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Blueberry Greek Yogurt Waffles

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Fluffy on the inside, crispy on the outside, these Blueberry Greek Yogurt Waffles are packed with protein and whole grains.

Blueberry Greek Yogurt Waffles - The Lemon Bowl

Summer berry season is upon us and my boys could not be more excited. Blueberries are not only the perfect finger food for toddler hands but they are naturally sweet and packed with vitamins.

Blueberry Picking - The Lemon Bowl

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! The photo above is two years old but it remains one of my all time favorites.

Blueberry Greek Yogurt Waffles Bites - The Lemon Bowl

To help you make use of those ripe berries, I’m sharing our new favorite breakfast recipe: Blueberry Greek Yogurt Waffles. Made with whole wheat pastry flour, plain Greek yogurt and a pinch of cinnamon, they are the perfect vehicle for plump, juicy blueberries.

 

Whole Grain Blueberry Greek Yogurt Waffles - The Lemon Bowl

My husband likes them drizzled with pure maple syrup but the boys and I ate them on their own. When you’re using ripe, in-season berries you don’t need much added sweetness. Just don’t forget the cold milk.

Your fork is waiting.

4.59 from 17 votes
Blueberry Greek Yogurt Waffles Bites - The Lemon Bowl
Print
Blueberry Greek Yogurt Waffles
Prep Time
5 mins
Cook Time
20 mins
Total Time
25 mins
 
Fluffy on the inside, crispy on the outside, these Blueberry Greek Yogurt Waffles are packed with protein and whole grains.
Course: Breakfast
Servings: 4
Calories: 291 kcal
Author: Liz DellaCroce
Ingredients
  • 1 1/2 cups whole wheat pastry flour
  • 1/2 cup flax seed meal
  • 1 tablespoon baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 2 eggs
  • 1/2 cup plain Greek yogurt 0%
  • 1 teaspoon vanilla
  • 1 1/2 cups seltzer water or milk
  • 1/2 cup blueberries fresh or frozen
  • pure maple syrup and additional blueberries to serve
US Measurements - Convert to Metric
Instructions
  1. In a large bowl, whisk together dry ingredients: flour through salt.
  2. 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.
  3. Pour in seltzer water and gently whisk until evenly incorporated - lumps are ok!
  4. Fold in blueberries using a rubber spatula.
  5. Pour batter into pre-heated waffle maker and cook according to manufacturer's instructions until golden brown.
Recipe Notes

Seltzer water is the secret to crispy waffles on the outside but milk makes equally delicious waffles.

Nutrition Facts
Blueberry Greek Yogurt Waffles
Amount Per Serving
Calories 291 Calories from Fat 66
% Daily Value*
Total Fat 7.3g 11%
Saturated Fat 0.5g 3%
Polyunsaturated Fat 6.8g
Cholesterol 90mg 30%
Sodium 696mg 29%
Total Carbohydrates 43.3g 14%
Dietary Fiber 10.8g 43%
Sugars 2.5g
Protein 13.5g 27%
* Percent Daily Values are based on a 2000 calorie diet.

June Seasonal Produce Guide

Want more seasonal eating inspiration? Don’t miss these other delicious ideas from your favorite food bloggers.

 

Blueberry Mint Gin Cocktail by Vintage Mixer

Bourbon-Cherry and Almond Dutch Baby by Floating Kitchen

Spinach Salad with Grilled Strawberries, Asparagus & Walnuts by Simple Bites

Chocolate Cherry Cake with Chocolate Oat Streusel by Climbing Grier Mountain

Blueberry, Feta and Honey-Caramelized Onion Naan Pizza by Kitchen Confidante

Cumin Orange Shrimp-Stuffed Cucumber Boats by Cookin’ Canuck

Blueberry Yogurt Waffles - The Lemon Bowl

 

 

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Reader Interactions

Comments

  1. 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!

    Reply

  2. 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.

    Reply

    • 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!

      Reply

  4. 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 :)

    Reply

  5. 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.

    Reply

  6. 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.

    Reply

    • 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!!

      Reply

      • 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.

        Reply

  10. These look absolutely fabulous. Do they freeze well by chance? Would love to make them for my husband’s breakfast before work quicly in the toaster.

    Reply

  12. You are the best iPhone camera shooter ever! OMG. I love these photos…and those blueberries! And those pancakes! I want it all! :)

    Reply

  13. Your kids and I definitely have a love of blueberries in common. I can’t get enough! Love these waffles – and the juicy bluebs in every bite!

    Reply

  15. I thought I left a message here yesterday, but don’t see it. I made spelt and whole wheat apple cinnamon waffles yesterday. I never add oil or butter to my batter.

    Reply

  16. I want to go blueberry picking! Right now I am so obsessed! I love how you have given these waffles the protein punch – perfect for busy weekends!

    Reply

  19. I love picking blueberries every summer. It’s something that I did with my mom growing up, and we still try and get out at least once a year to do it. These waffles look amazing. Is it the weekend yet?

    Reply

  21. Okay, I love a good waffle and I can tell by this picture that your waffles are amazing!! My little guy will also be having berry stained hands and face all season long :)

    Reply

  22. I NEED a waffle iron! All of a sudden I’m seeing excellent waffle recipes, and it’s making me realize that they have been totally missing from my life since forever. Hopefully we’ll get our garage addition done soon, and have enough storage for things like a waffle iron so I can make these.

    Reply

  23. I made buttermilk apple cinnamon waffles this morning. I used spelt and whole wheat white flour I ground myself.

    Reply

  27. Love it! Definitely giving that a try. I may add some jam. Probably something to complement the berries but i’m also considering something with more contrast. Mint probably? What do you think? I just want to make the taste more interesting and a bit challenging. Or maybe just get a mochito with the waffles?

    Reply

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