Ingredients
Wet Ingredients
- 1.5 cups nonfat plain Greek yogurt
- 2 eggs
- 1 cup milk
- 2 tsp vanilla bean paste
Dry Ingredients
- 2 cups all purpose flour
- 2 tbsp granulated sugar
- 1 tbsp baking powder
- ½ tsp kosher salt
Instructions
- Combine Wet Ingredients: Whisk together the Greek yogurt, eggs, milk, and vanilla bean paste in a large bowl until smooth and well blended.
- Mix Dry Ingredients: In a separate bowl, combine the all-purpose flour, granulated sugar, baking powder, and kosher salt thoroughly.
- Fold Dry into Wet: Gently fold the dry ingredients into the wet mixture using a flat spatula until just combined. Avoid overmixing to maintain waffle fluffiness.
- Preheat and Prepare Waffle Iron: Heat your waffle iron until hot and spray the surface lightly with oil to prevent sticking.
- Cook Waffles: Pour batter into the center of the preheated waffle iron. Cook for about 2 minutes or until the waffles are golden brown and cooked through.
- Repeat: Continue the process with remaining batter, spraying the waffle iron with oil before each batch to ensure easy removal and prevent sticking.
- Store and Reheat: Keep leftover waffles in the refrigerator for up to 5 days or freeze them for up to 3 months. Reheat using a toaster or toaster oven directly from frozen or thawed until warm and crispy.
Notes
- Be careful not to overmix the batter to keep waffles light and fluffy.
- Spray the waffle iron with oil between batches to prevent sticking.
- Frozen waffles can be toasted directly from the freezer without thawing.
- For extra flavor, consider topping with fresh fruit, nuts, or a drizzle of honey or maple syrup.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Greek
