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My cottage cheese waffles are crisp on the outside while fluffy in the middle. They require just three ingredients and are perfect for meal prep or a quick breakfast.
I’ve been making these cottage cheese waffles for years, but I never thought to share them with you. But since cottage cheese is in its revival era, here we go!
The waffles themselves are a blank canvas. They are super crisp on the edges and in every cranny and nook. I purposely kept them mild-tasting and sweetener-free, so you can top them with anything you like.
Table of Contents
Why I love this recipe
- Quick and easy. From prep to plate, these waffles take less than ten minutes.
- 3 Ingredients. Just oats, cottage cheese, and eggs.
- Versatile. I keep the batter plain, so you can add mix-ins or flavors of choice.
- Meal prep friendly. The waffles reheat really well, so I like to batch-cook them on weekends.
If you’re looking for more cottage cheese breakfast recipes, try my cottage cheese bagels, cottage cheese pancakes, or cottage cheese eggs next.
Key Ingredients
- Cottage cheese. I prefer using low-fat cottage cheese (2%), but I have also tested it with full-fat (4%) and non-fat (0%) varieties and didn’t notice any difference in texture or flavor. If you need these waffles to be dairy-free, you can use dairy-free cottage cheese.
- Eggs. Room temperature, please.
- Rolled oats. Or quick oats.
- Flavor boosters. Vanilla extract, sugar, maple syrup, etc.
How to make cottage cheese waffles
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Step 1- Blend the cottage cheese, eggs, and oats until combined.
Step 2- Cook. Grease a waffle iron and, once hot, pour in the batter. Cook until crisp.
Arman’s recipe tips
- Don’t overblend. If your batter is too smooth, you risk the waffles turning out rubbery and dry. You want the waffle mixture to be combined.
- Add sweetness. These waffles are NOT sweet. They are designed to be topped with maple syrup or other sweet toppings. If you prefer sweet waffles, add some sugar, maple syrup, or honey.
- Preheat the waffle iron. Don’t add any batter until the waffle iron is sizzling hot.
Storage instructions
To store: Leftover waffles can be kept in an airtight container in the fridge for up to three days.
To freeze: Place the cooked and cooled waffles in a ziplock bag and store in the freezer for up to two months.
Reheating: I like to reheat the waffles in a toaster oven, air fryer basket, or oven for maximum crispiness.
More healthy breakfasts
If you tried this Cottage Cheese Waffles recipe or any other recipe on The Big Man’s World, please rate the recipe and let me know how it went in the comments below. It really helps others thinking of making the recipe.
Cottage Cheese Waffles
Ingredients
- 1 cup cottage cheese
- 1 cup rolled oats
- 3 large eggs
Instructions
- Preheat a waffle iron.
- In a high-speed blender or food processor, add the cottage cheese, eggs, and rolled oats. Blend until combined.
- Grease the hot waffle iron and pour portions of the batter onto it. Cook until the edges are crispy and the exterior is golden brown.
- Repeat the process until all the waffles are cooked up.
Tried this recipe and it turned out great. I separated the egg whites, and took the hand mixer on high until they’re firm. Then I rolled it into the mixed cottage cheese , rolled oats , egg yolks and vanilla extract. It made three large waffles in the waffle maker and it was nice and fluffy. Thank you. Will be making these more often.
Love these cottage cheese waffles!!!! I did add some honey to the batter but I love sweet waffles.
I can see what all the fuss is about now! These were so easy and the kids loved them dressed up with some banana. Thank you!