These Greek yogurt waffles hit the spot for a delicious, cozy breakfast! They are sweet and fluffy in the center with crispy edges and a tart cherry sauce to drizzle over the top.
Whether you have a round or square waffle maker, this is one recipe you’ll want to print and make asap!
Waffles with Greek Yogurt
I love the light and airy texture that Greek yogurt gives waffles. Unlike traditional waffle batter, Greek yogurt reacts with the baking powder and helps give waffles a cake-like texture we all love.
I use this same technique to achieve a light and airy texture in my Greek Yogurt Pancakes recipe and my Chocolate Chip Banana Bread batter. The Greek yogurt makes each slice super moist and feels decadent.
Greek yogurt, when added to a recipe, helps reduce the amount of butter (or fat) the recipe needs -like in the case of the banana bread.
To these waffles, they add 25g of protein to the recipe; that’s 4 grams of added protein to each waffle!
Greek Yogurt Waffle Ingredients
In addition traditional waffle ingredients, you’ll need your favorite Greek yogurt.
To make these waffles, you need:
- eggs: bind the ingredients and help the waffles rise.
- milk: use regular milk or a non-dairy alternative such as almond and soy.
- Greek yogurt: the acids in Greek yogurt work with the baking powder to create a fluffy texture. For lower sugar, use plain, unsweetened Greek yogurt.
- vanilla extract: for delicious vanilla flavor.
- butter: thanks to the yogurt, you only need 2 tablespoons of butter.
- honey: is optional but lightly sweetens the waffles.
- all-purpose flour: use regular wheat flour or make these gluten-free waffles with a 1:1 gluten-free all-purpose flour.
- baking powder: a leavening agent that turns the thick batter into a light and fluffy waffle.
- salt: enhances the flavors of butter, vanilla, and honey.
How to Make Greek Yogurt Waffles
Greek yogurt waffles are just as easy to make as regular waffles. Just mix the batter in a bowl and cook and heat up your waffle iron to get these going.
- Combine the wet ingredients
Whisk the eggs, milk, yogurt, vanilla, and honey until smooth in a large bowl.
- Make the batter
In a medium bowl, combine the flour, baking powder, and salt. Add the dry ingredients to the wet ingredients and slowly mix until there are no clumps, but don’t overmix.
- Preheat the waffle maker
Grease the waffle iron with cooking spray. Pour the batter into the hot iron and cook according to the manufacturer’s directions or until the waffles are golden brown.
Remove the waffle from the waffle iron and repeat with the remaining batter. Serve the waffles with a generous drizzle of homemade cherry syrup (recipe below).
Plain Greek yogurt is a smart way to add protein and texture to your favorite breakfasts, like these waffles and even overnight oats! It makes them super creamy and tacks on an extra 6 grams of protein. Watch these Greek Yogurt Waffles come together in this recipe video!
Can You Freeze Greek Yogurt Waffles?
These Greek yogurt waffles are easy to freeze and reheat for easy morning breakfasts. Place them onto a baking sheet and freeze for an hour or until the waffles are solid. Transfer the waffles to a large zip bag and freeze for up to 2 months. To reheat, thaw them for 5 minutes before toasting in the toaster oven.
The combination of homemade cherry syrup over a stack of fluffy waffles is divine. You could also serve them with one of the homemade syrups below or some of these toppings ideas for pancakes and waffles.Print
Fluffy Greek Yogurt Waffles with Cherry Sauce
These Greek yogurt waffles are sweet and fluffy in the center with crispy edges and a tart cherry sauce to drizzle over the top.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 6
- Category: Breakfast
- Method: waffle maker
Greek Yogurt Waffles:
- 3 large eggs
- 1 cup whole milk or non-dairy alternative
- 1 cup plain Greek yogurt
- 2 teaspoons vanilla extract
- 2 tablespoons butter, melted
- 2 tablespoons honey (optional)
- 2 cups all-purpose flour*
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- 2 cups frozen cherries, pitted
- ½ cup sugar
- 1 cup water, divided
- 1 tablespoon cornstarch*
- In a large mixing bowl, whisk the eggs, milk, yogurt, vanilla, butter, and honey until smooth.
- In a separate bowl, combine the flour, baking powder, and salt. Add the dry ingredients to the wet ingredients and mix until the batter is smooth and there are no clumps- do not over mix.
- Lightly grease a preheated waffle maker with cooking spray. Pour enough batter to fill the bottom plates.
- Close and cook the waffle according to the manufacturer’s directions or until the waffles are golden brown.
- Remove the waffle from the waffle iron and repeat with the remaining batter.
- Serve the waffles with homemade cherry syrup.
To make the cherry sauce:
- In a small bowl, combine the water and cornstarch. Set aside.
