Go Back

Cottage Cheese Protein Waffles | Easy High Protein Breakfast

Print Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Cottage cheese (1 cup; 2% or 4% for best texture)
  • Large eggs (2)
  • Protein powder (1 scoop; vanilla or unflavored whey or plant-based)
  • Oats or oat flour (3/4 cup; quick oats blend best)
  • Baking powder (1 1/2 teaspoons)
  • Milk (2–4 tablespoons; dairy or unsweetened almond milk)
  • Vanilla extract (1 teaspoon)
  • Sweetener to taste (1–2 tablespoons maple syrup, sugar, or zero-cal sweetener)
  • Salt (a pinch)
  • Oil or melted butter (1 tablespoon for the batter, plus more for the waffle iron)
  • Optional add-ins: cinnamon, mini chocolate chips, blueberries
  • Optional toppings: Greek yogurt, fresh berries, maple syrup, nut butter

Method
 

  1. Preheat the waffle iron. Heat it to medium or medium-high. Lightly grease with oil or nonstick spray.
  2. Blend the wet base. In a blender, add cottage cheese, eggs, milk, vanilla, and oil. Blend until completely smooth.
  3. Add the dry ingredients. Add oats (or oat flour), protein powder, baking powder, salt, and sweetener. Blend again until just smooth. The batter should be pourable but not runny. If too thick, add a splash of milk; if too thin, blend in a tablespoon more oats.
  4. Rest briefly. Let the batter sit 3–5 minutes so the oats hydrate and baking powder activates. This helps with lift and crisp edges.
  5. Cook the waffles. Pour batter into the hot iron, covering the grates without overflowing. Close and cook until deeply golden and crisp, usually 3–5 minutes depending on your iron.
  6. Hold for crispness. Place finished waffles on a wire rack instead of stacking to keep steam from softening them.
  7. Serve. Top with berries and a dollop of Greek yogurt, or go savory with a fried egg and hot sauce.