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Greek Yogurt Protein Waffles (Crispy Outside, Fluffy Inside) - Easy, High-Protein Breakfast

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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 for best texture)
  • 2 large eggs
  • 1/2 cup milk (dairy or unsweetened almond milk)
  • 1 teaspoon vanilla extract
  • 1 tablespoon melted butter or neutral oil, plus more for the waffle iron
  • 1 cup all-purpose flour (or a 1:1 gluten-free blend)
  • 1/4 cup vanilla or unflavored whey protein powder
  • 2 tablespoons cornstarch
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon fine salt
  • 1–2 tablespoons sugar or maple syrup (optional, for lightly sweet waffles)

Instructions
 

  • Preheat the waffle iron: Set it to medium-high. A hot iron is key for crisp edges.
  • Whisk wet ingredients: In a bowl, whisk Greek yogurt, eggs, milk, vanilla, and melted butter until smooth.
  • Combine dry ingredients: In a separate bowl, whisk flour, protein powder, cornstarch, baking powder, baking soda, salt, and sugar (if using).
  • Make the batter: Add dry ingredients to the wet. Stir gently until just combined. A few small lumps are fine. Do not overmix.
  • Rest the batter: Let it sit 5 minutes. This helps the flour hydrate and the leavening kick in for fluffier waffles.
  • Grease the iron: Lightly brush or spray the plates with oil to prevent sticking.
  • Cook the waffles: Pour enough batter to cover the waffle grid without overflowing. Close and cook until deeply golden and crisp, typically 3–5 minutes depending on your iron.
  • Hold them crisp: Place finished waffles on a wire rack (not a plate) to keep steam from softening them.
  • Serve: Add toppings like fresh berries, Greek yogurt, peanut butter, honey, maple syrup, or a sprinkle of cinnamon.