Greek Yogurt Waffles (Printable Version)
Light, fluffy waffles with Greek yogurt for extra protein and a tangy twist. Ready in 25 minutes.
# What You Need:
→ 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 extra 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
# How-To:
01 - Preheat your waffle iron according to the manufacturer's instructions until ready for batter.
02 - In a medium bowl, whisk together the Greek yogurt, eggs, milk, melted butter, and vanilla extract until smooth and fully incorporated.
03 - In a separate bowl, combine the all-purpose flour, sugar, baking powder, baking soda, and salt, stirring evenly to distribute leavening agents.
04 - Add the dry ingredients to the wet mixture, folding gently just until incorporated. Avoid overmixing; small lumps are acceptable and will result in tender waffles.
05 - Lightly grease the preheated waffle iron with melted butter or cooking spray to prevent sticking.
06 - Pour approximately 1/3 cup batter per waffle, adjusting based on iron size. Cook until golden brown and crisp, typically 3-5 minutes per batch.
07 - Serve immediately while warm, topped with fresh berries, honey, maple syrup, or additional Greek yogurt if desired.
# Expert Tips:
01 -
- The Greek yogurt makes them impossibly tender while adding protein that actually keeps you full
- They freeze beautifully, so weekday breakfasts become effortless
02 -
- The batter will seem thick compared to regular waffle batter, and that is exactly right
- Letting the batter rest for 5 minutes before cooking makes them even fluffier
03 -
- Separate the eggs and whip the whites, folding them in at the end for extra cloud-like waffles
- Add a tablespoon of lemon juice to the batter to enhance that subtle tang