Cottage Cheese Waffles

Skip the protein powder or high-protein waffle mixes and make homemade protein waffles using 4 simple ingredients. These Cottage Cheese Waffles are packed with protein from cottage cheese, eggs, and oats, and don’t contain any added sugar. 

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Nothing beats a warm, fluffy waffle for breakfast, but so often frozen waffles are full of added ingredients or sugar. These healthy waffles use simple ingredients to make a high-protein and lower-calorie breakfast that tastes delicious in addition to being good for you. Make a large batch and freeze the waffles so you can enjoy a nourishing breakfast every day of the month with no extra work. 

If you like cottage cheese breakfast recipes, you will love my Cottage Cheese Protein Pancakes and Strawberry Cottage Cheese Overnight Oats!

Why You’ll Love This Recipe

• Made with Only 4 Ingredients: This cottage cheese waffle recipe couldn’t be simpler because it only requires 4 ingredients: oats, eggs, cottage cheese, and a sprinkle of cinnamon.
• Fluffy, Low-Calorie Waffles: Not only are these waffles full of protein, thick, and fluffy, but they are also low-calorie! 
• Great for Meal Prep Breakfasts: These waffles make the perfect meal prep because you can make a large batch and freeze them for an entire month! Just thaw one waffle at a time the day before and pop breakfast in the toaster every morning.

Ingredients

• Rolled Oats: Not only are oats higher in protein than regular flour, but they are also packed with fiber. They give the waffles a slightly sweet flavor and a moist texture. If you need the waffles to be gluten-free, you can use gluten-free rolled oats instead of regular. 
• Eggs: This protein waffle recipe uses a dozen eggs total, but only 2 whole eggs. The other 10 eggs are just egg whites (you can use the yolks for other dishes like eggnog cheesecake bars). Egg whites have less fat, making them a great source of low-calorie protein. 
• Cottage Cheese: Blending cottage cheese until smooth and mixing it into dishes is a great way to boost protein without altering the flavor. 
• Cinnamon: Instead of sugar, this waffle recipe adds a bit of warmth and sweet flavor with a sprinkle of cinnamon in the batter. 

See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.

Variations & Dietary Modifications

• Experiment with the Toppings: You can top these waffles with a bit of real maple sugar, honey, fruit jam, nut butter, or a dollop of Greek yogurt. Sprinkle fruit, granola, or pumpkin seeds over the top as well.
• Add Fruits and Other Mix-Ins: Not only can you top these low-calorie waffles with fruit, but you can also mix fruit right into the batter. Try them with diced apples, fresh or frozen berries, or even pumpkin puree. 
• Make Them Chocolate: Mix in cacao powder and make them into chocolate waffles to subtly change the flavor or add chocolate chips.

How to Make Cottage Cheese Waffles

Make these high-protein waffles without protein powder! They use cottage cheese instead for fluffy, moist waffles that are still packed with protein. All you need to make them is a blender and a waffle iron!

1. Step 1: Blend the Ingredients. Add all the ingredients to a blender or food processor and blend them until the batter turns smooth. Don’t forget to scrape down the sides and blend the batter again. 

2. Step 2: Cook the Waffles. Preheat your waffle iron and spray it liberally with coconut oil spray. If you can adjust the heat of your waffle iron, I recommend using the second-to-lowest setting. Scoop a half cup of batter onto the waffle iron, close it, and cook it for 3 minutes. Then flip and cook for another 2 minutes. (If your waffle iron doesn’t flip, cook the waffle for the full 5 minutes.) Remove the waffle from the iron when it turns golden brown and cooks through. Repeat this process until no batter remains. I usually get about 10 waffles from this recipe. 

Storage Directions 

• Storing: Keep leftover waffles in an airtight container in the refrigerator for up to 5 days. You can also freeze the waffles for a month. Individually wrap each waffle with plastic wrap to keep moisture from making them soggy.
• Reheating: Pop your leftover waffles in the toaster to enjoy them warm. You’ll need to thaw frozen waffles for 24 hours in the refrigerator before reheating them.