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Swap whipped cream for Greek yogurt on your Belgian waffles. You still get the sweetness with honey, plus a protein boost that makes this Sunday treat smarter.
Preheat your waffle iron to medium-high heat, ensuring even cooking throughout.
In a large bowl, whisk together the flour, baking powder, and salt for consistent leavening.
In a separate bowl, beat the eggs until slightly frothy, then stir in milk, melted butter, and vanilla extract; mix thoroughly.
Combine wet and dry ingredients gently, folding until no streaks of flour remain—do not overmix to prevent dense waffles.
Pour the batter into the hot waffle iron, about 1 cup per section; cook each waffle for 4-5 minutes until golden and crisp on the outside.
Remove waffles and let them sit on a wire rack (not stacked) to keep crispness while preparing toppings.
Serve each waffle topped with Greek yogurt and a drizzle of honey; add optional fresh berries for extra flavor and nutrition.
