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High Protein Cottage Cheese Protein Waffles

High Protein Cottage Cheese Protein Waffles
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These cottage cheese waffles are a protein-packed twist on classic waffles, delivering a fluffy interior and crispy golden exterior without the need for protein powder. Each serving packs over 30 grams of protein thanks to cottage cheese, eggs, and Greek yogurt, making them a satisfying breakfast that keeps you full for hours.

Ingredients

Scale
  • 1 cup full-fat cottage cheese (small curd, 4% milkfat)
  • 3 large eggs
  • 1/4 cup plain full-fat Greek yogurt
  • 1/2 cup rolled oats (old-fashioned, not instant)
  • 1/4 cup all-purpose flour (spooned and leveled)
  • 1 tablespoon honey
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon kosher salt
  • Nonstick cooking spray or melted butter, for waffle iron

Instructions

  1. Preheat your waffle iron according to the manufacturer’s instructions, typically setting it to medium-high heat. While it heats, prepare the waffle batter so it’s ready to cook immediately.
  2. In a blender, combine the cottage cheese, eggs, and Greek yogurt. Blend on medium-high speed for 30-45 seconds until the mixture is completely smooth with no visible curds. This ensures a uniform batter and fluffy waffles.
  3. Add the rolled oats, all-purpose flour, honey, vanilla extract, baking powder, and kosher salt to the blender. Blend again on medium speed for 20-30 seconds, scraping down the sides once, until the batter is thick and smooth. Do not over-blend or the waffles may become dense.
  4. Let the batter rest for 5 minutes at room temperature. This allows the oats to hydrate and the gluten to relax, resulting in tender waffles.
  5. Lightly coat the preheated waffle iron with nonstick cooking spray or a thin layer of melted butter. Pour about 1/3 cup of batter onto the center of the iron (adjust based on your waffle iron size), spreading it slightly with a spatula if needed.
  6. Close the waffle iron and cook for 3-4 minutes, or until the waffle is golden brown and releases easily from the iron. Do not open the lid too early, as this can tear the waffle; wait until steam visibly slows.
  7. Carefully remove the waffle with a fork or silicone-tipped tongs and transfer it to a wire rack. Repeat with the remaining batter, spraying the iron between each batch for consistent browning.
  8. Serve the waffles immediately topped with fresh berries, a drizzle of maple syrup, or a dollop of extra Greek yogurt for additional protein.

Notes

Storage: Leftover waffles can be stored in an airtight container in the refrigerator for up to 3 days. Freezing: Place cooled waffles in a single layer on a baking sheet and freeze for 1 hour, then transfer to a freezer-safe bag for up to 3 months. Reheating: To restore crispiness, reheat in a toaster or toaster oven at 350°F for 3-4 minutes, or in a 350°F oven directly on the rack for 5-6 minutes. Avoid microwaving as it makes the waffles soggy.

Nutrition

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