Greek Yogurt Waffles
Servings: 6 waffles
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 1 cup Greek yogurt plain, full-fat is best
- 2 eggs
- ½ cup milk any – slightly warmed if using butter
- 3½ tablespoons olive oil or 4 tablespoons melted butter
- 2 tablespoons sugar
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest grated – optional
- Whisk the Wet Ingredients: In a large bowl, add 1 cup Greek yogurt, ½ cup milk, 2 eggs, 2 tablespoons sugar, 3½ tablespoons olive oil, 1 teaspoon vanilla extract, and 1 teaspoon lemon zest. Whisk until smooth and creamy, with no lumps of yogurt.
- Sift in the Dry: Place a sieve over the bowl and add 1 cup all-purpose flour, 2 teaspoons baking powder, and ¼ teaspoon salt. Gently mix with a spatula until just combined. Stop as soon as you don’t see dry flour. A few small lumps are okay.
- Cook until Golden: Heat your waffle iron and lightly grease it with oil. Pour batter into the center (about ½ cup, depending on your machine). Close the lid without locking it. Cook for 7 to 10 minutes, until golden and crisp.
- Keep them Crisp: Place cooked waffles on a wire rack while you finish the rest. Do not stack them, or they will turn soft. If needed, reheat in a toaster or air fryer to make them crisp again.
Substitutions
- All-purpose flour → Whole wheat flour + 2 Tbsp milk; 1:1 gluten-free flour blend
- Greek yogurt → Low-fat Greek yogurt; Skyr
- Olive oil → Melted butter; coconut oil
- Milk → Any plant-based milk; cow’s milk
- Sugar → Honey; maple syrup; sugar substitute (note: softer texture)
- Baking powder → No good substitute—essential for lift
- Salt → No substitute
- Vanilla extract → Almond extract
- Lemon zest → Orange zest; cinnamon
