Lemon Greek Yogurt Waffles

stacks of greek yogurt waffles with strawberries, blueberries and lemon wedges on white plate

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4.5 from 2 reviews

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.




  • 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 12 lemons
  • ¼ cup freshly squeezed lemon juice


  1. Prepare waffle maker by pre-heating and greasing well (spray works best).
  2. In a glass measuring cup, combine the milk with the lemon juice; set aside.
  3. In a medium bowl, add dry ingredients, flour through lemon zest, whisk until combined.
  4. 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.
  5. 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.
  6. Gently remove and transfer to warm oven before serving. Enjoy with your favorite toppings!

Whipped Lemon Butter

  1. To make whipped lemon butter, beat the butter in a small bowl with an electric hand mixer until it’s light and fluffy.
  2. Add the lemon zest, lemon juice, and maple syrup until soft and creamy. Set aside until ready to serve. 

Lemon Butter Syrup

  1. In a small saucepan add butter, sugar, coconut milk, lemon zest and juice.
  2. 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.