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.
Hi friends!
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:
PrintWhole Wheat Yogurt Waffles {Freezer-Friendly}
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.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 8 waffles
Ingredients
- 2 cups white whole wheat flour
- 1 Tbsp baking powder
- 1 tsp cinnamon (or more if you’re like me!)
- 2 Tbsp sugar
- 1 cup plain yogurt (I use full fat but any kind should work, including flavored or Greek)
- 1 cup milk
- 2 eggs
- 1 tsp vanilla extract
Instructions
- Combine dry ingredients in a large bowl.
- In a smaller bowl, combine wet ingredients and stir to combine.
- Add wet ingredients to dry ingredients and stir until just mixed.
- Heat waffle iron and grease well with oil or butter.
- Scoop about 1/3 cup batter onto waffle iron.
- Cook and repeat. You should be able to make 8 waffles.
Notes
Make sure to grease waffle iron well between each waffle.
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!
Enjoy!
–Lindsay–
always refreshing Lindsay to just have a good ole’ normal recipe every now and then 🙂 and I’m a lover of ALL waffles, so I bet I’d love these guys!
xo,
Sarah Grace
Girl those waffles look so magical. Mine always come out weird and misshapen from my waffle iron haha.
Can’t wait to try these! I love so many of your recipes and saw this on snapchat and was anxiously awaiting them for my 9 month old son…helps me get ideas for what to feed him! Thank you !
Waffles get neglected for me too! I know it’s because I store my waffle maker in a horrible spot for easy access. I should fix that 🙂
What a simple, yet tasty waffle recipe. I love how much protein and calcium yogurt adds naturally!
i went for so long without using my waffle iron, but lately have been obsessed! I love that that use real, healthy ingredients. And I love making eras to freeze for busy school mornings
I love having waffles/pancakes/muffins in the freezer! 🙂 These look delicious! I just made waffles last week for my son’s birthday and my trust waffle maker was broken!! Thanks to duct tape I was able to make the birthday meal of his dreams…BUT time to find a new one, stat! 🙂
Thanks for a recipe with “normal” ingredients! I have these on hand all the time too and my kids love waffles!! I love healthy waffle recipes (especially with easy ingredients!) 🙂
yay! hope you love them!
I made these for breakfast for dinner last night and they were a huge hit with both my kids. Thanks for sharing a recipe with ingredients that everyone always has in their house. BTW, I have been loving your snapchat stories…omg, the one with the crying kids. I have been there!!! I have two very young kids…it’s rough!
so glad you guys liked them!!! and yes….the crying 🙂 sometimes you just have to laugh at how many tears there are between the two of them lol
I stumbled upon your blog while looking for some easy-to-make freezer items to have on hand after our twins arrive in the very near future. I just made a batch of these to freeze and they taste great. I love that it uses ingredients I always have on hand. I used plain non-fat Fage Greek yogurt and the consistency and taste came out perfect. Also, I have a Waring Pro restaurant Belgian-style waffle iron so it made more like 6, or less, because some came out small when I was first using the 1/3 cup size of batter. Just a tip for those who use this waffle iron. Thanks for sharing this!
Thank you for putting this recipe up!
I made a batch this morning, with a few modifications.
Rather than flour I used two cups of oats (not the instant type) and threw them in the blender to form more of a flour-type consistency.
And I only used 1 teaspoon of sugar.
They came out perfectly crisp on the outside, and delightfully light on the inside.
Delicious!
awesome! so glad to hear it!