Multigrain Yogurt Waffles with syrup and blueberries


Multigrain Yogurt Waffles

Jun 1, 2016

Yogurt and whole-grain flour make for a nutritious breakfast. Runny yogurt works best here — if it’s thick, add milk or water until it’s the consistency of thick buttermilk. If you use sweetened yogurt, omit the sugar. Serve topped with berries and maple syrup.


  • 3/4 cup all-purpose flour
  • 3/4 cup whole wheat, barley or oat flour
  • 2 Tbsp. brown sugar
  • 2 tsp. baking powder
  • 1/4 tsp. baking soda
  • 1/4 tsp. salt
  • 1 1/2 cups yogurt, thinned with water or milk to the consistency of buttermilk
  • 1/4 cup canola oil
  • 2 large eggs


In a large bowl, stir together the flours, brown sugar, baking powder, baking soda and salt. Add the thinned yogurt, oil and eggs and whisk until well blended.

Preheat your waffle iron and spray it with nonstick spray or brush it with oil. Cook the batter according to the manufacturer's directions until golden brown. If you like, keep them warm in a 200˚F oven while you cook the rest. Makes 4 large Belgian-style waffles.

More Ways to Use Up Leftover Yogurt:

Article Author Julie Van Rosendaal
Julie Van Rosendaal

Read more from Julie here.

Julie Van Rosendaal is the author of six best-selling cookbooks (with a seventh due out this fall), the food editor of Parents Canada magazine and the food and nutrition columnist on the Calgary Eyeopener on CBC Radio One. She is a recipe developer, TV personality, food stylist and writes about food for local, national and international publications. She is perhaps best known as the voice behind her popular food blog, Dinner with Julie, where she documents real life at home in Calgary with her husband and nine-year-old son. Connect on twitter @dinnerwithjulie.


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