Blueberry Yogurt Waffles
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Unrated
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Prep Time
10 mins
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Cook Time
15 mins
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Total Time
25 mins
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Course
Breakfast
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Cuisine
American, International, Vegetarian
Blueberry Yogurt Waffles
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Whole wheat blueberry yogurt waffles garnished with strawberries, blueberries, and whipped cream. These waffles are perfect for the 4th of July or Memorial Day.
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Ingredients
- 1 cup all-purpose flour Gold Medal brand
- 3/4 cup whole wheat flour Gold Medal brand
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/8 teaspoon cinnamon
- 1/3 cup granulated sugar
- 1 cup yogurt we use 0% Chobani, plain, Greek
- 1 cup milk
- 2 egg large
- 1 teaspoon vanilla extract
- 4 tablespoons butter melted, unsalted
- 1 cup blueberries if using frozen, do not thaw
For Serving:
- strawberries sliced
- blueberries
- Whipped Cream
Instructions
- 1. Preheat waffle iron.
- 2. In a large bowl, whisk together the flours, baking powder, baking soda, cinnamon, and sugar. In another bowl, whisk together the Greek yogurt, milk, eggs, and vanilla extract. Slowly pour the liquid ingredients over the dry ingredients. Whisk until just combined. Gently fold in the melted butter and blueberries.
- 3. Grease the waffle iron with butter or cooking spray. Scoop out 1/2 cup of waffle batter, or the amount recommended by your waffle iron's manufacturer. Pour batter onto the hot iron. Smooth the batter to the edge of the grids with a spatula. Close the lid and bake until browned and crisp. Serve warm with strawberries, blueberries, and whipped cream.
- Note: If you want to keep the waffles warm until serving time, put the waffles on a baking sheet and place in a 200 degrees F oven until you are ready to eat. If you have leftovers, place waffles in a freezer bag. To reheat-pop them in the toaster!
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