One of my daughter’s favorite breakfast foods happens to waffles. This girl would eat waffles every single morning if she could. So, I decided to take her most-requested breakfast dish and give it a protein boost by using Greek yogurt instead of oil in the waffle batter. The results? Perfectly fluffy Double Blueberry Greek Yogurt Waffles bursting with fresh blueberry flavor! And also a very happy and full second grader.
I like to double or even triple this recipe and make a big batch of these waffles on the weekend. Once they have cooled, I slip them into freezer-safe bags and pop them in the freezer. To heat, just pop a frozen waffle in the microwave for 60-90 seconds.
Serve a cold glass of milk with these waffles for even more staying power and to get your kiddos focused and ready for a new school day. Did you know one 8 ounce glass of milk has 8 grams of high-quality protein?
If you happen to not be big fans of blueberries, then no worries. Swap in strawberry Greek yogurt and chopped strawberries instead or try raspberry Greek yogurt with fresh or frozen raspberries.
Double Blueberry Greek Yogurt Waffles
- 5 minutes
- 15 minutes
- 20 minutes
- 3 waffles
2 cups of your favorite waffle mix
1 cup water
1 (5.3 oz.) cup of nonfat blueberry Greek yogurt
1 cup fresh or frozen blueberries
- Heat your waffle iron. In a large mixing bowl whisk together the waffle mix, water, Greek yogurt and egg until smooth. Fold in the blueberries.
- Once your waffle iron is heated, spray with cooking spray. For larger Belgian style waffles use 2/3 to 1 cup of batter per waffle. Cook according to your waffle iron's settings.
- Remove and serve warm with butter & syrup. Enjoy!
Notes: The amount of servings this recipe makes will vary depending on how large of waffles your waffle iron makes. The above is based on my waffle iron that makes 12 inch Belgian-style waffles.