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.
Lemon Butter Syrup
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.