By If you love a hearty breakfast that actually keeps you full, these high-protein cottage cheese waffles are about to be your new go-to. They’re crisp on the outside, soft in the middle, and naturally packed with protein without tasting “healthy.” You can make them with basic ingredients and just a blender and a waffle iron. They freeze well, reheat beautifully, and work for breakfast, lunch, or a quick snack.
If you’re new to cooking with it, here’s how to make whipped cottage cheese perfectly smooth for recipes like this.
Top them sweet or savory—either way, they hold up and taste great.
Ingredients
Method
- Preheat your waffle iron. A hot iron is key for crisp edges. Set it to medium-high if adjustable.
- Blend the dry ingredients. Add oats, baking powder, cornstarch, cinnamon, and salt to a blender. Pulse to make a fine flour.
- Add the wet ingredients. Add cottage cheese, eggs, vanilla, and sweetener (if using). Blend until smooth, about 20–30 seconds.
- Adjust the batter. Add milk a little at a time until the batter is thick but pourable. It should ribbon off a spoon, not clump.
- Rest briefly. Let the batter sit for 3–5 minutes so the oats hydrate. It will thicken slightly; add a splash more milk if needed.
- Prep the iron. Lightly grease with butter or spray to prevent sticking.
- Cook the waffles. Pour batter into the center and spread to the edges. Close the lid and cook until deeply golden and crisp, usually 3–5 minutes depending on your iron.
- Finish on a rack. Transfer cooked waffles to a wire rack to keep them crisp. Avoid stacking while hot.
- Serve warm. Top with berries and yogurt, a fried egg and hot sauce, or a drizzle of maple syrup.
What Makes This Special
- High protein without protein powder: Cottage cheese and eggs deliver serious protein with a creamy texture that makes waffles tender.
- Blender batter: Everything blends smooth in under 60 seconds, so there are no lumps and no fuss.
- Crisp edges, fluffy center: Oats and a touch of cornstarch help the waffles crisp while staying light inside.
- Meal-prep friendly: Make a batch, freeze, and toast when you need a quick, filling breakfast.You can also freeze portions of our High-Protein Cottage Cheese Egg Bites for easy weekday mornings.
- Sweet or savory: The base is neutral enough to go with berries and maple syrup or eggs and avocado.For a similar fluffy breakfast option, try our Fluffy 3-Ingredient Cottage Cheese Pancakes.
Ingredients
- 1 cup (240 g) cottage cheese (preferably 2% or 4% for best texture)
- 2 large eggs
- 1 cup (100 g) old-fashioned rolled oats (or oat flour)
- 2 teaspoons baking powder
- 1 tablespoon cornstarch (optional but helps crispness)
- 1–2 tablespoons honey or maple syrup (optional for lightly sweet waffles)
- 1 teaspoon vanilla extract (optional; skip for savory)
- 1/2 teaspoon ground cinnamon (optional)
- 1/4–1/3 cup milk (dairy or unsweetened almond; adjust to thin batter)
- 1/4 teaspoon fine salt
- Butter or oil spray for the waffle iron
How to Make It
- Preheat your waffle iron. A hot iron is key for crisp edges. Set it to medium-high if adjustable.
- Blend the dry ingredients. Add oats, baking powder, cornstarch, cinnamon, and salt to a blender. Pulse to make a fine flour.
- Add the wet ingredients. Add cottage cheese, eggs, vanilla, and sweetener (if using).Blend until smooth (learn more about using blended cottage cheese for ultra-silky texture), about 20–30 seconds.
- Adjust the batter. Add milk a little at a time until the batter is thick but pourable. It should ribbon off a spoon, not clump.
- Rest briefly. Let the batter sit for 3–5 minutes so the oats hydrate. It will thicken slightly; add a splash more milk if needed.
- Prep the iron. Lightly grease with butter or spray to prevent sticking.
- Cook the waffles. Pour batter into the center and spread to the edges.Close the lid and cook until deeply golden and crisp, usually 3–5 minutes depending on your iron.
- Finish on a rack. Transfer cooked waffles to a wire rack to keep them crisp. Avoid stacking while hot.
- Serve warm. Top with berries and yogurt, a fried egg and hot sauce, or a drizzle of maple syrup.
Storage Instructions
- Refrigerate: Cool completely, then store in an airtight container for up to 3 days.
