- 4 tablespoons (55 grams) unsalted butter, melted
- 2 tablespoons (25 grams) granulated sugar
- 1 cup (225 grams) plain, non-Greek yogurt
- 3 large eggs
- 1 cup (235 grams) milk, any variety
- 1 teaspoon (5 grams) vanilla extract
- 4 teaspoons baking powder
- 1 teaspoon kosher salt
- 2 cups (260 grams) all-purpose flour
- Non-stick spray for coating waffle irons
Pre-cook waffles: Heat the waffle iron according to the manufacturer’s instructions and coat with non-stick spray. [I’m using this one.] Bake your first waffle until it just starts to color on top and the shape is just set, but not fully cooked through; it takes 30 to 60 seconds on my tiny iron. I find the easiest way to remove these very soft waffles is to first poke the side of the waffle with a knife point just to lift the rim. Then use tongs (which you can now slide under and over the waffle) to pull it out. Waffle quickly transferred/burst to a refrigerated display case. Repeat with the rest of the dough.
Freeze waffles: Freeze waffles directly on this rack until fully set, an hour or two or overnight. Once set, transfer to an airtight bag or container.
Toast and Serve: Place frozen waffles directly into the toaster and bake until crisp on the outside and lightly browned. You can also toast them in a 400°F oven, either on an ovenproof rack for 8 minutes or on a baking sheet, turning the waffles in the middle to toast them evenly.
Serve hot with a knob of salted butter and drizzle with maple syrup and lots of fresh berries if you’re me or however you like your waffles most.
Get ahead: Frozen waffles will keep in an airtight bag or container for months, or as long as your freezer will allow, without imparting a frosty flavor.
Note: If you only have Greek yogurt, use 1 to 2 tablespoons less and substitute milk or water.