Start your morning with a delightful twist on a breakfast classic with these Greek Yogurt Waffles. Light, fluffy, and packed with protein, these waffles offer a perfect balance of tangy richness from the yogurt and the comforting crispiness you expect from a well-made waffle. Ideal for a nutritious breakfast or a satisfying brunch, they’re a simple yet indulgent treat that pairs beautifully with fresh fruits, a drizzle of honey, or a batch of my Waffle Sauce recipe.
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Try a more savory version with my Cornbread Waffles and serve with a comforting bowl of soup or chili. For more breakfast or brunch ideas, I highly recommend my Orange Croissant Breakfast Bake or my grandmother's Cherry Scones recipe.
Ingredients
Find below the list of ingredients I used to make my Greek Yogurt Waffles.
- Almond Milk (or your milk of choice)
- Greek Yogurt (Plain or Vanilla)
- Eggs
- Vanilla Extract
- Granulated Sugar
- All-Purpose Flour
- Ground Cinnamon (optional)
- Baking Powder
- Salt
See recipe card for quantities.
Instructions
Prepare these Greek Yogurt Waffles with ease by only using one mixing bowl.
Start by adding the yogurt, milk, eggs, sugar, and vanilla to the mixing bowl. Whisk until smooth.
Sprinkle the flour, ground cinnamon, baking powder, and sat, over the liquids in the bowl.
Whisk the batter gently, only incorporating the dry and wet ingredients. Make sure the batter is still slightly lumpy and then let it rest for 5 minutes.
Heat up the waffle iron, and when ready coat each side with non-stick spray. Pour the recommended amount of batter for your iron. Cook until golden.
Substitutions and Variations
- Dairy - Replace the almond milk in the recipe with regular milk, or any type of dairy substitute.
- Sugar - Substitute the sugar in this recipe with liquid honey.
- Mini Chicken & Waffles - Use a Mini Waffle Iron (affiliate link) to make 4 inch waffles. Cut the mini waffles in quarters and sandwich a cooked chicken nugget in between two of the quarters. Serve with maple syrup
Storage
Store any leftover Greek Yogurt Waffles by placing in an airtight containers. Refrigerate for up to two day or place in the freezer for up to a month. Reheat frozen waffles by placing them in the toaster.
Recipe
Greek Yogurt Waffles
Ingredients
Wet Ingredients
- 1¼ cup Almond Milk or regular milk
- ⅔ cup Greek Yogurt plain or vanilla
- 2 large Eggs
- 2 teaspoon Vanilla Extract
- 1 tablespoon Granulated Sugar
Dry Ingredients
- 2 cups All-Purpose Flour
- 1½ tablespoon Baking Powder
- 1 teaspoon Ground Cinnamon
- ¼ teaspoon Salt
Instructions
- In a large bowl, whisk together the milk, yogurt, eggs, vanilla, and sugar, until smooth.
- Sprinkle the flour over the wet ingredients, and then the baking powder, cinnamon, and salt over the flour. Gently start whisking the dry ingredients into the wet ingredients.
- Mix the batter until you can not see any more dry ingredients, but making sure that the batter still contains small lumps. Rest the batter for 5 minutes while your waffle iron heats up.
- When your waffle iron is ready, lightly spray the inside of the waffle iron with cooking spray and then scoop in some of the batter. Follow your machine's instructions, as they will all have different cooking times.
- Once the waffles are lightly golden, remove from the waffle iron and place on a clean plate. Repeat the cooking process until the batter has been used up. Serve hot with your favorite toppings.
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