Two Peas and Their Pod

Blueberry Yogurt Waffles

June is sailing on by. That means the 4th of July will be here before we know it. This week I am going to share a few red, white, and blue recipes to get you in the mood for the big holiday. We are starting with breakfast, the most important meal of the day.

We always make a special breakfast on the 4th. Josh usually wakes up early to help the Scouts put flags around the neighborhood. As soon as he gets home, he starts cooking up a breakfast feast. We always have Blueberry Yogurt Waffles with strawberries and whipped cream. It is the perfect breakfast for the 4th!

The waffles are made with a mix of whole wheat and all-purpose flour. I’ve made them with all whole wheat flour before and they are great. Josh just prefers a mix and since he offers to make breakfast every 4th of July, I let him do whatever he wants:) The waffles are light and fluffy, thanks to the Greek yogurt, with a crisp outside. The blueberries add a burst of goodness in almost every bite.

We like to top the waffles with sliced strawberries, whipped cream, and extra fresh blueberries. And if you happen to have extra waffles leftover, place them in a freezer bag. They freeze beautifully! Just pop them in the toaster when you are ready for a waffle fix.

Kick off your 4th of July with Blueberry Yogurt Waffles! You can’t beat this red, white, and blue breakfast!

Blueberry Yogurt Waffles

Yield: Serves 4-6

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Whole wheat blueberry yogurt waffles garnished with strawberries, blueberries, and whipped cream. These waffles are perfect for the 4th of July or Memorial Day.


1 cup Gold Medal all-purpose flour
3/4 cup Gold Medal whole wheat flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/8 teaspoon cinnamon
1/3 cup granulated sugar
1 cup plain Greek yogurt (we use 0% Chobani)
1 cup milk
2 large eggs
1 teaspoon vanilla extract
4 tablespoons unsalted butter, melted
1 cup blueberries (if using frozen, do not thaw)

For Serving:
Strawberries, sliced
Whipped Cream


1. Preheat waffle iron.

2. In a large bowl, whisk together the flours, baking powder, baking soda, cinnamon, and sugar. In another bowl, whisk together the Greek yogurt, milk, eggs, and vanilla extract. Slowly pour the liquid ingredients over the dry ingredients. Whisk until just combined. Gently fold in the melted butter and blueberries.

3. Grease the waffle iron with butter or cooking spray. Scoop out 1/2 cup of waffle batter, or the amount recommended by your waffle iron's manufacturer. Pour batter onto the hot iron. Smooth the batter to the edge of the grids with a spatula. Close the lid and bake until browned and crisp. Serve warm with strawberries, blueberries, and whipped cream.

Note: If you want to keep the waffles warm until serving time, put the waffles on a baking sheet and place in a 200 degrees F oven until you are ready to eat. If you have leftovers, place waffles in a freezer bag. To reheat-pop them in the toaster!

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100 Responses to “Blueberry Yogurt Waffles”

  1. Pingback: Chobani Greek Yogurt Giveaway | Chobani Yogurt | Two Peas & Their Pod

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  3. Teresa — January 27, 2013 @ 10:26 am

    Yummy! I made these today for the grandchildren and I finally got to try mine. Delish! I substituted unsweetened vanilla Almond milk just to see if it would work and they came out so good. I have so many left to freeze and I am excited to have the left overs.

    Do you know the nutritional value? I tried to add it to my Sparkpeople but not sure I am correct. I am guessing it is close. Thanks so much.

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  6. Ang — July 13, 2013 @ 12:00 pm

    I just made these waffles this morning. They were absolutely wonderful! Thanks so much for sharing the recipe. These will definitely go in the “favorites” category.

    • Two Peas replied: — July 13th, 2013 @ 3:48 pm

      So happy you liked the waffles!

  7. Freya — August 5, 2013 @ 12:38 pm

    I make waffles all the time. I love waffles. I was excited to try this recipe because I had a bunch of greek yogurt to use up. I don’t know what I did wrong (I followed the recipe exactly) but it was a total failure. The first waffle stuck cement-like onto the waffle iron (top and bottom) and I spent the morning trying to chisel it off. Instead of risking trying another waffle in there to use up the rest of the batter I decided to attempt pancakes. Luckily this worked quite well and although they needed to be cooked longer than most pancakes, they tasted great.

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  10. — October 11, 2013 @ 7:05 am

    Thanks for the nice ideas!!

    Here are some more recipes to take a look to:

  11. Lynn — February 26, 2014 @ 8:48 am

    Can you use this recipe for pancakes if you don’t have a waffle iron?

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