It seems like everyone wants waffles these days, from the Teen Titans songÂ toÂ our little friends fromÂ Stranger Things.
And though these take more effort than popping an Eggo into a toaster, they’re significantly more rewarding.
AndÂ they’re definitely a new house favorite.
These waffles are a denser,Â eggier, and crisper version ofÂ our old-timeyÂ waffle recipe.
And because they’re made with Greek yogurt, they’re also packed with more protein than your average breakfast quick bread.
The dough is super simple toÂ whip up. You mix all the ingredients in a single bowl. This is one of our go-to weeknight dinners.
Behold: The Ultimate Waffle Sandwich
Since these waffles are more substantial, they’reÂ the perfect candidate for The Angry Chef’s Toasted Waffle Dinner Sandwich (smoked turkey, prosciutto or bacon, and muenster, smoked Gruyere, and American cheeses).
Check out theÂ texture on these little guys:
Alrighty, to the waffler!
Greek Yogurt Waffles
3 largeÂ eggs
2 cups of Greek yogurt (I use full fat yogurt)
1/2 cup water or milk
2 tsp.Â white vinegar
6 Tablespoons olive oil
2 cups flour
1 tsp. baking soda
2 tsp. baking powder
pinch of salt
spray oil, for waffle iron, optional
Makes 6-8Â four-inch waffles
Do a little prep
Plug in your waffle iron to heat it up. If you like, preheat your oven to about 200 degrees F, to keep the waffles warm before serving.
Make the waffle batter
Add the flour, baking powder, baking soda, and salt. Mix with a wooden spoon (aÂ whisk will get too glopped up) until uniform.
The dough will be very thick, almost like drop biscuit dough.
Make the waffles
Spoon the batter into your hot waffle ironÂ according the manufacturer’s instructions (yours may take a different amount of batter). My waffle iron takes about 3/4 – 1 cup of batter per waffle.
When they’re done, remove the waffles from the waffle iron and transfer to a wire rack, or slide onto a panÂ in aÂ 200-degree FÂ oven to keep them warm while you make the rest.