- 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
- Nonstick spray for coating waffle iron
Par-cook waffles: Heat waffle iron according to manufacturer’s instructions and coat with nonstick spray. [I’m using this one.] Cook your first waffle until it’s just beginning to color on top and the shape just sets but is not fully cooked through; in my tiny iron this takes 30 to 60 seconds. I find it easiest to remove these very soft waffles by first poking into the side of the waffle with a knife point, just to lift the edge. Then, use tongs (which you can now slide under and over the waffle) to yank it out. Transfer/plop waffle quickly on a cooling rack. Repeat with remaining batter.
Freeze waffles: Freeze waffles right on this rack until completely solid, an hour or two, or overnight. Once solid, transfer to an airtight bag or container.
Toast and serve: Place frozen waffles directly in toaster and cook until crisp and lightly browned outside. You can also toast them in an oven heated to 400°F, either on an oven-safe rack for 8 minutes, or on a baking sheet, flipping waffles over midway for even toasting.
Serve hot with a pat of salted butter and drizzle of maple syrup and lots of fresh berries, if you’re me, or however you like your waffles best.
Do ahead: Frozen waffles will keep in an airtight bag or container for months, or for as long as you freezer allows it without imparting them with a freezery taste.
Note: If you only have Greek yogurt, use 1 to 2 tablespoon less and replace it with milk or water.
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