Wholesome, fluffy, high-protein waffles made with cottage cheese. No powder, no weird aftertaste, just golden, crispy edges and a soft, tender inside. They’re everything you love about the classic, just with 18g of protein per serving!
Table of Contents
Cottage Cheese Waffles
Step aside, cottage cheese pancakes. These high-protein waffles are here to steal the breakfast spotlight. They’re crisp on the outside, fluffy on the inside and made without protein powder.
If you’ve been around here a while, you know two things:
1. I have a serious thing for breakfast carbs, and
2. I’m always finding sneaky ways to add more protein into my diet.
I’m all for a good shortcut, but there’s something so satisfying about getting your protein from real food. Enter my go-to secret ingredient: cottage cheese. It adds creaminess, moisture and a serious protein boost (each serving packs in about 18 grams!). And not just in waffles! I use it in everything from pizza crust to mini cheesecakes.
My kids devour these hot off the waffle iron (especially when I use the car-shaped molds), and I stash extras in the freezer for busy school mornings.
Whatever shape you choose, one thing’s for certain: these cottage cheese protein waffles are about to become your new meal prep obsession. They’re freezer-friendly, endlessly customizable, and loved by kids and adults alike. Try them with almond butter and bananas, Greek yogurt and berries, or a drizzle of maple syrup and a sprinkle of cinnamon.
- Cottage cheese: The secret to fluffy, high-protein waffles! Use full-fat cottage cheese for the creamiest texture and best flavor (low-fat versions can make the batter thinner and less rich).
- Eggs: Help bind the batter and add even more protein. Room temperature eggs blend more evenly.
- Milk: Whole milk keeps these waffles tender and moist, but you can swap in your favorite dairy or nondairy milk.
- Flour: Classic all-purpose flour gives these waffles a soft, sturdy crumb.
- Baking powder and baking soda: This dynamic duo guarantees golden, crisp edges and a fluffy interior.
- Sugar: Just a pinch to balance the salt and subtle tang from the cottage cheese.
- Olive oil: I like to use a neutral-tasting extra-virgin olive oil when cooking, but melted butter works great too if you prefer a richer flavor.
- Vanilla extract: For flavor.
See the recipe card for full information on ingredients and quantities.
- Blend the wet ingredients. Add the cottage cheese, eggs and milk to a blender and blend until smooth. This ensures the cottage cheese fully breaks down so your waffles are light and fluffy, not lumpy.
Kelly’s Tip: If your blender struggles, start on low speed, then gradually increase to medium-high until the mixture is silky smooth.
- Mix the dry ingredients. In a bowl, whisk together the flour, sugar, baking powder, baking soda and a pinch of salt.
- Combine the wet and dry. Pour the blended cottage cheese mixture into the dry ingredients and fold gently until just combined. You don’t want to overmix here. Some small lumps are totally fine. Then fold in the olive oil and vanilla extract.
Kelly’s Tip: Overmixing develops gluten in the flour, which can make waffles tough and chewy. A few small lumps are a good sign you haven’t overworked the batter.
- Preheat and grease. Make sure your waffle iron is hot before adding batter. Grease it generously with cooking spray (or a brush of oil) before each batch to prevent sticking.
- Cook the waffles. Spoon the batter into your waffle iron and cook according to your manufacturer’s instructions. Every machine is different, but you’re looking for waffles that are puffed, golden and lightly crisp on the edges.
- Serve warm with your favorite toppings.
My Tips for the Best Protein Waffles
- Smooth batter = fluffy waffles. The key to light, fluffy protein waffles is a silky-smooth cottage cheese mixture. Blend on medium-high until there are no visible curds. If your batter looks grainy, give it a few more seconds.
- Don’t overmix the batter. Once you combine the wet and dry ingredients, fold just until the flour disappears. A lumpy batter is a good batter! It’s the same not-so-secret trick I swear by for making the fluffiest homemade buttermilk pancakes.
- Rest the batter. Let it sit for 5–10 minutes before cooking so the baking powder has time to activate and the gluten can relax. This quick pause gives you lighter, airier waffles.
- Don’t overfill. Use just enough batter to cover about ⅔ of your waffle iron. The batter will spread as it cooks, and no one likes scraping overflow off the counter.
- Hands off! Resist the urge to peek. Opening the waffle iron too soon releases steam and ruins that golden crisp exterior.
- Reheat and re-grease between batches. Even if your waffle iron claims to be nonstick, a light spritz of cooking spray between batches makes all the difference, especially with protein-rich batters.
- Making these cottage cheese waffles for a crowd? Keep them warm by transferring finished ones to a wire rack in a 200°F oven. The rack lets air circulate so they stay crisp, not soggy while you finish cooking.
Storage & Freezing Instructions
Once your waffles are completely cool, transfer them to an airtight container or zip-top bag. They’ll keep in the fridge for up to 3 days.
These blender waffles are great for meal prep because they freeze like a breeze. Arrange the waffles in a single layer on a baking sheet and freeze until solid, then stack them in a bag or container with parchment paper between each layer to prevent sticking. Store in the freezer for up to 2 months.
My favorite way to reheat frozen waffles is in the air fryer. It brings back that just-cooked crunch in minutes. You can also reheat them in a toaster or oven. You can also reheat them in a toaster or oven. Just avoid the microwave if you can; it tends to make them soft instead of crisp.
Can I Use Greek Yogurt Instead?
I get this question a lot! The short answer: yes, but expect a few differences. Greek yogurt will make your waffles a bit denser and less crisp since it has less liquid than cottage cheese and a slightly tangier flavor.
If you go that route, use full-fat Greek yogurt and add 1 to 2 extra tablespoons of milk to loosen the batter. The result is still delicious and protein-packed.
Equipment
- Blender
- Waffle iron
Ingredients
- 1 cup full-fat cottage cheese
- 3 large eggs
- 1 cup whole milk
- 2 cups all-purpose flour
- 2 Tablespoons sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/3 cup extra-virgin olive oil
- 2 teaspoons vanilla extract
- Cooking spray
Instructions
- Add the cottage cheese, eggs and milk to a blender and blend until smooth. Set aside.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda and ½ teaspoon kosher salt.
- Fold the cottage cheese mixture into the dry ingredients, then fold in the olive oil and vanilla extract just until combined.
- Preheat a waffle iron and grease it generously with cooking spray. Spoon the batter into the waffle iron and cook according to instructions. Remove the waffle from the waffle iron and serve.
Kelly’s Notes
- Store cooled waffles in an airtight container in the fridge for up to 3 days.
- To freeze: Arrange cooled waffles in a single layer on a baking sheet and freeze until solid. Once firm, stack them with parchment paper between each layer and store in a zip-top bag or airtight container for up to 2 months.
- To reheat: Skip the microwave—pop frozen waffles into the toaster, oven, or air fryer until warm and crisp. (The air fryer brings back that just-cooked crunch in minutes!)
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Do you have to use full fat cottage cheese?
Hi Lois! You can definitely use low-fat cottage cheese if that’s what you have on hand. I just find that full-fat gives the waffles the best flavor and creamiest texture. Low-fat versions can be a bit thinner, so if your batter seems runny, try adding an extra tablespoon or two of flour to balance it out.