Protein Waffles

My protein waffles are light, fluffy, and EXTRA crispy! They need just 4 ingredients and pack in over 40 grams of protein per serving!

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!). My family also loves it too, and I think it’s because these taste like actual waffles.

Table of Contents

1. Why I love this recipe
2. Ingredients needed
3. How to make high-protein waffles
4. Arman’s recipe tips
5. Storage instructions
6. Frequently asked questions
7. More healthy breakfast recipes
8. Protein Waffles (Recipe Card)

Why I love this recipe

• 4 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.
• 40+ grams of protein. When made as is, they have around 20 grams of protein each, and one serving is two waffles!
• 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! 

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. 

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 3- Decorate. Dust with powdered sugar and serve with fresh berries.

Arman’s recipe tips

• Amp up the protein. If I REALLY 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.
• Adjust the timing. Waffle iron makes and models differ. Mine took about three minutes per waffle (my waffle iron fills two waffles), but adjust accordingly. Once the sides are crispy, the waffles are ready.
• 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.

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

More healthy breakfast recipes

• Baked oats
• Oatmeal breakfast cookies
• Almond flour pancakes
• Cottage cheese pancakes
• Breakfast smoothie