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. 

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 3- Serve with butter and maple syrup.

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

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More high protein breakfasts

• Protein oatmeal
• Protein overnight oats
• Protein bagels
• protein pancakes
• Cottage cheese waffles