Protein Packed Waffles

Light, crisp, airy waffles with extra protein baked right in. These freeze beautifully and make busy mornings so much easier — one of those recipes that earns a permanent spot in the weekend prep rotation. #vitalfarmsvff

4 tablespoons unsalted @vitalfarms butter, melted

2 tablespoons sugar 1 cup plain Greek yogurt

3 @vitalfarmseggs

1 1/4 cups milk, any variety

1 teaspoon vanilla extract

4 teaspoons baking powder

1 teaspoon kosher salt

2 cups all-purpose flour

1/2 teaspoon cornstarch

Nonstick cooking spray

In a large bowl, whisk together the melted butter and sugar until combined. Whisk in the Greek yogurt, then add the eggs and whisk until smooth. Add the milk and vanilla extract and whisk again until fully incorporated.
In a separate bowl, whisk together the baking powder, salt, flour, and cornstarch. Add the dry ingredients to the wet ingredients and fold together with a spatula just until no visible flour remains — be careful not to overmix. Let the batter rest for 10–15 minutes while the waffle iron heats.

Cook waffles one at a time. For my waffle maker, I use 3/4 cup batter per waffle and cook for about 4 minutes.

If making waffles for the freezer, cook them for closer to 3 minutes so they’re slightly underdone. When ready to eat, reheat straight from frozen in a 400 degree oven for about 5 minutes or pop into the toaster until crisp.

Freezer Tips
Slightly undercook the waffles, then let them cool completely on a wire rack before freezing. Once fully cooled, place in a single layer inside a gallon-sized freezer bag.

Extra Protein Tips
Use a high-protein milk, swap in a high-protein flour, or add 2 tablespoons unflavored protein powder to the batter.