Above view of protein waffles served with fresh berries and syrup

Protein Waffles

Make a batch of freezer friendly protein waffles with this easy recipe

Recipe By: Madeline
Prep: 10 minutesCook: 10 minutesTotal: 20 minutes
Servings: 3 servings 1x


  • 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


  1. Blend eggs, cottage cheese, maple syrup, vanilla extract, and protein powder together in a blender until smooth.
  2. 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.
  3. Let the batter rest for a few minutes while the waffle iron preheats.
  4. 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.
  5. Allow waffle to cook completely then remove from waffle iron.
  6. It is important to spray the waffle iron before cooking each waffle. Continue the cooking process  until all batter is used.
  7. *** recipe will make 9 mini waffles or 4 regular sized waffles


  • 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
  • store in the freezer for up to 3 months. reheat in the toaster, toaster oven or air fryer from frozen
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.