Yogurt Waffels

A light fluffy textured waffel crispy on outside and soft on the inside. They do not get soggy after adding maple syrup.


 1 ½ C flour

2 t baking powder

2 t baking soda

Pinch of salt

3 eggs

1 ½ C yogurt¹

1 t vanilla

3 T butter melted


Preheat waffle iron to medium setting  Serves 6

Mix dry ingredients together in medium bowl and set aside

In small bowl add eggs, yogurt, and vanilla than whisk.

Add egg yogurt mixture and butter to flour mixture and mix until incorporated. Do not over mix.

Spray top and bottom irons with PAM or lightly brush with melted butter. Ladle waffle makers recommended batter amount into the iron, Cook until golden brown about 6-8 minutes. Remove and serve with maple syrup or berry toppings.


¹Any yogurt can be used. I use plain Greek yogurt.

I do not add sugar. Maple syrup or berry toppings provide the sugar element.

These waffles can be frozen and reheated in a microwave or toaster.

My Favorite Pancakes


An easy to make breakfast dish from scratch that lets you enhance flavors with any number of fillings or toppings.


1 C all purpose flour *

1 1/4 t baking powder

1/4 t baking soda

1 T sugar

1/2 C sour cream

1/2 C milk

1- 2 eggs **

2 T butter melted

Canola oil


Makes 6 pan cakes.

In medium bowl, mix dry ingredients and set aside.

In small bowl add sour cream, milk, and eggs whisk until combined.

Melt butter. (I use the microwave and 20 – 30 seconds.  Better to use less time and couple rounds of microwaving to melt.)

Add wet ingredients and butter to flour mixture and gently stir. Do not over stir or you will have flat pan cakes. Dough should be lumpy. ***

Heat skillet on medium high. Lightly oil skillet with pastry brush with canola oil.

Add 2-3 tablespoons of batter for each pancake and cook until bubbles form. Turn and finish cooking.  (If your pancakes are browning too fast, lower the heat.)

Wipe the pan between batches and coat pan with a little butter or light layer of vegetable oil.  This keeps pancakes from blackening.

Repeat process until completed.

Serve immediately with warm maple syrup* with fresh berries on the side.


* Can add couple tablespoons of what germ or flax seed, 1/2 – 1 C blueberries, apples and cinnamon, peanut butter or Nutella, choclate chips

** 2 egg batter will taste more eggy.

*** Dough is very thick.

Managing the pan during cooking helps to avoid overly dark or blackened pancakes.  Strategies to try include remove pan from heat and let pan cool. Clean the pan between batches and redcoat pan with butter or vegetable oil.  Lowe the heat and let pancakes cook a little longer.

My preference is real maple syrup or whipped cream and strawberries.  The family also loves blueberry and chocolate chips.


Ericka’s Carrot Waffels


1 cup all purpose flour

1/2 t baking powder

1/4 t cinnamon

1 T sugar

Pinch of salt

4 ounces of fresh squeezed carrot juice*

2 eggs *

2 T butter melted

2 T Greek yogurt 

3 T flax seeds (optional)


Preheat waffel iron.*

Melt butter in microwave.

Mix dry ingredients together in small bowl.

In separate bowl whisk eggs and carrot juice then add in yogurt and melted butter.

Add the wet ingredients to the dry ingredients. If using flax seeds add in this step.

Spray waffel iron with Pam. Spoon batter into heated waffel iron. Close lid and bake until golden brown. Makes 4 waffels.


Serve hot with fresh fruit or maple syrup.

*Fresh juiced carrots best. Can add residual pulp to batter if desired. (I don’t)Have also made them with carrot beet juice combination . (Not as tasty)Bottled carrot juice from grocery store not as flavorful. 

* I do not beat the egg whites like a tradional waffel recipe. 

*Can be made in Belgian or regular waffel iron.

Note:  My friends child does not enjoy vegetables and he enjoys these waffels carrots and all.