Description
These Greek Yogurt Waffles offer a delicious and protein-packed breakfast option, combining creamy nonfat Greek yogurt with classic waffle ingredients to create a light yet satisfying start to your day. Perfectly crispy on the outside and tender inside, these waffles are easy to make using a waffle iron and can be stored for convenient reheating.
Ingredients
Wet Ingredients
- 1.5 cups nonfat plain Greek yogurt
- 2 eggs
- 1 cup milk
- 2 tsp vanilla extract
Dry Ingredients
- 2 cups all purpose flour
- 2 tbsp granulated sugar
- 1 tbsp baking powder
- ½ tsp kosher salt
Instructions
- Mix Wet Ingredients: Whisk the Greek yogurt, eggs, milk, and vanilla extract together in a bowl until smooth and well combined.
- Combine Dry Ingredients: In a separate bowl, mix the all purpose flour, granulated sugar, baking powder, and kosher salt.
- Fold Ingredients Together: Gently fold the dry ingredients into the wet ingredients using a flat spatula until just combined. Be careful not to overmix the batter to maintain a light texture.
- Preheat Waffle Iron: Heat your waffle iron until warm. Spray the iron with oil to prevent sticking.
- Cook Waffles: Pour batter into the center of the heated waffle iron. Cook for about 2 minutes or until the waffles are browned on the outside and cooked through the middle.
- Repeat and Serve: Continue cooking the remaining batter, spraying the waffle iron with oil between batches to prevent sticking. Serve immediately or store for later.
- Storage and Reheating: Store waffles in the fridge for up to 5 days or freeze for up to 3 months. Reheat in a toaster or toaster oven, toasting directly from frozen if desired.
Notes
- This recipe yields 18 mini waffles or 8 regular-sized waffles.
- Do not overmix the batter to ensure fluffy waffles.
- Spray the waffle iron with oil before cooking each waffle to prevent sticking.
- Waffles can be stored in the fridge or freezer and reheated conveniently in a toaster or toaster oven.
