In a large bowl, whisk together the room temperature eggs, Greek yogurt, milk, and vanilla extract until smooth and well combined. The room temperature eggs are key here—they help the batter emulsify properly and create a lighter, more tender waffle. Whisk for about 1 minute until you have a smooth, pourable consistency with no yogurt lumps.

In a separate bowl, whisk together the flour, sugar, baking powder, salt, and ground nutmeg. This combines all your dry ingredients evenly and prevents clumps of baking powder that could create bitter spots in your waffles. Set aside until ready to use.

While you're getting your waffle iron ready, pour the dry ingredient mixture from Step 2 into the wet ingredients from Step 1 and stir just until combined—don't overmix. Some lumps are fine; overmixing develops gluten and leads to tough, dense waffles. Heat your waffle iron to medium-high heat (around 375-400°F if adjustable) and lightly oil the plates with neutral oil or cooking spray. I like to oil the iron for the first waffle and then check if additional oil is needed for subsequent waffles; most modern irons release well after that initial coating.

Pour about 1/2 to 2/3 cup of batter into the center of the preheated waffle iron (amounts vary by iron size, so adjust as needed). Close the lid and cook for 2-3 minutes until the waffle is golden brown and crispy on the outside. The Greek yogurt makes these waffles sturdy enough to release easily. Transfer to a plate and repeat with remaining batter, oiling the iron only if the first waffle sticks. Serve immediately with your favorite toppings while they're warm and crispy.