With perfect waffle texture and some yogurt in the batter for added nutrition, these Yogurt Waffles are a family favorite. Try them for a weekend breakfast, or make a batch to reheat throughout the week!
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.
Table of Contents
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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.
- 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.
product we love
Cuisinart Waffle Iron
This basic waffle iron is inexpensive, reliable, and easy to clean.
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.
- Add the yogurt, milk, melted butter, and eggs to a medium bowl. Whisk to combine.
- Add the flour, sugar, baking powder, baking soda, and salt. Whisk to combine into a smooth batter.
- Heat the waffle iron according to manufacturer’s directions. (I do the ⅘ setting on ours.) Grease it with a little nonstick spray.
- Add ⅓ cup yogurt waffle batter and cook. Serve warm with desired toppings or place onto a baking tray in a 200 degree F oven to stay warm while you finish the batch.
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.)
Frequently Asked Questions
We like chocolate chips, small wild blueberries, and yogurt, like in this yogurt waffle recipe.
When you take a waffle off of the waffle iron, serve it right away or place it onto a wire rack so the heat from the waffle doesn’t get trapped underneath itself—which can steam the bottom of the waffle, making it softer.
Maple syrup and butter is the classic combo, but yogurt waffles are also yummy topped with fruit sauce, cooked fruit, a little applesauce, or even a fried egg for a salty-sweet combo.
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.
Related Recipes
I’d love to hear your feedback on this post, so please rate and comment below!
Favorite Yogurt Waffles
Ingredients
- ¾ cup plain whole-milk Greek yogurt
- ¼ cup milk
- 3 tablespoons unsalted butter (melted and slightly cooled)
- 2 eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 tablespoon sugar (optional)
- 2 teaspoons baking powder
- ¼ teaspoon salt
- maple syrup, butter, nut butter, diced fruit (optional, for serving)
Instructions
- Add the yogurt, milk, melted butter, eggs, and vanilla to a medium bowl. Whisk to combine.
- Add the flour, sugar, baking powder, and salt. Whisk to combine into a smooth batter.
- Heat the waffle iron according to manufacturer's directions. (I do the ⅘ setting on ours.) Grease it with a little nonstick spray.
- Add ⅓ cup batter and cook. Serve warm with desired toppings or place onto a baking tray in a 200 degree F oven to stay warm while you finish the batch.
Notes
- Dairy-free: Use your favorite nondairy milk and yogurt options.
- 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. 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.
Nutrition
This post was first published March 2023.
Can these be used in a mini waffle maker? (Like the dash one)
Sure!
Is there an egg free option please??
The best option here is a store bought egg replacer like the one from Bob’s Red Mill.
These came out amazing, and as the recipe says FLUFFY! I was out of butter, so I used coconut oil and applesauce (1/2 and 1/2) and it came out so great. Definitely will be making this on repeat from now on. Thank you!
I wanted to make a higher protein breakfast that the Grandkids would like.
I doubled this recipe. Didn’t add the sugar. It was a hit. Its now in the rotation
So yummy!! Love the use of Greek yogurt for some extra flavor and protein! My kids love these; we added a purred banana and cinnamon to ours and they’re almost like banana bread waffles! Delicious
Made these many times and my kids love them! We add vanilla extract and cinnamon to the batter. We love them with frozen blueberries, chocolate chips, or sprinkles! So fluffy and delicious
It. Is. Perfect. Never made a waffle in my life, so this was my first recipe. Nailed it. Delicious. Need to triple the recipe next time I make it. Light yet filling. Not too sweet. Perfect.
Any ideas on making this egg free? Allergy toddler in our house! Flax egg?
The best option is a store bought egg replacer. A flax egg will likely make them mushy in the middle.
I’ve been making this recipe on repeat every weekend — the whole family loves it! My daughters favorite is when I add fresh strawberries to it, as well. Yum!
I make a double or triple batch of these every week or two and my kids and husband eat them all week! We absolutely love them.
If I have jam or jelly to use up, sometimes I will omit the sugar and add a couple tablespoons of jam to the batter- delicious!
Can you clarify on use of vanilla and baking soda? One set of instructions mentions baking soda but no measurements, and there is a picture of vanilla (and I think mention if it?) but no instructions to add. Thanks!
SO GOOD!! Thank you for yet another fabulous recipe!! I did a third of the flour with whole wheat and added blueberries and I liked them as much as my 1 1/2 year old liked them!!!
Just made these this morning and they are PERFECT!! We added some pumpkin pie spice and chocolate chips and my family inhaled them. So fluffy and moist. Definitely adding to the rotation!
Good, easy recipe. I find I can make waffles and pancakes out of the same batter. I have also successfully swapped a the flour for whole wheat, spelt, and have used almond flour for the partial amount (1/2 cup). I like that the small amount of sugar is just enough for the adults to feel like we’re having regular pancakes but it’s not overly sweet for little kids.
Can you make the batter the night before and just cook in the morning?
I think so, but I would try to let it sit at room temp a bit so it’s not freezing cold to ensure it rises properly while cooking.