Key Lime Waffles - Tangy Greek Yogurt Breakfast

My sister brought a tub of key lime Greek yogurt to a Sunday breakfast and we had nothing to do with it but make waffles. That was the right call. The yogurt went into the batter, the rest went into a quick topping, and the plate came back empty before the coffee was poured.

These waffles are tangy in a way plain buttermilk ones aren't. The lime yogurt does two jobs: it keeps the crumb soft and it carries the citrus flavor without any extract. You get six waffles from one bowl, which is about right for a small family or two hungry people with leftovers.

One thing worth knowing before you start: this batter is thick. It should be, because that's what gives you a waffle with a crisp shell instead of a soggy one. Don't thin it out to look like pancake batter. It isn't supposed to.

Step-by-Step Instructions

1. Whisk the wet base

Crack the eggs into a large bowl and whisk them with the milk and the first container of key lime yogurt until the mixture is smooth and even. It should look like a thin milkshake with no lumps of yogurt left.

2. Add the dry ingredients

Add the sugar, baking powder, salt, and flour to the same bowl. Whisk until you can't see any dry flour, then stop. A few small lumps are fine, and overmixing makes the waffles tough.

3. Heat and spray the iron

Coat your waffle iron with nonstick spray and let it heat fully. Most irons are ready when the light goes off or when a drop of water sizzles on the grid.

4. Cook the waffles

Pour a heaping half cup of batter into the center of the iron and spread it slightly. Close the lid and cook for 3 to 4 minutes, until the waffle is golden brown and pulls away cleanly. Repeat with the rest of the batter, spraying between batches.

5. Mix the lime topping

In a small bowl, whisk the second container of key lime yogurt with the lime zest and maple syrup. Taste it. If your yogurt is on the tart side, add another half teaspoon of syrup.

6. Serve

Put a warm waffle on each plate, add a dollop of the lime topping, and lay a lime slice on top. Serve right away while the outside is still crisp.

Variations

Blueberry lime

Scatter a small handful of blueberries over the batter right after you pour it, before closing the iron. Don't stir them in, or the batter turns gray.

Extra lime

Add a teaspoon of zest to the batter along with the dry ingredients for a stronger citrus hit.

Coconut finish

Toast two tablespoons of shredded coconut and sprinkle it over the topping. It plays well with the lime.

Smaller batch

The recipe halves cleanly. Use one egg, two thirds cup milk, one container of yogurt, and one cup flour, and keep the baking powder at two teaspoons.

How to Store Key Lime Waffles

Frequently Asked Questions

Key Lime Waffles – Tangy Greek Yogurt Breakfast

Crisp, golden waffles with tangy key lime Greek yogurt in the batter and a sweet lime-yogurt dollop on top. Ready in about 45 minutes.

15 minPrep time30 minCook time45 minTotal6Servings

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Ingredients

• 2 eggs
• 1 ⅓ cups whole milk
• 1 container Oikos Greek Yogurt Key Lime ((5.3-ounce))
• 1 tablespoon sugar
• 1 tablespoon baking powder
• ½ teaspoon kosher salt
• 2 cups flour
• 1 container Oikos Greek Yogurt Key Lime ((5.3-ounce))
• 2 teaspoons lime zest
• 1 tablespoon maple syrup
• Lime slice (for garnish)

Instructions

1. 1Whisk the wet base — Crack the eggs into a large bowl and whisk them with the milk and the first container of key lime yogurt until the mixture is smooth and even. It should look like a thin milkshake with no lumps of yogurt left.
2. 2Add the dry ingredients — Add the sugar, baking powder, salt, and flour to the same bowl. Whisk until you can't see any dry flour, then stop. A few small lumps are fine, and overmixing makes the waffles tough.
3. 3Heat and spray the iron — Coat your waffle iron with nonstick spray and let it heat fully. Most irons are ready when the light goes off or when a drop of water sizzles on the grid.
4. 4Cook the waffles — Pour a heaping half cup of batter into the center of the iron and spread it slightly. Close the lid and cook for 3 to 4 minutes, until the waffle is golden brown and pulls away cleanly. Repeat with the rest of the batter, spraying between batches.
5. 5Mix the lime topping — In a small bowl, whisk the second container of key lime yogurt with the lime zest and maple syrup. Taste it. If your yogurt is on the tart side, add another half teaspoon of syrup.
6. 6Serve — Put a warm waffle on each plate, add a dollop of the lime topping, and lay a lime slice on top. Serve right away while the outside is still crisp.

Cook's note: This batter is meant to be thick. If yours pours like pancake batter, you've probably under-measured the flour, and the waffles will spread thin and turn soft.

Servings: 6

Cuisine: American

Course: Breakfast

RecipesCooker15 minutes30 minutes45 minutes

Written by Priya Raman
Priya writes about eggs and breakfast casseroles, cookies and bars, and slow cook breakfasts that feed a crowd without fuss. Her angle is flexible, budget-minded cooking: one base recipe that scales for two or for a holiday table, with clear notes on freezing and reheating. She keeps the writing light and story-first, then lands on a tight recipe card.