Healthy Protein Waffles
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Breakfast of champions here! High protein waffles made right in a blender! So so easy and filling with 20g protein!
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reason to make high protein waffles
- Well-balanced breakfast. With a good mix of protein, carbohydrates and healthy fats, you’ll be full and energized to power through to lunch time, avoiding that mid-morning crash.
- No fuss, no muss. Thanks to the use of a helpful blender, these high protein waffles practically cooks itself. Bonus: there are less bowls and less dishes to clean too!
- Short ingredient list. No more waffle mix! With just 5 simple ingredients (most of which are pantry staples), making homemade protein waffles has never been easier.
- High protein and good carbohydrates. The beauty of this recipe are the eggs and cottage cheese – giving you all the protein you need without the addition of protein powder.
- Flexible recipe. This recipe can easily be doubled or tripled as needed.
- Great for meal prep. Protein waffles are great for breakfast-on-the-go or lunch boxes for the kids. Not to mention, they freeze very well, reheating in the toaster oven for those favorited crisp edges.
protein waffles versus regular waffles
Protein waffles will look and taste just like traditional waffles, but high protein waffles will be full of protein and healthy carbohydrates.
how to make the easiest high protein waffles
- Add all ingredients to a blender
- Blend, blend, blend
- Pour batter into a waffle maker
- Add desired toppings and serve
tips and tricks for success
- Make it gluten-free. Substitute with gluten-free old fashioned rolled oats.
- Mix it up. Add berries, chocolate chips or nuts to the batter.
- Preheat the waffle iron. This will ensure even cooking for a crisp, well-browned waffle while keeping the inside fluffy.
- Increase the protein. Top with your favorite nut butter, Greek yogurt or bananas.
more favorited breakfast recipes
Healthy Protein Waffles: Frequently Asked Questions
Not at all! The cottage cheese will add protein, richness and creaminess to the waffles.
Nut butters, berries, bananas and maple syrup are all crowd favorites.
Leftovers can be stored in an airtight container in the fridge for 3-4 days.
Let the waffles cool completely. Transfer the waffles to an airtight, resealable freezer bag. Label, date and freeze up to 2 months. To reheat, place waffles in the toaster oven and cook in the mid-range setting until warmed through (no need to thaw prior).
Healthy Protein Waffles
Ingredients
- 6 large eggs
- 2 cups cottage cheese
- 2 cups old fashioned oats
- ½ teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat a waffle iron to medium-high heat. Lightly oil the top and bottom of the waffle iron or coat with nonstick spray.
- Combine eggs, cottage cheese, oats, vanilla and salt in blender until smooth.
- Pour a scant 1/2 cup of the egg mixture into the waffle iron, close gently and cook until golden brown and crisp, about 4-5 minutes.
- Serve immediately.
Did you make this recipe?
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I have never left a review of a recipe before and I feel compelled to do so about these waffles. Finally a way to feed my kids a natural balanced breakfast without the begging! Thank you so very much for posting this.
That’s awesome! Thanks!
I’ve made these twice now.
First batch were for a camping trip. Fantastic. Dense and filling and amazing. And if you crank the heat a bit at the end the get nice and crisp.
Now, I did have to tweak the recipe the second time because I’m lactose intolerant. Just not worth being sick.
So… PUMPKIN SPICE WAFFLES!
I used 2 cups of pumpkin puree and added pumpkin spice to the mix. Those are the only two changes I made. So good. Even more dense than the cottage cheese ones. Like, so thick if you drop one on the ground it’ll put a hold in the floor. Still, delicious, still mostly healthy, and a dairy free version.
I’m going to try them again with zucchini and shredded carrots for zucchini bread waffles!
These look yummy & can’t wait to make! Can the batter be made ahead of time(night before)?
Thx
You can actually cook the waffles ahead of time and refrigerate/freeze as needed. From there, I like to pop them in the toaster to heat them up!
Made a batch of these yesterday, followed recipe exactly – HUGE hit with my kids (6, 4 and 2) and husband. Put extras in the freezer and they toasted up like a dream in the toaster. SOLID RECIPE! Thank you!
