Einkorn Strawberry Waffles (Greek Yogurt + Freezer-Friendly)

These einkorn strawberry waffles are thick, fluffy, and packed with freeze-dried strawberry in every bite — made with Greek yogurt and whole milk for a batter that produces waffles substantial enough to actually hold you over until lunch.

Make a double batch on Sunday and breakfast is handled for the whole week. They come out of the toaster tasting freshly made.

Why This Recipe Works

Waffles should be simple and satisfying, but most homemade versions fall short on one of those two things. Either they’re easy but thin and bland, or they require a lot of work and still come out gummy in the middle. This recipe turns out perfect every time.

The Greek yogurt is the secret ingredient. Combined with whole milk, it creates a batter that’s thick enough to produce tall, stiff waffles rather than flat, floppy ones. The yogurt’s natural acidity also reacts with the baking soda and baking powder in a way that gives you a proper rise and a light, slightly crispy exterior, the same effect it produces in the Greek yogurt pancake recipe on this site. And it contributes protein that makes these waffles genuinely filling rather than a breakfast that leaves everyone hungry an hour later.

The einkorn flour adds its flavor that is nutty and a tenderness that regular all-purpose flour doesn’t produce. Einkorn’s weaker gluten structure means you get a waffle that’s crispy on the outside and tender inside rather than tough and chewy.

The freeze-dried strawberries are the trick that give you a bolder strawberry flavor.  Fresh strawberries in waffle batter release too much moisture and create a soggy, dense waffle. Freeze-dried strawberries have almost no moisture, which means they distribute through the batter without affecting the texture at all. They rehydrate slightly during cooking and produce concentrated bursts of strawberry flavor in every single bite. The smashing step before adding them creates irregular pieces that distribute evenly rather than large chunks that sink to the bottom.

And then there’s the freezer angle, which is the best argument for making this recipe on a Sunday. Freeze the waffles flat, bag them, and you have a make-ahead breakfast that comes out of the toaster tasting like it was just made.

Key Ingredient Notes

All-purpose einkorn flour. 2 cups — Jovial Foods all-purpose einkorn is what this recipe was developed with. It produces a tender, slightly nutty waffle that’s different in character from a conventional flour version. Measure by spooning lightly into the cup and leveling off rather than scooping from the bag, which packs in too much flour and makes the waffles dense.

Greek yogurt. 1 cup, full-fat plain. This is the ingredient that makes these waffles fluffy and filling rather than flat and forgettable. Full-fat Greek yogurt produces a richer batter than low-fat or non-fat. Plain is essential — flavored yogurts throw off the sweetness balance of the recipe.

Organic whole milk. 1½ cups. Combined with the Greek yogurt, whole milk creates a batter with the right consistency: thick enough to hold its shape in the waffle maker but fluid enough to spread evenly. Lower-fat milk produces a slightly thinner, less rich waffle.

Melted organic butter. ⅓ cup. The butter provides richness and is what gives the exterior of the waffle its slightly crispy, golden quality. Coconut oil works as a dairy-free substitute in the same amount.

Three large eggs. They provide structure, richness, and lift. Room temperature eggs incorporate more smoothly into the batter but aren’t essential here — straight from the fridge works fine at this scale.

Vanilla extract. 2 teaspoons of real vanilla. The vanilla balances the tartness of the yogurt and adds warmth that makes the whole waffle taste intentionally flavored rather than plain.

Organic maple syrup. 2 tablespoons in the batter. A small amount that adds background sweetness so the waffles taste complete even without syrup on top. The kids in this house eat them plain from the freezer as a snack and they taste sweet enough on their own.

Baking powder and baking soda. 1 tablespoon baking powder plus ½ teaspoon baking soda. Both leaveners working together with the acidity of the Greek yogurt produce the rise and lightness that makes these waffles thick and fluffy. Don’t reduce either.

Freeze-dried strawberries. 1½ cups, smashed. This is the ingredient that makes these taste like strawberry waffles rather than waffles with a few pieces of fruit in them. Smash them in the bag or in a bowl before adding — you want irregular pieces rather than whole berries or fine powder. Every bite gets strawberry flavor rather than just the occasional piece.

Variations and Substitutions

Freeze-dried blueberries or raspberries. Swap the strawberries for any freeze-dried berry using the same amount. Blueberry waffles with einkorn are particularly good. Mix two types of berries for a mixed berry version.

Add lemon zest. Stir in 1 teaspoon of fresh lemon zest with the wet ingredients. The lemon and strawberry combination is excellent and gives the waffles a brighter, more complex flavor.

Chocolate chip version. Replace the freeze-dried strawberries with ¾ cup of chocolate chips. The same thick, protein-rich batter with chocolate throughout is a different direction that kids love.

Dairy-free. Swap the Greek yogurt for coconut yogurt, the whole milk for oat milk or almond milk, and the butter for melted coconut oil. The texture will be slightly different but the waffles still work well.

Regular flour. No einkorn? Use 1¾ cups of regular all-purpose flour. Slightly less than the einkorn amount since regular flour is denser. The waffles will work well but won’t have the einkorn nuttiness.

