Greek Yogurt Waffles (Printable Version)
Light, fluffy waffles with tangy Greek yogurt—protein-packed breakfast ready in 25 minutes.
# What You Need:
→ Wet Ingredients
01 - 1 cup Greek yogurt
02 - 2 large eggs
03 - 1/3 cup milk
04 - 2 tablespoons melted butter, plus extra for greasing
05 - 1 teaspoon vanilla extract
→ Dry Ingredients
06 - 1 1/4 cups all-purpose flour
07 - 1 tablespoon sugar
08 - 2 teaspoons baking powder
09 - 1/2 teaspoon baking soda
10 - 1/4 teaspoon salt
# Method:
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 Tricks:
01 -
- The tang from Greek yogurt makes these taste like a cross between a waffle and cheesecake, and the protein will keep you full until lunch.
- They crisp up beautifully without needing to be rushed to the table, which means you can actually sit down and eat with everyone.
02 -
- The batter will be thicker than you expect, almost like a soft drop biscuit dough, and this is exactly right.
- Resist the urge to peek while the waffles cook, because opening the iron too early tears them apart.
03 -
- Keep the finished waffles in a 200 degree oven on a wire rack while you cook the rest, so they stay crisp without getting soggy.
- The batter keeps for two days in the refrigerator, which means you can mix it the night before and cook fresh waffles with zero morning effort.