Yield: Yields about 10 waffles
Yogurt gives waffles a rich texture and a slightly tangy flavor, which is complemented here by warm spices. Whipped egg whites folded into the batter ensure light, tender results.
In a medium bowl, with a wire whisk or electric hand mixer, beat the egg whites to soft peaks.
With a spatula, gently fold the dry ingredients into the yogurt mixture until just combined (the batter should be a little lumpy). Fold the whipped egg whites into the batter until just incorporated.
Brush the waffle iron with a little vegetable oil. Working in batches, cook the batter in the waffle iron according to the manufacturer’s instructions until crisp and golden. Set the waffles directly on the oven rack to keep warm. Do not stack them.
Meanwhile, in a 2-quart saucepan, warm the maple syrup over medium heat. Stir in the pecans and keep warm.
Serve the waffles with the syrup.
Really yummy! Made with yogurt instead of buttermilk. Light, delicious! Like cinnamon toast in a waffle. Definitely will make again.
I absolutely loved these. I followed the recipe to the letter and found these waffles crisp & tangy with a lovely warm flavor. These are very different from my "standard" waffle recipe but I like variety so I will be keeping this one in my repertoire.
Very disappointed in the outcome of these waffles. Maybe it was the modifications I had to make, but they turned out very soggy and dense. It was almost like eating a soggy bagel. I used 1% milk and whole fat greek yogurt (it was what I had on hand). Needless to say, I won't be making these again even if I have the right ingredients- I just don't think it will change the outcome that much, especially based on other reviews. If you do make these, consider thinning out your batter substantially and cooking them for longer than you're comfortable.
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