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Make Waffles Loaded with Protein!
My son Adam makes pancakes or waffles almost every Sunday, and while I encourage him and always taste and love his waffles, my kinda waffles are these protein waffles! They’ve got 13 grams of protein per serving. I use cottage cheese, eggs, and protein powder in the batter as well as oats instead of flour for the base, so they feel a little more balanced (imo) and actually keep me full.
I just toss everything…. yes, all of the ingredients in the blender, mix, and then pour straight from the blender into the waffle maker. I usually eat mine with a bit of butter and date syrup, but they’re also great with fruit, chia jam, or a little homemade peanut butter if I’m in a rush.
Happy Cooking!
– Yumna
Protein Waffle Ingredients
- Rolled oats: Also known as old-fashioned oats. These are my go-to for blending. I haven’t tested this recipe with quick oats, but in general, they don’t hold up as well in blended batters.
- Vanilla protein powder: I use a basic whey protein, but any kind should work. Just keep in mind that plant-based powders might make the texture slightly thicker or grittier.
- Baking powder: Use aluminum-free if possible to avoid any aftertaste.
- Cottage cheese: I go with full-fat for the best texture. You’ll be blending it, so the curds disappear. Haven’t tried it with low-fat or nonfat.
- Eggs: Just two large eggs.
- Milk: I usually use whole milk, but almond or oat milk works too. If your batter ends up super thick, just splash in a little extra.
- Cooking spray: I use it to keep the waffle iron from turning into a disaster. Brushing with oil also works.
How to Make Protein Waffles
Protein Waffle Recipe
Ingredients
- 1 ½ cup rolled oats
- ¼ cup vanilla protein powder
- ½ teaspoon baking powder
- 1 cup whole milk cottage cheese
- 2 large eggs
- ¼ cup milk
- cooking spray optional
Instructions
- Preheat a waffle iron according to the manufacturer’s instructions.
- Add the oats, protein powder, baking powder, cottage cheese, eggs and milk to a blender or food processor and blend until well combined.
- Spray the hot waffle iron with cooking spray and add ⅓ cup waffle batter and close the iron. Cook until the waffles are golden brown and crisp, about 3-4 minutes. Then remove the waffles to a plate and repeat with remaining batter. Makes 6 waffles.
- Top with butter, cinnamon and maple syrup for serving, if desired.
Equipment
- 5-in-1 Griddler & Panini Press
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
If you try this Protein Waffles recipe or any other recipe on Feel Good Foodie, please rate the recipe and leave a comment below! It helps others who are thinking of making the recipe.
Recipe Tips
- Blend long enough for a smooth batter: Make sure to blend the oats all the way down so the batter isn’t gritty. You want it as smooth as you’d get with flour. A high-speed blender works best.
- Let the batter rest a few minutes: After blending, let the batter sit for 3–5 minutes. The oats will absorb some of the liquid, which helps the waffles hold together better.
- Check your waffle iron heat: A waffle iron that isn’t hot enough will make soggy waffles. Wait until it’s fully preheated (the indicator light helps) before you start.
- Don’t overfill the waffle iron: Stick with about ⅓ cup of batter per waffle (or whatever works for your iron). If you pour too much, it spills out and cooks unevenly.
Serve with Eggs
FAQs
Fridge: Let the waffles cool completely, then store in an airtight container in the fridge for up to 4 days.
Reheat: Pop them in the toaster or air fryer to warm through and crisp back up—skip the microwave unless you’re okay with them being soft.
Yes! These freeze great. Let them cool completely first, then freeze in a single layer on a baking sheet. Once frozen, transfer to a freezer-safe bag or container. Reheat straight from frozen in the toaster or air fryer; no need to thaw.
