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Greek Yogurt Waffles

Simple Greek Yogurt Waffles come together quickly and make a protein-packed breakfast the whole family will love. You will like having this recipe on hand for busy school mornings, or prep waffles ahead and freeze them. I love making a double batch of these waffles and saving some in the freezer for later. It is so nice to have frozen waffles ready to pop in the toaster on those extra busy days!

These are protein-packed waffles that use Greek yogurt and milk to give kids energy they need for big school days and keep them full longer in the morning. They’re also a tasty weekend breakfast or addition to holiday brunch!

If you are feeling adventurous, try breakfast for dinner! My kids love that. I also use these Greek Yogurt Waffles in my kids’ lunchboxes from time to time. You can pack a small container of syrup and fresh berries. I cut the waffles into sections to make them easier to eat. 

I like to use plain Greek yogurt because it is high in protein, which will help keep you and your kids fuller longer. Six ounces of Greek yogurt typically contains 14-17 grams of protein! And, of course yogurt has dairy’s nine essential nutrients, including protein, calcium and Vitamin D.

I like to top my Greek Yogurt Waffles with fresh berries, syrup or honey and even a small dab of Greek yogurt.

For more easy, make-ahead, kid-approved breakfast ideas, try my freezer-friendly Broccoli Cheddar Egg Cups or make Triple Berry Overnight Oatmeal ahead for a healthy breakfast on busy weekdays.

Greek Yogurt Waffles

Photo of Greek Yogurt Waffles
  • 10 minutes
  • 20 minutes
  • 30 minutes
  • 6 waffles


1 1/4 cup 2% milk (or milk of your choice)
2/3 cup Greek Yogurt 
2 large eggs
1 teaspoon vanilla extract
2 teaspoons honey
1 teaspoon cinnamon
1/4 teaspoon cardamom (optional)
2 cups all-purpose flour
1 tablespoon + 2 teaspoons baking powder
1/4 teaspoon sea salt


  1. In a mixer or a blender, combine the milk, yogurt, eggs, vanilla, honey, cinnamon and cardamom, and mix on low until combined. Add the flour, baking powder and salt and mix until smooth and well combined.
  2. Heat a waffle iron over medium heat until it is heated up and the light goes off.
  3. Spray with non-stick spray and pour about 1/3 to 1/2 cup of batter in the middle of the waffle iron. Close the iron and cook until crisp and golden brown, about 4 minutes.
  4. Repeat using the remaining batter. Enjoy warm with fresh fruit or freeze the waffles for later.

To freeze waffles, let them cool completely. Wrap each waffle in plastic wrap and put them in a large Ziploc baggie.


    1. Hi Laura! Thank you for pointing out that error! We have added those ingredients to the correct step in the instructions. We hope you enjoy the recipe.
      -Tristen, ADA Mideast Communications Specialist

  1. These waffles were so good! My family and I did half almond flour half what the recipe called for. Also we did 1.5 Tbs honey for a little more sweetness. Highly recommend!

    1. Thanks for sharing Vivianna! We are so glad you and your family enjoyed the recipe!
      -Tristen, ADA Mideast Communications Specialist

    1. Hi Brenda, this recipe should work great when baked in a silicone waffle mold as well! Enjoy!
      -Tristen, ADA Mideast Communications Specialist

  2. I love the recipe! The inside stays a little gooey and I used plain yogurt with no sugar so I can load it up with delicious fruit and not be overwhelmed with sweetness.

    I made a huge batch, I doubled the ingredient, so I was wondering how long will this hold up in the freezer for?

    1. Hi Kiki, we are so glad that you love the recipe! You should be able to freeze these waffles for up to three months. We recommend using a freezer storage bag and squeezing as much air out of the bag as possible to prevent freezer burn.
      -Tristen, ADA Mideast Communications Specialist

  3. I put yogourt on top of my waffle. Then too with fruit and whipped cream. No syrup. All natural. Syrup has 52grams of sugar.
    I do like your recipe for waffles. One of my favorite breakfasts.

    1. Hi Lois! If you choose to make this recipe and freeze a batch, the waffles can be reheated in a toaster or toaster oven, or baked in the oven for 10 minutes at 350 degrees F.
      -Tristen, ADA Mideast Communications Specialist

    2. I re-heat mine in the waffle maker, works like a charm. Just let them thaw a bit first.

    1. Hi Deanna, unfortunately we do not have the nutrition information for this recipe. The calorie information could differ depending on the specific ingredients you choose to use, such as which type of milk you choose. We would recommend checking the nutrition information for each ingredient used for specific calories counts.
      -Tristen, ADA Mideast Communications Specialist

    2. I just added up my main ingredients if this helps! I used a mini waffle maker and this recipe gave me 20 mini waffles so just take the total and divide by how many waffles you get.

      Calories: 1232
      Carbs: 218g
      Fat: 10g
      Protein: 32g

      I used Trader Joe’s Organic All Purpose Flour, Kirkland Brand Organic Greek Yogurt (0% Fat), honey, and eggs for the nutritional facts.

  4. Does this actually need over two TABLESPOONS of baking powder? That seems like a lot. I want to make sure that’s correct before I make them.

    1. Hi Rebecca! Correct, the recipe calls for 1 tablespoon and 2 teaspoons of baking powder total. Please let us know if you have any other questions, we hope you enjoy the recipe!
      -Tristen, ADA Mideast Communications Specialist

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