Protein Waffles

Light, fluffy, and perfectly crispy protein waffles that need just 3 ingredients to make! Ready in minutes, they can pack up to 20 grams of protein per serving!

The Best Protein Waffles

You might remember that I’ve already showed you a few waffle recipes, like keto waffles and almond flour ones, but none are as easy as these.

This protein waffle recipe will be a breakfast staple. It’s all made in one blender so there is minimal clean up. They also need just 3 ingredients to make them!

What I love about these waffles is that you never have to fear dry or tough waffles. As there is no protein powder in them, they turn out crispy on the outside and fluffy in the middle every single time.

When made as is, they have around 10 grams of protein each, but if you add a scoop of protein powder, you pack in over 20 grams of protein each.

Oh, and if you like adding protein to your breakfast, try my protein coffee and protein pancakes.

What are protein waffles made of?

This recipe calls for a basic ingredient list that use pantry and fridge staples. If you don’t have them on hand, they can be found at any grocery store or supermarket. Here is what you’ll need:

• Rolled oats- also known as old-fashioned oats. Quick-cooking oats can also be used, but the edges won’t be as crispy. 
• 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– Optional, but add 1/4 cup of protein powder and double the protein content.
• Sweetener-Optional, but add if you want sweet waffles. I enjoy using a brown sugar substitute or sugar free maple syrup. 

How to make high protein waffles

Simple is an understatement when it comes to this recipe.

All you do is blend everything together, then cook them up in the waffle iron- it is that easy!

Ready to make some waffles?

Step 1- Blend the ingredients together

Start by adding all your ingredients into a high speed blender or food processor. Blend very well until no clumps remain and the batter is smooth.

Step 2- Cook the waffles

Next, preheat a waffle iron, and once hot, add spoonfuls of the batter onto it until covered. Cook the waffle until golden and crispy around the edges. If any waffle batter remains, cook that up. Serve immediately with your favorite toppings.

Tips to make the best recipe

• For an added protein boost, you can add a scoop of your favorite protein powder.
• Waffle iron makes and models differ. Follow the cooking instructions as per the packaging.
• 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. 

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:

• Blueberry– Fold through 1/4 cup of fresh or frozen blueberries to the batter. 
• Pumpkin– Replace half the cottage cheese with pumpkin puree. Add some pumpkin pie spice, if desired. 
• Banana– Replace half the cottage cheese with mashed, overripe banana. 
• Chocolate chip– Fold through 1/4 cup of chocolate chips (sugar free or dairy free). 
• Strawberry– Fold through 1/4 cup of fresh or frozen strawberries. 

Storage instructions

• To store: Leftovers can be stored in the refrigerator, covered, 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 until crispy.

More high protein recipes to try

• Muffins
• Cookies
• Protein Ice cream
• French toast
• Protein Banana bread

Frequently Asked Questions