Total Time
30mins
Prep 10 mins
Cook 20 mins

First breakfast after vaca plans weren't spoiled just because the milk was -- I used non-fat vanilla yogurt and ended up w/delicious, crispy on the outside, soft and fluffy on the inside, none left-to-freeze waffles. I am sure any yogurt will work - not just the one I listed and the addition of cinnamon is because it helps to regulate our blood-sugar -- plus the taste just works. I also like that there is no oil except to prep the waffle iron.

Ingredients Nutrition

Directions

  1. Preheat waffle iron.
  2. In a mixing bowl, whisk together eggs, sugar, salt, vanilla and yogurt.
  3. Whisk together remaining dry ingredients in a large mixing bowl.
  4. Add the wet ingredients to the dry and mix together until all dry is wet. Don't overmix here. The batter will be very thick.
  5. Using a towel, oil the heated waffle iron.
  6. Load waffle batter into iron and cook until crisp and brown. Remove cooked waffle, re-oil the iron and reload with batter. Repeat until batter is gone.
  7. Enjoy with butter and syrup or however you usually eat them.
Most Helpful

5 5

These waffles were delicious, Soft and tender, crispy and oh so flavorful. So much better than store bought or frozen. This treat was quick and easy to make. The batter was nice and thick very easy to work with. Thanks for sharing a recipe that I will make again. I garnished my waffles with butter and icing sugar. Yummy!
Made for Fall Pac - 2011

5 5

As much as I like cinnamon, I felt the need to cut back on the amount indicated by half & used not quite one tablespoon of the stuff! Other than that, though, the recipe was followed & we loved the vanilla yogurt in these waffles! Served them with a bit of sweet potato butter & they were delicious, & well worth making again! Thanks for sharing the recipe! [Made & reviewed for one of my adoptees in this fall's round of Pick A Chef]

1 5

Terrible chewy waffles. 1 tablespoon of cinnamon was way too much. I can't imagine two. And two Tablespoons of baking powder? Please proofread your recipes before posting them. Its not fair to those of us who waste time and valuable ingredients on something that was clearly a mistake. I imagine if the amounts were correct it might be better, however I'm not taking the chance.