Give yourself an excuse to have breakfast for dinner! These waffles are super easy to make, and the addition of Greek yogurt makes them super moist and fluffy. Ready in only 10 minutes!
For more waffle goodness, try our delicious Caramel Churro Waffles.
Why My Recipe
- Naturally sweetened with honey.
- Greek yogurt makes these waffles super moist and fluffy.
- Whip this batter up quick with a prep time of 5 minutes!
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.
Ingredient Notes
- Eggs: Two eggs hold everything together. Room temp is ideal, but no stress if they’re cold.
- Greek Yogurt: We use and recommend full-fat Greek yogurt. However, you can use any plain yogurt.
- Honey: A great natural sweetener. You can also substitute with agave or maple syrup.
- All-Purpose Flour: You can make these with whole wheat flour, though they won’t be as fluffy.
Syrup Options
Cinnamon Buttermilk Syrup: This syrup is like a liquid cinnamon roll, and is the syrup recipe my family asks for all the time!
Caramel Syrup: This syrup is so good served warm with a little sea salt sprinkled on top.
Simple Strawberry Syrup: Made with fresh strawberries, this syrup brightens up your waffles and adds a little tang from the lemon juice.
Homemade Blueberry Syrup: This sweet and fruity syrup has a little vanilla extract for the perfect balance of flavors.
Waffle Maker Tips
If you want golden, crispy waffles every time, it all starts with treating your waffle maker right.
First things first—preheat it. A hot waffle iron is what gives you that crispy outside. You’ll also want to lightly grease it with cooking spray or a brush of oil, especially if your nonstick is starting to act… less than nonstick.
Resist the urge to overfill. It might seem like more batter just makes for a bigger waffle, but really it just makes for a mess. Start with 1/2 cup for Belgian makers and about 1/3 cup for American-style, then adjust from there.
Make-Ahead Option
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.
Storage & Reheating
Refrigerate leftovers in an airtight container for up to 3 days. Make sure they’re fully cooled before sealing them up so they don’t get soggy.
Freeze leftover waffles in a single layer on a baking sheet. Once frozen, transfer to a freezer bag or airtight container for up to 3 months. Thaw in the refrigerator overnight.
Reheat in the toaster on a medium setting straight from the fridge, or even from the freezer. Toast until warmed through.
Microwave portions on high in 30-second increments.
This recipe was so easy! I hate using oil and tons of sugar so this was perfect. The waffles came out lightly crispy on the outside and fluffy on the inside. I added a little cinnamon to mine and my family devoured them.
Really great consistency!! It is crispy which I love. I would add more sweetener. I used oat flour instead and it tasted great!!
Excellent recipe and my new favorite. Not too sweet, which is perfect. On the last waffle I sprinkled sharp cheddar on top of batter and the end result was glorious.
These are so delicious!! And so easy to make! I love that it has yogurt inside, as it adds extra nutrition. This is a keeper for sure. We used one cup of whole wheat flour, and one cup of white flour.
Loved these waffles. They had a nice crisp shell and fluffy inside. I was looking for a high protein recipe so I adapted based on the other reviews. My adaption was to change the ratio of yogurt to milk (for extra protein). I used 1 cup Greek yogurt and 1 1/4 cup milk. I subbed 1/2 cup of flour for 1/2 cup vanilla protein powder. I also added 1 tsp vanilla and 2 tsp cinnamon. At the end I folded in 1 whipped egg white. The waffles were really good but could use more sweetness for my personal taste because I don’t add a lot of syrup. I did have a problem with sticking and next time will add a bit of oil to the recipe. I think made 7 Belgian waffles.
I’ve made these twice now. The second time I added 2T of granulated sugar to the dry ingredients and 2T of veg oil to the wet ingredients along with the changes I posted above. These are now my new favourite waffle (and I really loved the last recipe I’ve been using for the last 20 years!)
Really liked this – we always have greek yogurt in the house, so it’s easy to put together. Tender and crisp.
Tried these this morning using homemade (Instant Pot) yogurt and replaced half the white flour with whole wheat. I love all the protein in them – great start to the day. Added a touch of cinnamon and a splash of vanilla (which I always do to pancakes, French toast, and waffles). Wonderful texture, great flavor. Everyone loved them and I’ll be making again. Thanks for a great recipe.
My kids love these, and I love how easy they are to make with ingredients I always have on hand.
They are super fluffy and much healthier than the typical butter heavy recipes.
Our go to recipe for waffles for some years now.
Fantastic basic recipe!
I’ve made it strait, and then also varied a bunch of things, from the milk to a vanilla protein shak, orange pineapple juice, dehydrated fruits, different flours.
Really wonderful fluffy better than premade mixes. I think it’s the yogurt, but I’m not entirely sure. Wonderful. Thank you. Haven’t tried the syrup recipe. You’re description properly scared me. ;¶