Waffle Sundays are a tradition in our house that picks back up once fall comes around. I’ve been tinkering with this recipe for a while now and both Dean and I are very happy with the results! I knew I wanted waffles that were high in fiber and protein, so it uses 100% whole grains and a hefty amount of Greek yogurt, giving you about 10g protein and 3g fiber per waffle. One waffle makes a great high-protein snack or eat two waffles for a proper meal. You can up the protein with toppings like Greek yogurt, eggs, bacon, etc…
Ingredient highlight
Whole wheat (or whole grain) flour! I love baking with whole grain flours because they add both flavor and are more nutrient-dense compared to white flour. Whole grain flour (like whole grains) is a good source of fiber, B vitamins, folate, iron, calcium, and even protein.
Servings 8 standard square Belgian waffles
Prep Time 10 minutes 
Cook Time 15 minutes Ingredients
- 1 cup (240g) plain Greek yogurt
- 1 cup (245g) milk of choice
- 2 large eggs
- 4 tbsp (56g) butter
- 1 ¼ cup (174g) whole wheat flour*
- ½ cup (55g) rolled oats
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp kosher salt
Topping ideas:
- My favorite: butter + touch of maple syrup + flaky salt
- Dean’s favorite: butter + peanut butter + lots of maple syrup
- Fried eggs + bacon + avocado
- Greek yogurt + fruit + nut butter + maple syrp
- *Mix it up and substitute another whole grain flour for some of the whole wheat. Our favorite is using whole wheat and buckwheat by substituting with ¼-½ cup buckwheat flour.
- Turn into pancakes! ~ Let the batter rest for 5 minutes to let it thicken up before making the pancakes. Make small (3-4”) pancakes for best results. You’ll get about 18-20 small pancakes.
Instructions
- In a large microwavable bowl, add the butter. Microwave until just melted. Add the yogurt, milk, and eggs and whisk until smooth.
- Add the flour, oats, baking powder, baking soda, and salt. Use a rubber spatula to stir/fold the batter together until just combined. If too thick, stir in a splash of milk. If too runny, stir in a bit more flour. If you let it sit for a few minutes, the batter will thicken up.
- Scoop the batter into a preheated and buttered waffle iron (we do a heaping ⅓ cup per waffle).
- Serve warm topped with whatever toppings you want!
- The best way to reheat waffles is in your toaster or toaster oven.
Items you can prep ahead (optional)
- Make the waffles.
Substitutions:
- To make gluten-free, substitute the whole wheat flour with buckwheat flour, gluten-free all purpose flour or ideally use a combination of both.
- To make dairy-free, substitute the yogurt with a dairy-free alternative and sub the butter with vegan butter, olive oil, or coconut oil.
- To make vegan, see above + use a liquid egg replacement or try with two flax eggs.
Storage:
- Store leftovers in an airtight container or zip top bag in the fridge for up to 6 days or 2 months in the freezer.
Leftovers + Repurposing:
- Pop a frozen or leftover waffle into your toaster or toaster oven until no longer frozen in the center and crispy on the outside.
- Top with whatever toppings you want!
- These make a great high-protein snack – just smear some nut butter on top with a light drizzle of honey or maple.
Servings 8 standard square Belgian waffles Prep Time 10 minutes Cook Time 15 minutes Ingredients
- 1 cup (240g) plain Greek yogurt
- 1 cup (245g) milk of choice
- 2 large eggs
- 4 tbsp (56g) butter
- 1 ¼ cup (174g) whole wheat flour*
- ½ cup (55g) rolled oats
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp kosher salt
Topping ideas:
- My favorite: butter + touch of maple syrup + flaky salt
- Dean’s favorite: butter + peanut butter + lots of maple syrup
- Fried eggs + bacon + avocado
- Greek yogurt + fruit + nut butter + maple syrp
- *Mix it up and substitute another whole grain flour for some of the whole wheat. Our favorite is using whole wheat and buckwheat by substituting with ¼-½ cup buckwheat flour.
- Turn into pancakes! ~ Let the batter rest for 5 minutes to let it thicken up before making the pancakes. Make small (3-4”) pancakes for best results. You’ll get about 18-20 small pancakes.
Instructions
- In a large microwavable bowl, add the butter. Microwave until just melted. Add the yogurt, milk, and eggs and whisk until smooth.
- Add the flour, oats, baking powder, baking soda, and salt. Use a rubber spatula to stir/fold the batter together until just combined. If too thick, stir in a splash of milk. If too runny, stir in a bit more flour. If you let it sit for a few minutes, the batter will thicken up.
- Scoop the batter into a preheated and buttered waffle iron (we do a heaping ⅓ cup per waffle).
- Serve warm topped with whatever toppings you want!
- The best way to reheat waffles is in your toaster or toaster oven.
Items you can prep ahead (optional)
- Make the waffles.
Substitutions:
- To make gluten-free, substitute the whole wheat flour with buckwheat flour, gluten-free all purpose flour or ideally use a combination of both.
- To make dairy-free, substitute the yogurt with a dairy-free alternative and sub the butter with vegan butter, olive oil, or coconut oil.
- To make vegan, see above + use a liquid egg replacement or try with two flax eggs.
Storage:
- Store leftovers in an airtight container or zip top bag in the fridge for up to 6 days or 2 months in the freezer.
Leftovers + Repurposing:
- Pop a frozen or leftover waffle into your toaster or toaster oven until no longer frozen in the center and crispy on the outside.
- Top with whatever toppings you want!
- These make a great high-protein snack - just smear some nut butter on top with a light drizzle of honey or maple.
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