Cottage Cheese Waffles
Published Jan 03, 2026
These cottage cheese waffles use oats for added fiber and cottage cheese to create a high-protein waffle with 18g of protein per serving.
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Make high-protein waffles with cottage cheese!
These cottage cheese waffles are something I could eat every day and do pretty often. They’re high in protein, filling, and don’t leave me hungry an hour later, which is why they stay in my rotation. The oats give them a little more fiber, and the cottage cheese keeps them from drying out, even after reheating. I usually make a batch of cottage cheese waffles and eat them over a couple of days because they hold up well and don’t feel like a “special occasion” breakfast.
Happy Cooking!
– Yumna
Cottage Cheese Waffles Ingredients
- Cottage cheese: I recommend using a high-quality, full-fat cottage cheese that you love, because it’s the main ingredient!
- Rolled oats: Old-fashioned, rolled oats work best for this recipe. You can use quick oats if that’s all you have, but I don’t recommend steel-cut oats.
- Eggs: Room temperature eggs mix more easily.
- Vanilla extract: You can use a small splash of maple syrup if you’re out of vanilla, or skip it.
How to Make Cottage Cheese Waffles
Cottage Cheese Waffles Recipe
Cottage cheese waffles made with oats and eggs, providing 18 grams of protein per serving, and taking about 5 minutes to prep in a blender.
Ingredients
- 1 ¾ cups rolled oats
- 1 ¼ cup cottage cheese
- 4 large eggs
- 1 teaspoon vanilla extract
Instructions
- Add the oats to a food processor and pulse until finely ground into a flour-like texture.
- Add the eggs, cottage cheese, and vanilla extract to the food processor with the oat mixture and blend until well combined. Let the batter sit for 5–10 minutes to thicken. Meanwhile, preheat a waffle iron according to the manufacturer's instructions.
- Spray the hot waffle iron with cooking spray, then add ⅓ cup of the batter to the iron. Close the iron and cook until the waffles are golden brown and crisp, about 5–6 minutes. Remove the waffles, place them on a wire rack, and repeat with the remaining batter.
- Serve warm, topped with fresh fruit and maple syrup, if desired.
Equipment
- Griddler & Panini Press
Notes
- My Top Tip: Double-cook the waffles. After each waffle cools, put it back in the waffle iron for another round of cooking. This technique gives the waffles an extra crispy outside and a soft, fluffy inside.
- Storage: Wrap leftover cottage cheese waffles in foil and store them in the fridge. They’ll stay fresh for a day or two. Reheat in the toaster or in the oven at 350ºF until crispy.
- Freezing: Place the cottage cheese waffles in a freezer-safe bag with parchment or wax paper between each one so they don’t stick together. They’ll last in the freezer for 2–3 months. Reheat from frozen in the toaster or in the oven at 350ºF until crispy.
Nutrition
Serving: 2waffles, Calories: 265kcal, Carbohydrates: 27g, Protein: 18g, Fat: 9g, Saturated Fat: 3g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 3g, Trans Fat: 0.02g, Cholesterol: 175mg, Sodium: 271mg, Potassium: 259mg, Fiber: 4g, Sugar: 2g, Vitamin A: 329IU, Calcium: 98mg, Iron: 2mg
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
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Recipe Variations
- Have fun with mix-ins: Add a handful of fresh blueberries, bananas, chocolate chips, or your favorite mix-in for more flavor. And don’t forget to serve the cottage cheese waffles with your favorite toppings!
- Add even more protein: For super high-protein cottage cheese waffles, blend in a spoonful of protein powder, almond butter, or Greek yogurt.
- Make savory waffles: Fold in a good melting cheese, like sharp cheddar, before you add the batter to the waffle iron for a savory twist.
Recipe Tips
- Fully preheat your waffle iron. I like to start mine while I make the batter. This helps you get crispy edges and fully cook the centers of the waffles. If your waffle iron doesn’t tell you when it’s ready, wait until it starts to steam.
- Grease your waffle iron after it preheats. Use non-stick spray or butter. If you don’t, your waffles will probably stick and be hard to remove.
- Double-cook the waffles. After each waffle cools, put it back in the waffle iron for another round of cooking. This technique gives the waffles an extra crispy outside and a soft, fluffy inside.
Serving Ideas
- Eggs: Scrambled Eggs, Hash Brown Egg Nests, Shakshuka
- Potatoes: Sweet Potato Hash, Air Fryer Hash Browns, Sweet Potato Toast
- Smoothies: Breakfast Coffee Smoothie, Green Smoothie, Strawberry Protein Smoothie
FAQs
What should I do if my waffles stick to the waffle iron?
If this happens, it’s best to scrape off the batter and start fresh. Make sure you grease the waffle iron with plenty of cooking spray or melted butter.
Comments
Made this recipe today in my Belgium waffle maker. Added a teaspoon of baking powder and pumpkin spice and some monk fruit for sweetener. I think it came out great.
Yay!! So happy you liked it!
I found these waffles to be extremely dense and we did do the second round in the waffle iron. Prefer a more light and fluffy waffle. They were rather tasteless too. I made a blueberry compote to top them with along with Greek yogurt and added some cinnamon to the batter. Generally, I love your recipes but don’t think we will be making this one again unfortunately.
So sorry the waffles turned out too dense, Jan. I ended up retesting this and decided to add some maple syrup and baking powder and it turned out so much better. Appreciate your feedback so much!
Could I swap the cottage cheese for Greek yogurt?
I haven’t tried swapping the cottage cheese for Greek yogurt in this recipe, but I have added a spoonful of Greek yogurt to the batter for extra protein and that works well. I recommend you try my Blueberry Greek Yogurt Waffle recipe instead! Hope that helps!!
Easy and yummy. I topped with strawberries, half a banana, and maple syrup. Will make again. Thank you!
Yum, love that!! So glad you liked it, Kimberly. Thank you!!