- 2 cups all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon fine salt
- 6 tablespoons unsalted butter, melted
- 1 cup plain Greek yogurt (I use 2%)
- 1 cup whole milk
- Zest of 2 lemons
- Juice of 1 lemon
- 4 large eggs
- 1 teaspoon vanilla bean paste or extract
- Nonstick cooking spray or additional melted butter, for the waffle iron
Options for Serving:
- Fresh mixed berries
- Pomegranate arils
- Citrus segments
- Whipped cream
- Maple syrup
- Powdered sugar
- Fresh mint sprigs
- Whisk together the flour, sugar, baking powder, baking soda, and salt in a large bowl.
- In a second bowl, whisk together the melted butter, yogurt, milk, lemon zest, lemon juice, eggs, and vanilla.
- Gently fold the wet ingredients into the dry mixture, being careful not to overmix the batter. Allow the batter to sit for 5 minutes.
- In the meantime, preheat your waffle iron. Spray with nonstick spray or brush with additional melted butter.
- Pour ½ cup of the batter onto the waffle iron, close, and cook until the waffle is golden and crisp, about 2-3 minutes (this will depend on your specific waffle iron).
- Remove the waffle, place on a rack set over a baking pan, and place the pan in a 200°F oven to keep warm.
- Repeat with the remaining batter or until all the waffles have been made.
- Serve the waffles warm and topped however you desire. I went with a mix of berries, citrus segments, syrup, fresh mint sprigs, and powdered sugar.
- I like to make a large batch of waffles and freeze half of them. Once they have cooked and cooled completely, I wrap each waffle in plastic wrap and store in Ziploc bags in the freezer.
- I reheat the frozen waffles in a 375°F oven for 10-15 minutes, or until they are warmed through and have crisped up a bit.