Yogurt Waffles

Add a new waffle recipe to your repertoire! Don't have buttermilk? No problem. Use yogurt! Find the recipe at Shutterbean.com !

Now that we have our strawberry chia jam, let’s put it on some waffles! How about Yogurt Waffles?  That’s what I did last weekend.

Yogurt Waffles // shutterbean

I really really really miss Everyday Food (the cute little Martha Stewart magazine!)  I still have every single issue on my cookbook shelf and wonder what the recipes would look like now in the year 2015. I refer to them from time to time when I need a little inspiration or find myself in a food rut (I found these yogurt waffles from April 2010 to make last weekend!). I loved that they were season driven so they always served as great reminders of what you should be eating this time of year.

But let’s be real. Waffles all year round…allll the time…. but now with berry additions!

Yogurt Waffles // shutterbean

Cooper and I loved these waffles. I loved the addition of oats because every now and then you get a nice crunch. I liked the brown sugar because there’s a little bit of sweetness in the waffle…meaning you need a little less maple syrup. Cooper was in it for the carb + maple syrup component– as per usual. The ingredients are basic enough so that I’ll be able to make these over and over again. Let’s make the toppings seasonal!

And we’re off!

Yogurt Waffles // shutterbean

Dry + Wet

Yogurt Waffles // shutterbean


Yogurt Waffles // shutterbean


Yogurt Waffles // shutterbean

Waffle iron ready!

Yogurt Waffles // shutterbean


Yogurt Waffles // shutterbean

Six beauties.

Yogurt Waffles // shutterbean

Berry good.

Yogurt Waffles // shutterbean

Your weekend plans should include these:

Yogurt Waffles // shutterbean

For more waffle recipes, try:










Yogurt Waffles

makes 6 waffles

recipe adapted from Everyday Food

  • 1 cup all-purpose flour
  • 1/2 cup rolled (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 salted butter, plus more for iron
  • 3 large eggs
  • 1  1/2 cups plain, low-fat yogurt (plus more for serving)
  • mixed berries, for serving
  • maple syrup, for serving

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 into flour mixture and mix well to combine. Let batter sit 15 minutes.

Heat waffle iron according to manufacturer’s 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 a low temperature oven to keep warm. Repeat with remaining batter. Serve with additional yogurt, berries and maple syrup.

  • Paula

    Yum! I am passing this recipe onto my husband as he is the waffle maker in our house on Sundays. Plus I love that we can feed these to my 8 month old daughter as well. There may be a picture coming your way of a baby covered in waffle this Sunday 🙂

  • Adrianne

    My family’s waffle recipe uses sour cream (which can totally be subbed out for greek yogurt), and I can’t imagine waffles any other way! They’re totally savory, too – no sugar. Perfect for adding bacon and cheese to the batter!

    Man, now I want waffles!

  • Robyn

    I constantly mourn the loss of Everyday Food. It was my most favourite as well and I hoarded all my issues once I found out it was ceasing publication. I recently found out my co-worker also has EVERY SINGLE ISSUE and I want them so bad. Finally, I just ordered a new waffle iron this morning with removable, dishwasher safe plates. It’s going to change my life.

  • Jenna

    That top photo is amazing!

  • Lynn @ The Actor’s Diet

    I miss Every Day Food AND I miss the PBS show they had too! I begrudgingly gave up my waffle maker, but I loved making waffles from yogurt – and hummus! Have you ever tried that – I feel like I may have made it up.

  • Ann @ LiveGrowWrite

    Yum! Added to my ChefTap collection. And perfect timing with all the Spring berries arriving soon. Thanks!
    Ann – http://www.LiveGrowWrite.com

  • jill

    Yes! I miss everyday food so much. Some of my favorite dinner recipes are from Everyday Food. A lot of times your recipes remind me of that magazine!!

  • Liz @ Floating Kitchen

    Mmmm…waffles. Nothing better. Yet, I always seem to kind of forget about them. Thanks for the reminder!! I will be making these this weekend!

  • Amy @ Thoroughly Nourished Life

    I had only just subscribed on my iPad when they closed up the magazine 🙁 but it’s great to see you breathing 2015 air into some of the classic recipes!
    I can’t wait to get my waffle iron out of storage (90ish days until we move in) and then waffle season will be open! Oh, and I’m totally with Cooper – carb and maple syrup situation all the way 🙂

  • Renee @ Awesome on $20

    These look dreamy. I love the idea of the oats. I can’t wait to try these!

  • Heather

    Thank you! I’ve been looking for a tasty healthier recipe that doesn’t make too many waffles! I think this may be a thurs morning situation. Thanks for always inspiring me!

  • elise

    Wow…this sounds so good. And I just happen to have some low-fat yoghurt hanging around in my fridge. Would it work with quick-cooking oats, though, or would those get too soft? I haven’t been able to find another kind here in Belgium, yet 🙁

    • Tracy

      I’m not really sure but I don’t really see why it would make that big of a difference. Either way it will add more texture.

  • Natalia (basmatilime.blogspot.com)

    It’s so weird… I’ve always thought waffle iron never existed in my part of the world, even though they sell waffles on the street and they name them gofres, so after owning tons of american cooking magazines (I’m also an Everyday Food collector) and looking really distraught because waffle iron makers didn’t make it to the spanish market I now realize that they have been here all along, they are called gofreras but they’re the same… DUH

  • Abby

    Ooh, I love that these waffles are made with ingredients that I keep on hand at all times. Can’t wait to try!

  • Maggie Hanson

    I’ve never thrown away an issue either – I miss it with my whole baking/cooking heart.

    • Tracy

      I’m just sad that my collection will always remain the same size. Sigh…

  • Katelyn

    I am not even the slightest bit embarrassed to say that I shed a few tears when they cancelled EVERYDAY FOOD. It was the perfect match for the way I like to live, cook and eat. Bring it back, La Martha! We will buy it!

  • jenny

    I made these for an impromptu brunch this morning–served with maple syrup and the fresh strawberry “jam” from earlier this week–and they were a huge hit. I loved the texture and slight sweetness of the waffles. Thanks for another great recipe, Tracy. I hope you’ll feature more from Everyday Food, because I only became aware of that magazine after it was no longer in publication. 🙁

  • Laura Hager

    I just made waffles for the first time last night! And now I’m obsessed! I can’t wait to try these and all your other waffle recipes! Do you have any tips for making a bunch of waffles, but serving them all warm still? Thanks!


    • Tracy

      Put them in the oven at a very low temp- like 150-200F to keep them warm.

  • Mary Frances

    Love this idea! Great for an easy brunch. They look so delicious topped with those fresh berries!

  • Oh Hey! Blog

    Just quietly those plates are a whole lot of fun as well!!!!!

  • Heather K

    Finally made these this morning! So good! These are now my go to waffle! Baby and husband loved them! Thank you!

  • My Everyday Life: Week 6 - Shutterbean

    […] Waffles are his favorite. He makes them on his own now.  […]

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