Honey Yogurt Waffles

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yogurt-waffles

I try to eat yogurt every day, but Josh won’t touch the stuff. Wait, I take that back, Josh always makes our homemade yogurt, but he won’t eat it.  He hates the smell, texture, and taste. So when I made Honey Yogurt Waffles one morning I decided to keep the yogurt part of the waffles a secret. I am so sneaky:)

I asked Josh if he could guess the secret ingredient, but he isn’t very good at that game. After he polished off two waffles I told him he just ate yogurt waffles. He wasn’t upset because he really enjoyed them. Now, he will eat yogurt, but only in waffles.

These waffles ares soft, fluffy, and sweet. Add Honey Yogurt Waffles to your breakfast or dinner menu today! Next time I don’t have to hide the ingredients from Josh. In fact, I am thinking these would be the perfect waffles for breakfast in bed. I better tell Josh to get cooking:)

Honey Yogurt Waffles

Waffles made with Greek yogurt and honey make an excellent breakfast!
5 from 1 vote

Ingredients

  • 3 tablespoons unsalted butter
  • 1 cup all-purpose flour
  • 1/2 cup whole wheat flour
  • 1/4 cup old-fashioned oats
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon ground cinnamon
  • 1 1/4 cups milk
  • 3/4 cup plain Greek yogurt
  • 1/3 cup honey
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • Maple syrup or honey-for serving

Instructions

  1. Melt the butter in the microwave and set aside. In a large bowl, whisk together flours, oats, baking powder, baking soda and cinnamon. In another bowl, whisk together the milk, yogurt, honey, eggs and vanilla until smooth. Pour the liquid ingredients over the dry ingredients and whisk until just combined. Gently fold in the melted butter.
  2. Preheat and lightly grease the waffle iron.  When the waffle iron is hot, pour batter into the wells of the waffle iron. (Fill according to the manufacturer's instructions).
  3. Close the lid and bake until the waffle is golden and set. Carefully remove waffle from iron and serve warm with maple syrup or a drizzle of honey.
  4. Note: To keep the waffles warm, preheat oven to 200 degrees F. Place a tray of waffles in the oven to keep warm until serving.

 

Maria Lichty

I’m Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
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CommentsLeave a reply

  1. I made these for my parents and myself today. I used whole wheat oats instead of just “plain” oats. The flavors all come together to make these just sweet enough that you can eat them as they are, no toppings required. I had a mixture of raspberries and blueberries to garnish them.

    I have a photo of my plate (I hope this works):
    Uploaded with ImageShack.us

  2. There have been a number of great recipes from this site, but this one was not for me. The waffles were very soft and floppy, and the high honey content made them prone to burn. These might have been better as a pancake, which tend to be floppy, since I have more temperature control on my griddle than on my waffle iron.

  3. I loved this recipe! I substituted lemon extract from the vanilla and it gave it a wonderful flavor! My husband always puts syrup on them but decided they didn’t need any! Thanks for this amazing recipe!

  4. I used to have a perfectly nice go to waffle recipe. It was a bit complicated so I didn’t make waffles often. My children thank you for this easy and delicious recipe! I was a bit concerned when I picked up the first one. It tore easily and seemed too airy. The airiness turned out to be perfect. I just had to refine my waffle grabbing technique, that’s all. We really enjoyed them. This will be my new go to waffle recipe that I think I will go to more often. Thanks!

  5. 2 stars
    I rarely write any comment that is negative-but this recipe didn’t work out for me. I’m  going to try it one more time to be sure I didn’t make some kind of major error . The recipe said the batter would be thick-and it wasn’t when I first finished mixing it together but I thought if I let it rest perhaps it would thicken up as quite often I find that in does in waffle or pancake recipes.   I have a Belgian waffle maker and that is what I used. The batter was still much thinner than usual-the flavour of the waffle was good but they were thin and limp. I love baking with yogurt -esp Greek because of the high protein. I’ve used my ingredients so don’t believe the baking powder  or soda was off….just not sure. Sounds like a delicious batter.  I’ll comment again after second batch.

  6. 4 stars
    Got a free large container of maple Greek yogurt, made these and they didn’t ​need syrup or honey. Thanks for the recipe. Made the batch and stuck the rest in the freezer for toaster waffles later. BF likes using them for his egg sandwiches, just sweet enough for him. Thanks again.

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