Move over Eggo…the Ashmore House Waffles are here!

Not only does my family love these waffles, but the neighborhood does now too. They are my all-time favorite and have become the go-to waffles in the Ashmore house.

Greek yogurt adds protein and gives these waffles their perfect texture. I usually don’t suggest fat-free Greek yogurt in my recipes because I find it can create a slightly rubbery texture (not what we want!). In this case, the yogurt not only boosts the protein but also adds a subtle chew to the interior of the waffle.

You can use gluten-free flour in place of all-purpose flour, or try a combination of whole wheat and all-purpose flour if you like a little extra heartiness.

I absolutely love my Cuisinart Waffle Maker and can’t say enough good things about it. It has been making waffles in the Ashmore house since 2020.

Of course, these are delicious topped with butter and maple syrup, but I also love them with yogurt and a quick strawberry sauce, or fresh berries finished with a dusting of powdered sugar.

I usually make a big batch and freeze about 20 waffles for weekday mornings. Just store them in large zip-top bags and pop them into the toaster oven for a quick breakfast.

I’ve made many variations of these waffles over the years and will be sharing more recipes for them soon.

Ingredients

Coconut Oil – Adds richness and moisture while helping the waffles crisp beautifully on the outside.

All-Purpose Flour – The structure of the waffles, creating a light interior with a perfectly golden exterior.

Maple Syrup – Adds a subtle natural sweetness and a hint of maple flavor that complements the waffles beautifully.

Vanilla Extract – Brings warmth and depth of flavor to the batter.

Baking Powder – Helps the waffles rise and become light and fluffy.

Baking Soda – Works with the Greek yogurt to give the waffles additional lift and tenderness.

Kosher Salt – Enhances all the flavors and balances the sweetness of the batter.

Plain Greek Yogurt (2 or 4%) – Adds protein and a slight tang while creating a tender interior with just the right amount of chew.

Milk of Choice – Loosens the batter and keeps the waffles light. Regular milk or almond milk both work beautifully.

Large Eggs – Provide structure and richness while helping the waffles cook up fluffy and tender.

Egg Whites – Extra whites lighten the batter and help create waffles that are crisp on the outside and airy inside.

How to Make my Greek Yogurt Waffles:

• Melt coconut oil either on the stove or in the microwave. Set aside to cool to room temperature.
• In a large bowl, combine the flour, baking powder, baking soda, and salt. Whisk with a fork to mix.
• Add the eggs and egg whites on top of the dry ingredients and use the fork to quickly mix the eggs just to break up the yolks.
• Add the yogurt, milk, vanilla, room temperature coconut oil and maple syrup to the bowl and whisk just until there are no more clumps of flour.
• Leave the batter to hydrate while you heat your waffle iron.
• Preheat waffle iron and when hot spray or brush with cooking spray, oil (coconut), or butter.
• Cook waffles (using about ½ cup batter per waffle) for about 5-7 minutes until golden and crisp.
• Remove waffles to a cooling rack as you continue to cook batches of the waffles, adding more cooking spray, oil or butter each time.
•  Serve waffles immediately as they are ready, or keep them warm in a 200 degree oven until ready to serve.
• Enjoy!

How to Serve:

These are great with butter and maple syrup of course!

 I also love them topped with yogurt and a quick strawberry sauce or berries and topped with powdered sugar.

You could even do Chicken and Waffles!

Commonly Asked Questions: