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
