The Stay At Home Chef: Greek Yogurt Waffles

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Thursday, April 18, 2013

Greek Yogurt Waffles

I decided to switch things up a bit and have breakfast for dinner. Who am I kidding? We have breakfast for dinner all the time. However, this time I did do something a little different by making waffles. Not just any waffles. I made waffles with greek yogurt. It makes me feel better when I lather it with syrup to know that there is a redeeming quality in there somewhere. Yes, you can make these with whole wheat flour. They won't be as fluffy, but they will have that extra redeeming quality. This batter can be stored in an airtight container in the fridge for about a week, making breakfast a snap! Just stir a bit before using. 


2 eggs
1 3/4 cup milk
1/2 cup greek yogurt
1 tablespoon honey
1 tablespoon + 2 tsp baking powder
1/4 tsp salt
2 cups flour


1. In a medium-sized bowl, whisk together the eggs, milk, yogurt and honey. Whisk for at least a couple of minutes until it is well combined and fluffy. 

2. Add in the baking powder, salt and flour and stir until well combined. 

3. Cook on a heated waffle iron until golden brown. 

***Leftover batter can be stored in an airtight container in the fridge for about a week. 

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  1. Any idea how these would do with just plain yogurt vs greek? We almost alway have plain in the fridge, just wondering!

  2. Regular yogurt is more runny. I imagine it would work, but you'd have to add a little more flour to thicken it up a bit. Not much, just a tablespoon or two.

  3. I love the idea of greek yogurt and honey waffles, these look so good!

  4. How many waffles does this recipe make?

  5. These were great! Having left overs this morning. I did add vanilla and cinnamon and noticed without oil in the recipe you have to spray your iron more frequently.

  6. Sadly these did not work for me. They were like waffle "skins", were too brown and were flavorless. I tried to make adjustments after the first one, but nothing worked and I threw out half the batter. I'll stick with the recipe in my good ol' Betty Crocker cookbook.

  7. Thinking of making these tonight, but after reading the above comment, I think I'll blend this with the Betty Crocker recipe and add vanilla. Thanks for the inspiration. Mama B @ My Edible

    1. The dozens of people who have commented on Pinterest haven't had any problems with the recipe and love it. I suspect the previous commenter did not follow the recipe correctly.

  8. Made these twice now & they turned out very nice! I used vanilla greek yogurt which I think helped the flavour a little. Thank you for the recipe!

  9. We made these this morning and they were great. We used Chobani vanilla yogurt and Silk unsweetened almond milk. They could have been sweeter, but it's not necessary or healthy to add more sweetener; and we devoured them!

  10. I used Fage greek yogurt and these tasted like burnt pretzels even when I turned the heat down to low. I never have problems with my usual waffle recipe that uses sour cream.

  11. I love this recipe! I use whole wheat flour, chobani plain Greek yogurt, and I add a teaspoon of cinnamon powder and a teaspoon of organic bourbon vanilla powder. I've made them twice and they've turned out perfect both times. My kids want them for every meal these days. Thanks for the tasty recipe.

  12. I just bought Fage Greek Yoghurt and I can't wait to try out this recipe! I was wondering how many servings does this recipe make? :)



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