- In a medium saucepan, bring the remaining water, sugar, and cherries to a boil, stirring occasionally. Reduce the heat and simmer for 10 minutes.
- Stir in the water-cornstarch mixture. Simmer for an additional 2 minutes and remove from heat.
- Allow the sauce to cool slightly before adding to a blender and processing until smooth.
- Store the sauce in an airtight container for up to 1 month. Remove the sauce from the refrigerator and reach room temperature before serving.
You can use arrowroot starch instead of cornstarch.
You can also use a 1:1 all-purpose gluten-free flour for this recipe
- Serving Size: 1 waffle
- Calories: 311
- Sugar: 10.2 g
- Sodium: 268.6 mg
- Fat: 9.1 g
- Saturated Fat: 4.4 g
- Trans Fat: 0 g
- Carbohydrates: 43.8 g
- Fiber: 1.2 g
- Protein: 13.2 g
- Cholesterol: 110.2 mg
Can I use Bobs Red Mill 1:1 Baking Flour for this recipe? And can I use normal greek yogurt to make a normal waffle flavor? Im trying to make gluten free chicken and waffles but I dont see a regular GF waffle recipe on here. Thanks!
Absolutely! You can use Bob’s Red Mill 1:1 Gluten-Free for this. Try using about 2 tablespoons less and test the batter.
Hi Laura! I LOVE your site and books and use them all the time, so thank you! As for the waffles, I was so happy to find a healthier recipe that didn’t take a whole STICK of butter. I made this for the kids a few days ago and they turned out fluffy and tasted great but the texture was a little on the spongy and not crispy side. I froze and have tried toasting and its better but still not that yummy crisp I associate with waffles. Thoughts on what I may be doing wrong with the batter? I see yours turned out crispy from the waffle iron. Thanks again!
Thanks for using my recipes! Sometimes it can be something as simple as your type of water, the waffle iron, or over mixing. I’m glad you were able to find a recipe that was a winner! Try it next time with 2 tablespoons less of flour and see how it comes out. I hope this helps!
Ok I might be in the dark ages, but what happened to Super Glue Mom? I LOVE your new look! I shared this on FB for you 🙂
Hi Amanda! SuperGlueMom is “still there somewhere” lol. Everything got re-branded as Laura Fuentes. 🙂
I made thes following gluten-free recipe. I used coconut flour for gluten free flour. It did not turn out well. I have no idea besides flour what I did wrong :(. The batter was soft doughey but it was more like muffin batter to me. The taste was the worst part. They seemed to be crumbling and thick but not crispy at all. The inside tasted powdere. I’m trying to experiment more with gluten free so maybe that’s why I had trouble. Please advise 🙂
Julie. Coconut flour is not a replacement for all purpose gluten free flour mixes. Coconut flour is different than other flours, a little goes a long way. Recipes are specifically developed to come out well with coconut flour and this recipe is not one of them. Coconut flour is very dry; like a sponge, it soaks up moisture, so I can imagine why the batter came out crumbly. Unfortunately, there isn’t a “conversion ratio” either. If you want more recipes with coconut flour, you’ll have to search specifically for “coconut flour waffles” in order to have good results.
Anne @ Family Base Camp
I just made these using a KitchenAid. The batter was very thick and a little elasticy. I’m guessing I may have over mixed or it could be my flour. It still has the germ intact so perhaps it is more absorbent than all-purpose? Instead of using the flavored yogurt I crushed about 1/4 cup blackberries then filled up the rest of the cup with plain Greek yogurt (hmm, maybe I should have added more). The waffles turned out delicious and cooked perfectly, even in my cheapo waffle maker that I usually burn waffles in. These came out nice and golden. I’ll be making these waffles again.
Hi Anne! I am glad in spite of your batter not being like what you are used to, they came out perfectly. it’s not a runny batter like most waffle batters. If you use whole-wheat or fresh ground flour you’ll need 1/4 cup more liquid.
The waffle maker is in a link in the article. Thanks for these recipes, love the cherry yogurt. Will try the gluten free next time so that all family members can enjoy!
All I can say is YUM! No other word to describe how I am feeling after looking at these pix!
Wow, these are delicious! I’m making them again right now, but I’m making the sauce first, then going to add a bit of it with plain yogurt to the batter instead of buying the cherry yogurt since I usually have plain yogurt on hand.
Laura, have you tried the waffle recipe with almond milk by any chance? And are you willing to share the name brand of your waffle maker? 🙂 I wish they would make them without PFOAs and other chemicals used in non-stick bakeware/cookware.
Almond milk will work great with this recipe. And the waffle maker link is in the pos. 🙂
Kelly @ The Nourishing Home
Happy weekend! Your post has definitely put me in the mood for waffles!! Absolutely beautiful as always! Thanks so much for your wonderful recipes and inspiration! 🙂