Fluffy on the inside, crispy on the outside, these Blueberry Greek Yogurt Waffles are delicious while being packed with protein and whole grains.
Summer berry season is upon us and my boys and I could not be more excited. While I love picking all of Michigan’s gorgeous produce, blueberries are probably one of my favorite fruits to pick because they are so easy to grab and collect! To help you make use of those ripe berries, I’m sharing our new favorite breakfast recipe: Blueberry Greek Yogurt Waffles. The perfect way to use freshly picked berries now, or throw some of those berries in the freezer and make this waffle recipe all year round!
Ingredients
- Whole wheat flour: I like to use pastry flour as it create a lighter, fluffier waffle. But all purpose flour will work as well!
- Flax seed meal: Flavorless, but adds a ton of nutrition to the waffle like antioxidants and omega 3 fatty acids.
- Baking powder: Helps the waffle rise and get fluffy.
- Cinnamon: Adds a bit of natural, warm sweetness to the waffles.
- Salt: Salt acts as a flavor enhancer for the other ingredients while also balancing them out.
- Eggs: Eggs act as the binding agent in this waffle mix, and also add protein to the final product.
- Greek yogurt: Thick and creamy, Greek yogurt has a higher protein content than regular yogurt.
- Vanilla: Natural sweetness and flavor.
- Seltzer water: The secret to fluffy inside but crispy outside to waffles, but you could also use milk if that’s what you have.
- Blueberries: Tart, tangy, and sweet, I typically use frozen blueberries in my waffle mix, and fresh blueberries to serve on top.
How to Make Bluberry Greek Yogurt Waffles
Start your blueberry Greek yogurt waffles by taking a large bowl and adding the flour.
Next add the flax seed meal and cinnamon.
Finish off the dry ingredients with the baking powder and a pinch of salt.
Whisk together all of the dry ingredients until evenly incorporated, and make a hole in the middle.
Then crack your large eggs into the hole you made, and add the Greek yogurt.
Add a bit of vanilla extract.
And then add the seltzer water before whisking it all together until evenly mixed.
Gently fold in the blueberries with a wooden spoon or spatula.
Then cook your batch on your preheated waffle iron.
Keep cooking until you’ve used up all of your batter, then serve with maple syrup and additional fresh berries, and enjoy your Blueberry Greek Yogurt Waffles!
Switch It Up
- Swap the berry. While I think blueberries work best, you could also use raspberries or strawberries in these waffles.
- Make it gluten-free. Swap the flour for your go-to gluten-free flour and these waffles can be enjoyed by everyone!
- Play with the flavors. Blueberry lemon is a delicious combo, so try adding some lemon zest for a bit of citrus.
Frequently Asked Questions:
Should waffles be hard or soft?
A classic waffle should be soft on the inside but crispy on the outside; not soggy. But it really comes down to personal preference. Some people like them soft, others prefer them more crispy.
Are waffles healthy for you?
Most waffles wouldn’t be described as healthy, but I make mine healthier by using whole wheat flour, no refined sugar, adding flax seed meal, and using Greek yogurt!
Why is my waffle not fluffy?
Make sure you don’t make your batter until you’re ready to start cooking right away, letting your batter sit can make it lose air and make your waffles more dense.
More Breakfast Recipes
- Feta and Spinach Egg White Omelette
- Vegetable Hash Breakfast Skillet
- Apple Peanut Butter Overnight Oats
- Ham and Cheese Baked Egg Cups
- Gluten Free Pumpkin Pancakes
Eat It, Like It, Share It!
Did you try this dish and love it? The next time you make it, snap a picture and share it to your socials! Tag @thelemonbowl and #thelemonbowl so we can admire and share your dish.
These Blueberry Greek Yogurt Waffles are delicious day of, or you can easily reheat them the next day in the microwave or toaster! Whenever you eat them, I know you’ll enjoy them.
Your fork is waiting.
Blueberry Greek Yogurt Waffles
Ingredients
- 1 ½ cups whole wheat pastry flour (or equivalent)
- ½ cup flax seed meal
- 1 tablespoon baking powder
- 1 teaspoon cinnamon
- ½ teaspoon salt
- 2 eggs
- ½ cup plain Greek yogurt (0%)
- 1 teaspoon vanilla
- 1 ½ cups seltzer water (or milk)
- ½ cup blueberries (fresh or frozen)
- pure maple syrup and additional blueberries (to serve)
Instructions
- In a large bowl, whisk together dry ingredients: flour through salt.
