Who doesn’t like homemade waffles? everyone does! whether you serve it with sour cream, fruits, cream, chocolate syrup, scrambled eggs or plain, they are just so good!
Yogurt generally reacts super good with baking powder so combining these two in the recipe added fluffiness and softness to the waffles. 
And you want to know something else that’s awesome? no mixer required here and the batter can be mixed used one bowl and one whisker/fork so this is really a no brainer.
Oh don’t thank me – just turn your waffle maker on and get to work.
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Whole Wheat Waffles with Vanilla Yogurt
- Total Time: 25 minutes
- Yield: 4-6 1x
Description
These fluffy, sweet smelling yogurt waffles are a one bowl wonder. So good and no need for a mixer, just a bowl and a whisker and you’re ready to roll.
Ingredients
- 1 1/2 cups (180 g) Whole Wheat Flour
- 1 tbsp Sugar
- 2 tsp Baking Powder
- Pinch of Salt
- 2 Eggs
- 1/2 cup (120 ml) Plain Yogurt
- 1/2 cup (120 ml) Sour Cream
- 3/4 cup (180 ml) Milk
- 80gr Melted Butter
- 2 tsp Vanilla Extract
Instructions
- In a bowl mix the flour, sugar, baking powder and salt together until combined,
- Add in the rest of the ingredients and mix well until everything is fully combined and incorporated into smooth batter.
- Preheat your waffle maker and once it’s ready to use, pour in ⅔ cup batter (or the amount recommended to be used in your waffle maker – depending on its size and instruction book) and close it.
- Let the waffle bake for about 3-4 minutes and once it’s ready, remove to an oven rack to avoid sogginess.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1 waffle
- Calories: 280
If You Liked This Recipe, You’ll Love These
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- Light and Crispy Whole Grain Waffles
- Greek Yogurt Lemon Pancakes with Raspberry Preserves
- Ham, Egg and Chive Waffles
Frequently Asked Questions
Why does this recipe use both yogurt and sour cream?
The article explains that yogurt reacts particularly well with baking powder, and combining 1/2 cup of plain yogurt with 1/2 cup of sour cream (alongside 3/4 cup of milk) creates a batter that delivers fluffy, soft waffles without needing a mixer.
How do I keep the waffles from getting soggy after cooking?
The recipe specifies removing each finished waffle to an oven rack (not a flat plate) immediately after cooking. Resting waffles on a plate traps steam underneath and softens the crust.
