Ingredients
1 1/2 cups all-purpose flour
1/2 cup protein powder (vanilla or unflavored)
1 tablespoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 large eggs
1 cup plain Greek yogurt (full-fat or 2%)
3/4 cup milk (any kind)
1/4 cup melted unsalted butter or coconut oil
2 tablespoons maple syrup or honey (optional)
1 teaspoon vanilla extract
Instructions
1. Preheat waffle iron and lightly grease.
2. In a large bowl, whisk together flour, protein powder, baking powder, baking soda, and salt.
3. In a separate medium bowl, whisk eggs until frothy. Add Greek yogurt, milk, melted butter, maple syrup (if using), and vanilla extract. Whisk until smooth.
4. Pour wet ingredients into dry ingredients. Stir gently until just combined (a few lumps are fine; do not overmix).
5. Ladle about 1/2 to 3/4 cup batter onto preheated waffle iron. Close lid and cook for 3-5 minutes or until golden brown and steaming stops.
6. Remove waffle and place on a wire rack. Repeat with remaining batter. Serve warm with desired toppings.
Notes
For best texture, use room temperature eggs and yogurt. Let batter rest 5-10 minutes for fluffier waffles. Store leftovers in fridge for up to 4 days or freeze for up to 3 months. Reheat in toaster for best crispness.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Waffle Iron
- Cuisine: American
- Diet: High Protein
Nutrition
- Serving Size: 1 waffle (about 1/6 of recipe)
- Calories: 310
- Sugar: 12g
- Sodium: 520mg
- Fat: 11g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 80mg