Waffles
Updated March 7, 2025
- Total Time
- 35 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 6tablespoons unsalted butter, more for waffle iron
- 2cups/240 grams all-purpose flour
- 1tablespoon/15 grams sugar
- 1teaspoon/4 grams baking powder
- 1teaspoon/5 grams fine sea salt
- ½teaspoon/3 grams baking soda
- 1cup plain yogurt (or see note)
- 1cup milk
- 4large eggs
Nutritional analysis per serving (10 servings)
213 calories; 11 grams fat; 6 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 22 grams carbohydrates; 1 gram dietary fiber; 4 grams sugars; 7 grams protein; 241 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Opt out or contact us anytime. See our Privacy Policy.
Opt out or contact us anytime. See our Privacy Policy.
Preparation
- Step 1
Melt butter either on the stove or in the microwave. Set aside.
- Step 2
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.
- Step 3
Preheat a waffle iron and, using a pastry brush or paper towel, lightly coat with butter. Cook waffles (using about ½ 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.
- If you don’t have yogurt (or sour cream or buttermilk will all work), substitute another 1 cup of milk mixed with 1 tablespoon lemon juice or vinegar.
FAQS
Private Notes
Comments
I can tell you one thing; if you forget the eggs, it doesn't taste very good.
After trying a lot of waffle recipes, this is now my go-to quick waffle. A few notes: Whisk the eggs really well, then drizzle in the melted butter while whisking. Add the milk and yogurt after that. Waffle batter is not the same as pancakes; use a whisk to incorporate the wet into the dry, and whisk it smooth, no lumps. Lastly, if you have a non-stick waffle maker, don't use butter or oil on it! Greasing the surface only makes waffles soggy. These are great with choc syrup and bananas!
I used my digital kitchen scale to measure the dry ingredients, but for fun I used the volume measurements to see how closely they matched. My measured two cups of flour was about 20g over what the recipe called for, not very surprising since it’s so easy to pack flour too tightly, but my teaspoon of baking powder weighed in at less than half the eight grams in the recipe. An internet search revealed that a teaspoon of baking powder is about four grams — a big difference for a key ingredient.
I made these with sour cream instead of yogurt and the recommended 1 tsp of vanilla. Served with some salted butter, diced nectarines and maple syrup. These were excellent and the only ONLY waffles that have ever self released from my kitchen aid pro Belgian waffle maker. They are now saved and will be made again. The recipe made 5 cups of liquid and 5 waffles at 4:15 in my maker
Really tasty, just didn’t set the maker high enough, so not crispy
Came out light, fluffy with a slightly crisp outer crust. Very good but bland. We had berries and syrup and I added vanilla to the recipe but still was lacking. Next time may add a pinch of salt or something and maybe cinnamon. The texture was great. We easily made these into gluten-free waffles by swapping out the flower for gluten-free version and they came out fantastic texture-wise.
Advertisement