Greek Yogurt Waffles (Print Layout)

Light, fluffy waffles with protein-rich Greek yogurt for a healthy breakfast.

# What You Need:

→ Wet Ingredients

01 - 1 cup Greek yogurt
02 - 2 large eggs
03 - 1/3 cup milk (dairy or non-dairy)
04 - 2 tablespoons melted butter, plus more 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

# 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, 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 Suggestions:

01 -
  • The tang from Greek yogurt cuts through the sweetness just enough to keep you coming back for bite after bite without feeling weighed down
  • These freeze beautifully so you can batch cook Sunday and have legit breakfast all week without the sad frozen box waffle energy
02 -
  • Overmixing is the enemy of fluffy waffles—treat the batter like you're gently folding in a secret, not whipping cream
  • Letting the batter rest for 5 minutes before cooking makes a huge difference in texture if you have the patience
03 -
  • Don't lift the lid too early—letting them cook undisturbed is what creates that crispy exterior we all want
  • The batter thickens as it sits, so add a splash more milk if you make a second batch and it seems too thick

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