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 delicous.

You can make the 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, pureed fruit, 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.

Ingredients You Need

Here’s a look at the ingredients you need to have on hand to make this waffle recipe.

• 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 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 and baking soda: A combination of these ensure that the waffle batter cooks through and fluffs as it cooks.
• 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.

1. Add the yogurt, milk, melted butter, and eggs to a medium bowl. Whisk to combine.
2. Add the flour, sugar, baking powder, baking soda, and salt. Whisk to combine into a smooth batter.
3. Heat the waffle iron according to manufacturer’s directions. (I do the ⅘ setting on ours.) Grease it with a little nonstick spray.
4. 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.

How to Store

Store leftover cooled 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.)

Best Tips for Success

• 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.

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• Add the yogurt, milk, melted butter, and eggs 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.

• 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.

Serving: 1waffle, Calories: 316kcal, Carbohydrates: 36g, Protein: 8g, Fat: 15g, Saturated Fat: 9g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.5g, Cholesterol: 118mg, Sodium: 479mg, Potassium: 146mg, Fiber: 1g, Sugar: 5g, Vitamin A: 528IU, Vitamin C: 0.2mg, Calcium: 195mg, Iron: 2mg