Protein Waffles – The Almond Eater

These blender Protein Waffles are easy to make in 10 minutes! They’re crisp on the outside, soft and fluffy inside, and have 10 grams of protein each. Perfect for busy mornings or meal prep.

A high-protein breakfast is my favorite way to start the day. I’ll usually make a cottage cheese breakfast bowl or a cinnamon roll protein smoothie on busy mornings. But special weekend breakfasts? That calls for a big ‘ol stack of these Protein Waffles.

Just like my protein pancakes, these waffles are super fluffy, slightly crisp on the outside, and always golden. Plus, with 10 grams of protein per waffle, they keep me full for hours.

What’s better is that the batter is a breeze to make in a blender and cooks quickly in a waffle iron. I highly recommend serving the stack with some blueberries and maple syrup, but there are endless other options to choose from. Get creative to enjoy this high-protein breakfast or post-workout treat to the fullest!

Why you’ll love this recipe!

• So easy to make: The 10-ingredient waffle batter is easy to make in a blender and the waffle iron takes care of the rest.
• High-protein breakfast: Each waffle has approximately 10 grams of protein thanks to Greek yogurt, cottage cheese, and protein powder.
• Meal-prep staple: Just like my peanut butter waffles, they’re easy to prep or cook ahead of time and enjoy throughout the week.

Ingredients

Greek yogurt – Plain, unsweetened Greek yogurt adds a creamy tang and boosts the protein content. I go for plain, unsweetened Greek yogurt, but regular yogurt works, too (just reduce the amount slightly since it’s thinner).

Cottage cheese – Another big protein booster. For the best results, use 2% or full-fat cottage cheese.

Maple syrup – A couple tablespoons of maple syrup is all it takes to sweeten these waffles (no refined sugar needed!).

Flour – I used white whole wheat flour for a more wholesome feel, but an equal amount of all-purpose flour works just as well.

Protein powder – In my experience, whey protein powder yields the fluffiest results. Plant-based protein powder will also work, but it may make the batter thicker. If that’s the case, just mix in more milk to thin the batter. 

Instructions

Step 1: Blend the batter. Add all of the ingredients to a high-speed blender and blend until smooth.

Step 2: Preheat the waffle iron. Heat your waffle iron according to the manufacturer’s instructions. Lightly grease with cooling oil spray to prevent sticking.

Step 3: Cook the waffles. Pour some of the batter into the waffle iron, close it, and cook until the waffles are done. Carefully remove the waffle and repeat this step with the remaining batter.

Step 4: Serve. Serve the protein waffles straight from the waffle iron while they’re still hot and crispy. Top them with butter, maple syrup, and fruit, then enjoy!

Tips and FAQs

• Always add the wet ingredients to the blender first, followed by the dry ingredients. This helps the blender blades catch and blend the ingredients into a completely smooth batter.
• Watch the steam while the waffles are cooking. When most of the steam has stopped escaping from the sides of the waffle iron, you’ll know that they’re done cooking. For crispier waffles, cook them for an extra 30 seconds.
• If you need to keep the cooked waffles warm, place them on a wire rack set over a baking sheet in a 200°F oven.

Variations

If you want to customize your protein waffles, you can easily add some excitement without changing the recipe much:

• Mix-in ideas – Use a spatula to fold blueberries, strawberries, chopped pecans or walnuts, shredded coconut, or a dash of cinnamon or pumpkin pie spice into the blended batter.
• Chocolate protein waffles – Replace 2 to 3 tablespoons of the flour with unsweetened cocoa powder, and use chocolate protein powder instead of vanilla.
• Gluten-free option – I haven’t tested this recipe with gluten-free ingredients, but swapping the flour for a 1:1 gluten-free flour blend should work. 
• Waffle toppings – Try fresh fruit with a dollop of Greek yogurt, a drizzle of nut butter or Nutella with sliced bananas, or add a sprinkle of grain-free granola for crunch.

Serving suggestions

On special weekends, I’ll typically serve a stack of protein waffles alongside an egg white frittata, turkey bacon, and other healthy breakfast and brunch favorites.

They’re also perfect for busy weekday mornings and meal prep, especially right after a workout. Enjoy them on their own (plus berries and maple syrup on top, of course) or with a side of Greek yogurt fruit salad if you have the time.

Storage

Make ahead: The batter can be blended and refrigerated in an airtight container overnight. Give it a quick stir before cooking the next morning.

Refrigerator: Store the cooled waffles in an airtight container in the fridge for up to 3 days. Reheat them in the toaster or toaster oven.

Freezer: Arrange the cooled protein waffles in a single layer on a baking sheet and freeze until solid. Transfer them to a freezer-safe bag or container and freeze for up to 2 months. Reheat them straight from frozen in the toaster, toaster oven, or air fryer. 

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If you made this recipe, be sure to leave a comment and star rating below. Thanks!