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Crispy Greek Yogurt Protein Waffles - Easy, Light, and Satisfying

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 servings

Ingredients
  

  • 1 cup plain Greek yogurt (2% or whole milk works best)
  • 2 large eggs
  • 1 tablespoon neutral oil or melted butter
  • 1 teaspoon vanilla extract
  • 3/4 cup milk (dairy or unsweetened almond milk), plus more as needed
  • 1 cup all-purpose flour (or white whole wheat for extra fiber)
  • 2 tablespoons cornstarch
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon fine salt
  • 2–3 tablespoons sugar or maple syrup (optional, for lightly sweet waffles)
  • Optional: 1/4–1/3 cup vanilla or unflavored whey protein powder
  • Cooking spray or a little oil for the waffle iron

Instructions
 

  • Preheat the waffle iron: Let it heat fully on a medium-high setting. A hot iron is key for crisp edges.
  • Whisk the wet ingredients: In a bowl, combine Greek yogurt, eggs, oil, vanilla, and milk. Whisk until smooth.
  • Mix the dry ingredients: In a separate bowl, whisk flour, cornstarch, baking powder, baking soda, salt, and sugar. If using protein powder, whisk it in now.
  • Combine gently: Add the dry mix to the wet. Stir with a spatula until just combined. The batter should be thick but spoonable. If it’s too thick, add 1–2 tablespoons more milk.
  • Rest the batter: Let it sit for 5 minutes. This hydrates the flour and helps the waffles rise and crisp.
  • Grease the iron: Lightly spray or brush with oil. Avoid heavy greasing, which can soften the crust.
  • Cook the waffles: Add enough batter to cover the waffle grid without overfilling. Close and cook until deep golden and crisp, usually 3–5 minutes depending on your machine.
  • Keep them crisp: Place finished waffles on a wire rack, not a plate. This prevents steam from softening the edges.
  • Serve hot: Top with berries, a drizzle of maple syrup, peanut butter, or a dollop of extra yogurt.