These Lemon Greek Yogurt Waffles should find a way to your table ASAP. They are perfect for brunch, especially when served with whipped lemon butter and lemon syrup! Gluten-free friendly using a 1:1 all purpose gluten-free flour blend.
Lemon, Greek yogurt, whipped butter – oh my! This is going to get your family jumping out of bed in the morning!
Why You’ll Love This Recipe
- Nothing beats waking up to the scent of fresh waffles – and your family will love them too!
- Greek yogurt has 2x the protein, making for epic protein waffles!
- Lemon waffles that store in the fridge and freezer – that puts a whole new meaning to freezer waffles.
- Two lemon-forward topping options really allow the fresh citrus flavor to shine.
The ingredient list for this Greek yogurt waffle recipe is short and sweet. I have also included the list for whipped lemon butter and lemon syrup for ease. Here’s a look at what you need:
- milk – I made these with soy milk, but any milk — either dairy or dairy-free — will work.
- lemons – you will need both the juice and the zest of 2 lemons. Just make sure to zest the lemons before juicing.
- whole wheat pastry flour or all purpose gluten-free flour – I tested two versions, one with regular flour and the other with a 1:1 gluten-free baking flour blend. Both came out beautifully, so use whichever is a dietary need.
- baking powder – for lift and structure. This creates all those sought-after air bubbles for crispy-yet-fluffy waffles.
- salt – to enhance all the other flavors.
- cardamom (optional but cardamom + citrus = love) – this is not in the ingredient list, but I highly recommend adding 1/4 teaspoon or so of ground cardamom, if you are a fan.
- eggs – for structure and to bind the batter.
- Greek yogurt – this is the star ingredient, so go for a full-fat, plain Greek yogurt for the best flavor and protein content. I love 5% Fage or Stonyfield Grass-Fed Greek yogurt. This makes them extra fluffy, too!
- olive oil – the finishing touch of olive oil adds richness and makes for extra crispy waffles. Use a light olive oil for a neutral flavor. If you only have extra virgin olive oil on hand, the batter will simply taste a little fruitier.
Whipped Lemon Butter
- unsalted butter – you can’t have lemon butter without butter. Bring to room temperature for easier mixing.
- lemon zest – more lemon zest equals more lemony flavor.
- lemon juice – a little bit of lemon juice goes a long way.
- maple syrup – this sweetens the butter slightly. Add to taste and make sure to have extra on hand for drizzling.
- fine sea salt – to enhance all of the flavors.
Creamy Lemon Syrup
- unsalted butter – more butter never hurt.
- granulated sugar – for sweetness and neutral color.
- coconut milk – this adds a luscious, creamy texture.
- lemon zest – make sure to use all parts of the lemon, including the finely grated zest.
- lemon juice – for acidity and to balance the sweetness.
- fine sea salt – just as very small pinch!
TIP: For a less intense lemon syrup use less lemon zest. If you would like it slightly sweeter you can add pure maple syrup after the sauce has simmered or directly on top of the waffles.
How to Make
This healthy waffle recipe is a cinch to make — as long as you have a waffle iron on hand. Every waffle iron is different, so make sure to cook according to your manufacturer’s instructions.
Preheat Waffle Iron
Preheat the waffle maker and generously spray with cooking spray.
Make Homemade Buttermilk
In a glass measuring cup or small bowl, combine the milk with the lemon juice. Allow to sit for 10 minutes.
Mix Dry Ingredients
In a medium bowl, whisk together the whole wheat pastry flour, baking powder, salt and lemon zest.
Prepare Waffle Batter
In a large bowl, whisk together the eggs, Greek yogurt and milk mixture. Then gently add in dry ingredients. Stir with large spatula until just combined, then add the olive oil until smooth and emulsified.
With 1/2 cup measuring cup, scoop the batter into the preheated and greased waffle maker. Allow the waffle to fully cook until lightly golden according to your waffle maker’s instructions.
Gently remove and transfer to a warm oven before serving. Continue with the rest of the batter.
TIP: To keep waffles warm while you finishing with the batter, preheat the oven to 200 degrees F. Set a wire rack inside a baking sheet and place it in the oven. Set the cooked waffles on the wire rack while you make the rest of the waffles.
How to Make Whipped Lemon Butter
To make whipped lemon butter, beat the butter in a small bowl with an electric hand mixer until it’s light and fluffy. You could even use a small food processor or Nutribullet for this.
