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Waffles
Updated Aug. 22, 2024
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- Total Time
- 35 minutes
- Rating
- Notes
- Read community notes
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Ingredients
- 6tablespoons unsalted butter, more for waffle iron
- 2cups/240 grams all-purpose flour
- 1tablespoon/15 grams sugar
- 1teaspoon/8 grams baking powder
- 1teaspoon/5 grams fine sea salt
- ½teaspoon/3 grams baking soda
- 1cup plain yogurt (or see note)
- 1cup milk
- 4large eggs
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.
Private Notes
Cooking Notes
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.
Made a half recipe this morning. Just right for two. Top with fresh berries and real maple syrup. Very easy and very good. Light and crispy. Added just a hint of cinnamon to the dry ingredients, about ¼ tsp. for the half recipe.
This recipe works well. We've made these waffles a number of times using buttermilk or the milk/lemon juice. You can reduce the butter to 4 tbsp without a discernible difference in taste or texture. For a crisper outside and fluffier waffle, separate egg whites out, beat them, and fold them into the batter. It only takes an extra few minutes but it's worth the end product.
Mix your batter the night before, cover, and let it sit on the sideboard overnight, Try this with any waffle, pancake batter (biscuits also). The proteins in the flour will absorb the moinsture and soften, producing a tender, more easily digested and delightful result.
I make a very similar recipe for waffles. They are extraordinarily light and delicious. I do make one variation. I mix in about 2/3 cup cooked rice (often leftover from a Chinese or Thai order) to the dry ingredients. It adds a level of delightful chewiness.
If you have a family member with Type II diabetes, you can substitute Bob's Red Mill Low Carb Baking Mix for the flour and these waffles are terrific and very low carb. Very light and tender. I used the sour cream instead of the yogurt which added a nice tang.
Delicious. I measured and mixed the dry ingredients the night before. That made it a lot easier in the a.m.
Actually, there is no reason not to use all whole wheat flour in these waffles. I did, separating the eggs, as Melissa suggested, and the waffles turned out spectacularly.
These were great! We got around 20 waffles -- our maker probably makes smaller waffles (4 waffles per patch). Compared to most waffle recipes, this had a lot less sugar, which was a big plus. We followed the tip about beating the egg whites and used a buttermilk substitute (milk + vinegar). We also added 1/2 tsp vanilla and some chocolate chips, both of which I thought were really nice. Served with strawberries and syrup. Will be making these regularly!
Surprisingly good and fluffy. The eggs give a slightly souflee charachter even though i used 3 jumbo instead of the 4 large called for. I added a little vanilla and also since we had almond milk I used that instead of cow's which was fine. I used 4 tbs oil rather than the 6 tbs butter which was fine. Use cooking spray on your waffle iron, more effective and easier than brushing butter.
I skipped the waffle iron and just made these as pancakes. Very good---light and easy. I used Greek yogurt and added a little extra milk because the batter seemed very thick. I dropped chocolate chips on some and frozen blueberries on others before I flipped them. Perfect Saturday night supper.
Man, these were easy. I substituted sour cream for the yogurt and it worked but I don't know that I would do that again. Here's the thing: got up on a weekday morning and whipped this recipe together in a matter of 15 minutes or so with help from daughter. Love the quickness and the ease of this recipe.
Thank you for this wonderful waffle recipe! I make a few small changes to suit myself but they aren't necessary: add a splash of vanilla, dash of cinnamon, cut the salt slightly, substitute a 1/4 cup of flour with wheat germ and use three eggs rather than four.
So so good! My first time making waffle and it is tasty on its own without adding anything. I made one change: using plain greek yoghurt because that is the only one I have. And I also add 4 tsp flaxseed meal just to be more nutritious. This will be my go-to waffle recipe.
Bigger bowl for dried ingredients
85 g butter
These are my go to waffles now. I use whole wheat flour, add cinnamon and vanilla and never use the sugar. They turnout great.
This recipe is amazing! I halved the recipe with all whole wheat flour! Saturday morning perfection.
This is now my go-to waffle recipe. Delicious and more than enough for 2 people. Keeps well in the fridge for 3 days and reheats nicely in my toaster oven using the toast mode. Goodbye store bought waffle mix!!!
Our favorite, go-to waffle recipe!
1/2 recipe for MADD
Added honey Greek yogurt to the waffle mix and it tasted sooo good!
Not for me. Too many eggs, turned out far too soft and not crispy on the outside, and just too eggy in taste. I put in the oven to rectify it a bit and it helped, would use half the eggs in the future, maybe less.
We made these for the first time today for our anniversary breakfast. We add protein to ours and they turned out amazing! The first time we had them was when our brother made them and we had to have them again!
Also, used nonfat yogurt which was fine
For anyone measuring by weight, 6 tbsp butter weighs about 85g
Kid feedback: these waffles are too good to be true!!!! I added a little bit of vanilla but otherwise stick to the recipe exactly.
Add Chinese Five Spice for that “je ne sais quoi”
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