How to Make Einkorn Strawberry Waffles

7. Whisk the dry ingredients. In a large bowl, whisk together the 2 cups all-purpose einkorn flour, 1 tbsp baking powder, and ½ tsp baking soda until combined.
8. Add the wet ingredients. Add the 1½ cups whole milk, 1 cup Greek yogurt, ⅓ cup melted butter, 2 tsp vanilla, 3 large eggs, and 2 tbsp maple syrup directly to the dry ingredient bowl. Mix together well. A few clumps in the batter are fine and preferable to overmixing, which develops gluten and toughens the waffles.
9. Add the strawberries. Smash the 1½ cups freeze-dried strawberries into irregular pieces in the bag or in a small bowl, then fold them into the batter. Stir gently until evenly distributed.
10. Heat the waffle maker. Preheat your waffle maker according to its instructions. Lightly grease the plates with butter or a spray of avocado oil if it’s not non-stick.
11. Cook the waffles. Pour a heaping ¼ cup of batter onto each waffle slot — the right amount will vary slightly depending on the size of your waffle maker. Close the lid and cook for about 6 minutes until steam has mostly stopped coming out of the sides and the waffle is golden.
12. Repeat until all batter is used. Transfer each finished waffle to a wire rack rather than stacking them on a plate, which traps steam underneath and makes the exterior soft.
13. Serve immediately with butter, maple syrup, whipped cream, fresh strawberries, or whatever your family loves.

How to Freeze and Reheat

This is the main reason to make a full batch even when you only need a few waffles today.

To freeze: Let the cooked waffles cool completely on a wire rack. Lay them in a single layer on a parchment-lined baking sheet and freeze for 2 hours until firm. Transfer to a freezer-safe Ziploc bag or airtight container and freeze for up to 2 months.

To reheat — crispy exterior: Place the frozen waffle directly in the toaster. Toast for 45 seconds to 1 minute depending on your toaster’s heat setting. The waffle comes out with a crispy exterior that’s closer to fresh-made than any other reheating method. This is the method for waffles you’re eating for breakfast.

To reheat — soft waffles: Wrap the frozen waffle in a paper towel and microwave for 30 to 45 seconds. Softer texture, faster, and good for waffles the kids are eating as a snack straight from the freezer.

Expert Tips

Don’t overmix the batter. Mix until just combined and stop. A few clumps are fine and actually preferable. Overmixing develops gluten even in einkorn’s weaker structure and produces a tougher waffle.

Let the batter rest 2 to 3 minutes before the first waffle goes in. The leaveners start activating the moment the wet and dry ingredients come together, and a short rest lets the baking powder and soda do their work before the batter hits the heat.

Smash, don’t powder, the strawberries. You want irregular pieces that distribute through the batter and give every bite a pocket of strawberry flavor. Too finely crushed and the strawberry becomes a background flavor rather than the point of the recipe.

Cool on a wire rack, not a plate. Stacking hot waffles traps steam and makes the exterior soft. A wire rack lets air circulate and keeps the crust crispy while you finish the rest of the batch.

Measure einkorn flour by spooning. Same principle as every einkorn recipe on this site — spoon flour lightly into the measuring cup and level off. Scooping from the bag packs in too much and produces dense, heavy waffles.

Grease the waffle maker between batches. Even non-stick surfaces benefit from a light re-grease every couple of batches, especially with a batter that contains fruit pieces.

Double the batch. The time difference between one batch and two is about ten minutes of extra cooking. The benefit is a full freezer supply of breakfast waffles for two weeks.

What to Serve With Them

Fresh sliced strawberries and a little maple syrup is the natural choice and the one that doubles down on the strawberry theme. Whipped cream with a few fresh berries makes these feel weekend-special. A drizzle of honey instead of maple syrup is a slightly less sweet option.

For a full breakfast, these pair well alongside the hash brown crust sausage egg cups from this site — the savory and sweet combination covers every preference at the table.

Frequently Asked Questions

Why freeze-dried strawberries instead of fresh? Fresh strawberries release moisture into the batter during cooking, which creates steam inside the waffle and produces a dense, slightly gummy texture rather than a fluffy one. Freeze-dried strawberries have almost no moisture so they distribute through the batter without affecting the texture, then rehydrate during cooking and produce concentrated strawberry flavor throughout.

Can I use regular all-purpose flour? Yes. Use 1¾ cups of regular all-purpose flour instead of 2 cups of einkorn. Regular flour is more absorbent so slightly less is needed. The waffles will work well but won’t have the einkorn nuttiness.

Why does my waffle batter seem thick? Einkorn flour produces a slightly thicker batter than conventional flour, and the Greek yogurt adds to the body. This is correct and produces a thicker, fluffier waffle. If the batter seems too thick to spread on the waffle plates, add 2 tablespoons of milk and stir gently.

Can I make the batter the night before? The batter is best used right after mixing when the leaveners are fresh and active. If you want to prep ahead, measure and whisk the dry ingredients the night before and combine with the wet ingredients the next morning. It adds about 3 minutes to the process.

How do I know when the waffle is done? Most waffle makers have a light or signal. If yours doesn’t, watch for the steam coming out of the sides to slow significantly. At that point the waffle is set and the exterior should be golden. Six minutes is the starting point but different waffle makers run at different temperatures.

Is einkorn flour gluten-free? No. Einkorn contains gluten and is not safe for anyone with celiac disease. Many people with general wheat sensitivities find einkorn easier to tolerate due to its different gluten structure, but it is not a gluten-free ingredient.

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