Vanilla Bean Yogurt Waffles

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Waffles are my favorite breakfast food, compared to pancakes and french toast. I love the taste, variety, and ease of making them just like with these Vanilla Bean Yogurt Waffles.

I have a good collection of waffle recipes here on the blog and I have another one to add in to the mix. This one incorporates Greek and vanilla bean. I love the texture and added protein that you get with the addition of the Greek yogurt. It also uses seltzer water which helps make a light texture.

Vanilla Bean Yogurt Waffles |

The vanilla bean added an lovely intensified vanilla flavor to the waffles. Now a vanilla bean is the best way to get that wonderful vanilla flavor in these waffles. However, I know that vanilla has been super expensive for a bit now. Heck, I’ve now even switched to imitation vanilla which I would usually never do, but the price of vanilla was killing me. So 1 Tbsp of vanilla extract would be an acceptable substitution for the vanilla bean.

Since this waffle does have a more intense vanilla flavor, it is really great topped with some kind of fruit when serving. The fruit just pairs so well with the vanilla flavor.

Vanilla Bean Yogurt Waffles |

Vanilla Bean Yogurt Waffles

Real Mom Kitchen

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  • 2 ¼ cup flour
  • ¼ cup sugar
  • 1 Tbsp baking powder
  • ½ tsp salt
  • 1 vanilla bean or 1 Tbsp vanilla extract
  • 2 eggs
  • ¼ cup canola oil
  • 1 cup vanilla Greek yogurt
  • ½ cup seltzer water


  • In a large bowl, add the flour, sugar, baking powder, and salt. Use a whisk and blend together.
  • Cut the vanilla bean down the center and us a knife to scape of the seeds (AKA caviar). Add the seeds to the bowl along with the eggs, oil, and yogurt. Blend together with a sppon or silicone spatula.
  • Add in a little of the seltzer water to thin the batter to the point you can switch to a whisk. Then whisk in the remaining seltzer water.
  • Allow the batter to rest while you preheat your waffle iron. The cook batter according to waffle iron instructions. makes 5-6 large waffles.
Tried this recipe?Let us know how it was!

Recipe adapted from A Spicy Perspective.

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