Yogurtwaffles Recipes

YOGURT WAFFLES

Yogurt Waffles image

Whip up these protein-packed Yogurt Waffles for breakfast and freeze the rest for easy meal prep!

Provided by Gina

Time 25m

Number Of Ingredients 8

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

Steps:

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.

Nutrition Facts : ServingSize 1 waffle, Calories 195 kcal, Carbohydrate 34 g, Protein 7.5 g, Fat 2 g, SaturatedFat 0.5 g, Cholesterol 63 mg, Sodium 532 mg, Fiber 0.2 g, Sugar 2 g

YOGURT WAFFLES

Yogurt Waffles image

First breakfast after vaca plans weren't spoiled just because the milk was -- I used non-fat vanilla yogurt and ended up w/delicious, crispy on the outside, soft and fluffy on the inside, none left-to-freeze waffles. I am sure any yogurt will work - not just the one I listed and the addition of cinnamon is because it helps to regulate our blood-sugar -- plus the taste just works. I also like that there is no oil except to prep the waffle iron.

Provided by morlin

Categories Breakfast

Time 30m

Yield 8 waffles, 8 serving(s)

Number Of Ingredients 9

Ingredients

1 1/2 cups all-purpose flour
1/2 teaspoon salt
1 tablespoon baking powder
1 tablespoon sugar
3 eggs
1 1/2 cups non-fat vanilla yogurt
2 teaspoons cinnamon
1 teaspoon vanilla
1 tablespoon oil, for waffle iron

Steps:

Preheat waffle iron.
In a mixing bowl, whisk together eggs, sugar, salt, vanilla and yogurt.
Whisk together remaining dry ingredients in a large mixing bowl.
Add the wet ingredients to the dry and mix together until all dry is wet. Don't overmix here. The batter will be very thick.
Using a towel, oil the heated waffle iron.
Load waffle batter into iron and cook until crisp and brown. Remove cooked waffle, re-oil the iron and reload with batter. Repeat until batter is gone.
Enjoy with butter and syrup or however you usually eat them.

YOGURT WAFFLES

Yogurt Waffles image

Yogurt lends the flavorful difference to these soft waffles. Topped with additional yogurt and fresh fruit, they look especially tempting on a plate. -Margaret Wilson, Hemet, California

Provided by Taste of Home

Categories Breakfast Brunch

Time 30m

Yield 6 waffles.

Number Of Ingredients 10

Ingredients

1-1/4 cups all-purpose flour
1-1/2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
2 cups plain yogurt
1/4 cup butter, melted
2 large eggs, room temperature
2 tablespoons honey
Raspberry, peach or strawberry yogurt
Raspberries, blueberries and/or sliced peaches

Steps:

In a bowl, combine the flour, baking powder, baking soda and salt. Beat in plain yogurt, butter, eggs and honey until smooth. Bake in a preheated waffle iron according to manufacturer's directions until golden brown. Top with flavored yogurt and fruit.

Nutrition Facts : Calories 516 calories, Fat 24g fat (14g saturated fat), Cholesterol 204mg cholesterol, Sodium 1089mg sodium, Carbohydrate 59g carbohydrate (20g sugars, Fiber 1g fiber), Protein 15g protein.

RICH YOGURT WAFFLES

Rich Yogurt Waffles image

This is a rich, soft waffle with lots of taste. The batter is thick, will spread some on its own.

Provided by PRINCESSKAROLY

Categories 100+ Breakfast and Brunch Recipes Waffle Recipes

Time 30m

Yield 4

Number Of Ingredients 7

Ingredients

3 eggs
1 ½ cups vanilla fat-free yogurt
1 ¼ cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon kosher salt
½ cup shortening

Steps:

Preheat a waffle iron according to manufacturer's instructions. Beat eggs in a large mixing bowl, then add yogurt, flour, baking powder, baking soda, kosher salt, and shortening, mixing until smooth.
Pour batter onto hot waffle iron. Cook until no longer steaming, about 5 minutes.

Nutrition Facts : Calories 500.7 calories, Carbohydrate 46.8 g, Cholesterol 124.2 mg, Fat 29.4 g, Fiber 1.1 g, Protein 12.9 g, SaturatedFat 7.6 g, Sodium 908.3 mg, Sugar 16.4 g

YOGURT WAFFLES

Yogurt Waffles image

These waffles pair nicely with plain or vanilla yogurt and maple syrup.

Provided by Martha Stewart

Categories Food & Cooking Breakfast & Brunch Recipes

Number Of Ingredients 10

Ingredients

3/4 cup all-purpose flour
1/2 cup whole-wheat flour
1/2 cup rolled oats (not quick-cooking)
3/4 teaspoon coarse salt
2 teaspoons baking powder
1 teaspoon baking soda
1/4 cup packed light-brown sugar
3 tablespoons melted unsalted butter, plus more for iron
3 large eggs
1 1/2 cups plain, low-fat yogurt

Steps:

In a large bowl, whisk together flours, oats, salt, baking powder, and baking soda. In another bowl, whisk together brown sugar, butter, eggs, and yogurt until smooth. Stir egg mixture into flour mixture and mix well to combine. Let batter sit 15 minutes.
Heat waffle iron according to manufacturers instructions; brush with melted butter. Pour 1/2 cup batter onto iron and close; cook until waffle is golden brown and crisp, about 3 minutes. Transfer to a wire rack set on a baking sheet and place in low-temperature oven to keep warm; repeat with remaining batter.

Nutrition Facts : Calories 272 g, Fat 10 g, Fiber 2 g, Protein 11 g

WAFFLES

Waffles image

It's time to put that waffle iron languishing in the back of your cabinet to good use. These airy, delicate and crisp-edged waffles are so fabulous, yet so simple to throw together, they're destined to become part of your weekend breakfast routine. Freeze leftovers, if you have any, in Ziplock bags and serve them during the week. You can pop them in the toaster to reheat (use a light setting) and they come out nearly as well as freshly made, maybe even slightly crunchier. For a lighter, fluffier waffle, separate the eggs and proceed with step 2 using the egg yolks. Beat the whites until stiff, then fold into the batter. For whole-grain waffles, use 1 1/3 cup all-purpose flour and 2/3 cup whole-wheat flour. You can also substitute brown sugar for the granulated.

Provided by Melissa Clark

Categories breakfast, editors' pick, pancakes, main course

Time 35m

Yield about 10 waffles

Number Of Ingredients 9

Ingredients

6 tablespoons unsalted butter, more for waffle iron
2 cups/240 grams all-purpose flour
1 tablespoon/15 grams sugar
1 teaspoon/8 grams baking powder
1 teaspoon/5 grams fine sea salt
1/2 teaspoon/3 grams baking soda
1 cup plain yogurt (or see note)
1 cup milk
4 large eggs

Steps:

Melt butter either on the stove or in the microwave. Set aside.
In a large bowl, whisk together flour, sugar, baking powder, salt, and baking soda. In a separate bowl, whisk together yogurt, milk, melted butter, and eggs. Fold wet ingredients into dry ingredients.
Preheat a waffle iron and, using a pastry brush or paper towel, lightly coat with butter. Cook waffles (using about 1/2 cup batter per waffle) until golden and crisp. Butter the iron in between batches as needed. Serve waffles immediately as they are ready, or keep them warm in a 200 degree oven until ready to serve.

Nutrition Facts : @context http, Calories 213, UnsaturatedFat 4 grams, Carbohydrate 22 grams, Fat 11 grams, Fiber 1 gram, Protein 7 grams, SaturatedFat 6 grams, Sodium 242 milligrams, Sugar 4 grams, TransFat 0 grams

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