- Using a wooden spoon, form a small whole in the middle of the dry ingredients. Whisk together eggs, yogurt and vanilla then stir to combine with the dry ingredients.
- Pour in seltzer water and gently whisk until evenly incorporated – lumps are ok!
- Fold in blueberries using a rubber spatula.
- Pour batter into pre-heated waffle maker and cook according to manufacturer’s instructions until golden brown.
These were great. Thick and moist but crispy around the edges. I made them exactly as written except my Greek yogurt was not nonfat. So good!
Hi there, I made these today and they turned out pretty dense, chewy and rubbery. I don’t think I did anything wrong…but the one question I had is if flax meal is different than ground flax seed? If so, that would probably be my problem. I also used regular white flour instead of pastry flour, but I didn’t think that would make a difference at all. Help me if possible:)
Hey Megan! Flax meal is the same as ground flax seed so that shouldn’t be an issue. Similarly, white flour is totally fine too. Did you use the sparkling water? And the yogurt? The yogurt keeps them super light and moist. Let me know – would love to help you make this a success next time!!!
These were very tasty and I was able to whip them up last night just with ingredients I had on hand so that’s a plus!
So glad to hear!!
Thank you for the wonderful recipe! I did make some substitutions based on what I had on hand. I didn’t have pastry flour so I substituted 1/2 cup of psyllium husk in einkorn flour to lighten it up a bit and I used San Pellegrino sparkling natural water for the seltzer, which seemed to work just fine. I have a question though. The first waffle turned out light and crispy, but by the time it was through cooking, the batter started to solidify into a dough and the following waffles became more dense, although still hearty and delicious. Did you have that experience as well? I attributed it to the flax meal as it does tend to soak water, but it could have been the psyllium husk. I’m debating which ingredient to cut back on the next try.
Hi Angela – I’m so glad you enjoyed these waffles!! I’m afraid I’ve never experienced that issue with the dough so I’m guessing it’s because you made a lot of changes to the recipe such as the psyllium husk in einkorn flour. Flax doesn’t really absorb water so I don’t think that would be the cause. Flax is a seed and not a grain. Sorry I can’t help you further, I don’t bake with psyllium!
Thanks for the reply. I will definitely make these again.
Hi just wondering if you can make the waffles the day before? Thanks
Yes absolutely! I love to freeze them too!
Made these for breakfast yesterday morning and they were delicious! I swapped a half cup of flour fordground oats, but kept everything else the same. My boyfriend and I were quite happy :)
I’m so thrilled you enjoyed them!!
Made this for Father’s Day breakfast and my husband said they were “oddly salty”. I actually made two different recipes, and the other had half the salt plus a tablespoon of honey, and that really balanced out the taste.
Oh that’s a great alternative!
Hi, I adore your recipe! Waffles are my most favorite food in the universe! So, question. … i was wondering if you think oat flour (regular oats ground to a flour consistency at home, not store bought) would change the recipe much?
Or is whole wheat flour just as beneficial as oat flour (grains)? Also, Any other suggestions for making a healthier alternative?
Your recipe is great, i just like options after bad news from the doc about cholesterol.
Hi Moni – I’m curious what cholesterol has to do with this recipe as my understanding is that the cholesterol from egg yolks isn’t harmful to the body as compared to that from animal products like beef or butter? You might want to ask your doctor about that. As for using oat flour, I’ve never tried it but you should give it a try and let me know. Perhaps try swapping out half of the wheat flour first? Good luck!!
Ah. Ok. Well that helps. I just thought cholesterol is cholesterol is cholesterol. Glad to know i can have my eggs! I have another recipe that uses oat flour and the waffles are a bit “stiffer”, you could say.. So i will try yours with the half wheat n half oat and see how that turns out!
And thanks for your reply.
These make for a heavenly breakfast. I might branch out with the berries for variation. But the base is absolutely delectable.
I love these with raspberries too!