Greek Yogurt Waffles

I’m constantly looking for a way to squeeze in protein, especially to my baked goods. When I’m not dumping gelatin into breads or pancakes, I’m using greek yogurt where I can. It’s a great source protein if you aren’t off of dairy completely. It adds density and sweetness to otherwise bland pancakes or waffles. It may be my imagination but I swear these are fluffier too! Give them a try.

I made this recipe using half of the suggested portions because it was going to make a LOT of batter. I prefer 2 pancakes along with my other proteins in the am (bacon or egg whites, etc). If you are serving a family, make the whole recipe but if it’s just yourself or 1 other adult and perhaps a kid, half it. It will be plenty I promise. You can also substitute the regular milk for almond milk (I’m not sure but I think some of you will eat greek yogurt but not milk).

Greek Yogurt Waffles

(or pancakes)

Serves 4


Preheat your waffle maker or skillet. In a medium bowl whisk together eggs, milk, greek yogurt, and maple syrup.

Add flour, baking powder, and salt and mix until all ingredients are combined. (Most of the lumps should be gone but it doesn't need to be perfectly smooth).

Grease the waffle maker or iron and cook waffles/pancakes according to manufacturer's instructions. Serve with butter, syrup, fresh berries, whipped cream, or powdered sugar as desired.


2 eggs

1¾ cup almond milk

½ cup plain greek yogurt or dairy free yogurt

1 tablespoon maple syrup

2 cups gluten free flour & baking mix (I used Pamela's)

1 tablespoon + 2 teaspoons baking powder

¼ teaspoon salt

BreakfastSara Nelson