Here are the core ingredients that make these waffles extraordinary:

• Cottage cheese: The secret to remarkably fluffy, high-protein waffles! Opt for full-fat cottage cheese for the richest texture and most satisfying flavor. Lower-fat versions can result in a thinner, less flavorful batter.
• Eggs: Essential for binding the batter together and adding an extra dose of protein. Using room temperature eggs ensures they blend more evenly.
• Milk: Whole milk provides tenderness and moisture to the waffles. However, you can easily substitute with your favorite dairy or non-dairy milk. Almond milk, oat milk, or even coconut milk will work well.
• Flour: Classic all-purpose flour gives these waffles a pleasantly soft, yet sturdy, crumb. You can also experiment with whole wheat flour or a gluten-free blend for variations.
• Baking powder and baking soda: This dynamic combination ensures the waffles achieve golden, crispy edges and a light, airy interior. Don’t skip either!
• Sugar: Just a small amount to balance the salt and subtle tanginess from the cottage cheese. You can use granulated sugar, brown sugar, or even a sugar substitute like stevia or monk fruit.
• Olive oil: I prefer using a neutral-tasting extra-virgin olive oil for cooking, but melted butter is also a great option if you desire a richer, more decadent flavor.
• Vanilla extract: A touch of vanilla enhances the overall flavor profile of the waffles.
• Salt: Balances the sweetness and enhances the other flavors.

These ingredients combine to create waffles that are both delicious and packed with the nutrients you need to start your day right. Experiment with variations and additions to make them your own!

See the recipe card for full information on ingredients and quantities.

Follow these simple steps to make the best protein waffles:

1. Blend the wet ingredients. Combine the cottage cheese, eggs, and milk in a blender. Blend until completely smooth, ensuring that the cottage cheese is fully broken down. This will result in light and fluffy waffles, free from any unwanted lumps.

Kelly’s Tip: If your blender struggles, start on a low speed and gradually increase to medium-high until the mixture is silky smooth.

2. Mix the dry ingredients. In a separate bowl, whisk together the flour, sugar, baking powder, baking soda, and a pinch of salt. This ensures even distribution of the leavening agents.

3. Combine the wet and dry. Pour the blended cottage cheese mixture into the bowl of dry ingredients and gently fold until just combined. Avoid overmixing; some small lumps are perfectly acceptable. Finally, fold in the olive oil and vanilla extract.

Kelly’s Tip: Overmixing develops gluten in the flour, which can result in tough and chewy waffles. A few small lumps indicate that you haven’t overworked the batter.

4. Preheat and grease. Ensure your waffle iron is thoroughly preheated before adding the batter. Generously grease the waffle iron with cooking spray (or brush with oil) before each batch to prevent sticking.
5. Cook the waffles. Spoon the batter into your preheated waffle iron and cook according to the manufacturer’s instructions. Every waffle maker is different, so adjust the cooking time accordingly. You’re looking for waffles that are puffed, golden brown, and lightly crisp around the edges.
6. Serve warm with your favorite toppings. Enjoy your protein waffles with a variety of toppings such as fresh fruit, yogurt, nuts, seeds, or a drizzle of maple syrup. Get creative and personalize your waffles to your liking!

Pro Tip: Don’t open the waffle iron too early! Opening it too soon can cause the waffle to fall apart or not fully cook.

Expert Tips for Perfect Protein Waffles

Here are some tried-and-true tips to ensure your protein waffles turn out perfectly every time:

• Smooth batter = fluffy waffles. The key to light and fluffy protein waffles lies in achieving a silky-smooth cottage cheese mixture. Blend the cottage cheese, eggs, and milk on medium-high speed until no visible curds remain. If the batter appears grainy, continue blending for a few more seconds.
• Don’t overmix the batter. Once you combine the wet and dry ingredients, fold gently just until the flour disappears. A lumpy batter is perfectly fine – in fact, it’s desirable! This is the same secret trick I rely on when making the fluffiest homemade buttermilk pancakes.
• Rest the batter. Allow the batter to rest for 5–10 minutes before cooking. This resting period allows the baking powder to activate fully and the gluten to relax, resulting in lighter and airier waffles.
• Don’t overfill. Use just enough batter to cover approximately ⅔ of your waffle iron. The batter will spread during cooking, and nobody wants to scrape overflowing batter off the counter!
• Hands off! Resist the temptation to peek inside the waffle iron while the waffles are cooking. Opening the waffle iron prematurely releases steam and prevents the exterior from achieving that desirable golden crispness.
• Reheat and re-grease between batches. Even if your waffle iron claims to be non-stick, a light spritz of cooking spray between batches makes a significant difference, particularly with protein-rich batters, which tend to stick more easily.
• Making these cottage cheese waffles for a crowd? Keep the cooked waffles warm by transferring them to a wire rack in a preheated 200°F (93°C) oven. The wire rack allows air to circulate, preventing the waffles from becoming soggy while you finish cooking the remaining batches.
• Experiment with flavor additions. Consider adding a dash of cinnamon, nutmeg, or even cocoa powder to the batter for extra flavor. You can also fold in chopped nuts, chocolate chips, or berries for added texture and taste.

Storage and Freezing Instructions

Follow these guidelines for storing and freezing your protein waffles to maintain their quality and freshness:

Once the waffles are completely cool, transfer them to an airtight container or a zip-top bag. They can be stored in the refrigerator for up to 3 days.

These waffles are ideal for meal prepping because they freeze extremely well. To freeze, arrange the cooled waffles in a single layer on a baking sheet and freeze until solid. Once frozen, stack them in a freezer bag or airtight container, placing a piece of parchment paper between each layer to prevent sticking. Store in the freezer for up to 2 months.

My preferred method for reheating frozen waffles is using an air fryer. It quickly restores that just-cooked crispness in just a few minutes. You can also reheat them in a toaster or oven. However, avoid using a microwave if possible, as it tends to make them soft rather than crisp.

Greek Yogurt Substitution: What to Expect

I often receive the question: Can I substitute Greek yogurt for cottage cheese in this recipe? The concise answer is yes, but anticipate a few differences in the outcome.

Greek yogurt will result in waffles that are somewhat denser and less crispy due to its lower liquid content compared to cottage cheese, and it will also impart a slightly tangier flavor.

If you choose to use Greek yogurt, opt for full-fat Greek yogurt and add 1 to 2 extra tablespoons of milk to help loosen the batter and achieve the desired consistency. The resulting waffles will still be delicious and packed with protein, although with a slightly different texture and flavor.

Looking for more ways to boost your protein intake at breakfast? Here are some delicious and nutritious options:

• Fluffy Greek Yogurt Pancakes
• Ham and Cheese Egg Cups
• Quinoa Breakfast Bowls
• Pesto Eggs on Cheesy Toast
• Egg White Muffins
• Healthy Breakfast Cookies
• High-Protein Oatmeal
• Protein Smoothies