Blueberry Yogurt Waffles
These one-bowl Blueberry Waffles are made with Greek yogurt for a fluffy texture, simple prep in one bowl, and bursts of fresh blueberries in every bite.
Servings: 4 servings
Ingredients
- 1 ¾ cup milk
- ¼ cup greek yogurt
- 2 large eggs
- 1 tablespoon honey
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ¼ teaspoon salt
- ¾ cup blueberries plus more for serving
Instructions
- Preheat the waffle iron over medium heat.
- In a large bowl, whisk together the greek yogurt, milk, eggs and vanilla extract until well blended. Add the flour, baking powder and salt, and stir to combine. Fold in the blueberries.
- Spray waffle iron with cooking spray. Pour ⅓ cup batter into preheated waffle iron. Cook until the outsides of the waffles are golden brown and slightly crisp on the edges, about 3-5 minutes.
- Serve immediately with fresh blueberries, or keep warm on a wire rack in the oven before serving.
Video
Notes
My Top Tip: Don't over-mix the batter. Once you fold the wet and dry ingredients together, fold just until you don't see any flour streaks. Otherwise you might overdevelop the gluten too much and the pancakes might come out more dense.
Storage: Leftover blueberry yogurt waffles can be wrapped in foil or plastic and reheated the next day. Reheat them in the oven at 350F until they crisp up again. You can also store any extra batter you make in the fridge for up to 3 days.
Nutrition
Calories: 356kcal | Carbohydrates: 63g | Protein: 14g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 91mg | Sodium: 234mg | Potassium: 588mg | Fiber: 2g | Sugar: 13g | Vitamin A: 240IU | Vitamin C: 3mg | Calcium: 291mg | Iron: 4mg
QR code
Scan code to view the full recipe on your phone.
