These airy, delicate and crisp-edged waffles are so fabulous, yet so simple to throw together, they're destined to become part of your weekend breakfast routine. These make the best classic waffles, but if you’re craving different flavors, try chocolate waffles, or savory scallion waffles. For gluten-free waffles, make these buckwheat blueberry waffles.
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Ingredients
Yield:about 10 waffles
6 tablespoons unsalted butter, more for waffle iron
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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.
The New York Times Cooking
The New York Times Cooking
Tip
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
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FAQS
For a fluffier waffle, separate the eggs and proceed with step 2 using the egg yolks. Beat the whites until stiff, then fold into the batter.
Fully cooked waffles can be frozen in resealable airtight plastic bags for up to 3 months. You can pop them in the toaster to reheat (use a light setting) and they come out nearly as well as freshly made, maybe even slightly crunchier.
Use 1⅓ cups all-purpose flour and ⅔ cups whole-wheat flour for the proportions below. You can also substitute brown sugar for the granulated.
I can tell you one thing; if you forget the eggs, it doesn't taste very good.
Zak
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!
DadInReston
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.
c.mere
I’ve made these a few times exactly as written with just a few changes: instead of flour I use protein powder, instead of yogurt I use ice cream, and instead of eggs I use chia seeds. Just kidding! They’re perfect as they are. Will be making over and over again!
Leonie
made with the wholewheat suggestion. they turned out yummy but did not rise properly. will try again. also added some ground cardamom because I was feeling like it, very good.
David Garcia
I substituted ricotta for yogurt since I didn’t have any. Added a little bit more milk to help and came out perfect.
