Spiced Yogurt Waffles with Toasted-Pecan Maple Syrup

Yogurt gives waffles a rich texture and a slightly tangy flavor, which is complemented here by warm spices. Whipped egg whites folded into the batter ensure light, tender results.

• 9 oz. (2 cups) unbleached all-purpose flour
• 1/3 cup granulated sugar
• 2 tsp. ground cinnamon
• 1-1/2 tsp. baking powder
• 1 tsp. baking soda
• 1/2 tsp. kosher salt
• 1/4 tsp. ground nutmeg
• 1/8 tsp. ground cloves
• 1-1/2 cups plain full-fat or low-fat yogurt
• 3/4 cup whole milk
• 2 large eggs, separated
• 3 Tbs. vegetable oil; more for the waffle iron
• 1/2 tsp. pure vanilla extract
• 1 cup pure maple syrup
• 1/2 cup toasted pecans, coarsely chopped

Heat the oven to 200°F and heat a waffle iron, preferably a Belgian waffle iron. In a small bowl, combine the flour, sugar, cinnamon, baking powder, baking soda, salt, nutmeg, and cloves. In a large bowl, combine the yogurt, milk, egg yolks, vegetable oil, and vanilla.


In a medium bowl, with a wire whisk or electric hand mixer, beat the egg whites to soft peaks.


With a spatula, gently fold the dry ingredients into the yogurt mixture until just combined (the batter should be a little lumpy). Fold the whipped egg whites into the batter until just incorporated.


Brush the waffle iron with a little vegetable oil. Working in batches, cook the batter in the waffle iron according to the manufacturer’s instructions until crisp and golden. Set the waffles directly on the oven rack to keep warm. Do not stack them.


Meanwhile, in a 2-quart saucepan, warm the maple syrup over medium heat. Stir in the pecans and keep warm.


Serve the waffles with the syrup.