These Lemon Greek Yogurt Waffles should find a way to your table ASAP. They are perfect for brunch! Gluten-free friendly using a 1:1 all purpose gluten-free flour blend.
I didn’t grow up eating waffles. Is that weird? I honestly can’t remember the first time I had a waffle, although it was probably out to eat somewhere at a restaurant, or possibly at a friend’s house.
My family didn’t even own a waffle maker until two years ago–when my 17 year old sister at the time put it on her Christmas list, because she wanted to start making waffles. It made me ask, why DIDN’T we have waffles growing up? Strange…
But the more I thought about it, the more I realized waffles aren’t exactly the most efficient form of breakfast food for a large family. With pancakes you can line those guys up on a large, flat skillet. Multiple servings are ready within minutes. But with waffles, most of the time you’re really only getting one waffle each time… And for my family, because my parents were feeding at least four children at any given moment, who were likely already fighting with each other, is sharing a waffle with your sibling really an option? Yeah, I don’t think so. Pancakes it is.
Drew on the other hand, even had his own waffle maker at college. I remember attempting a batch of waffles one time with him, only to have the batter go all over the place. I just looked at him helplessly. Clearly I needed instructions.
I’ll be honest, I’m still a waffle making novice. Hence why FMK is lacking in waffle recipes. I still am unsure at times how thick a batter should be, how much of the batter to put into the waffle maker without making a ridiculous mess. Each time I want waffles I say to Drew, “We should make waffles today! … er, I mean you? …Should make waffles… Pretty please?” Since I’ve been practicing I am getting the hang of it. I still have my moments but I finally understand what waffle batter consistency should be. And when too much batter results in massive overflow and a huge mess 😀 But I’m not nearly as bad as I was in college.
Now that I have been practicing quite a bit and am getting more comfortable with my waffle making skills, I thought it was time I bring the first waffle recipe here to FMK.
I shared these Greek Yogurt Lemon Waffles over on Instagram a few weeks ago with Chobani and thought they needed a home here too 🙂
what you need
whole wheat pastry flour or all purpose gluten-free flour
cardamom (optional but cardamom + citrus = love)
lemon greek yogurt (plain works too)
The batter comes together easy peasy and then it’s just about the waffle iron! Which thankfully I finally understand how to work now. I’m super proud of myself, guys :-p
Now let’s eat these Lemon Greek Yogurt Waffles!
- 1½ cups milk of choice + 2 TBS lemon juice
- 2¼ cups whole wheat pastry flour (or all purpose gluten-free 1:1)
- ½ tsp cardamom
- 1 TBS baking powder
- ¼ tsp salt
- zest of one large lemon
- 2 large eggs
- 5.3oz Lemon Greek Yogurt (or ½ cup + 1 TBS Greek yogurt)
- Prepare waffle maker by pre-heating and greasing well (spray works best).
- In a glass measuring cup combine the milk with the lemon juice, set aside.
- In a medium bowl add dry ingredients, flour through lemon zest, whisk until combined.
- In a large bowl add eggs, Greek yogurt, and milk + lemon juice. Gently stir to combine, then gently add in dry ingredients. Stir with large spatula or spoon until just combined.
- Scoop a ½ cup of batter into preheated and greased waffle maker, and allow waffle to fully cook until lightly golden. Mine took about 5 minutes, but each waffle iron is different, so be sure to follow your waffle manufacturer's instructions.
- Gently remove and transfer to warm oven before serving. Enjoy with your favorite toppings!
Hmmm what waffle flavor will be next? Any suggestions?
This recipe first appeared on Instagram in partnership with Chobani. This post is not sponsored or endorsed by Chobani. All opinions expressed, as always, are my own.