Healthy Yogurt Waffles 

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Healthy Yogurt Waffles

Start your morning right with these protein-packed Yogurt Waffles—crispy on the outside, fluffy on the inside, and made with wholesome ingredients like Greek yogurt, almond milk, and whole wheat flour. They’re naturally sweet, freezer-friendly, and perfect for meal prep!

Whether you’re making breakfast for the whole family or prepping ahead for a busy week, this easy waffle recipe is a keeper. Made without added sugar and customizable with gluten-free flour, these waffles are light yet satisfying.

Why You’ll Love These Yogurt Waffles

  • High in protein: Thanks to Greek yogurt and eggs.
  • No added sugar: Let your toppings bring the sweetness.
  • Gluten-free option: Works well with Cup4Cup gluten-free flour.
  • Meal-prep friendly: Cook a batch and freeze for later.
  • Light and fluffy texture: Blending the ingredients makes for a smooth, airy batter.

Ingredients

Makes 6 waffles

  • 1 1/4 cups unsweetened almond milk (or milk of choice)
  • 2/3 cup plain 0% fat Greek yogurt (such as Stonyfield)
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 2 cups flour (white whole wheat, all-purpose, or gluten-free blend*)
  • 1 tablespoon + 2 teaspoons baking powder
  • 1/4 teaspoon kosher salt
  • Cooking spray, for greasing the waffle iron

*To make these gluten-free: Use Cup4Cup gluten-free flour and add 2 extra tablespoons of almond milk to the batter. Do not substitute with almond flour—it won’t work for this recipe.

Instructions

  1. Blend the batter:
    In a blender, add all the ingredients in this order: almond milk, yogurt, eggs, vanilla, flour, baking powder, and salt. Blend until smooth and well combined, about 30–60 seconds. Do not over-blend.
  2. Heat the waffle maker:
    Preheat your waffle iron to medium heat (setting 3 if applicable). Lightly spray with cooking spray.
  3. Cook the waffles:
    Pour about 1/2 cup of batter into the center of the waffle iron. Close the lid and cook for 3 to 4 minutes, or until golden brown and slightly crisp on the edges.
  4. Repeat:
    Continue cooking the remaining batter, spraying the iron as needed between waffles.

Topping Ideas

These waffles are simple and unsweetened, making them the perfect canvas for delicious toppings. Here are some of our favorite combos:

  • Fresh berries and maple syrup
  • Sliced bananas with peanut butter drizzle
  • A spoonful of yogurt whipped cream (see below)
  • Chopped nuts and a drizzle of honey (like Manuka for health benefits)
  • Coconut flakes and mango slices for a tropical twist

How to Make Yogurt Whipped Cream

Light, tangy, and creamy—perfect on waffles!

You’ll need:

  • 2 tablespoons sugar
  • 1/3 cup chilled heavy whipping cream
  • 1/2 teaspoon vanilla extract
  • 1/3 cup plain Greek yogurt (0% fat)

Instructions:

  1. In a mixing bowl, add sugar and chilled cream.
  2. Beat on medium speed until stiff peaks form (about 2–3 minutes).
  3. Gently whisk in the vanilla and yogurt until fully incorporated.

Makes 6 servings, approximately 2½ tablespoons each.

Storage & Freezing Tips

  • Leftover batter: Store in an airtight container in the refrigerator for up to 5–7 days. Stir well before using again.
  • Cooked waffles: Let cool completely, then wrap in plastic wrap or place in freezer bags. Label with the date.
  • Reheating: Toast frozen waffles straight from the freezer for a crispy, fresh texture.

Nutrition Info (Per Waffle)

  • Calories: 195 kcal
  • Protein: 7.5 g
  • Carbohydrates: 34 g
  • Fat: 2 g
  • Fiber: 0.2 g
  • Sugar: 2 g
  • Cholesterol: 63 mg
  • Sodium: 532 mg

 Final Tips

  • Always spray your waffle iron before each waffle to prevent sticking.
  • You can make mini waffles by using less batter.
  • Add a pinch of cinnamon or nutmeg to the batter for a cozy, spiced flavor.

 

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