Greek Yogurt Waffles
by A Cedar Spoon
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 a 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.
- 10 minutes
- 20 minutes
- 30 minutes
- 6 waffles
Greek Yogurt 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
- In a mixer or a blender, combine the milk, yogurt and eggs and mix on low until combined. Add the flour, baking powder and salt and mix until smooth and well combined.
- Heat a waffle iron over medium heat until it is heated up and the light goes off.
- 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.
- Repeat using the remaining batter. Enjoy warm with fresh fruit or freeze the waffles for later.
Notes: To freeze waffles, let them cool completely. Wrap each waffle in plastic wrap and put them in a large Ziploc baggie.