Fluffy Yogurt Waffles Without Butter

Ingredients

• 1 unité Egg yolk (separated from the white)
• 30 g White sugar
• 1 sachet Vanilla sugar (about 8 g)
• 200 g Plain Greek yogurt (unsweetened)
• 1 gousse Vanilla bean (scraped seeds)
• 250 g All-purpose flour (sift before use)
• 2 unités Egg whites (at room temperature)

Instructions

1. Prepare the egg yolk mixture

   In a bowl, place the egg yolk, add the sugar and vanilla sugar, whisk lightly until the mixture is homogeneous.

   Time: PT2M

2. Incorporate the yogurt and vanilla

   Add 1 tablespoon of Greek yogurt, whisk until the mixture lightens, then add the remaining yogurt and the seeds from the vanilla bean. Mix until you obtain a foamy texture.

   Time: PT1M

3. Add the flour

   Sift the flour over the mixture and gently fold with the whisk, then finish with the spatula until you obtain a homogeneous batter.

   Time: PT2M

4. Whip the egg whites

   Using an electric mixer, beat the egg whites until stiff peaks form.

   Time: PT5M

5. Fold in one third of the whites

   Gently add one third of the whipped whites to the batter and mix vigorously with the spatula to aerate the batter.

   Time: PT2M

6. Fold in the remaining whites

   Add the remaining whites in two batches, folding them gently with the spatula by lifting the batter, until you obtain a light and foamy batter.

   Time: PT2M

7. Preheat the waffle iron

   Heat the waffle iron over medium heat until it is very hot.

   Time: PT2M

   Temperature: 190°C

8. Cook the waffles

   Pour a generous ladle of batter into each cavity of the waffle iron, close and cook 3 to 4 minutes until the waffles are golden.

   Time: PT10M

   Temperature: 190°C

9. Serve

   Remove the waffles carefully, place them on a plate and enjoy hot with powdered sugar, jam or spread.

   Time: PT1M

Nutrition Facts

Calories

200

Protein

6 g

Carbohydrates

30 g

Fat

2 g

Fiber

1 g

Ingredient Substitutions

• Instead of Egg yolk: whole egg yolk (use 1 whole egg and reduce the white)
• Instead of White sugar: cane sugar
• Instead of Vanilla sugar: vanilla extract
• Instead of Plain Greek yogurt: regular plain yogurt
• Instead of Vanilla bean: vanilla extract
• Instead of All-purpose flour: whole wheat flour
• Instead of Egg whites: rehydrated egg white powder

Equipment Needed

• Bowl
• Whisk
• Electric mixer
• Silicone spatula (Mary)
• Sieve (optional)
• Waffle iron
• Ladle (optional)

Critical Steps — Do Not Skip

• Whip the egg whites (step 4)
• Fold in the remaining whites gently (step 6)
• Cook the waffles until golden (step 8)

Chef Tips from the Video

• Use full‑fat Greek yogurt for extra creaminess.
• Add a pinch of salt to enhance flavor.
• Serve immediately to enjoy the crisp exterior and soft interior.

Troubleshooting

Storage

Refrigerator: Store the waffles in an airtight container for 2 days in the refrigerator.

Freezer: Package the waffles individually and freeze for up to 1 month.

Room temperature: Best consumed the same day; waffles lose their texture at room temperature.

Make-Ahead Tips

• The batter can rest for 10 minutes in the refrigerator for an even lighter texture.
• Cooked waffles can be frozen and reheated in a toaster or oven.