Anyway, this is what I made the morning after our late night drive home from violin camp. It was a bit fussy for morning; however, the batter makes a lot of waffles. I made them similar to the recipe linked above. I didn't really think they tasted very lemon-y, so I may just make regular waffles next time and make lemon curd to have that flavor.
3 cups all-purpose flour
3⁄4 cup granulated sugar
4 teaspoons baking soda
2 cups buttermilk
2 teaspoons pure vanilla extract
1⁄4 cup fresh lemon juice
2 tablespoons lemon zest, finely chopped
6 T unsalted butter, melted, cooled slightly
2 cups plain yogurt
Place flour, sugar,and baking soda in mixing bowl and stir to combine. In a second bowl, whisk eggs, buttermilk, and vanilla until blended. Stir into dry ingredients. Stir in lemon juice and zest. Fold in melted butter and then vanilla yogurt with a rubber spatula or wooden spoon. Let batter rest a few minutes before using. Preheat your waffle iron. When preheated, green indicator light will illuminate. Pour 1 cups of batter onto the center of the lower grid. Allow batter to spread toward edges for 5 seconds. Close lid of waffle iron – green indicator light will turn off. When green indicator light turns on again, waffles are ready. Open lid and carefully remove baked waffles. Repeat with remaining batter. For best results, serve immediately.