Maple Yogurt Waffles

A Note From feedfeed

There is nothing quite like a waffle feast!  We used Brown Cow Yogurt sweetened with real maple syrup to make these fluffy waffles. Top them with more yogurt, a drizzle of maple syrup and fresh fruit for the ultimate brunch at home!  These waffles also freeze very well, so be sure to store any leftovers tightly wrapped in the freezer for a quick breakfast on-the-go! This recipe and video is sponsored by Brown Cow Yogurt.

Makes about 8 large waffles (more or less depending on your waffle iron)


2 cup all purpose flour 

½ tsp salt

1 tsp cinnamon

½ tsp baking soda

½ tsp baking powder

2 tbsp powdered sugar

1 cup milk

2 5.3oz containers Brown Cow Maple Yogurt (about 1 cup), plus more for serving

2 egg whites

1 tsp vanilla extract

3 tbsp melted butter

For serving: Mango, Blueberries, Strawberries, Kiwi, Blackberries, Maple Syrup, Brown Cow Maple Yogurt


In a large bowl, whisk together the flour, salt, cinnamon, baking soda, baking powder and powdered sugar.

In a separate small bowl, whisk together the milk, yogurt, egg whites and vanilla.

Combine the wet ingredients into the dry, folding until well combined. Fold in melted butter

Let batter rest while you preheat your waffle iron. Grease waffle iron with butter or nonstick spray and cook batter according to the instructions that came with your machine*.

*Note: We cooked our waffles for about 4-5 minutes, or until the batter stopped steaming.

Serve with fresh fruit, extra Brown Cow Maple Yogurt and pure maple syrup. 


Recipe Card


  • 1 3/4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 tablespoons granulated sugar
  • 1 tablespoon zest of a lemon
  • 1/3 cup melted unsalted butter
  • 2 large eggs
  • 2 teaspoons pure vanilla extract
  • 1/2 teaspoon almond extract
  • 2 tablespoons fresh lemon juice
  • 1/2 cup ricotta cheese
  • 3/4 milk
  • 1 cup blueberries
  • 1/2 cup dark chocolate chips


  • Step 1

    In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.

  • Step 2

    In a small bowl, rub together granulated sugar and lemon zest until the sugar is scented with lemon.

  • Step 3

    Add the sugar and lemon combo to the dry ingredients and whisk together.

  • Step 4

    In a large measuring cup, whisk together butter, eggs, vanilla, almond, lemon juice, ricotta, and milk.

  • Step 5

    Add the wet ingredients all at once to the dry ingredients and stir to combine. Try not to over mix the batter. It’s ok if a few lumps remain.

  • Step 6

    Fold in the blueberries and chocolate chips. Allow the batter to sit for 5-10 minutes.

  • Step 7

    Preheat your waffle iron. Dollop batter into the waffle iron and cook according to your waffle iron's directions.

  • Step 8

    Serve immediately with what whatever topping you would like. I whipped up some ricotta and served it with honey and more blueberries.