Whole-Wheat Waffles with Greek Yogurt and Mixed Berries

Prep Time:
45 mins
Total Time:
45 mins
7 large waffles

Olive oil in the batter makes these better-for-you waffles extra crispy.


  • 2 cups mixed berries, such as raspberries and blackberries

  • ½ cup sugar

  • 3 cups whole-wheat flour

  • 2 teaspoons baking powder

  • 1 teaspoon kosher salt

  • 4 large eggs

  • 3 ½ cups whole milk

  • ½ cup extra-virgin olive oil

  • ½ teaspoon baking soda

  • 2 teaspoons pure vanilla extract

  • Greek yogurt and pure maple syrup, for serving


  1. Preheat a Belgian-style waffle iron. Toss berries with 1/4 cup sugar, lightly mashing some with the back of a spoon.

  2. In a large bowl, whisk together flour, baking powder, and salt. In another bowl, whisk together eggs, milk, oil, remaining 1/4 cup sugar, baking soda, and vanilla. Whisk wet ingredients into dry mixture just until combined.

  3. Ladle 1 cup batter into waffle iron. Cook until golden and crisp, about 6 minutes. Repeat with remaining batter, whisking between batches for even cooking. Serve warm, with yogurt, macerated berries, and syrup.

    whole wheat waffles
    Linda Pugliese

Cook's Notes

Whisk a few teaspoons of water into the Greek yogurt for a light, smooth texture. Cut any leftover waffles into quarters and freeze them in resealable plastic bags; then reheat in the toaster.

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