Description
Light, fluffy, and protein-packed Greek Yogurt Waffles that are perfect for breakfast or brunch.
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
- In a bowl, whisk together the Greek yogurt, eggs, milk, and vanilla extract until smooth.
- In another bowl, combine the flour, sugar, baking powder, and salt.
- Gently fold the dry ingredients into the wet mixture with a spatula. Be careful not to overmix; just combine until you no longer see dry flour.
- Heat your waffle iron and spray it with cooking oil to prevent sticking.
- Pour the batter into the center of the heated waffle iron and cook for about 2 minutes, or until the outside is golden brown and the inside is fully cooked.
- Repeat the process with the remaining batter, making sure to spray the iron with oil between each waffle.
Notes
Store any leftovers in the fridge for up to 5 days or freeze for up to 3 months. Reheat in a toaster or toaster oven.