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. Plain, non-fat yogurt also works.
- 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.
This was sooo good, I added cinnamon and vanilla to the batter. Really filling, next time I will only be eating 1/2 and saving the rest for another time(;
I am a diabetic celiac and I have made this recipe four times because they are so satisfying, healthy and filled with protein. I love them! I use them as bread too – just had one topped with chicken salad filling and it was sooo good. Thanks!,,
Could greek yogurt be used instead of cottage cheese?
Yes, you can!
Could i add bananas to the batter?
Yeah, for sure!! Blend it right in 🙂
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.
Hi Arman! I love your recipes and would like to make this one, but I’ve got some family members who are allergic to oats. Is there any substitute for the oats? If not, which waffle recipe of yours would you recommend (one that I could add protein powder to would be ideal)? Thanks so much!
Hi Esme- sorry for the late reply. I wanted to test out a few options for you. Can your family members tolerate buckwheat flakes or quinoa flakes? We tested this out with both of them successfully 🙂
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.
Can I sub the cottage cheese for yogurt?
Yes, you can, I’ll make a note in the recipe card.
These are awesome! I froze the waffles and reheated them in the toaster. Excellent, easy breakfast.
Love to hear that, Jenny!
I can’t wait make these. I’d like to try a non dairy version. I saw you suggested pumpkin as a the cheese alternative. Any other suggestions?
Also, what kind of protein powder do you suggest?
Hi Lindsay- we recently tested these with dairy free cottage cheese and it worked really well- here is the simple recipe- https://thebigmansworld.com/dairy-free-cottage-cheese/
AMAZING tastes so good. Highly recommend
I make these waffles a lot! They are delicious! Sometimes I add cinnamon and or vanilla.
It wasn’t bad! Had a little cheesy taste but overall very tasty!
My first 2 waffles were perfect but 3 and 4 stuck to both the top and bottom of the waffle maker – splitting. I sprayed the iron really good and added a little oil for #4. Any idea how to fix that?
Hi Vicky- I think there must be some separation happening as the waffle batter cooks. I recommend giving the batter a good mix between each one 🙂
Well done! I enjoyed this recipe. Was looking for a change up to get 40g of protein per meal, this will be a nice addition. Thank you for sharing! Now I need to find a low calorie maple syrup, I pureed some strawberries for my sauce, did not disappoint.
Hi Erin- we have a keto maple syrup recipe which is so easy to make 🙂 https://thebigmansworld.com/keto-maple-syrup/
So easy, light and fluffy! I used regular flour and cinnamon flavoured protein powder instead with a dash of baking powder. Worked really well!