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Why You’ll Love This Cottage Cheese Waffles Recipe
If you loved my viral Cottage Cheese Pancakes recipe, then you’ll LOVE these cottage cheese waffles! Here’s why they’re amazing:
- Light & Fluffy – Perfectly crispy on the outside, light, thick, and super fluffy on the inside. I’m OBSESSED.
- 16 g Protein – Cottage cheese gives these waffles an extra boost of protein—no need for protein powder!
- Quick & Easy – Simple ingredients and ready in just 20 minutes. Perfect for busy weekday mornings!
- Meal Prep Friendly – Possibly my favorite thing about these waffles is that they can be prepped and frozen ahead of time. All you have to do is warm them up in the microwave when you’re ready to enjoy them!
You’ll Also Love: Protein Cookie Dough
Ingredients in Cottage Cheese Waffles
- Cottage Cheese – Full-fat or low-fat cottage cheese both work great. Blending it makes the batter extra smooth!
- Eggs
- Vanilla Extract
- Maple Syrup (plus more for serving) – Adjust to taste or substitute with honey or agave.
- Flour – All-purpose flour or whole wheat flour works best, but you can sub in a 1:1 gluten-free blend if needed.
- Baking Powder
- Coconut Oil (melted and cooled) – Feel free to swap this out for canola oil or melted butter!
- Milk of Choice – Use any milk you have on hand—dairy or non-dairy options like almond or oat milk work well. Add up to 1/4 cup for thinner pancakes!
Best Waffle Maker
There are so many great options for waffle makers out there! Personally, I think the best waffle maker you can own is just a simple one, with a focus on ease of cleaning. I’ve been using this 3-in-1 Waffle Maker for years and it’s still my favorite!
Homemade Waffle Recipe Topping Ideas
The best part of waffles? The toppings! Here are some ideas to take your waffles to the next level:
- Fresh Fruit: Think strawberries, blueberries, or sliced bananas.
- Nut Butters: Peanut butter, almond butter, or even a drizzle of tahini for something different.
- Greek Yogurt: A dollop of Greek yogurt can add even more protein!
- Syrups: Maple syrup is a classic, but caramel or chocolate syrup is always a fun twist!
- Crunchy Toppings: Chopped nuts, granola, or even crushed pretzels for a salty-sweet combo.
How to Make Protein Waffles
All you’ll need is a waffle iron, a blender, and 20 minutes to make these waffles. You can also make a double batch and freeze them for the week ahead! Here’s how to make cottage cheese waffles:
- Blend the Wet Ingredients: In a blender, combine the cottage cheese, eggs, vanilla, maple syrup, coconut oil, and milk. Blend until smooth.
- Mix the Dry Ingredients: In a large bowl, whisk together the flour and baking powder.
- Combine: Pour the wet ingredients into the dry and gently stir until just combined. Avoid overmixing to keep the waffles light!
- Cook: Preheat your waffle iron and lightly grease it with oil or nonstick spray. Pour in the batter and cook according to your waffle iron’s instructions until golden and crispy.
- Serve: Top with your favorite toppings and enjoy warm!
RELATED: Mocha Protein Peanut Butter Pancakes
Tips for making the best Protein Waffle Recipe
- Blend It Smooth: Blending the cottage cheese ensures the batter is smooth and free of curds.
- Don’t Overmix: Stirring too much can make the waffles dense. Mix just until the dry ingredients are incorporated.
- Preheat Your Waffle Iron: A hot waffle iron helps create that signature crispy exterior.
- Grease Between Batches: Lightly grease or spray your waffle iron with oil after each batch to prevent sticking.
Protein Waffles Recipe Variations
Chocolate Chip Waffles: Stir in mini chocolate chips for a sweet breakfast treat.
Berry Waffles: Add fresh blueberries, raspberries, or diced strawberries to the batter for a fruity twist.
Cheddar & Chive Waffles: Skip the maple syrup and vanilla, and mix in shredded cheddar cheese and chopped chives for a savory option.
Gluten-Free Waffles: Use a 1:1 gluten-free flour blend to make these waffles gluten-free without losing their fluffy texture.
Pumpkin Spice Waffles: Add 1 teaspoon of pumpkin pie spice for a cozy, fall-inspired flavor.
How to Store
These waffles are perfect for meal prepping ahead of time! Here’s how to store them:
- Refrigerator: Store cooled waffles in an airtight container in the fridge for up to 4 days.
- Freezer: Freeze waffles in a single layer, then transfer to a freezer-safe bag. They’ll keep for up to 2 months.
- Reheating: Pop them in the toaster or air fryer to bring back their crispy texture—just like fresh!
