- 2 cups plain flour
- 1/2 tsp baking powder
- 1/4 tsp baking soda (bicarb)
- 1 tsp salt
- 4 large eggs
- 1 cup milk
- 1 cup yoghurt
- 4 tbsp unsalted butter, melted (plus a little more for brushing on the waffle iron)
- Strawberries/bananas/raspberries, sliced
- Maple syrup
- Chocolate, melted (see note 1)
- In a large bowl, whisk together the plain flour, baking powder, baking soda (bicarb) and salt.
- In a separate bowl, whisk together the eggs, milk, yoghurt and melted butter (adding the butter last). Your mix may be a little lumpy from the butter which is fine.
- Fold the wet ingredients into the dry ingredients to combine.
- Preheat your waffle iron. Brush the butter onto the iron using a pastry brush or paper towel. Cook waffles until golden and crisp. You will need about 1/2 cup of batter per waffle. Depending on your waffle iron, these will take between 2-4 minutes to cook. Mine took 3 minutes.
- Butter the iron in between batches. Serve the waffles immediately or keep them warm in a 100c oven until you are ready.
Note 1 – This is the perfect recipe for leftover Easter chocolate. Melt the chocolate in 20 second intervals, stirring in between until at your desired consistency.
Note 2 – I choose to not use sugar in this recipe as the toppings we use are quite sweet, you can however add 1 tbsp of sugar to the dry ingredient mix if you wish to sweeten your waffle mix.
Can waffles be frozen? Yes. Freeze in a container or reusable sandwich bag, separating with baking paper if needed. Reheat by popping into the toaster!
Recipe inspired by NY Times cooking Waffles Recipe.
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I’m Nic, wife and Mum to two little people. I’m based in Sydney, Australia. I created Simple Home Edit to inspire others to buy with intention, eat well with simple ingredients, own less and live more.
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