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.
Yum! Can’t wait to make them. What waffle maker do you like using?
I always like using a Belgian-style waffle maker. I’m not loyal to any particular brand on them as all the ones I’ve tried seem to work about the same.
I wanted to inquire if you could use almond flour or any gluten free flour for this recipe, I am very sensitive to gluten.
Thank you for sharing this recipe.
I haven’t tested the recipe with any gluten-free flours or blends, but in theory, a gluten-free blend that is meant to be a one-to-one substitute should work.
I sub out to use almond flour for most recipes all the time. I am trying this one today and using almond milk with greek yogurt as well.
We love waffles and had quite a bit of Greek Yogurt to somehow make use of. We found this recipe and, I was less than skeptical as I only know “beating” the eggs as a step and the amount of baking powder seemed like 3 times the standard. We tossed in a few blueberries and after one bite, we were sold and said “Let’s have these again tomorrow and delete the other recipes”.
Awww, I’m honored! Thanks for having the faith to give it a try!
this looks tasty. I don’t have any Greek yogurt at the moment, but I do have cottage cheese. Can that be substituted?
You could use cottage cheese. I’d blend it first to make it creamier though, otherwise you’ll likely end up with chunks.
I would not make these again. Flavor and texture were off.
Oh no! Sounds like something went wrong or an ingredient was bad. We just made these two weeks ago and everyone in the test kitchen enjoyed them as well as the families they took them to at home.
Wow! It was so nice and fluffy!
Me, my husband and my 5yo daughter enjoyed it so much !
I added dash of Cinnamon, Cardamom, Clove, Ginger powders for extra
Want to make a big batch and freeze what batter is left over. You don’t mention can be frozen. Is it ok to freeze. Just made your yummy Pumpkin Bread again… I love Pumpkin all year! Thank you as always share you!!!!!
You could freeze the batter itself, but a more practical option might be to just freeze the waffles themselves. They are easily defrosted in the microwave or in the toaster in seconds and minutes. The batter would have to be thawed with a longer process.
I used 3 eggs (on accident) and it still turned out amazing :).
I used sprouted spelt flour and added cinnamon and vanilla.
Mom and 4 year old approved!
It made 5 large waffles, so we plan on freezing what we didn’t eat for a quick and easy breakfast!
Thanks for a great and easy recipe!
Excellent recipe! Will definitely be keeping this for future use.
Only thing is, it looks like the protein content is double what it should be, and that’s even when using whole milk. Total protein comes to approx 33.3 (eggs 14, whole milk 14, plain Greek yogurt 5.3). Div by 6 = 5.5.
Either way, delicious. Thanks for sharing!
Flour has protein- 13 grams per cup.
My family loves this recipe! They truly are amazing!