Whip up these protein-packed yogurt waffles for breakfast, then freeze the extras for quick, delicious meal prep. This simple blender waffle recipe makes light, fluffy waffles whether you use whole wheat or a gluten-free flour blend. Make a double batch and you’ll have homemade waffles ready in minutes.
Easy Yogurt Waffles Recipe
These blender waffles rely on yogurt in the batter to replace much of the fat typically needed in waffle recipes. The yogurt keeps the waffles tender and adds protein, while a little almond or other milk keeps the calories moderate. I’ve tested this recipe with standard whole wheat flour and with a gluten-free flour mix—both work well when you adjust the liquid slightly for gluten-free blends.
Use a classic round waffle iron if you have one; a square or Belgian waffle maker will also work—just adjust the batter amount to fit your iron. For best results, preheat your waffle iron thoroughly and spray lightly with cooking spray before adding batter.
Waffle Topping Ideas
These waffles are a great blank canvas. Try any of these topping combinations:
- Pure maple syrup with mixed berries
- Honey, such as Manuka honey for a richer flavor
- Drizzled peanut butter with sliced bananas
- Yogurt whipped cream with fresh berries
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 in a mixing bowl and add the chilled whipping cream. Using a hand mixer, whisk on medium until the cream and vanilla form stiff peaks, about 2 to 3 minutes. Whisk in the yogurt for about 15 seconds until combined. This yields about 6 servings (roughly 2 1/2 tablespoons each).
How to Store Leftover Waffles
Leftover batter will keep in an airtight container in the refrigerator for up to a week. Cooked waffles freeze beautifully: wrap each waffle individually in plastic wrap or parchment, place in a labeled freezer-safe bag, and freeze for up to 2–3 months. Reheat frozen waffles in a toaster or toaster oven for best texture.
Yogurt Waffles
Ingredients
- 1 1/4 cup almond milk (or any milk of your choice)
- 2/3 cup plain fat-free yogurt
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose unbleached flour, 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 the liquids first: milk, yogurt, eggs, and vanilla. Add the flour, baking powder, and salt. Blend until the batter is smooth and well combined, about 30 to 60 seconds.
- Preheat a waffle iron over medium heat. When hot, lightly spray with cooking spray.
- Pour about 1/2 cup of batter into the center of the waffle iron (adjust amount to your iron’s size), close, and cook until golden brown and slightly crisp around the edges, about 3 to 4 minutes.
- Repeat with remaining batter, or refrigerate unused batter for up to one week.
Notes
*For gluten-free waffles, use a one-to-one gluten-free flour blend and add about 2 extra tablespoons of milk to reach the same batter consistency. This recipe is not suitable for almond flour.
Nutrition (per 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
Tips & Variations
- For extra protein, use a Greek yogurt or add a scoop of unflavored protein powder, adjusting the milk to keep the batter pourable.
- Make a double batch and freeze waffles individually for easy breakfasts that crisp up well in a toaster.
- Top savory-style waffles with a fried egg and avocado, or keep them sweet with fruit, nut butter, and a drizzle of syrup.
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
Disclosure: This post was created in partnership with a yogurt brand. Thank you for supporting the brands that help make these recipes possible. Photo credit: Jess Larson.