Add the lemon zest, lemon juice, and maple syrup until soft and creamy. Set aside until ready to serve. It’s the most spreadable warm, but could be stored in the fridge until ready as well.
How to Make Lemon Butter Syrup
In a small saucepan add butter, sugar, coconut milk, lemon zest and juice.
Bring to a boil then simmer for 10 minutes until thickened. Allow to cool and strain, if desired.
I think I was more excited about serving these yogurt waffles than I was about actually making them. Ways to serve are absolutely endless, but here are my favorites:
- Simple and Classic: Maple syrup and butter are my family go-to toppings for all our waffle adventures.
- Lemon, Lemon and More Lemon: Make a full recipe of the lemon butter and lemon syrup and serve straight away in bowls right next to a pile of waffles. SO GOOD.
- A la Mode: A scoop or too of vanilla ice cream (choose your favorite brand!) or whatever flavor of ice cream you love. Restaurant style served in the comfort of your own home!
How to Store, Freeze & Reheat
Leftover waffles will keep in an airtight container for up to 4 days in the fridge.
To freeze, place in a plastic freezer storage bag with layers of parchment paper between each waffle. Freeze for up to 1 month.
Reheat individually in the toaster oven (or even your toaster!) set to medium. To reheat the whole batch of waffles, place on a wire rack set inside a baking sheet and rewarm in 350 degree F oven for 5-10 minutes, or until warm and crispy.
- Use room temperature ingredients. The batter is much easier to mix when all the ingredients are the same temperature. This also prevents over mixing, which can result in gummy waffles.
- Grease the waffle iron between each batch. This prevents major sticking between the batches of waffles.
More Waffle Recipes You’ll Love:
- Healthy Matcha Waffles
- Apple Cinnamon Waffles
- Whole Wheat Waffles
- Pumpkin Spice Waffles
- Gingerbread Waffles
If you make this Lemon Greek Yogurt Waffles recipe, be sure to leave a comment and review on the blog! I love hearing from you, and it helps others learn more about the recipe too! Xx Ashley
- 1 ⅓ cups milk
- 1/4 cup lemon juice
- 2 cups whole wheat pastry flour
- 1 tablespoon baking powder
- ¼ teaspoon sea salt
- zest of 2 large lemons
- 2 large eggs
- 1/2 cup Greek yogurt
- 2 tablespoons light olive oil
Whipped Lemon Butter
- 4 tablespoons unsalted butter, at room temperature
- 1 tablespoon finely grated lemon zest
- 1 tablespoon lemon juice
- 1 tsp maple syrup (note if using syrup on waffles to use less or more to taste)
Lemon Butter Syrup
- 4 tablespoons unsalted butter
- ¼ cup granulated sugar
- ¼ cup coconut milk
- Zest of 1–2 lemons
- ¼ cup freshly squeezed lemon juice
- 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 until just combined. Add the olive oil and stir a few more times.
- Scoop 1/2 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!
Whipped Lemon Butter
- To make whipped lemon butter, beat the butter in a small bowl with an electric hand mixer until it’s light and fluffy.
- Add the lemon zest, lemon juice, and maple syrup until soft and creamy. Set aside until ready to serve.
Lemon Butter Syrup
- In a small saucepan add butter, sugar, coconut milk, lemon zest and juice.
- Bring to a boil and simmer for 10 minutes until thickened. Allow to cool and strain, if desired.
KEEP WARM – Preheat the oven to 200 degrees F. Place a wire rack inside a baking sheet. Set the cooked waffles on the wire rack and into the oven while you make the rest of the waffle batter.
STORAGE – Store in an airtight container in the fridge for up to 4 days.
FREEZE – Store in a freezer-safe container, with layers of parchment between, for up to 1 month.
REHEAT – Place one waffle in toaster/toaster over, or reheat the whole batch of waffles on a wire rack set inside a baking sheet in a 350 degree F oven for 5-10 minutes, or until warm.
LEMON SYRUP – For a less intense lemon syrup use less lemon zest. If you would like it slightly sweeter you can add pure maple syrup after the sauce has simmered or directly on top of the waffles.
- Serving Size: 1/6th
- Calories: 185
- Sugar: 4g
- Sodium: 460mg
- Fat: 2g
- Saturated Fat: 1g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 64mg