These Eggless Yogurt Waffles are soft inside, crisp on the edges, and made with simple pantry ingredients—no eggs, no fancy substitutes. Yogurt does all the heavy lifting, giving you tender, reliable waffles that don’t taste like a compromise. This is a cozy, family-first breakfast you can trust on busy mornings or slow weekends alike.
If you’re in the mood to keep the waffle love going, you might also enjoy my Classic Buttermilk Waffles, Easy Banana Waffles, or—when you’re craving something extra special—my Chocolate Waffles. Every one of them is made without eggs and just as cozy, reliable, and delicious as you’d hope.
Oriana’s Thoughts On The Recipe
These eggless yogurt waffles are soft on the inside, crisp around the edges, and honestly don’t taste like they’re missing a thing—which is exactly how I want egg-free recipes to feel.
After more than 12 years of cooking and baking without eggs for my family, yogurt has become one of my favorite ingredients to work with. It adds structure, tenderness, and that comforting homemade texture—without complicated swaps or stress. This recipe is proof that egg-free breakfasts can still feel special.
What I love most is how real-life friendly these waffles are. No fancy tools, no perfection required. Just a bowl, a whisk, and a waffle iron—and suddenly breakfast feels doable again, even on the busiest mornings.
Why You’ll Want to Try My Recipe
Ingredients You’ll Need, Substitutions & Notes
Scroll down to the recipe card for all the details, including measurements and instructions.
- All-Purpose Flour: The base of the recipe, giving structure and balance.
- Cornstarch: Helps lighten the texture and makes the waffles softer inside.
- Granulated Sugar: Adds just enough sweetness without overpowering.
- Baking Soda & Baking Powder: This combo gives the waffles lift and helps them brown nicely.
- Salt: Brings out all the flavors—don’t skip it.
- Milk: Adds moisture and helps loosen the batter.
- Yogurt: The star ingredient. It replaces eggs by adding structure, moisture, and tenderness. I recommend using full-fat plain yogurt. It adds moisture and helps create tender waffles with crisp edges.
- Melted Butter: Adds flavor and helps with crisp edges.
- Neutral Oil: Keeps the waffles from drying out.
- Vanilla Extract: Adds warmth and that classic waffle flavor.
This recipe is naturally egg, nut, peanut, soy, sesame, fish, and shellfish-free, making it suitable for most dietary needs, but always check labels for hidden allergens.
- Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives.
- Butter: Substitute butter with dairy-free butter substitutes. Miyoko’s Creamery Organic Vegan Butter, Trader Joe’s brand vegan butter, and Earth Balance Vegan Buttery Sticks are my favorite butter substitutes for baking. For the best flavor, use a vegan butter that tastes good. Use sticks or blocks, not tub (spreadable) butter.
- Milk: You can use your favorite non-dairy milk, like soy or oat milk.
- Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend.
Process Overview: Step-by-Step Photos
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Mix the Dry Ingredients
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In a medium bowl, whisk together the flour, cornstarch, sugar, baking soda, baking powder, and salt until everything is evenly combined.
Combine Wet Ingredients
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Combine milk, yogurt, melted butter, oil, and vanilla. Mix gently until smooth and just combined.
Mix Dry and Wet Ingredients
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Mix dry and wet ingredients until smooth and just combined. Do not overmix, as this can result in dense waffles. Let the batter rest at room temperature for 10 minutes.
Cook the Waffles
Recipe Tips For Success
➤ Troubleshooting Tips:
- Dense or Heavy Waffles: This usually happens when the batter is overmixed. Pro Tip: Mix just until everything comes together. A few small lumps are totally fine.
- Waffles Sticking to the Iron: Not all waffle irons behave the same. Pro Tip: Make sure the iron is fully hot and lightly greased before adding the batter. Lightly grease the waffle iron before each batch, even if it is nonstick.
- Pale, Soft Waffles: The iron may not be hot enough yet. Pro Tip: Wait until you no longer see steam escaping from the sides—that’s your sign they’re done.
- Letting the batter rest for 10 minutes really matters—it gives the flour time to hydrate and improves texture.
- Always wait until the waffle iron stops steaming before opening it. That’s how you get crisp waffles instead of soft ones.
- If making multiple batches, keep cooked waffles warm in a low oven until ready to serve.
Variations & Additions
- Stir in chocolate chips or dairy-free chocolate chips for a fun breakfast treat.
- Add fresh blueberries or chopped strawberries right before cooking.
- Sprinkle cinnamon or a pinch of nutmeg into the batter for extra warmth.
Serving Suggestions
These waffles are perfect for weekend breakfasts, busy school mornings, brunch with family, or even breakfast-for-dinner nights. Serve them with fresh fruit, maple syrup, dairy-free whipped topping, or a little powdered sugar for something special.