- Freeze: Place waffles in a single layer on a sheet pan and freeze until solid. Transfer to a freezer bag with parchment between layers.Keep up to 2 months.
- Reheat: Toast from fridge or freezer until hot and crisp (2–4 minutes). An oven at 375°F/190°C works too. Avoid microwaving if you want crisp edges.
Benefits of This Recipe
- Balanced macros: Protein from cottage cheese and eggs, complex carbs from oats, and room for healthy fats in your toppings.
- Gluten-friendly option: Use certified gluten-free oats if needed.
- Great for kids and picky eaters: The cottage cheese blends in, so you get protein without a strong cheese taste.
- Customizable sweetness: Keep the batter neutral and add sweetness with toppings, or lightly sweeten the batter for weekend brunch vibes.
- Budget-friendly: Uses pantry staples and skips expensive protein powders.
What Not to Do
- Don’t skip preheating the iron. A lukewarm iron makes soggy waffles that stick.
- Don’t over-thin the batter. Too much milk leads to floppy waffles.Aim for a thick, pourable consistency.
- Don’t open the lid too early. Let steam decrease and the edges brown. Opening early tears the waffle.
- Don’t stack hot waffles. Steam makes them soft. Cool on a wire rack in a single layer.
- Don’t rely on high heat only. Too hot burns the outside before the inside sets.Medium-high is the sweet spot.
Variations You Can Try
- Blueberry Lemon: Add 1 teaspoon lemon zest to the batter and fold in 1/2 cup fresh blueberries just before cooking.
- Savory Herb: Skip vanilla and sweetener. Add 1/2 teaspoon garlic powder, 1/2 teaspoon dried thyme, and black pepper. Top with smoked salmon and dill yogurt.
- Chocolate Chip: Add 2 teaspoons cocoa powder and 1/3 cup mini chocolate chips.Use maple syrup to sweeten the batter lightly.
- Banana Bread: Blend in 1 small ripe banana and add 1/2 teaspoon nutmeg. Or make our Banana Cottage Cheese Pancakes for a softer, skillet-cooked version.Reduce milk slightly to account for banana moisture.
- Extra Fiber: Stir in 1 tablespoon ground flaxseed or chia seeds after blending. Add a splash more milk if it thickens too much.
- Higher Protein Boost: Blend in 1 scoop unflavored or vanilla whey or pea protein.Add milk to keep the batter pourable.
FAQ
Can I make these without a blender?
Yes. Use oat flour instead of whole oats, whisk the wet ingredients until smooth, then stir in the dry ingredients. The texture will be slightly less airy but still tasty.
What kind of cottage cheese works best?
Use 2% or 4% small-curd cottage cheese.
Low-fat works but can be a bit drier; add a teaspoon of oil or a little extra milk for moisture.
Can I substitute the oats?
You can use whole wheat flour or a 1:1 gluten-free flour blend. Start with 3/4 cup and add more as needed to reach a thick, pourable batter.
Why are my waffles soft, not crisp?
They may need more time in the iron, or your batter may be too thin. Also, let finished waffles cool on a wire rack and avoid stacking while hot.
How much protein is in a serving?
It varies by brand, but a batch made with 1 cup cottage cheese and 2 eggs typically yields about 12–18 grams of protein per waffle (assuming 4 waffles).
Check your ingredient labels for exact numbers.
Can I make pancakes with this batter?
Yes. Cook on a lightly greased skillet over medium heat, 2–3 minutes per side. Keep the batter slightly thicker for pancakes.
Do these taste like cottage cheese?
Not really.
Once blended and cooked, the flavor is mild and slightly creamy. Most people wouldn’t guess there’s cottage cheese inside.
Can I make the batter ahead of time?
You can blend it up to 24 hours ahead and refrigerate. It will thicken as it sits—stir in a splash of milk before cooking to loosen it.
What toppings pair well?
For sweet, try Greek yogurt, berries, peanut butter, or cinnamon apples.
For savory, add avocado, a fried egg, smoked salmon, or shredded chicken with hot sauce.
Final Thoughts
These high-protein cottage cheese waffles strike that sweet spot between wholesome and craveable. They’re quick to blend, easy to customize, and sturdy enough for all your favorite toppings. Make a double batch, freeze the extras, and you’ve got a fast, satisfying meal any day of the week.
Simple ingredients, big flavor, and the kind of breakfast that actually fuels your morning.
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