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Light, fluffy, and perfectly crispy protein waffles that need just four ingredients to make! Ready in minutes, I love how each waffle has 20 grams of protein.
Craving high-protein breakfast recipes? Try my protein oatmeal, protein overnight oats, protein bagels, and protein pancakes.
This protein waffle recipe is one of my breakfast staples… and one that I enjoy during the week (yes, not just for weekends!). It’s all made in one blender, so there is minimal cleaning up, and it tastes like real waffles!
Table of Contents
Why I love this recipe
- 3 Ingredients. All you need are oats, eggs, protein powder, and cottage cheese!
- Perfect texture. They turn out crispy on the outside and fluffy in the middle every single time.
- 20+ grams of protein. When made as is, they have around 20 grams of protein each, but if you add even more protein powder, it almost doubles.
- Great for meal prep. You can make a triple batch of these waffles, freeze them up, and toast them when you want to enjoy them!
★★★★★ REVIEW
“Wanted to find another high protein breakfast, and this is perfect, no guilt waffles! Easy, delicious, and most importantly, they keep you filled! I doubled the recipe and made ten mini waffles. Serve it with fruit, and it is yummy 😋.” – Suzanne
Ingredients needed
- Rolled oats. Also known as old-fashioned oats. Quick-cooking oats can also be used, but the edges won’t be as crispy. For gluten-free protein waffles, use certified gluten-free rolled oats or oat flour.
- Cottage cheese. Non-fat or reduced-fat cottage cheese can be used. Give the waffles a deliciously moist and fluffy center, adding no flavor.
- Eggs. room temperature eggs.
- Protein powder. I like to use vanilla-flavored protein powder because it also adds sweetness.
- Optional add-ins. Sugar, vanilla extract, baking powder, and Greek yogurt will all enhance the flavor of the waffles without affecting the texture.
Best protein powder to use
Plant-based protein powder or casein protein powder is best, as they thicken the batter. Whey protein powder can sometimes cause the batter to thin out, so be careful if you use it.
How to make high-protein waffles
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1- Blend all your ingredients together until no clumps remain and the batter is smooth. If needed, add some liquid.
Step 2– Preheat a waffle maker and lightly grease it with coconut oil or butter.
Step 3- Cook. Add spoonfuls of the batter to the waffle until it is covered. Cook the waffle until golden and crispy around the edges. If any waffle batter remains, cook in batches until it is used up.
Arman’s recipe tips
- Amp up the protein. Double the protein powder to double the amount of protein (without affecting the flavor).
- Adjust the timing. Waffle iron makes and models differ. Follow the cooking instructions as per the packaging.
- Make pancakes. If you don’t own a waffle iron, these work very well as protein pancakes. Simply cook the batter in a preheated, non-stick pan coated with cooking spray. Once hot, pour 1/4 cup portions of the batter into it and cook until crispy around the edges.
- Adjust the batter. If your waffle batter is too thick, add some almond milk or water to thin it out. Alternatively, if it’s too thin, sprinkle in some oats.
Flavor variations
While delicious on their own, these waffles are like a blank canvas that can be changed up in a plethora of ways. Here are some of my favorite ideas:
- Berries. Fresh berries (or frozen ones) are great! Try raspberries, blueberries, or strawberries.
- Nut butter. Peanut butter, almond butter, or cashew butter will make the waffles extra hearty and provide healthy fats.
- Whipped cream. Who can resist a mound of fluffy cream on their waffles?
- Chocolate. Use chocolate protein powder and add a liberal handful of chocolate chips (or drizzle on some healthy Nutella).
- Pumpkin. Swap out the cottage cheese for pumpkin puree (similar to my pumpkin protein pancakes!).
Storage instructions
To store: Leftovers can be stored in the refrigerator in an airtight container for up to one week.
To freeze: Place cooled waffles in a ziplock bag and store them in the freezer for up to 6 months.
Reheating: Either microwave the waffles for 30 seconds or place them in a toaster oven until crispy.
Frequently Asked Questions
Protein waffles are a fantastic breakfast to enjoy on a weight-loss diet. When made correctly, they are full of fiber and protein, two key nutrients to keep you fuller for longer.
Do not overcook your waffles. Once they sizzle around the edges and begin to brown, they are ready to be removed from the waffle iron.
This protein waffle recipe has just 112 calories per GIANT waffle.
More healthy breakfast recipes
- Baked oats
- Oatmeal breakfast cookies
- Almond flour pancakes
- Cottage cheese pancakes
- Breakfast smoothie
Protein Waffles
Video
Ingredients
- 1/2 cup rolled oats
- 1/2 cup cottage cheese
- 2 large eggs
- 1/4 cup protein powder
Instructions
- Add all your ingredients into a high speed blender. Blend very well, until smooth and no clumps remain.
- Heat a waffle iron as per the box directions. Once hot, pour spoonfuls of the batter to cover the iron. Cook the waffle until crispy on the edges. Remove from the waffle iron and cook the remaining batter.
- Serve the waffles immediately with your favorite sweet or savory toppings.
Notes
Nutrition
Originally published April 2021, updated and republished April 2024
Love this!! Make this recipe at least twice a week.
Thanks, Mechelle!
These were the best protein waffles EVER!
Perfect! I’ve never used protein powder before. I followed this recipe with no variations, and the waffles came out very fluffy and moist and so sweet tasting. Thank you!
These are the best protein waffles recipe that i love to batch cook and freeze!
Would it not work better with a bit of baking powder to make them fluffier? Have you tried that? Want to make this recipe but wondering why there is no baking powder in it!
I found that once everything was blended, it rose nicely, but feel free to add a pinch if you like!
I made this today and it is SO GOOD! This is coming from someone who has literally tried at least 10 different protein waffle recipes! I also boiled strawberries with a little monk fruit as my topping. So so good.
Aw, thanks Jennifer!
Terrific! Really great, simple recipe.
Excellent use for a protein powder that I don’t like.
These are my favorite protein waffles ever! So crispy and light.
Such a good texture!
These are my favorite protein waffles recipe. I make them as pancakes too
Love that, Celina!
I make this once a week- it’s so easy and they freeze really well!
My favorite protein waffles recipe- crispy and fluffy!
These turned out so well and are yummy. Even my husband raved about them. Simple to make and tasty.
Love that, Gina!
These are amazing!!I just made them& had to give my review!They were that good!!
Very tasty! I used vanilla flavored protein powder. Will definitely be making this again!
Please do, Betty!