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A perfeclty crisp, golden brown protein waffle topped with maple syrup and fresh berries on a large plate.

Protein Waffles Recipe

Fluffy, high-protein waffles made with cottage cheese. Golden, crisp, and packed with 18 grams of protein per serving, these blender waffles are freezer-friendly and perfect for meal prep or busy mornings.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4 servings

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 1/2 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.

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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