These Gluten Free Greek Yogurt Waffles are a quick and easy breakfast that can be adapted to any flavor profile. Soft, light, and fluffy on the inside with a crisp outer crunch.
So there is something I have to do every time I visit Utah:
Here’s the thing. It’s not that I’m too cheap to buy a waffle maker for myself (well, that’s not completely true), but it’s mostly that I am just too lazy. Yes, I admit it. L-A-Z-Y.
There are many things that I am really good about doing:
- Working out – I get up at 5 am three days a week to go to the gym. The other days I am out running by 6:30 am or so.
- Cooking and baking – There is hardly a week that goes by that I don’t make at least THREE meals a day for my family. And now that Ben has been working from home until our Hawaii move, that’s one more extra lunch to make.
- Providing activities for my children – If there is someplace kid friendly and FREE to go, I’m there. I know all the entertaining kid events going on in the community and I’m a member of most museums, parks, zoos, etc. that offer great deals. And if we’re not out and about, I’m making sure my kiddos are busy at home: crafting, cleaning, coloring, reading, etc.
- Discipline – Yes, I am the tough parent around here. I set the rules, boundaries, and expectations in the home and, by golly, I follow through no matter how tired, worn out, or DONE I feel.
But…when it comes to things like taking my car in to get maintenanced, updating my license with my current address (it’s been 4 years and now we’re moving AGAIN!) , fixing up repairs around the house, or…buying a waffle maker…I am the WORST!
Even things with my blog that would improve my site, I just struggle to find time or motivation to do. It took me almost a year to open the package for Photoshop and download it to my computer. Then it took another 3 months for me to sit down and figure out how to use it.
I currently have been thinking about buying a tripod and lighting reflectors for months to improve my pictures. Have I done it yet??? NOPE!
So you can imagine, buying a waffle maker is not at the top of my To-Do List.
BUUUUT, when I visit Utah and the waffle maker is sitting there in the cupboard collecting dust, you betcha I’m gonna make some homemade waffles for my homegirl. Especially after I see all those mouthwatering Pinterest posts out there picturing light, fluffy, crispy waffles.
You just gotta make them, you just gotta!
The fun thing about these Gluten Free Greek Yogurt Waffles is that you can make whatever flavor variety you want. You just pick the flavor yogurt that sounds good to you, and there you go. You have instant blueberry, peach, strawberry, raspberry, etc. homemade waffles!
Now first thing I’m going to do is admit the flaw in these photos. I chose to make blueberry waffles, which tasted amazing, but when I went to take photos I realized there was only peach yogurt left in the fridge. So yes, these are blueberry waffles with peach yogurt sitting in the background. Ooops! I’m a bit OCD and that is just stressing me out.
But, aside from the photos, these waffles are exceptionally delicious!
Last time I tried to make waffles they were just okay. They were a little dry, kind of dense, and didn’t crisp up on the outside. Nothing worth blogging about. Braelyn ate them, of course, because there was
sugar syrup on them.
So when I came to visit this time, I made sure to master the perfect texture. And these are the PERFECT TEXTURE!
These waffles turned out light and fluffy with a crisp outer crunch. They are oh so good right off of the waffle maker. Actually they are even delicious reheated in the toaster the next morning.
The Greek yogurt addition keeps them soft in the center and adds that punch of fruit flavor for your taste buds without having mushy pieces of undercooked fruit scattered throughout your waffle. And the Greek yogurt is nonfat so it doesn’t add a bunch of extra calories to your meal.
I’m excited to try all the flavor varieties while I’m here. I bet even plain old vanilla yogurt would taste amazing. Ohhhh, or the honey flavored yogurt. That would be delicious with a splash of almond extract. I’m sooooo trying that!
I did learn that it’s important to beat and fold in the egg whites when making waffles. It assures that your waffles stay light and fluffy instead of cooking into a dense disaster. Just fold in the stiff egg whites enough that they are evenly dispersed throughout the batter. And make sure that this step is LAST, otherwise the batter will be overmixed.
You can finish these babies with pure maple syrup (my fave) or with a dollup of extra yogurt and some sliced fruit on top. Add a sprinkle of nuts for extra texture, or if you’re feeling really giddy, you can add a scoop of whipped cream. Go all out baby!
Any way you top them, these waffles are sure to become a frequent request in your home, even if you live alone and it’s just your own brain whispering, “Waffles! WAFFLES!”
What is your favorite waffle flavor?
- 2 eggs, separated
- 1 cup milk (I used 2%)
- 1 (5.3 oz) pack Dannon Oikos Greek yogurt, any flavor
- 2 teaspoons sugar
- ¾ teaspoon salt
- 1¼ teaspoon baking soda
- ¼ cup cornstarch
- 1¼ cup all-purpose gluten free flour (I used Namaste brand)*
- 3 tablespoons butter, melted
- Preheat waffle iron. Separate eggs yolks and egg whites. In a large mixing bowl, whisk together egg yolks, milk, yogurt and sugar.
- In a separate smaller mixing bowl, sift together gluten free flour, cornstarch, baking soda, and salt. Add dry ingredients to milk mixture and stir until smooth. Add melted butter and mix until incorporated.
- Beat egg whites on high with clean beaters until stiff peaks form. Fold egg whites into waffle batter and gently mix until incorporated evenly. Let batter sit for 3-4 minutes.
- Spray waffle iron with cooking spray and drop about ½ cup of waffle batter. Cook according to your waffle iron directions or until outside is golden brown and crisp.
- Serve warm with desired toppings.