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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, and one that I enjoy during the week, not just on weekends. See, waffles have this stigma that they are more of a dessert than a filling meal, but these protein waffles prove otherwise.
They are crisp on the outside and fluffy in the middle. Like cottage cheese waffles, you won’t even know there’s a ton of protein hidden in them. My family also loves them, and I think it’s because they taste like actual waffles.
Table of Contents
Why I love this 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.
- 45+ grams of protein. When made as is, they contain approximately 23 grams of protein each, and one serving consists of two waffles. They are so filling!
- 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!
Craving high-protein breakfast recipes? Try my protein oatmeal, protein overnight oats, protein bagels, and protein pancakes.
★★★★★ 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
Key Ingredients
- 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
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
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.
Arman’s recipe tips
- 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.
- 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.
How to serve protein waffles
With 40 grams of protein, I enjoy these waffles on their own with some butter and syrup. If you are serving them for a brunch or a few mouths, here are some ways to serve:
- 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 some 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).
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
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.
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, you risk the batter taking too long to warm up, which results in gummy or rubbery waffles. Preheat the waffle maker while you make the batter.
More healthy breakfasts
- Baked oats
- Oatmeal breakfast cookies
- Almond flour pancakes
- Cottage cheese pancakes
- Breakfast smoothie
If you tried this Protein Waffles recipe or any other recipe on The Big Man’s World, please rate the recipe and let me know how it went in the comments below. It really helps others thinking of making the recipe.
Protein Waffles
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.
Love these and so easy to whip up. I’ve also made them with chocolate protein powder and topped with fresh strawberries. Much healthier and cheaper then buying the frozen protein waffles.
Looks ABSOFRIGGINLOOTLY Delicious 😋 ‼️
These are the best protein waffles. Seriously, I could do so much with the batter.
This recipe is amazing. Super satisfying for breakfast, appealing to my kids, great for car snacks etc. we have two with egg allergies and found it also works great with ground chia and water/milk as an egg replacer.
AMAZING tastes so good. Highly recommend