Happy your whole family loves it!
We love these waffles!!! So easy to make. The first few times, I blended them for only 10-39 seconds and they were not light and fluffy as they are now rhat I blend for 90-120 seconds. The flavor is improved too and as my husband and I are dieting, we eat these twice weekly with blueberry syrup I make by cooking fresh blueberries with a couple tbsps of water or orange juice, no sugar and no butter!! They are delish. No trouble with sticking. Soray with oil. And leave on heated iron full 90 seconds!!
Mine stuck to the waffle iron. I then cooked the rest like pancakes. Very tasty
This is the worst recipe ever. It was pretty much like eating eggs that tasted terrible. The consistency was the worst. Ended up throwing out in the grass for the birds.
Sorry to hear it didn’t turn out well for you.
Made these as pancakes. They’re utterly divine – delicious, easy to make, great texture. Husband is a pancake lover and doesn’t understand why I’m always throwing new recipes at him instead of sticking to the one he likes, but I’ve been trying recipes with cottage cheese to increase the protein, and they’ve been awful. He says he’ll eat these pancakes all the time. I halved the recipe, which was no problem. This is now ‘the pancake recipe’ – no small honor in my kitchen. I added very, very small amounts of a few things – cinnamon, cardamom, nutmeg, baking powder, melted butter, brown sugar – because I wasn’t ready to part completely with my tried and true recipe. This is such a perfect base recipe to riff on. Next time I’m going to add half a small banana instead of sugar, see how that works. Thank you. I’ve bookmarked several of your recipes and now can’t wait to try them.
The bomb. I halved the recipe and made 2 big round waffles (there may have been enough for three skimpier ones). I checked one waffle too early and it stuck and separated; the one I left alone came out easily. Great tasting, healthy breakfast!
I really didn’t expect a recipe with 5 ingredients to taste as great as they did. Plus it was so easy to make! I’m always trying to make breakfasts with a high protein and get tired of eating eggs all the time. I’ll definitely be making these again. I have a large square waffle iron that makes 4 waffles and it made 3 of these (or 12 small).
These turned out great as pancakes, they’re super filling! I made half the recipe, and using a half cup of batter per waffle made 4 good sized pancakes. They definitely need something sweet as a topping though (and I’m someone who likes 90% dark chocolate and coffee without sugar…)
These are great. I added a little maple syrup, a pinch of cinnamon and nutmeg and they are delicious. Thank you.
These look great, can’t wait to try them. Love all your great ideas and beautiful photos.
I’ve been making this recipe for months now and I love it .I freeze the batch and have them as a post workout snack.
I like to add a tablespoon of cinnamon and honey give it a bit more flavour.
I have yet to try them as pancakes.
I was wondering if there was anyway to cut the calories but still have the high protein. I have muscular dystrophy so I need the high protein but need to make sure I stay away from salt and high calories as I have heart problems also and don’t need to gain extra weight any suggestions
Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications. Sorry, Mary!
if you want to freeze these, would you make the waffle and then freeze or would you freeze the the batter and make fresh?
You can freeze the cooked waffles!
I loved these when I made them as directed! Now I’ve got half a tub of ricotta, think that might work in place of the cottage cheese? Thanks!
Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.
I am having trouble getting the waffles to cook through, seems like no matter how long i leave them in waffle iron the middle is still doughy/raw
I made these as pancakes instead of waffles, and got 11 nice-sized pancakes. I did make a few additions: added 1 tsp baking powder, 1/4 cup sugar, and 1 tsp cinnamon. I cooked them in 1/2 tbsp butter (total, for all pancakes). They are really delicious! More importantly, they are hearty and filling – one pancake kept me full until lunch. When I ran the stats on my pancakes (remember, this is with added sugar and butter), I got 144 calories, 5 grams fat, and 10 grams protein per pancake! This is my new weekday breakfast!
can i use greek yoghurt instead
Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.
Semi soft tofu shpuld work inplace of the cottage cheese if your lactose intolerant or just mot doing dairy.