Whole Wheat Greek Yogurt Freezer Waffles

Whip up a big batch of whole wheat Greek yogurt freezer waffles, and you’ll have them all week!  Pillow-y soft, with a rich, buttery taste that’s miles better than anything store bought!

My kids went back to school this week!  Yay!!!

I’m so happy that the summer was such a success.  I think we had a great balance of relaxation, family time, and fun activity.  Many of you probably already know that we sent our kids to day camp this summer- they are super high energy, both, and they love to be able to blow off steam and spend time with their friends.  But this year we also balanced it with a couple of long weekends at the shore, plus a big, 10-day long family vacation, as well as just some quiet evenings and weekends at home.  Which for them means only one thing: video games.  😛

So after having all last week off, I think they were really ready to head back and get into the swing.  And so was I!  I have been hard at work making/freezing good food to fill their bellies after school and fuel their bodies in the morning for the day ahead, so we are good to go here.  This recipe I’m sharing today is a top favorite- it takes me less than an hour to make a big batch, and then we have them ready to go for the whole week.  I hope you and your family enjoy as much as we do!

Not everything they eat is homemade.  Just like most other moms out there, sometimes life gets crazy and hungry people are yelling at you and you just have to get the job done, so you reach for the prepackaged stuff.  But it’s funny, the last few times I’ve done that, I just can’t get over how bad it tastes.  Lol, sorry, but it’s the truth.  Those frozen waffles, oy.  They’re mealy and flavorless.

If you’ve ever made homemade waffles I’m sure you feel me right now.  They’re light and pillowy, a little egg-y with a sweet vanilla backnote, and they have a richness that just can’t be beat.  Between homemade and the store bought?  There’s just no contest!  Make these, and you’ll find yourself every bit as spoiled and snobby as me!

Homemade is always better, right?  Absolutely.  But number one: it has to taste good or no one will want to eat it.  

Once we’ve got that down, then there’s number two: if we can sneak a little extra nutrition in there (like whole wheat flour), and/or trim a few fat cals by using nonfat Greek yogurt, then I say let’s go for it!  

My hubby and kids have no idea these are healthier for them.  I know I post a lot of decadent desserts here, but those are once-in-a-while treats.  When it comes to meals, like breakfast?  I do what I can.  I love baking with Greek yogurt because it’s less fat, great, tangy flavor (the acidity also helps activate the leavening and make the waffles fluffy), and it makes a thicker, less drippy batter, which cuts down on cleanup.  And the whole wheat pastry flour is so soft and fine, you almost can’t even tell.  

Overall these freezer waffles are a total win!

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Whole Wheat Greek Yogurt Freezer Waffles

Servings: 7 Belgian waffles (approx.)

Prep Time: 20 minutes mins

Cook Time: 15 minutes mins

Total Time: 35 minutes mins

Whip up a big batch of Whole Wheat Greek Yogurt Freezer Waffles, and you'll have them all week! Pillow-y soft, with a rich, buttery taste that's miles better than anything store bought!

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Ingredients

• ▢ 3 cups (360 g) whole wheat pastry flour
• ▢ 1 tablespoon + 1 1/2 teaspoons baking powder
• ▢ 3/4 teaspoon (0.75 teaspoon) kosher salt
• ▢ 1 1/2 cups (300 g) Greek yogurt
• ▢ 1 1/2 cup (366 ml) milk
• ▢ 3 large eggs
• ▢ 2 tablespoons honey
• ▢ 1 1/2 teaspoons (1.5 teaspoons) vanilla bean paste, (extract can be substituted0
• ▢ 3/4 cup (170.25 g) unsalted butter, (1 1/2 sticks), melted

Instructions

 

• Preheat a Belgian waffle baker, and lightly mist it with non-stick spray.
• Place the flour, baking powder, and salt in a large bowl, and whisk to combine. 
• In a smaller bowl, combine the Greek yogurt, milk, eggs, honey, and vanilla, and whisk together until smooth. 
• Add the Greek yogurt mixture to the flour mixture, stirring until almost combined. 
• Stir in the melted butter, taking care not to overwork the batter (it should be somewhat lumpy).
• Place about one cup of batter one one side of the waffle baker, then flip and place another cup of batter on the other side.  Bake the waffles for 3 minutes 45 seconds, then transfer to a wire rack to cool completely.
• Freeze, in a single layer, on baking sheets or wire racks.  (Once the waffles are frozen solid, they can be stacked and transferred to plastic bags or a large airtight container.)
• To serve, warm the waffles through for about 4 minutes at 325 degrees F, or toast lightly.

Calories: 457kcal, Carbohydrates: 47g, Protein: 15g, Fat: 24g, Saturated Fat: 14g, Cholesterol: 129mg, Sodium: 319mg, Potassium: 521mg, Fiber: 5g, Sugar: 9g, Vitamin A: 795IU, Calcium: 214mg, Iron: 2.4mg

Cuisine: American

Course: Breakfast, Brunch

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