4 Ingredient Protein Waffles 40G Protein

Craving high-protein breakfast recipes? Try my protein oatmeal, protein overnight oats, protein bagels, and protein pancakes. This protein waffle recipe is one of my breakfast staples… and one that I enjoy during the week (yes, not just for weekends!). My family also loves it too, and I think it’s because these taste like actual waffles.

Why I love this recipe

4 Ingredients. All you need are oats, eggs, protein powder, and cottage cheese! Perfect texture. They turn out crispy on the outside and fluffy in the middle every single time. 40+ grams of protein. When made as is, they have around 20 grams of protein each, and one serving is two waffles! Great for meal prep. You can make a triple batch of these waffles, freeze them up, and toast them when you want to enjoy them!

Ingredients needed

Rolled oats. Also known as old-fashioned oats. Quick-cooking oats can also be used, but the edges won’t be as crispy. For gluten-free protein waffles, use certified gluten-free rolled oats or oat flour. Cottage cheese. Non-fat or reduced-fat cottage cheese can be used. Give the waffles a deliciously moist and fluffy center, adding no flavor. Eggs. room temperature eggs. Protein powder. I like to use vanilla-flavored protein powder because it also adds sweetness. Optional add-ins. Sugar, vanilla extract, baking powder, and Greek yogurt will all enhance the flavor of the waffles without affecting the texture.

How to make high-protein waffles

I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post. “Wanted to find another high protein breakfast, and this is perfect, no guilt waffles! Easy, delicious, and most importantly, they keep you filled! I doubled the recipe and made ten mini waffles. Serve it with fruit, and it is yummy 😋.” – Suzanne Plant-based protein powder or casein protein powder is best, as they thicken the batter. Whey protein powder can sometimes cause the batter to thin out, so be careful if you use it. Step 3- Decorate. Dust with powdered sugar and serve with fresh berries.

Arman’s recipe tips

Amp up the protein. If I REALLY want to make these super high in protein, I often double the amount of protein powder. It doesn’t change the flavor but doubles the protein content. Adjust the timing. Waffle iron makes and models differ. Mine took about three minutes per waffle (my waffle iron fills two waffles), but adjust accordingly. Once the sides are crispy, the waffles are ready. Make pancakes. If you don’t own a waffle iron, these work very well as protein pancakes. Simply cook the batter in a preheated, non-stick pan coated with cooking spray. Once hot, pour 1/4 cup portions of the batter into it and cook until crispy around the edges. Adjust the batter. If your waffle batter is too thick, add some almond milk or water to thin it out. Alternatively, if it’s too thin, sprinkle in some oats.

Storage instructions

To store: Leftovers can be stored in the refrigerator in an airtight container for up to one week. While delicious on their own, these waffles are like a blank canvas that can be changed up in a plethora of ways. Here are some of my favorite ideas:

Berries. Fresh berries (or frozen ones) are great! Try raspberries, blueberries, or strawberries. Nut butter. Peanut butter, almond butter, or cashew butter will make the waffles extra hearty and provide healthy fats. Whipped cream. Who can resist a mound of fluffy cream on their waffles? Chocolate. Use chocolate protein powder and add a liberal handful of chocolate chips (or drizzle on some healthy Nutella). Pumpkin. Swap out the cottage cheese for pumpkin puree (similar to my pumpkin protein pancakes!).

To freeze: Place cooled waffles in a ziplock bag and store them in the freezer for up to 6 months. Reheating: Either microwave the waffles for 30 seconds or place them in a toaster oven until crispy.