Fluffy Yogurt Waffles Recipe (2024)

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Whip up these protein-packed yogurt waffles for breakfast & freeze the rest for easy meal prep! A simple recipe that makes fluffy waffles you’ll love.

Easy Yogurt Waffles Recipe

These delicious blender waffles made with yogurt in the batter are so easy to make and come out perfect with wheat or gluten-free flour. Make a double-batch for meal prep freezer meals for homemade waffles in minutes. You can see more breakfast recipes here.

I’ve been testing lightened up waffle recipes for years cutting back on all the butter or oil typically needed for perfectly cooked fluffy waffles and have never been happy enough with the results to share a recipe here – until now! Turns out, yogurt in the batter really does the trick and bonus, it adds protein to the waffles!

I partnered with Stonyfield, my favorite yogurt brand to create these healthy waffles with their Stonyfield Plain 0% Fat Yogurt. I tested them with both wheat and gluten-free flour and they both came out great! Combining but almond milk with yogurt keeps the calories down, and I skip the sugar altogether, leaving that for the topping.

I use a classic round waffle maker, not a Belgian which you can see here, it’s about $25 and I have had it for years. If your is square, it should still be fine, you will have to adjust the amount of batter you use depending on the size.

Waffle Topping Ideas

You can top your waffles with many different toppings, here’s a few ideas:

Pure maple syrup with mixed berries
Honey, I like using Manuka honey for it’s healing benefits
Drizzled Peanut Butter and Sliced Bananas
Yogurt Whipped Cream and Fresh Berries (see below)

To Make Yogurt Whipped Cream:

2 tablespoons sugar
1/3 cup chilled whipping cream
1/2 teaspoon pure vanilla extract
1/3 cup fat free plain Greek yogurt

Place the sugar into the mixing bowl and add the chilled whipping cream. Using a hand mixer, whisk at medium speed until the cream and vanilla reaches stiff peaks, about 2 to 3 minutes; whisk in the yogurt for 15 seconds or until incorporated. Makes 6 servings about 2 1/2 tablespoons each.

How To Store Leftover Waffles

Leftover batter can be stored in an airtight container in the fridge for about a week. Cooked waffles can be frozen and reheated in the toaster. To freeze wrap in plastic wrap and label the date with a sharpie.

More Breakfast Recipes You May Like:

Best Whole Wheat Pancake Recipe
Banana Nut Pancakes
Bananas Foster Overnight French Toast
Baked Oatmeal with Blueberries and Bananas
Yogurt Chocolate Chip Muffins

Yogurt Waffles

4.82 from 130 votes

Cals:195

Protein:7.5

Carbs:34

Fat:2

Whip up these protein-packed Yogurt Waffles for breakfast and freeze the rest for easy meal prep!

Course: Breakfast, Brunch

Cuisine: American

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 tablespoon + 2 teaspoons baking powder
▢ 1/4 teaspoon kosher salt
▢ cooking spray

Instructions

In a blender combine, starting with the liquid first add the milk, yogurt, eggs, vanilla, flour, baking powder and salt and mix until well combined and smooth, about 30 to 60 seconds.
Heat a waffle iron over medium heat (I used number 3 on mine) and let it heat up.
When hot spray with cooking spray and pour 1/2 cup of batter in the center, close and cook until golden brown and slightly crisp on the edges, about 3 to 4 minutes.
Repeat with the remaining batter or refrigerate the remaining.

Last Step:

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Notes

*To make gluten-free I tested this with Cup4Cup Gluten free flour and added 2 more tablespoons of almond milk. This will NOT work with almond flour.

Nutrition

Serving: 1 waffle, Calories: 195 kcal, Carbohydrates: 34 g, Protein: 7.5 g, Fat: 2 g, Saturated Fat: 0.5 g, Cholesterol: 63 mg, Sodium: 532 mg, Fiber: 0.2 g, Sugar: 2 g

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FAQs

Why are my waffles not fluffy? ›

Making pancake and waffle batter ahead of time is a huge no-no and will lead to flat, dense results every time. Even letting your batter hang out for just a few minutes after you've mixed it before you start ladling it onto the griddle will lead to less fluffy results.

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What's the difference between a Belgian waffle and an old fashioned waffle? ›

The ingredients for both regular waffles and Belgian waffles are similar and include flour, milk, eggs, and butter or oil. However, Belgian waffles use egg whites to give a fluffier texture. Additionally, Belgian waffles have yeast in their recipe while regular waffles use baking powder.

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What is the secret of making crispy waffles? ›

You can substitute whole grain flours like whole wheat or spelt flour, but expect the waffles to be more dense. Cornstarch: The secret ingredient for making the crispiest waffles. Cornstarch guarantees that the waffles will be perfectly crisp and tender.

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Why are Belgian waffles so crispy? ›

The pearl sugar is key to their slight crunch, while the yeast and egg whites contribute to their wonderfully fluffy texture (noticeably less dense than their American counterparts). The term “Belgian waffle” also encompasses several different varieties of this European treat.

Should you let waffle batter rest? ›

Recommended overnight or 2 hr resting – for the tastiest waffles, rest the batter overnight in the fridge or for at least 2 hours. This makes the flour grains absorb the liquid so it makes the inside of the waffles softer.

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What kind of flour is best for waffles? ›

On the flip side, waffles aren't as flaky-delicate as baked goods, making pastry flour too fine for the job. Good old AP, or all-purpose, flour is where it's at. If you want to sprinkle in a tablespoon or two of buckwheat or rye flour for added nutty heft, go for it.

Why do restaurant waffles taste better? ›

An undeniable element of technique is involved in the flipping, timing, and surgical extraction of delicate waffles from the teeth of the iron. It also takes an experienced hand to not cram too much batter into the iron or underfill and end up with a thin, lackluster puck.

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Why are my homemade waffles not crispy? ›

Make Sure Your Waffle Iron Is Hot

You should actually hear the batter sizzle on contact. The outer crust will immediately begin to set and crisp. Moisture in the batter quickly turns to steam and evaporates out the sides of the pan. If the iron isn't hot, none of this happens and the waffles will be soggy and squishy.

Why are my waffles fluffy? ›

The air trapped inside the whites is what gives this waffle its fluffy texture. It's totally OK if you can still see traces of beaten egg white left in the batter.

How do you make waffles soft again? ›

Unwrap and use the “reheat” setting (on a Breville, if you have one) at 300 degrees for about 6–7 minutes. Then butter it and place in microwave for just 25 seconds to melt the butter in, which softens up the waffle a bit.

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Why is my pancake not fluffy? ›

The first is that the batter is a bit runny. Add a little more flour (or mix) to make a thicker batter, and see if that fluffs up the pancakes. The other reason I can think of is that the leavening is either past its prime, or not getting enough time to work before cooking.