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High Protein Powder Waffles

High Protein Powder Waffles
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These high protein powder waffles are crisp on the outside, fluffy on the inside, and pack a serious protein punch to keep you full all morning. Made with a blend of vanilla protein powder, Greek yogurt, and eggs, they deliver a satisfying, slightly sweet breakfast without the blood sugar crash.

Ingredients

Scale
  • 1 1/2 cups rolled oats (not instant)
  • 1 scoop vanilla or unflavored protein powder (about 30g protein per scoop)
  • 1 cup full-fat Greek yogurt
  • 2 large eggs
  • 1/2 cup whole milk
  • 1 tbsp honey
  • 1 tsp baking powder
  • 1/2 tsp kosher salt
  • 1/2 tsp ground cinnamon (optional)
  • Nonstick cooking spray, for the waffle iron

Instructions

  1. Preheat your waffle iron according to the manufacturer’s instructions. While it heats, prepare the batter. For best results, use a Belgian-style waffle iron for thicker, fluffier waffles.
  2. Add the rolled oats to a blender or food processor. Pulse 8-10 times until the oats are ground into a coarse flour-like consistency. Do not over-process into a fine powder – a few small oat pieces add nice texture.
  3. Add the protein powder, baking powder, salt, and cinnamon (if using) to the blender with the oat flour. Pulse 2-3 times to combine the dry ingredients evenly. This ensures the leavener is distributed without clumps.
  4. In a small bowl, whisk together the Greek yogurt, eggs, whole milk, and honey until smooth. The yogurt should be at room temperature to blend easily – if cold from the fridge, let it sit out for 5 minutes.
  5. Pour the wet ingredients into the blender with the dry ingredients. Blend on low speed for 10-15 seconds, scraping down the sides once, until the batter is thick and smooth but still pourable. Do not overmix – a few lumps are fine.
  6. Let the batter rest for 2-3 minutes. This allows the oat flour to hydrate and the baking powder to activate, resulting in a lighter, more tender waffle. The batter will thicken slightly as it rests.
  7. Lightly coat the preheated waffle iron with nonstick cooking spray. Pour about 1/3 cup of batter onto the center of the iron – the amount depends on your iron’s size; adjust so the batter spreads to within 1/2 inch of the edges.
  8. Close the waffle iron and cook for 4-6 minutes, or until the waffle is golden brown and releases easily from the iron. Do not open the lid during the first 3 minutes – this can cause the waffle to tear. The waffle is done when steam visibly reduces.
  9. Using a fork or tongs, carefully transfer the cooked waffle to a wire rack. Do not stack waffles or place them on a plate, as trapped steam will make them soggy. Keep warm in a 200°F / 93°C oven on a baking sheet if making multiple batches.
  10. Repeat with the remaining batter, respraying the iron lightly between each waffle. The batter yields 4 waffles (about 1/3 cup each), perfect for 4 servings.
  11. Serve the waffles immediately while still warm and crisp. Top with fresh berries, a dollop of Greek yogurt, a drizzle of honey, or a pat of butter for extra richness. For an additional protein boost, add a side of scrambled eggs or turkey sausage.
  12. Leftover waffles can be cooled completely, then stored in an airtight container in the refrigerator for up to 3 days or frozen (see notes). To reheat, toast directly from frozen in a toaster or toaster oven for 2-3 minutes until crisp.

Notes

Storage: Refrigerate leftover waffles in an airtight container 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 zip-top bag for up to 2 months. Reheating: Toast frozen waffles in a toaster on medium-high setting (or toaster oven at 350°F / 177°C for 5-7 minutes) until heated through and crisp. Avoid microwaving, which will make them rubbery.

Nutrition

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