More Healthy Waffle Recipes
- Almond Flour Waffles
- Easy Protein Waffles Recipe
- Gluten-Free Waffles Recipe
- Vegetarian Jalapeño Bacon Waffles
More Cottage Cheese Recipes
- Pumpkin Cottage Cheese Muffins
- Cottage Cheese Ice Cream
- Protein Pasta Recipe
- Cottage Cheese Egg Bites
- Gingerbread Protein Pancakes
- Pumpkin Protein Pancakes
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More From Jar Of Lemons
Homemade Waffle Recipe
Equipment
Ingredients
- 1 cup cottage cheese (full fat is best)
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 Tablespoon maple syrup (plus more for serving)
- 1 1/4 cup flour (all-purpose or whole wheat)
- 1 teaspoon baking powder
- 3 Tablespoons coconut oil (melted and cooled)
- 3 Tablespoons milk of choice (or up to 1/4 cup for thinner pancakes)
Instructions
- In a large bowl, combine the dry ingredients and whisk.
- Add the cottage cheese, eggs, vanilla, maple syrup, and milk to the blender and blend until smooth.
- Add the blended ingredients to the dry ingredients and stir gently.
- Stir in the coconut oil, still until well combined. Batter will be thick.
- Heat a waffle iron.
- Scoop 1/3 cup batter into each waffle cavity.
- Cook 3-6 minutes (mine took 3, but this depends on the waffle iron).
- Top with syrup and enjoy!
Laxmi Haldipur says:
Tried the cottage cheese waffles and they were delicious . Is it possible to freeze the waffles?
Jar Of Lemons replied:
Yes, you can freeze waffles in a single layer, then transfer to a freezer-safe bag. They’ll keep for up to 2 months.
Cori says:
Loved these! They were tasty and were gobbled up in no time! Question for you, do you think the wet mix can be blended the night before anf refrigerated to save that much more time and effort? Then do the mix with oil (I used butter) into the dry first thing in the morning and cook?I wonder if this will let the air out overnight…Thoughts? Looking for opportunities to keep as fresh as possible while making ahead of time.
Thank you!
Cori
emie says:
These were phenomenal! Definitely a keeper!
Emma says:
I made a few alterations to this recipe, and it still turned out delicious!
I used only 2 eggs (bc eggs are expensive haha), a medium banana instead of maple syrup (so my baby could eat it without any added sugars), only used 1 cup flour and added 1/4 cup flaxseed, subbed melted butter for the coconut oil, and I added about 2 cups loosely packed frozen spinach so the waffles would be green for St. Patrick’s Day! They tasted awesome and were very filling!
Jar Of Lemons replied:
Sounds delicious! Thanks for the review, Emma. 🙂
Niki Wilson says:
I was looking for a higher protein version of waffles and this is perfect! I actually used olive oil as it is what I had on hand, it was delicious. Thank you.
Jar Of Lemons replied:
So glad you enjoyed this recipe, Niki. Thanks for the review!
Heather says:
My kids are super picky eaters, so I am always looking for new ways to incorporate more protein into their diet. This recipe was absolutely perfect. Not only was it easy to make, but I feel good with my kids eating them for breakfast or dinner! I also love when I can throw something in the freezer and pull out later for convenience. I will definitely be making this one again!
Sarabeth Peterson says:
Thank you for this recipe – these Cottage Cheese Waffles are amazing! They are so light and fluffy and have a “normal waffle” texture. No one would guess that they have cottage cheese and no refined sugar! Personal preference note – I’ve made them twice now and we all prefer the swap of melted butter over melted coconut oil.
Jar Of Lemons replied:
Thanks so much, Sarabeth! Glad you enjoyed this waffle recipe. 🙂
Brooklyn says:
Delicious!! I’ve made 3 times in 2 days haha. My kids loved them. I was nervous about how thick the batter was but they turned out perfect. Thank you!
TRACY FUNK says:
Made these tonight, everyone loved them, including my picky 3 and 4 year old! I made a second batch immediately for the freezer. Thank you!
Cathy says:
Made these tonight and WOW! Absolutely fantastic! No one knew they were packed with protein! We used salted butter instead of coconut oil. Excellent! Thanks for the recipe!
Olga T says:
Could I use einkorn flour or spelt instead? My daughter can’t have regular flour or gluten free one, only einkorn or spelt. Any suggestions on ratios if I would try it? I’m new to einkorn and spelt flour.
Thanks.
Christine McMichael replied:
I haven’t tried making these with einkorn or spelt, so I can’t say for sure. I probably wouldn’t use spelt since it can be a bit dry, but I believe einkorn flour should be a 1-to-1 replacement. I hope you enjoy the recipe!
Maria says:
If I use almond flour, would it be the same ratio?
Christine McMichael replied:
I haven’t tried it with almond flour, but my initial thought is that it may make the waffles a bit dry. I would try subbing out half with almond flour, or you can use a 1-to-1 ratio gluten-free all-purpose flour. Hope you love the recipe!
Melissa Fields says:
Great new recipes that are so yummy!
Jar Of Lemons replied:
Thanks, Melissa!
Cynthia Pierre says:
Have you tried these with gluten free flour?
Christine McMichael replied:
Yes, this recipe works great with a 1-to-1 ratio gluten-free flour!
Kathleen says:
Made these and my picky eater proclaimed they were “So Good!” Win for me 🙂 Easy recipe to follow. Love that there isn’t excessive added sugar.