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
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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Nutrition
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Disclosure: This post is sponsored by Stonyfield. Thank you for supporting the brands that make Skinnytaste possible. All thoughts are my own. Photo credit: Jess Larson.
I think I like these better than regular waffles. The 1/2 cup serving is perfect for my little mickey mouse waffle iron. Makes 2 of those perfectly. My kids loved them!
The yogurt I used successfully was the Fage Total 0%
I’ll never eat waffles any other way. They were so good. Shared with friends and they loved them too
I just made these. Wonderful! I got 7 full size waffles out of the recipe. I added many wild blueberries (the small ones). One tip I would give, I don’t like to use cooking sprays, like Pam, on my waffle maker. It builds up on non-stick surfaces and can wear it out quickly, especially on something like a waffle maker. I do love it for my glass dishes and other non-stick surfaces. Instead, I put a little canola oil in a bowl and brushed on a light coating between waffles. Worked great.
Great waffles. I used them in my mini waffle maker and they were just adorable and delicious.
I have a lot of batter left. How long does the batter last in the fridge or am I better off baking the waffles and freezing them.
5 stars. Not 4
Excellent waffles! I added a bit of sugar and fresh grated nutmeg. Yum!!
Has anyone tried with oat flour?
I would love to do these, but I haven’t got a waffle maker. I wonder if I could make pancakes using this mix. Would it hold together?
I’ve tried numerous waffle recipes, this is my hands down The Best one. Even works great for pancakes too!Â
So easy to make and so fluffy! I made them with my mini waffle maker. I plan to freeze the leftovers and heat them up in my air fryer 🙂
I really want to try these waffles with Siggis Vanilla and Cinnamon yogurt for a cozy fall version.Â
This is the best waffle recipe I have ever had, including those that are loaded with butter. The crispy outside and soft inside are what make these waffles perfect but what puts it over the top is how super easy they are to make.Â
Hi! I was just wondering about what size waffle does your iron make? I’m trying to estimate what the nutrition info would be for a mini waffle maker that makes ~3.5″ waffles based on your size.Â
Thanks!
These are awesome! I used my immersion blender. Batter was so fluffy. Taking for lunch tomorrow.
Can you use an alternative flour? Like coconut or almond flour?
Sorry I didn’t see the notes before posting
I used whole wheat and Silk unsweetened coconut milk. Â Super fluffyÂ
i love that you have the link for weight watchers it tells me exactly my pp that is a great idea