the center; close and cook until golden and slightly crisp at the edges, about 3–4 minutes.
- Transfer waffles to a rack or warm oven while you cook the rest. Refrigerate or freeze any remaining batter.
Servings and timing
- Serves about 6 waffles (approximately one waffle per person) (Skinnytaste, Punchfork)
- Prep time: ~5 minutes
- Cook time: ~20 minutes total (including heating and cooking all waffles) (Skinnytaste)
Variations
- Gluten‑free version: Use a 1:1 gluten‑free flour blend (e.g. Cup4Cup) and add 2 additional tablespoons of almond milk to the batter. Note: almond flour alone does NOT work in this recipe. (Stonyfield)
- Whole wheat version: Substitute white whole wheat flour for all‑purpose, following same measurements.
- Flavor additions: Stir in a pinch of cinnamon or a dash of cardamom or honey for a touch of spice or sweetness.
- Fruit or savory add‑ins: Fold diced apples or blueberries into the batter before cooking, or add shredded cheese/ham on the hot waffle maker for savory twists.
Storage/Reheating
- Refrigerator: Store cooled waffles in an airtight container for up to 4 days.
- Freezing: Layer waffles between parchment or wax paper and store in a zip‑top freezer bag for up to 1 month.
- Reheating: Reheat frozen waffles straight from the freezer in a toaster or oven: toast on medium or bake at 175–180 °C (350 °F) for about 5–10 minutes until warm and crisp. To reheat an entire batch, place on a wire rack over a baking sheet in a 175–180 °C oven until heated through. (Fit Mitten Kitchen)
FAQs
1. How many waffles does this recipe yield?
About 6 full-size waffles, depending on your waffle iron size. (Skinnytaste)
2. Can I make just one waffle at a time?
Yes — scale the batter down proportionally (e.g. divide ingredients by six). Measuring precisely by grams helps accuracy.
3. Will this recipe work with dairy‑free yogurt?
Yes — use a plain dairy‑free yogurt substitute; note the texture may vary slightly but should still blend well.
4. Do I need to grease the waffle iron every time?
Yes — spray or brush between batches to prevent sticking, especially if adding flavorful mix‑ins.
5. Why is the batter made in a blender?
Blending combines ingredients quickly and ensures a smooth, lump‑free batter.
6. Can I sweeten the batter or add spices?
Absolutely — honey, maple syrup, vanilla, or spices like cinnamon/cardamom work well for variation.
7. How do I keep waffles warm while making others?
Transfer cooked waffles to a wire cooling rack placed in a low oven (~90 °C / 200 °F) to stay warm without sogginess. (Allrecipes)
8. Are the nutritional values known?
Yes — one waffle is about 195 kcal, with ~7.5 g protein, ~34 g carbs, ~2 g fat. (Skinnytaste)
9. Can I double or halve the recipe easily?
Yes — simply multiply or divide all ingredients. Cooking time per waffle stays the same; be aware the yield changes accordingly.
10. Can I add mix‑ins like fruit or chocolate chips?
Yes — gently fold in fruit, cinnamon, or chocolate chips after blending for added flavor and texture.
Conclusion
These yogurt waffles are a wonderfully easy, protein‑rich breakfast that comes together in minutes and adapts to many dietary needs. Whether you’re feeding a crowd or making just one, the blender batter makes clean-up simple. Crisp on the outside and tender inside, they’re perfect topped with fresh fruit, syrup, or savory fixings—and they freeze beautifully for quick reheating during busy mornings.
Print
Yogurt Waffles
- Total Time: 25 minutes
- Yield: 6 waffles
- Diet: Vegetarian
Description
These light and fluffy yogurt waffles use plain yogurt and almond (or any) milk in the batter for a tender interior and crisp exterior—simple to blend, cook, and enjoy.
Ingredients
1 1/4 cup almond milk (or any milk you wish)
2/3 cup Stonyfield Plain 0% Fat Yogurt
2 large eggs
1 teaspoon vanilla extract
2 cups all‑purpose unbleached (white whole wheat flour or gluten‑free flour mix*)
1 Tbsp + 2 tsp baking powder
1/4 teaspoon kosher salt
cooking spray
Instructions
- In a blender combine ingredients in this order: milk, yogurt, eggs, vanilla, flour, baking powder, and salt. Blend until smooth, about 30–60 seconds.
- Preheat a waffle iron to medium heat (about level 3 if yours has numbered settings).
- Spray the iron with cooking spray. Pour in a 1/2 cup measure of batter into the center; close and cook until golden and slightly crisp at the edges, about 3–4 minutes.
- Transfer waffles to a rack or warm oven while you cook the rest. Refrigerate or freeze any remaining batter.
Notes
Gluten‑free version: Use a 1:1 gluten‑free flour blend (e.g., Cup4Cup) and add 2 additional tablespoons of almond milk to the batter. *Note: almond flour alone does NOT work in this recipe.
Whole wheat version: Substitute white whole wheat flour for all‑purpose, following same measurements.
Flavor additions: Stir in a pinch of cinnamon or a dash of cardamom or honey for a touch of spice or sweetness.
Fruit or savory add‑ins: Fold diced apples or blueberries into the batter before cooking, or add shredded cheese/ham on the hot waffle maker for savory twists.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Blender, Waffle Iron
- Cuisine: American
Nutrition
- Serving Size: 1 waffle
- Calories: 195 kcal
- Sugar: 4 g
- Sodium: 220 mg
- Fat: 2 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 1.5 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 2 g
- Protein: 7.5 g
- Cholesterol: 35 mg
