Make fluffy and delicious Protein Waffles with over 20g of protein per serving. Prep a batch for now and freeze some for later!
Quick
Beginner-friendly
You’ll Learn: How to blend and fold for optimal rise without overmixing
Worth It: It’s a satisfying, protein-forward option that actually keeps you full
Bonus: Customization ideas
Why You’ll Love This Recipe
- Waffles that actually keep you full – If you are a fan of waffles but feel like they never keep you full enough, I am excited to introduce you to the magic of protein waffles. This recipe will keep you full all morning long thanks to the combination of cottage cheese and protein powder in the batter.
- High protein, but still delicious – There are so many high protein waffle recipes out there, but I was determined to make one that actually tastes good. One serving of this recipe will fill you up with over 20 grams of protein, but still tastes like a delicious waffles. They are crisp on the edges and soft on the inside.
- Perfect for meal prep – This recipe makes four full-sized fluffy waffles or 9 mini waffles, making it a great option for brunch to share or to store for meal prep throughout the week. No matter when you choose to enjoy a protein waffle, it is sure to satisfy your hunger.
- Customize with mix ins or toppings – There are so many creative and fun ways to enjoy this protein waffle recipe from different protein powder flavors to various toppings.
Kitchen tools
- Measuring cups, measuring spoons and a liquid measuring cup
- Blender
- Waffle maker – you can use a standard size waffle iron or a mini waffle iron. I usually use a mini waffle maker to meal prep a large batch of these easy protein waffles. You can also use a belgian waffle maker to make large waffles.
- Mixing bowl
- Spatula
Serving Suggestions
These fluffy, yet crispy high protein waffles make for a great addition to a brunch spread. I like to serve them with butter and syrup or whipped cream, fresh berries and bananas on top. Fresh fruit on yogurt is one of my favorite toppings.
These healthy protein waffles have 30g protein per serving, but you can increase your protein intake by topping them with any nut butter like peanut butter or almond butter. You can also serve them with creamy greek yogurt and a shake of cinnamon.
If you are looking for another great high protein breakfast, try these high protein overnight oats or greek yogurt waffles!
Ingredients
- Large eggs – eggs make the waffles soft and fluffy and give them a perfect rise. They also add to the overall protein content of the recipe.
- Cottage cheese – cottage cheese is the ingredient that secretly makes these waffles amazing. The blended cottage cheese keeps them fluffy and delicious and adds tons of protein.
- Maple syrup – you can use sugar-free syrup to decrease the sugar especially if you are trying to follow a low carb diet. I personally like to use pure maple syrup that I get at Costco.
- Vanilla extract – a splash of vanilla extract helps intensify the flavor of whatever protein powder you choose.
- Vanilla whey protein powder – vanilla is always my protein powder flavor of choice for this recipe because then I can add any toppings I want. You can use any flavor you like, but I do recommend using a flavored protein instead of a plain one.
- All-purpose flour – I use just a bit of all purpose flour to help the waffles taste more like the real thing. You can also use oat flour or a gluten-free flour blend in place of the all purpose flour.
- Baking powder – just a little leavening agent helps give the waffles prize in the waffle iron.
- Kosher salt – just a pinch of salt helps to bring
- Cooking spray – I like to use coconut oil spray or avocado oil spray
Ingredient substitutions
While I used vanilla protein powder in this protein waffles recipe, you can customize the protein to your flavor liking or dietary preference. If you are a chocolate fan, these protein waffles would be tasty with chocolate protein.
For even more protein, swap the whole egg for egg whites. Use 1/2 cup egg whites instead of 2 large eggs to keep the recipe the same.
Plant-based protein powder would also work well in these protein waffles. I like to look for a pea protein when I am using vegan protein powder.
Feel free to use whole wheat flour, oat flour or a gluten free flour blend in place of the all purpose flour in this recipe. It is hard to make this recipe dairy-free because the cottage cheese is a key ingredient, but you can use a diary free greek yogurt instead.
You can add different mix-ins into these waffles like blueberries, bananas or mini chocolate chips. I made a batch with s’mores protein powder and mini dark chocolate chips that were absolutely delicious!
Can i make pancakes instead?
Yes! You can use this same batter to make high protein pancakes instead of waffles. Just grease a skillet and heat over medium heat. Cook about 1/4 cup of batter for 2 minutes each side and enjoy!
How to make Protein Waffles
Step 1: Blend and mix ingredients
To begin making these protein waffles, blend eggs, cottage cheese, maple syrup, vanilla extract, and protein powder together in a blender until smooth. Then, in a separate bowl mix flour, baking powder, and salt.
You will want to fold dry ingredients into wet with a spatula and mix until just combined. It is okay if there are small lumps.
Step 2: Make the protein waffles
While the waffle iron preheats, let the batter rest. Then, spray the waffle iron with cooking spray and pour the batter into the center.
You will want to use ¼ cup batter for a mini waffle iron and ½ cup batter for a full-size waffle iron. Make sure to allow the waffle to cook completely then remove from the waffle iron. I like to check and make sure that the waffle is golden brown on the outside before removing from the waffle iron.
Remember, to spray the waffle iron before cooking each protein waffle. Continue the cooking process until all batter is used.
Step 3: serve and enjoy
Now that your protein waffles are done, it is time to enjoy them. You can serve them immediately or save them for later.
Storage, reheating and freezing
Allow the waffles to cool completely and then transfer any leftovers to an airtight container in the fridge. Store in the refrigerator for up to 5 days. Reheat in the toaster, toaster oven or air fryer.
I like to make a double batch of waffles so that I can place the extras in the freezer. Store them in the freezer for up to 3 months. You can reheat them directly from frozen and enjoy!
Check out these other Breakfast meal prep ideas
You can find the full recipe below. If you make this recipe, please rate and review it in the comments, or share it with me on Instagram!
Photos by Ella from Alpine Ella.
You can find the full recipe below. If you make this recipe, please rate and review it in the comments, or share it with me on Instagram!
Email Recipe for Later
Recipe
Protein Waffles
Ingredients
- 2 large eggs
- 1 cup cottage cheese
- 2 tbsp maple syrup
- 1 tsp vanilla extract
- 2 scoops vanilla whey protein powder 34g by weight per scoop
- ½ cup all purpose flour
- 2 tsp baking powder
- ¼ tsp salt
- Cooking spray
Instructions
- Blend eggs, cottage cheese, maple syrup, vanilla extract, and protein powder together in a blender until smooth.
- In a separate bowl mix flour, baking powder, and salt. Fold dry ingredients into wet with a spatula and mix until just combined – it is okay if there are small lumps.
- Let the batter rest for a few minutes while the waffle iron preheats.
- Spray waffle iron with cooking spray and pour batter into the center. Use ¼ cup batter for a mini waffle iron and ½ cup batter for a full size waffle iron.
- Allow waffle to cook completely then remove from waffle iron.
- It is important to spray the waffle iron before cooking each waffle. Continue the cooking process until all batter is used.
- *** recipe will make 9 mini waffles or 4 regular sized waffles
Recipe Notes
- Freezer Instructions: Allow waffles to cool completely. Place in a freezer safe container or bag and freeze for up to 3 months. Add a layer of parchment between each waffle for extra protection. I recommend reheating directly from frozen.Place in a toaster or toasted oven and cook for 5-6 minutes for a crisp outside and soft inside.
- protein amount is based on a vanilla whey protein powder that has 20g of protein per scoop, protein amounts will vary depending on which protein powder is used.
- store in the refrigerator for up to 5 days
- Use 1/2 cup egg whites in place of 2 large eggs
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
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