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Breakfast recipe · from the recipe book

Oven-Baked Mocha Greek Yogurt Waffles

Tangy, tender cocoa-and-espresso waffles with crisp edges, topped with juicy strawberries and a warm maple drizzle.

Oven-Baked Mocha Greek Yogurt Waffles

Ingredients

  • 14 oz400 gPlain Greek yogurt, nonfat
  • 2 large100 gEggs
  • ½ cup (120 ml)120 gMilk, 2%
  • 2 shots60 gEspressocooled
  • 2 tbsp30 gUnsalted buttermelted and slightly cooled
  • 1¼ tsp5 gVanilla extract
  • 1¼ cups160 gAll-purpose flour
  • ¼ cup25 gUnsweetened cocoa powdersifted
  • 2½ tbsp30 gGranulated sugar
  • 1¾ tsp8 gBaking powder
  • ½ tsp2 gBaking soda
  • ¼ tsp2 gSalt
  • 1⅛ tsp5 gCanola oilfor greasing
  • 1¾ cups sliced300 gStrawberriessliced
  • 3 tbsp60 gMaple syrupwarmed

Steps

  1. Preheat the oven to 425°F (220°C) and set a rack in the middle. Brush a silicone waffle mold (8 wells) with the canola oil and set it on a baking sheet.
  2. In a medium bowl, whisk together the flour, unsweetened cocoa powder, sugar, baking powder, baking soda and salt until the cocoa is evenly blended.
  3. In a large bowl, whisk the Greek yogurt, eggs, milk, espresso and vanilla until smooth, then whisk in the melted butter.
  4. Add the flour-and-cocoa mixture to the yogurt mixture and fold just until no dry streaks remain; the batter will be thick. Rest it 5 minutes.
  5. Spoon the batter evenly into the 8 wells of the mold and smooth the tops.
  6. Bake 15 to 18 minutes, until the waffles spring back when pressed, a toothpick comes out clean and the center reaches 160°F (71°C).
  7. Cool in the mold 5 minutes, then turn the waffles out onto a rack so the bottoms stay crisp.
  8. Serve 2 waffles per plate, topped with the strawberries and a drizzle of the warm maple syrup.

Contains: Milk, Egg, Gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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