Greek Yogurt Waffles (Printable Version)
Light, fluffy waffles with Greek yogurt for a protein-rich breakfast or brunch.
# Ingredient List:
→ Wet Ingredients
01 - 1 cup Greek yogurt (240 g)
02 - 2 large eggs
03 - 1/3 cup milk (dairy or non-dairy, 80 ml)
04 - 2 tablespoons melted butter, plus more for greasing
05 - 1 teaspoon vanilla extract
→ Dry Ingredients
06 - 1 1/4 cups all-purpose flour (155 g)
07 - 1 tablespoon sugar
08 - 2 teaspoons baking powder
09 - 1/2 teaspoon baking soda
10 - 1/4 teaspoon salt
# Directions:
01 - Preheat your waffle iron according to the manufacturer's instructions.
02 - In a medium bowl, whisk together the Greek yogurt, eggs, milk, melted butter, and vanilla until smooth.
03 - In another bowl, combine the flour, sugar, baking powder, baking soda, and salt.
04 - Add the dry ingredients to the wet ingredients, mixing gently just until incorporated. Do not overmix; a few lumps are fine.
05 - Lightly grease the preheated waffle iron with melted butter or cooking spray.
06 - Pour batter into the waffle iron, using about 1/3 cup per waffle (adjust according to your iron's size), and cook until golden brown and crisp, 3-5 minutes per batch.
07 - Serve warm with your favorite toppings—fresh berries, honey, or maple syrup.
# Expert Tips:
01 -
- The protein boost from Greek yogurt keeps you full for hours without that heavy breakfast crash
- These waffles freeze beautifully, so youre always 5 minutes from a homemade breakfast
- The slight tang cuts through sweet toppings perfectly, making every bite feel balanced
02 -
- Overmixing creates tough waffles, so stop as soon as the flour disappears
- The batter will look thicker than regular waffle batter, which is exactly right
- Letting the batter rest for 5 minutes before cooking makes them even fluffier
03 -
- Separate the eggs and whip the whites if you want extra fluffy restaurant-style waffles
- Let the finished waffles rest on a wire rack instead of stacking them to stay crisp