Protein Waffles
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My protein waffles are light, fluffy, and EXTRA crispy. They need just four ingredients and pack in over 45 grams of protein per serving.
Waffles are one of my breakfast staples, not just a weekend indulgence. See, waffles have this stigma that they are more of a dessert than a filling meal, but these prove otherwise. I’ve tested dozens of versions to make sure these high-protein waffles aren’t just high in protein, but they taste like the real deal waffles.
They are crispy and golden on the outside, fluffy on the inside, and you’d never guess that each two-waffle serving packs in 45 grams of protein. My family loves them, too, and I always make extra to freeze for quick, weekday breakfasts.
Why I love this protein waffles recipe
- 4 Ingredients. All you need are oats, eggs, protein powder, and cottage cheese.
- Quick and easy. Blend and cook- that’s all there is to it.
- Great for meal prep. You can make a triple batch of these waffles, freeze them, and toast them whenever you want to enjoy them!
Key Ingredients
Find the printable recipe with measurements below.
- Rolled 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 prefer using vanilla-flavored protein powder because it also adds a sweet flavor. 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 cautious when using it.
How to make protein waffles
Step 1- Blend all your ingredients until no clumps remain and the batter is smooth.
Step 2- Cook. Add spoonfuls of the batter to the waffle until it is covered. Cook the waffles until golden and crispy around the edges.
Step 3- Serve with butter and maple syrup.
★★★★★ 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
Arman’s recipe tips
- Preheat the waffle iron. Please don’t skip this step. It’s what makes the waffles crispy versus gummy.
- Adjust the timing. Waffle iron makes and models differ. Mine took about three minutes per waffle (my waffle iron fills two waffles at a time), but adjust the time accordingly. Once the sides are crispy, the waffles are ready.
- 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.
- Amp up the protein. If I want to make these super high in protein, I often double the amount of protein powder. It doesn’t change the flavor but doubles the protein content.
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
I find the key to crispy waffles is not to overcook them. Once they sizzle around the edges and begin to brown, they are ready to be removed from the waffle iron. Also, keep the waffles warm as you cook the other ones. I like to keep them on a wire rack in a warm oven until they are ready to serve.
Yes, you can skip the protein powder altogether. The protein content will be around 9 grams of protein per waffle.
If you don’t preheat the waffle iron, the batter may take too long to warm up, resulting in sticking. I also suggest greasing the waffle maker very well.
With 45 grams of protein, I enjoy these waffles on their own with some butter and syrup. If you are serving them for brunch or to others, serve with fresh berries, nut butter, whipped cream, or a drizzle of chocolate sauce.
If you tried this Protein Waffles recipe, please leave a star rating and comment. It helps others thinking of making this.
Protein Waffles Recipe
Video
Ingredients
- 1/2 cup rolled oats
- 1/2 cup cottage cheese
- 2 large eggs
- 1/2 cup protein powder vanilla flavored
Instructions
- Add the eggs, oats, cottage cheese, and protein powder 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.
best protein waffles recipe on the internet. Worth every 5 star rating!
These waffles were incredible!
Thanks, Shari!
My favourite breakfast now!
Wanted to find another high protein breakfast and this is perfect no guilt waffles! Easy delicious and most importantly they keep you filled! I double the recipe and make 10 mini waffles serve it with fruit and yummy 😋.
The best protein waffles recipe EVER!
Just made a big batch of these to freeze some for prep and they turned out great! I added a pinch of salt and some cinnamon, vanilla and almond extract for flavor and swapped the cottage cheese for skyr bc its what we had in the fridge.
Great substitution!
Ready in minutes and absolutely delish und fluffy. Best protein waffles I ever tried. I only used half the recommended amount of eggs and substituted cottage cheese for curd cause that’s what was in the fridge.
This will become a staple in the freezer. Thank you!
I subbed nonfat Greek yogurt for the cottage cheese, and it was amazing! Next time I would just add a pinch of salt
I have been making these for the last year. They taste delicious. I top it off with some Greek yogurt, jam and almonds. This is the easiest meal prep recipe I use with the protein I need.
So great to hear that, Sonal!
Can we replace protien powder with almond flour plz guide any other replacement if any
You could- it won’t be as fluffy.
Made these waffles and they were wonderful! I am thinking about how I could turn this recipe into a muffin. Need an easy on the go breakfast
Has anyone tried just greek yogurt instead of ricotta cheese or cottage cheese?
Or instead of cottage cheese?
This recipe is amazing! I followed it exactly, using vanilla protein powder which is sweet, so no sugar was needed. I never thought that those 4 ingredients could make a waffle that looked and tasted like the unhealthy ones!
It made 2 medium sized waffles and I ate both of them with maple syrup. They were sooo good!
Delicious. My father loves waffles and needs to get more protein in his diet. I made a large batch and am going to share some with my father-in-law who is a diabetic. I thought they were good to just pickup and eat as well. Used chocolate protein powder.
Wow, this was a great recipe! Made the x3 batch for our family of five and the blender had a hard time mixing everything into a smooth mix with no lumps. Next time I will try blending just the oats into powder so it’s easier to just mix everything together. While my kids loved the 6 eggs, hubby and I found it to be a bit too “eggy” tasting so on the second batch we tried 3 eggs and 2 bananas. Texture was still crunchy on the outside, a little softer on the inside and took a couple minutes longer to cook but flavour was amazing! Took someone else’s suggestion to add the cinnamon (1 Tbsp for the x3 batch), plus the vanilla protein powder, and OMG! These smell like those mini cinnamon donuts you get at the fair! This recipe is a keeper! Thanks Arman, keep ‘em coming!!
Would you recommend adding baking powder/soda, or are they fluffy without?
Super easy AND delicious! Added a tsp of vanilla. Also Doubled the recipe for Belgian waffle maker. I will add a little stevia next time and make more so I can freeze them.
How many servings in the entire recipe?
4 waffles.