These Whole Wheat Yogurt Waffles are easy to make and packed with protein and fiber. Make a batch ahead of time to stock your freezer and reheat them for a quick breakfast or snack.
Let me start off by saying a few things:
1) I’ve made two batches of these waffles in the past two days to stock my freezer. They are my jam…and Squish and hubby both love them as well.
2) These waffles don’t fit many of the current popular dietary trends. They’re not vegan, they’re not paleo and they’re not gluten-free….so if you’re looking for any of those things, you’ve come to the wrong place today. They’re just good old fashioned waffles made with whole wheat flour, eggs, yogurt and milk – all things I love and eat regularly…which means I’ll probably almost always have the ingredients on hand to make these. #winning
I was cleaning out my pantry the other day when I came across my waffle maker. Even though I have a few waffle recipes already on the blog, like these Sweet Potato Waffles or these Apple Cinnamon Blender Waffles, my waffle maker often gets neglected and I’m not really sure why. Quite honestly, waffles are a whole lot easier than pancakes in my opinion. You just make the batter, pour it in and boom – perfect waffle. No worrying about waiting until the exact right time to flip them over like pancakes. I think that whole thought process stems from a certain recipe for pumpkin pancakes I’ve been working on lately. My first few batches were SO good but you had to wait FOREVER to flip them, had to flip them multiple times, etc etc…it was just a whole thing that I didn’t want to deal with so I ended up turning them into baked pancakes 🙂
Whole Wheat Yogurt Waffles
ANYWAYS, back to the waffles. I’m always looking for new breakfast ideas for Squish and I when I stumbled upon my waffle iron and realized he’d probably never even had a waffle, I decided it was time to change that!
This recipe actually turned out almost perfectly on the first try. The only thing I changed for the second batch was decreasing the sugar by 1 Tbsp and they were still just as good! You could also try using vanilla yogurt instead of plain and using even less white sugar. Or try adding some lemon juice and zest and some fresh berries!
Here’s the recipe:
To freeze these, I first let them cool completely on a baking sheet. Then I broke them in half, stacked two halves on top of each other and wrapped each pair in saran wrap. I placed everything in a ziploc bag and stored them in the freezer.
To reheat, just pop them in the toaster!