Sunday, June 22, 2008

Simple Yogurt Waffles

We received a waffle iron for our wedding, and what a treat! (Um, yeah, I guess that's where I've been hiding out the past few months...getting married!)

Waffles have become a regular Sunday morning treat for us. Before we made our first batch, I began rummaging through the cookbook library looking for interesting waffle recipes with crazy names like blueberry-flax-chocolate-banana-oat-whatever waffles.

This waffle is, thankfully, nothing like that. It will not glue itself to your waffle iron because you've added cheese or something. In the spirit of simple cooking, the fun is in the toppings. I've pictured it above the way we like to eat them--just 100% pure maple syrup and some fruit. And, most definitely, a good slather of butter. (Side note: the link above will connect you to a great article about Iowa maple syrup. There is indeed Midwestern competition for this sweet delight!)

I use vanilla yogurt instead of milk, only because there always seems to be yogurt in the fridge but never the latter. Changing the flavor of yogurt would be an easy way to adapt the recipe to your own taste.

1 c. water
1 c. yogurt (I've used whole and low fat, with equally good results)
2 eggs
2 c. flour
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt

In a medium/large bowl, combine the water, yogurt, and eggs. In a smaller bowl, mix together the remaining (dry) ingredients. Add dry ingredients to wet, and stir to combine. Bake in a waffle iron (according to the directions that came with the appliance).

Top with butter, maple syrup, fruit, chocolate chips, anything!

22 comments:

April said...

Was looking for a simple yogurt waffle recipe and found yours :) Thanks for posting it.

Jessica said...

Hi April, you're welcome! I'm going to experiment with buckwheat sometime soon and post.

Nikki said...

Just made this recipe and all I have to say is YUM! The waffles were super fluffy and deliciously fantastic. Thanks!

Jessica said...

No problem, it's great to hear you enjoyed them!

Nancy said...

A nice recipe . . . I usually use buttermilk, but I had yogurt so I tried this, although I used four eggs and separated the white and whipped them to make a lighter waffle. I added 1/2 cup melted butter at the end of the recipe too. I will make waffles more often knowing that the yogurt works so well. I'm more likely to have it at home than buttermilk. Thanks!

Jessica said...

Thanks Nancy! Adding more butter sounds so good (more the better? hmm...). I'll try your technique with the eggs next time I make these!

F.Fridriksson said...

Excellent recipe! Love it! It's relatively heathy and quick to make. No fuzz over hard to find ingredients. Haven't made a waffle yet, but rather used the recipe for pancakes instead. :P

Corinne said...

These were fantastic. Added a tsp. of vanilla to the wet ingredients along with a cup of sour cherries. I like to sprinkle the top of the batter in the iron with wheat germ before closing. Thanks for this great recipe!

Jess said...

Thanks so much! Using the recipe for pancakes and adding sour cherries are wonderful ideas that I can't wait to try!

Grant said...

Just made this - and it turned out great! I loved the texture of the waffles. Thanks!

Jess said...

Hi Grant, I'm so glad to hear you enjoyed them!

Mary said...

Googled healthy Waffles, found your recipe! I always used yogurt in pancakes when my children were young to add calcium to their diets. These waffles were great! I made homemade blueberry sauce to top them and the boys loved them, me too. I added corn meal and oat flour that I had left over so the waffles had a little crunch. I love your blog and will return often, you have great ideas. Thanks!

Jess said...

Hi Mary, thanks for visiting! I love your ideas for adding a bit of crunch—will try that next time I make these. And homemade blueberry sauce... sounds delicious!!

Wendy said...

I freshly milled teff, oats and buckwheat to substitute the wheat and it came out great! Light and fluffy. Thanks!

Jess said...

Hi Wendy,
Thanks for sharing and stopping by, it's always good to know how wheat substitutions turn out!

Kristin said...

These were so good, we've had them 2x this week :) Even my husband, who says he really doesn't care for waffles, ate a bunch of them! We do like to have left-overs to freeze for later, so I'd suggest making a double batch. I also added 2 tsp of vanilla to the wet ingredients which helps to counter the sourness of the low-fat yogurt. Thanks for this yummy recipe!

Jess said...

Hi Kristin, it's great to hear they were a hit!

Kelly said...

My search for the perfect waffle recipe is over!!! Thank you for this post.

Raffaella said...

Hello Jessica!
I was looking for a yogurt waffle recipe and I found yours! They look really light and healthy! I'm trying them in the afternoon, i'll let you know! ^_^
Thank you.
Raffaella (Naples, Italy)

theCook said...

Hi Kelly and Rafaella, thanks so much – enjoy!

Anonymous said...

I made the waffle(s) & I think they were too heavy. I would recommend NOT USING the yoke of the egg and just beat up whites ONLY...It would be a lighter waffle.

tux said...

There's never any milk in my house but always plain yogurt. THANK YOU FOR RECIPE - NOW I CAN HAVE A WAFFLE WITHOUT HAVING TO RUN TO STORE FOR MILK or just going without during my waffle cravings! I made them super airy by separating the eggs, beating the whites until quite stiff, then folding into mixture last.