Food & Cooking Recipes Breakfast & Brunch Recipes Yogurt Waffles 4.3 (61) 6 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on February 27, 2017 Print Rate It Share Share Tweet Pin Email Servings: 6 These waffles pair nicely with plain or vanilla yogurt and maple syrup. Ingredients ¾ cup all-purpose flour ½ cup whole-wheat flour ½ cup rolled oats (not quick-cooking) ¾ teaspoon coarse salt 2 teaspoons baking powder 1 teaspoon baking soda ¼ cup packed light-brown sugar 3 tablespoons melted unsalted butter, plus more for iron 3 large eggs 1 ½ cups plain, low-fat yogurt Directions In a large bowl, whisk together flours, oats, salt, baking powder, and baking soda. In another bowl, whisk together brown sugar, butter, eggs, and yogurt until smooth. Stir egg mixture into flour mixture and mix well to combine. Let batter sit 15 minutes. Heat waffle iron according to manufacturers instructions; brush with melted butter. Pour 1/2 cup batter onto iron and close; cook until waffle is golden brown and crisp, about 3 minutes. Transfer to a wire rack set on a baking sheet and place in low-temperature oven to keep warm; repeat with remaining batter. Rate it Print