Do you guys ever have breakfast for dinner? Because we have breakfast for dinner all the time. I like to keep things interesting and I’m always switching things up. This recipe is the product of my kitchen experimentation. Back in 2013 I decided to do something a little different by making waffles. And thus my greek yogurt waffles were born. It makes me feel better when I lather my waffle with syrup to know that there is a redeeming quality in there somewhere.
I already know what one of your questions will be. And, yes, you can make these with whole wheat flour. They won’t be as fluffy, but it definitely works. It’s a good way to get your whole grains in.
Now I would be remiss if I didn’t mention that I have the most amazing syrup recipe your tastebuds have ever experienced. I call it Liquid Cinnamon Roll Syrup and it is unbelievably delicious. My family can’t get enough of it and we prefer it over any other syrup you could possibly offer us. It is unreal. And dangerous, very dangerous. Syrup will never be the same for you ever again should you choose to try it. Serve it up alongside some candied bacon and I may be banging down your door for a place at your table.
Wonder how you can enjoy this goodness every morning without any hassle? This batter can be stored in an airtight container in the fridge for about a week, making breakfast a snap! Just stir a bit before using.
Watch the video where I walk you through every step of the recipe. Did you know I have my own cooking show? I mean, I gave it to myself on YouTube, but there it is, free for the whole world to enjoy. You should check it out and subscribe!
Greek Yogurt Waffles
- 2 large eggs
- 1 3/4 cup milk
- 1/2 cup plain greek yogurt
- 1 tablespoon honey
- 1 tablespoon + 2 teaspoons baking powder
- 1/4 teaspoon salt
- 2 cups all-purpose flour
- In a medium-sized bowl, whisk together the eggs, milk, yogurt and honey. Whisk for at least a couple of minutes until it is well combined and bubbly.
- Add in the baking powder, salt and flour and stir until well combined.
- Cook on a heated waffle iron until golden brown.
***Leftover batter can be stored in an airtight container in the fridge for about a week.
This recipe first appeared on The Stay At Home Chef on April 18, 2013
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