Greek Yogurt Waffles

Delicious Greek Yogurt Waffles are easy to make with simple ingredients for the fluffiest homemade waffles that are perfectly crispy on the outside and tender on the inside. Top them with fresh berries and a drizzle of pure maple syrup for the best breakfast or brunch!

Nothing beats a plateful of fluffy, sweet waffles on the weekend! And these Greek Yogurt Waffles are absolutely incredible! They’re perfectly crispy on the outside and soft on the inside, plus they take less than 30 minutes to whip up. This easy waffles recipe is perfect for weekend brunches, and we love to make a big batch and freeze half for breakfasts throughout the week!

Why you’ll love this recipe

• Easy to make. Combine the wet ingredients, add the dry ingredients, mix and pour onto a waffle maker. No need to stand over the stovetop flipping, like you have to do with pancakes!
• Perfect texture. These cook up golden brown with a nice crisp exterior and soft, tender center.
• So delicious. These are naturally sweetened with honey and have a lovely tang and richness from the Greek yogurt. Yum!

Ingredients needed

This yogurt waffles recipe is made with basic baking ingredients. Nothing too complicated! Here’s a note on each of the ingredients:

• Eggs. You’ll need two eggs to help with binding, give these structure and ensure they cook properly.
• Milk. We recommend buttermilk or whole milk for moisture and richness. However, if you’d like to make these dairy free, almond milk, oat milk or coconut milk will work just fine.
• Greek yogurt. We recommend using a plain or vanilla whole milk Greek yogurt to add plenty of protein and healthy fats to these. But any flavor or type of yogurt works fine.
• Honey. For lovely sweetness that isn’t overpowering. Substitute with maple syrup, if you’d like.
• Baking powder & salt. To ensure these cook up with the perfect rise and texture.
• Flour. For best results, we recommend using regular all-purpose flour. To make these gluten free, use a 1-to-1 gluten-free flour blend.

How to make this recipe

Greek yogurt waffles are as easy as 1, 2, 3! Just grease your waffle iron and mix the ingredients in one bowl. Here’s the simple method:

Find the printable recipe at the bottom, in the recipe card.

1. Mix wet ingredients. Preheat the waffle iron. In a large bowl, stir the eggs, milk, yogurt and honey. Whisk for at least a couple of minutes until it is well combined and bubbly. Whisk together the flour, sugar, baking powder, baking soda, salt and nutmeg.
2. Add the dry ingredients. Stir in the baking powder, salt and flour until just mixed. Some small lumps are fine.
3. Grease waffle iron. Once heated and you’ve sprayed it with cooking spray, pour batter onto the hot iron and use the back of a spoon to spread the batter over the surface. I use about 1/3 to 1/2 cup of batter per waffle and this will make 6 large waffles. 
4. Cook until crisp and browned. Grease iron again and continue cooking remaining batter.
5. Serve. Enjoy with the toppings of your choice!

Expert tips

• Do NOT over mix batter. If you stir the batter too much, these may not have the best texture and could end up tough, rather than light and fluffy. Stir the wet and dry ingredients together until just combined. Lumps are a normal indication that they won’t be tough or rubbery. Here’s more info on over mixing and why it’s a not good.
• To keep cooked waffles warm and crispy while you’re making the whole batch, heat your oven to 200ºF and place a large sheet pan inside. Transfer the cooked ones to the oven while you finish cooking.
• Don’t stack waffles on top of one another when they are warm. They will lose their crispiness and get soggy. Allow them to cool on a wire rack for best results.

Frequently asked questions

Variations & toppings

We love these as is, but you can jazz them up by adding about 1/4 cup of mix-ins to the batter or add as toppings. Here are some options:

• Chopped nuts
• Mini chocolate chips
• Berries
• Almond or peanut butter
• Dried fruit
• Shredded coconut

Storage recommendations

• To store. Leftovers will stay fresh in the fridge for up to about 5 days. Cool completely, then store them in a large zip-top baggie or another airtight container of your choice and place them in the refrigerator.
• To reheat. When you’re ready to enjoy, pop them in the toaster or oven at 350ºF for about 5 minutes and until they’re hot and crispy.
• To freeze. Once they have completely cooled, place them into freezer bags individually. Alternatively, place them in a single layer on a lined baking sheet and freeze until solid (about 1-2 hours) and then store stacks in freezer bags. Freeze for up to three months.
• To reheat. No need to thaw first. Reheat frozen waffles in a toaster or bake them for 8-12 minutes at 350°F in your preheated oven.

More breakfast recipes

• Blueberry Waffles from Barefoot in the Kitchen
• Buttermilk Waffles
• Banana Nut Waffles from Cookie and Kate
• Belgian Waffles
• Gluten Free Banana Oat Waffles

I’d love to know if you make this (or any) recipe! Tag @kimscravings on Instagram and be sure to subscribe to our mailing list to receive more healthy delicious recipes straight to your inbox.