Cottage Cheese Protein Waffles

Cottage cheese protein waffles just changed my Saturday morning routine forever. When my teenager actually asked for seconds of a “healthy” breakfast, I knew these 3-ingredient waffles were something special.

Last weekend, I was staring at leftover cottage cheese wondering how to sneak more protein into breakfast without another boring scrambled egg situation. My kids have gotten wise to my protein tricks, but these cottage cheese protein waffles fooled them completely. They taste like regular waffles but pack 8 grams of protein each, using just three simple ingredients you probably already have. No protein powder, no complicated steps – just blend, pour, and cook. Let’s get cooking!

Why You’ll Love This Cottage Cheese Protein Waffles Recipe

I’ve tested dozens of protein waffle recipes, and these cottage cheese protein waffles consistently win in my kitchen. The cottage cheese creates incredibly fluffy texture while delivering substantial protein without any chalky aftertaste. These waffles freeze beautifully for busy mornings, and the batter comes together in under two minutes using just a blender. My family loves how they taste like regular waffles but keep everyone satisfied until lunch. The recipe uses affordable pantry ingredients instead of expensive protein powders, making it budget-friendly for weekly meal prep. Best of all, they’re naturally gluten-free friendly when you use certified gluten-free oats.

Storage & Serving Tips

Store your cottage cheese protein waffles in the refrigerator for up to four days in an airtight container, or freeze them for up to three months on a baking tray before transferring to freezer bags. Pro tip: I recommend toasting frozen waffles straight from the freezer for about one minute to restore their crispy exterior. These waffles are incredibly versatile – top them with Greek yogurt and berries for extra protein, or try savory combinations like fried eggs and avocado for a complete meal. For best results, let the batter rest for two minutes after blending to allow the oats to soften slightly before cooking.

Conclusion

Making cottage cheese protein waffles proves that healthy breakfast doesn’t mean sacrificing taste or convenience. This simple three-ingredient recipe delivers restaurant-quality results with minimal effort and maximum nutrition. Give these protein-packed waffles a try, and discover how easy it is to start your day with 8 grams of satisfying protein that actually tastes amazing.

3-Ingredient Cottage Cheese Protein Waffles

High-protein waffles made with cottage cheese, oats, and eggs – no protein powder needed!

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 12 minutes mins

Total Time 17 minutes mins

Servings: 8 small waffles

Course: Breakfast

Cuisine: American

Calories: 120

Ingredients Equipment Method Notes

Ingredients

  

• 1.25 cups rolled oats
• 1 cup cottage cheese
• 4 large eggs
• 1-2 tablespoons maple syrup optional
• 1 teaspoon vanilla extract optional
• 1 teaspoon cinnamon optional

Equipment

• High-powered blender
• Waffle iron
• Cooking spray

Method

 

1. Add all ingredients to a high-powered blender. Blend on high until smooth and no lumps are present.
2. Preheat your waffle iron according to manufacturer directions. Once hot, spray with cooking spray.
3. Pour batter onto waffle iron, coating evenly. Cook until golden brown and crispy on edges, about 6 minutes on setting #2.
4. Remove waffle from iron and repeat with remaining batter. Cook until lightly brown and crispy.
5. Serve immediately with your favorite sweet or savory toppings.

Notes

Store in refrigerator for up to 4 days or freeze for up to 3 months. Toast frozen waffles for 1 minute to reheat. Can substitute ricotta cheese for cottage cheese. For extra protein, replace 1/4 cup oats with vanilla protein powder.