Storage and Freezing Instructions
Store leftover waffles in an airtight container in the fridge for up to 5 days. To freeze, let them cool completely, then freeze in a single layer before transferring to a freezer-safe bag. Freeze for up to 2 months. Reheat in the toaster until warm and crisp.
Frequently Asked Questions
Our Favourite Waffles Toppings!
Recipe Card
Eggless Greek Yogurt Waffles
These eggless yogurt waffles are soft, crisp, and easy to make with everyday ingredients. Yogurt replaces eggs for tender texture and dependable results, making this a go-to, family-friendly breakfast that works every time.
You can find step-by-step photos above in the post and/or right here on the recipe card. They’ll walk you through the process and make everything super clear! Just click the camera icon button below on the right to show or hide them. Turn them off before printing if you prefer a cleaner copy!
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In a medium bowl, combine the flour, cornstarch, sugar, baking soda, baking powder, and salt. Whisk well to evenly distribute the dry ingredients.
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Combine the milk, yogurt, melted butter, oil, and vanilla extract. Mix until smooth.
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Mix dry and wet ingredients until smooth and just combined. Do not overmix, as this can result in dense waffles. Let the batter rest at room temperature for 10 minutes.
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Preheat the waffle iron according to the manufacturer’s instructions. Lightly grease with non-stick cooking spray.
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Pour the batter into the waffle iron. The amount of batter needed will vary depending on the size of your wafflemaker. For standard waffle irons, about 1/2 cup of batter per waffle works well.Notes: Lightly grease the waffle iron before eachbatch, even if it is nonstick.
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Cook according to the manufacturer’s instructions, usually 3 – 4 minutes, or until golden and crisp. Pro Tip: Your waffles are ready when you no longer see steam coming out from the sides of the waffle maker.
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To keep waffles warm while cooking the remaining batter, place them directly on the oven rack in a single layer in a 200°F (95°C) oven. This allows air to circulate and helps the waffles stay crisp.
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Serve warm with your favorite toppings, such as butter, maple syrup, fresh fruit, or yogurt. Enjoy right away for the best texture, or keep waffles warm in the oven until ready to serve.
Store leftover waffles in an airtight container in the fridge for up to 5 days.
To freeze, let them cool completely, then freeze in a single layer before transferring to a freezer-safe bag. Freeze for up to 2 months.
Reheat in the toaster until warm and crisp.
Food Allergy Swaps:
This recipe is naturally egg, nut, peanut, soy, sesame, fish, and shellfish-free, making it suitable for most dietary needs, but always check labels for hidden allergens.
- Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives.
- Butter: Substitute butter with dairy-free butter substitutes. Miyoko’s Creamery Organic Vegan Butter, Trader Joe’s brand vegan butter, and Earth Balance Vegan Buttery Sticks are my favorite butter substitutes for baking. For the best flavor, use a vegan butter that tastes good. Use sticks or blocks, not tub (spreadable) butter.
- Milk: You can use your favorite non-dairy milk, like soy or oat milk.
- Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend.
Recipe Tips For Success:
➤ Troubleshooting Tips:
- Dense or Heavy Waffles: This usually happens when the batter is overmixed. Pro Tip: Mix just until everything comes together. A few small lumps are totally fine.
- Waffles Sticking to the Iron: Not all waffle irons behave the same. Pro Tip: Make sure the iron is fully hot and lightly greased before adding the batter. Lightly grease the waffle iron before each batch, even if it is nonstick.
- Pale, Soft Waffles: The iron may not be hot enough yet. Pro Tip: Wait until you no longer see steam escaping from the sides—that’s your sign they’re done.
➤ Extra Tips:
- Letting the batter rest for 10 minutes really matters—it gives the flour time to hydrate and improves texture.
- Always wait until the waffle iron stops steaming before opening it. That’s how you get crisp waffles instead of soft ones.
- If making multiple batches, keep cooked waffles warm in a low oven until ready to serve.
➤ Variations & Additions:
- Stir in chocolate chips or dairy-free chocolate chips for a fun breakfast treat.
- Add fresh blueberries or chopped strawberries right before cooking.
- Sprinkle cinnamon or a pinch of nutmeg into the batter for extra warmth.
Calories: 369kcalCarbohydrates: 60gProtein: 7gFat: 11gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.2gCholesterol: 25mgSodium: 669mgPotassium: 173mgFiber: 1gSugar: 27gVitamin A: 281IUVitamin C: 0.2mgCalcium: 225mgIron: 2mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
More Egg-Free Waffle Recipes You’ll Love!
Oriana Romero
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