Greek Yogurt Waffles - iFoodReal.com (original) (raw)

Greek Yogurt Waffles are thick, fluffy, and pack 5 grams of protein each. Make and freeze a bunch and just reheat in a toaster!

Why You’ll Love This Recipe

These Greek yogurt waffles are protein waffles made without protein powder, based on my Greek yogurt pancakes, and just as simple to make.

These healthier waffles turn out airy, fluffy, and golden brown, and since everyone (especially kids) loves anything in the shape of a waffle, they’re an easy win for the whole family.

This Greek yogurt waffle recipe makes a high‑protein, low‑sugar batch of 14 that’s perfect for meal prep, reheats beautifully from frozen, and keeps healthy breakfasts feeling effortless all week.

Ingredients for Greek Yogurt Waffles

• All-purpose flour: The base of your waffles. Please see the Tips below for other flours.
• Egg: You’ll only need one egg. I like to separate the yolk and white because whipping the egg white makes the waffles lighter and fluffier, but this step is totally optional.
• Plain Greek yogurt: My go-to in most Greek yogurt recipes is 2%, but I’ve also made these waffles with 6%. Any fat percentage works well.
• Milk: Helps keep the waffles moist and gives them a great texture. You can use any milk, including plant-based. I used 3.25% dairy milk.
• Maple syrup: For natural sweetness. Honey works too, just don’t use a dry sweetener as batter will be off.
• Avocado oil: Adds a light, neutral flavor and helps the waffles cook golden brown and crispy without sticking. You can swap in extra virgin olive oil.
• Vanilla extract: To enhance the flavor and bring out the natural sweetness of the waffles.
• Baking powder and baking soda: Lifts the waffles, giving them a light, fluffy texture.
• Salt: A pinch to strengthen the eggs as you whip them, giving the waffles an airy, fluffy texture.

How to Make Greek Yogurt Waffles

1. Whip the egg whites: Add the egg white and a pinch of salt to a bowl and beat until stiff peaks form. Set aside.
2. Mix the wet ingredients: In another large bowl, whisk together the egg yolk, Greek yogurt, milk, maple syrup, oil, vanilla, baking powder, and baking soda until smooth.
3. Combine everything: Gently fold in the whipped egg whites and the flour, then let the batter rest for about 5 minutes.
4. Heat the waffle iron: Warm up your waffle maker on medium heat and spray it with cooking spray.
5. Cook the waffles: Scoop about 1/4 cup of batter onto the iron and cook for 3-4 minutes, or until the steam stops. Keep the finished waffles on a wire rack so they stay crisp. Repeat with remaining batter.

Tips for Best Results

Simple tips and tricks for making perfect waffles with Greek yogurt.

• Different flours: You can swap the all-purpose flour for 1 1/3 cups whole wheat flour, 2 – 2 1/4 cups oat flour, or try 1:1 gluten-free flour. You might need to add less or more milk. Almond flour and coconut flours behave very differently, so I don’t recommend.
• Cook longer: I like to leave the waffles in past the ready indicator for a deeper golden-brown color.
• Avoid breaking apart waffles: Spray the iron well, use a non-stick waffle maker, and don’t peek before they’re done.
• More protein: Add a scoop of collagen or protein powder. If it’s plant-based, you may need extra milk or water.

Toppings Ideas

• More protein: Top with a dollop of Greek yogurt or cottage cheese as is, or blended cottage cheese.
• Fresh fruit: Strawberries, blueberries, raspberries, banana slices, or chopped apples.
• Nut butters: Peanut butter, almond butter, or cashew butter.
• Sweet drizzle: Maple syrup, honey, or a little chocolate sauce.
• Savory twist: Avocado, smoked salmon, or a fried egg. This would be great for breakfast or brunch!

How to Store and Reheat

Store: Keep in an air circulating container in the fridge for up to a week.

Freeze: Make a double batch and freeze for later. Just let them cool completely, toss in a reusable plastic bag or airtight container, and freeze for up to 3 months.

Reheat: Pop straight from the fridge or freezer into the toaster for a few minutes.

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• ▢ 1 large egg, egg yolk and egg white separated
• ▢ 1 pinch of salt
• ▢ 1 1/2 cups Greek yogurt, I used 6% fat
• ▢ 1/2 cup milk
• ▢ 2 tablespoons maple syrup or honey
• ▢ 2 tablespoons avocado oil
• ▢ 1 teaspoon vanilla extract
• ▢ 1 tablespoon baking powder
• ▢ 1 teaspoon baking soda
• ▢ 1 3/4 cups all-purpose flour
• ▢ Cooking spray, I use Misto

Cook ModePrevent your screen from going dark

• Add egg white to a bowl with a pinch of salt. Beat with a hand-held mixer until stiff peaks form. Set aside.
• In a separate bowl, add egg yolk, Greek yogurt, milk, maple syrup, avocado oil, vanilla extract, baking powder, and baking soda. Whisk until well combined.
• Add beaten egg whites and flour, gradually. Stir gently until all the flour is incorporated. Let the batter rest for 5 minutes.
• Meanwhile, heat your waffle iron and spray it with some cooking spray.
• Drop 1/4 cup of the batter onto the waffle iron. Cook waffles for 3-4 minutes or until you see the steam has stopped coming out. Repeat with the remaining batter. Place the waffles onto the wire rack so they do not become soggy.
• Serve with fruit, maple syrup or chocolate sauce.

🎉 Last step! If you made this recipe, please leave a review and let us know what you think!

Store: Refrigerate in air circulating container for up to a week. To heat up, place in a toaster for a few minutes.

Freeze: In a reusable plastic bag for up to 3 months. To thaw, place in a toaster for a few minutes.

You do not have to separate eggs if you do not want to, but beating egg whites separately will give lighter waffles.

Serving: 1waffle, Calories: 119kcal, Carbohydrates: 17g, Protein: 5g, Fat: 3g, Saturated Fat: 0.4g, Trans Fat: 0.003g, Cholesterol: 14mg, Sodium: 196mg, Fiber: 1g, Sugar: 2g

Nutrition information is automatically calculated, so should only be used as an approximation.

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