Greek Yogurt Waffles are the perfect high protein breakfast recipe. Meal prep these fluffy waffles on a Sunday and enjoy all week long. You can also freeze them and toast directly from frozen.
Quick
Beginner-friendly
You’ll Learn: The trick to fluffy, tender texture without overmixing
Worth It: It’s a satisfying, protein-forward option that actually keeps you full
Bonus: Reheat straight from frozen
Why You’ll Love This Recipe
- Satiating sweet breakfast – I love making this Greek yogurt waffles recipe to satisfy a sweet craving with 13 grams of protein.
- Perfect for meal prep – This recipe makes 18 mini waffles, so they are perfect to put in the freezer for a quick and easy breakfast option. Plus, they come together in a total time of under thirty minutes with very little prep time!
- Customize your waffles – You can add any mix-ins or toppings to your waffles to mix it up and have fun with your waffles!
- Great for kids – This waffle recipe is perfect for kids! The mini waffles are the perfect size for a bit of sweetness while making sure they’ll be full all morning.
Serving Suggestions
These waffles are the perfect thing to add to a brunch spread. You could serve it with a sun dried tomato quiche or potato cheddar chive egg bakes for an egg option. And no brunch spread is complete without some perfectly crispy bacon.
If you’re looking for an even higher protein waffle option, try these protein waffles!
Ingredients
- Nonfat plain Greek yogurt – the Greek yogurt makes these waffles moist while adding some protein
- Large eggs – eggs make the waffles soft and fluffy and bring all of your ingredients together
- Milk – milk will keep your waffles moist and give them the perfect texture
- Vanilla extract – two teaspoons of vanilla extract helps intensify the flavor and sweetness of your waffles
- All-purpose flour – The flour is the base of your waffles. You can also substitute gluten-free flour for a gluten free waffle
- Sugar – use granulated sugar to sweeten up your waffle
- Baking powder – just a little leavening agent helps with the rise
- Kosher salt – a pinch of salt helps to bring out all the flavors in your waffles
Ingredient substitutions
Feel free to use whole wheat flour, oat flour or a gluten free flour blend in place of the all purpose flour in this recipe. To make this recipe dairy-free, you can use a diary free Greek yogurt instead.
You can add different mix-ins into these waffles like blueberries, bananas, walnuts, almond, or mini chocolate chips. I love adding a bit of whipped cream on top.
You can use this same batter to make pancakes instead of waffles. Just grease a skillet and heat over medium heat. Cook about 1/4 cup of batter for 2 minutes each side and enjoy!
How to make
Step 1: Blend and mix ingredients
Whisk greek yogurt, eggs, milk, and vanilla extract together in a large bowl (Image 1). In a separate medium bowl combine flour, sugar, baking powder and salt (Image 2).
Fold dry ingredients into wet ingredients (Image 3) with a flat spatula until just combined (Image 4). Be careful not to overmix the batter.
Step 2: Cook the waffles
Heat a waffle iron. When iron is warm, spray it with oil. Pour batter into the center of the waffle maker (Image 5) and cook for about 2 minutes so the waffle is golden brown on the outside and cooked through in the middle (Image 6).
Step 3: serve and enjoy
Repeat this process until all of the batter is used. Be sure to spray with oil between each waffle so that they do not stick together. Serve with berries and a few tablespoons of maple syrup!
Store in the fridge for up to 5 days or freezer for up to 3 months. Reheat in the toaster or toaster oven until warmed through.
Storage, reheating and freezing
Allow the waffles to cool completely and then transfer any leftovers to an airtight container in the fridge. Store in the refrigerator for up to 5 days. Reheat in the toaster, toaster oven or air fryer.
If you would like, you can make double batch of waffles and put the extras in the freezer. To avoid sticking, you can freeze them on a baking sheet first for an hour then transfer to a bag. Store them in the freezer for up to 3 months. Pop them directly from frozen in the toaster or air fryer!
Check out these other Breakfast meal prep ideas
You can find the full recipe below. If you make this recipe, please rate and review it in the comments, or share it with me on Instagram!
You can find the full recipe below. If you make this recipe, please rate and review it in the comments, or share it with me on Instagram!
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Recipe
Greek Yogurt Waffles
Ingredients
- 1.5 cups nonfat plain Greek yogurt
- 2 eggs
- 1 cup milk
- 2 tsp vanilla extract
- 2 cups all purpose flour
- 2 tbsp granulated sugar
- 1 tbsp baking powder
- ½ tsp kosher salt
Instructions
- Whisk greek yogurt, eggs, milk, and vanilla extract together in a bowl. In a separate bowl combine flour, sugar, baking powder and salt.
- Fold dry ingredients into wet with a flat spatula until just combined. Be careful not to overmix the batter.
- Heat a waffle iron. When iron is warm, spray it with oil. Pour batter into the center of the iron and cook for about 2 minutes so the waffle is browned on the outside and cooked through in the middle.
- Repeat this process until all of the batter is used. Be sure to spray with oil between each waffle so that they do not stick together.
- Store in the fridge for up to 5 days or freezer for up to 3 months. Reheat in the toaster or toaster oven until warmed through. You can toast directly from frozen
Recipe Notes
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
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