Blueberry Waffles with Maple Yogurt
Crisp homemade blueberry waffles served with a tangy maple Greek yogurt topping. This straightforward batter is ideal for a relaxed breakfast or brunch.
- american
- blueberries
- blueberry
- blueberry waffles
- breakfast
- brunch
- comfort food
- greek yogurt
- light meal
- maple yogurt
- vegetarian
- waffle iron
- waffles
- weekend breakfast
Per-serving nutrition for this recipe.
- Cuisine
- American
- Energy
- 496 calories per serving
- Protein
- 16.6 g per serving
- Carbs
- 68.3 g per serving
- Fat
- 16.1 g per serving
- Sodium
- 569 mg per serving
Shopping options
Check ingredients to include themPackage used · most used first
Fresh blueberries · 1 Cup
Simple Truth Organic® Blueberries
88%
Details
Whole milk · 1.25 Cup
Kroger® Vitamin D Whole Milk 16 fl. oz. Bottle
63%
Details
Plain Greek yogurt · 1 Cup
Kroger® Plain Nonfat Greek Yogurt Tub
26%
Details
Large eggs · 2 Each
Kroger® Grade A Large White Eggs
17%
Details
Maple syrup · 0.25 Cup
Maple Grove Farms® 100% Pure Maple Syrup
Sale
16%
Details
Unsalted butter · 4 Tablespoon
Kroger® Unsalted Butter Sticks
Sale
13%
Details
All-purpose flour · 1.5 Cup
Kroger® Bleached All Purpose Flour
8%
Details
Vanilla extract · 1 Teaspoon
Private Selection® Pure Vanilla Extract
8%
Details
Baking powder · 2 Teaspoon
Kroger® Baking Powder
4%
Details
Granulated sugar · 2 Tablespoon
Kroger® Pure Cane Granulated Sugar
1%
Details
Nonstick cooking spray or neutral oil · 1 Teaspoon
PAM Non-Stick Original Cooking Spray
1%
Details
Fine salt · 0.5 Teaspoon
Kroger® Salt
0%
Details
Cost Summary
· only what you use
per serving · 4 servings
Cook this recipe
- all-purpose flour-1 1/2 cups
- whole milk-1 1/4 cups
- fresh blueberries-1 cup
- plain Greek yogurt-1 cup
- large eggs-2 each
- unsalted butter-1/4 cup
- maple syrup-1/4 cup
- granulated sugar-2 tablespoons
- baking powder-2 teaspoons
- vanilla extract-1 teaspoon
- nonstick cooking spray or neutral oil-1 teaspoon
- fine salt-1/2 teaspoon
Preheat the waffle iron according to its directions. In a small saucepan, melt the butter over low heat, then let it cool for 2 minutes.
Use oven mitts when opening the waffle iron, as hot steam can escape quickly.
In a mixing bowl, whisk together the flour, baking powder, salt, and sugar until evenly combined. In a second bowl, whisk the eggs, whole milk, vanilla extract, and cooled butter until smooth and blended.
Do not taste raw batter because it contains eggs and flour.
Pour the wet mixture into the dry mixture and stir just until combined. Gently fold in the blueberries, leaving a few small lumps in the batter.
In a small bowl, stir together the Greek yogurt and maple syrup until smooth and creamy. Set the maple yogurt topping aside while the waffles cook.
Lightly grease the hot waffle iron with nonstick cooking spray or a thin brush of neutral oil if needed, then ladle in batter and cook until golden and crisp, about 4 to 5 minutes per waffle.
Use oven mitts when opening the waffle iron, as hot steam can escape quickly.
Keep the waffle iron cord away from water and the edge of the counter.
Repeat with the remaining batter, keeping cooked waffles in a single layer on a wire rack so they stay crisp. Serve the hot blueberry waffles topped with the maple-sweetened Greek yogurt.
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