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Easy Weekend Waffles

Depending on the size of your waffle baker, this recipe should yield anywhere from 4 (large) to 8 waffles. This recipe can also be used for pancakes. Have leftover waffle batter? Make all of the waffles and freeze the leftovers!
Prep Time2 mins
Cook Time10 mins
Total Time12 mins
Course: Breakfast
Cuisine: American
Keyword: breakfast, easy waffles, waffles, whole grain waffles
Servings: 4
Author: Hip Foodie Mom


  • 2 cups whole wheat flour* or all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 tablespoon sugar
  • 1 teaspoon kosher salt
  • 1 heaping teaspoon ground cinnamon
  • 4 large eggs
  • 1 cup milk whole or 2 %
  • 6 tablespoons unsalted butter melted and slightly cooled
  • 1 cup plain yogurt


  • In a large bowl, whisk together the flour, baking soda, baking powder, sugar, salt and cinnamon. In a separate bowl, whisk together the eggs, milk, melted butter and yogurt. Fold wet ingredients into dry ingredients and whisk until somewhat smooth and combined.
  • Preheat your waffle baker and spray with non-stick baking spray or wipe down lightly with butter to grease the waffle baker. Cook waffles (using about 1/2 cup batter per waffle) until golden and crisp. Every waffle baker is different so cook according to waffle baker instructions. Mine takes about 2 1/2 minutes per waffle. Serve with fresh fruit and maple syrup! Enjoy!


*you can also use sprouted whole grain flour