Happy Friday, friends! I’m here with a bonus post for all y’alls because a) I like you and b) you need these waffles in your life this weekend. No later. Heck, if you want to make them for dinner tonight that would be cool with me. Just let me know what time to come over, mmk?
Anyway… so, waffles. To be honest, I was never really a big waffle fan until I started making them at home. I always order pancakes over waffles in restaurants, and while I did love me a toasted waffle from the freezer every once in a while (along with Pop-Tarts and Toaster Strudel; how I didn’t end up in a sugar coma on a daily basis is beyond me), it was really all about the pancakes.
Now? Now it’s all about the homemade waffles: crispy on the outside, soft on the inside, plain or chocolate chip or blueberry-filled or topped with syrup or pumpkin and coconut yogurt-flavored, the latter of which I have to say is quickly inching its way up the ladder to Favorite Waffledom.
But let me back up a bit. Yoplait recently asked me to try their new Greek yogurt and then to create a recipe using said yogurt. I admit, I’m always a bit skeptical to take on these projects because what if I honestly really don’t like the product? I cannot tell a lie to you guys. But I thought, what the heck, I’ll just give it a try and see what happens (I’m sure you know where I’m going with this).
You guys, for real? This stuff is good. Like, crazy good. I haven’t had a chance to try all of the flavors yet, but I can tell you what I have tried has blown me away. The yogurt is thick and creamy, like a good Greek yogurt should be, and the flavors are strong yet balanced and not overwhelming. And the coconut version has bits of coconut in it, which means it has texture, which means I LOVE it. And so I knew there was no better way to showcase the yogurt than to add it to my beloved waffles.
Pumpkin and coconut may seem a strange pair, but I actually kind of love it. Something about the two flavors together just works, especially in waffle form. And then you can top the waffles with a dollop of whipped cream or extra yogurt and some coconut flakes and maybe some blueberries and/or maple syrup, too. And then, like I said, just let me know what time to come over. I’ll bring the coffee.
P.S. Check out these bloggers’ reactions to the new Yoplait Greek yogurt — I nodded along in agreement and maybe shouted an “amen!” during the video, I dunno.
- 2 cups unbleached all-purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon plus 1 teaspoon baking powder
- 1 teaspoon salt
- ½ teaspoon pumpkin pie spice
- 1 cup milk
- ½ cup canned pumpkin
- 1 container Yoplait Greek blended coconut yogurt
- 3 tablespoons unsalted butter, melted and cooled slightly
- 1 teaspoon vanilla
- 1 egg
- Whipped cream, yogurt, coconut flakes, maple syrup, etc. for topping
- In a large bowl, whisk together flour, sugar, baking powder, salt and pumpkin pie spice until well blended. Add remaining ingredients; stir until just combined.
- Heat and lightly grease the inside of a waffle iron; pour and cook batter according to manufacturer’s instructions.
- Top waffles with toppings of your choice for serving.
Disclosure: I received compensation from Yoplait for recipe development purposes only. All opinions are my own.