Crispy, fluffy cottage cheese waffles with a hint of cinnamon are a great way to start the day! Freeze the extras for an easy weekday breakfast.
These homemade protein waffles include cottage cheese and protein powder. Top them with whipped cream and fresh berries or butter and maple syrup.
Tonia’s Notes
I’m a breakfast-any-time-of-day kind of person. I like to start my day with coffee and then eat something 2-3 hours later. Lately, I’ve been alternating between yogurt bowls, cottage cheese waffles, and breakfast sandwiches.
We’ve had these protein waffles for breakfast, lunch, and dinner. For a bigger meal, we love eating them with scrambled eggs and breakfast potatoes on the side.
How To Make Cottage Cheese Waffles
Dry Ingredients
Combine the flour, cornstarch, vanilla protein powder, brown sugar, baking powder, ground cinnamon, and kosher salt in a medium bowl.
Wet Ingredients
Add the ultra-filtered fat-free milk (for added protein; regular milk works too), blended cottage cheese, melted butter, egg, and vanilla. Whisk until combined. Allow the batter to rest for 15 minutes, then preheat the waffle maker.
Waffle Iron
Grease the waffle maker, then pour the appropriate amount of batter onto it (my mini waffle maker uses slightly less than 1/4 cup) and spread it out evenly.
I like to use a mini waffle maker so that leftover waffles fit in the toaster for reheating. But you can make them in a full-size waffle maker if you prefer.
Cook Waffles
Cook for about 4 minutes (depending on your waffle maker), until it stops steaming and the waffle is fully cooked. Remove the waffle, place it on a cooling rack or someone’s plate, and repeat with the remaining batter.
Waffle Toppings
- Spreads: butter, peanut butter, jelly, Nutella, or apple butter
- Syrups: cinnamon, blueberry, strawberry, maple, or caramel
- Toppings: blueberries, diced strawberries, banana slices, diced peaches, whipped cream, chocolate chips, nuts, or sprinkles
Recipe Tips
- Make Ahead: For overnight protein waffles, prepare the batter the night before and refrigerate it in an airtight container. Remove the batter from the fridge, stir it, and set it on the counter while preheating the waffle maker.
- Leftovers: Put leftover cottage cheese waffles in an airtight storage bag with pieces of parchment between them. Store them in the fridge for 2-3 days or in the freezer for 1-2 months.
- Reheat: You can reheat them in a toaster. Frozen waffles do not need to be thawed first, but will take longer than refrigerated waffles.
More Cottage Cheese Recipes
- Cottage Cheese Pretzel Bites
- Pizza Hut Copycat Breadsticks with Cottage Cheese
- Cottage Cheese Pizza Crust
- Bagels Made With Cottage Cheese Dough
Cottage Cheese Waffles
Video
Equipment
Ingredients
- ¾ cup flour
- ¼ cup cornstarch
- 1 tablespoon vanilla protein powder
- 1 tablespoon brown sugar
- 2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ¼ teaspoon kosher salt
- ⅔ cup ultra-filtered fat-free milk
- ½ cup blended cottage cheese
- 2 tablespoon butter melted
- 1 large egg
- ½ teaspoon vanilla
Instructions
- Combine the flour, cornstarch, vanilla protein powder, brown sugar, baking powder, ground cinnamon, and kosher salt in a medium bowl.
- Add the fat-free milk, blended cottage cheese, melted butter, egg, and vanilla. Whisk until combined. Allow the batter to rest for 15 minutes, then preheat the waffle maker.
- Lightly grease the waffle maker, then pour the appropriate amount of batter onto it (my mini waffle maker uses slightly less than 1/4 cup), and spread it out evenly.
- Cook for about 4 minutes (depending on your waffle maker) until it stops steaming and the waffle is fully cooked. Remove the waffle, place it on a cooling rack or onto someone's plate, and repeat with the remaining batter.
Notes
- Make Ahead: For overnight waffles, prepare the batter the night before and refrigerate it in an airtight container. Remove the batter from the fridge, stir it, and set it on the counter while preheating the waffle maker.
- Leftovers: Put leftover cottage cheese waffles in an airtight storage bag with pieces of parchment between them. Store them in the fridge for 2-3 days or in the freezer for 1-2 months.
- Reheat: You can reheat them in a toaster. Frozen waffles do not need to be thawed first, but will take longer than refrigerated waffles.
