Best served warm, these cottage cheese waffles pack 7 grams of protein per single waffle. Light, fluffy, and easy to make, they're perfect for a quick breakfast or brunch. Just add butter, fresh fruit, maple syrup, jam, or a drizzle of Nutella.
For a more filling meal, pair them with my cottage cheese egg casserole, butterfly pea tea, or green milk tea.
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Reasons You'll Keep Making These High-Protein Waffles
- It's ultra-proteinous, thanks to the cottage cheese.
- The sweetness is subtle as it isn't overpowered by sugar.
- It's not only easy to make, but it's also great to make in batches and freeze. It makes serving breakfast for busy mornings a breeze.
- Stores well, either in the refrigerator or freezer. Pop it in the toaster or reheat it in the oven to retain the perfect texture.
- It's a great add-on for little get-togethers like brunch, galentine's, or baby showers.
📃Ingredient Description
- All-purpose flour: I used all-purpose flour; it keeps things simple. See my notes below if you have diet restrictions.
- Baking powder: This is what helps the waffles rise. It creates air bubbles in the batter, giving you that light, fluffy texture instead of dense, flat waffles.
- Buttermilk: The lactic acid in buttermilk helps break down the gluten in the batter, yielding waffles that aren't dense or dry. It also reacts with the baking powder to give extra lift.
- Cottage cheese: The acidity in the cottage cheese helps the baking powder bind properly, yielding a tender crumb. You hardly notice the curd, but if you're not a fan of the curd, just blend it.
- Oil: Use any neutral-tasting oil in place of butter. I find this yields moist, tender, and fluffy waffles while helping create that crisp golden outside. It also prevents sticking, so your waffles don't fall apart as they come out.
- Eggs: They act as a leavening agent and help produce a fluffy waffle.
Please refer to the recipe card for the exact measurements.
Pro tip
Make It Perfect
Here are some short but valuable tips from my recipe testing process to guide you:
- Feel free to swap buttermilk for whole milk if needed, but buttermilk gives a better tang and tenderness.
- Don't overmix the batter. Stir gently just until combined; a few small lumps are fine.
- Lightly grease the iron, even if it's nonstick; this will help the waffles release more easily and brown better.
- Use steam as your guide if there's no indicator light. Once the steam slows or stops, the high-protein waffles are done.
- Avoid opening the waffle maker too early, or you'll lose that crisp exterior.
- Keep waffles warm and crisp in a low oven, arranged in a single layer on a baking sheet.
- For extra-fluffy waffles, whip the egg whites to stiff peaks and fold them in at the end.
- Cool completely before freezing. Store the waffles between sheets of parchment paper and reheat in a toaster for the best texture.
Step-by-Step Guide to Make High-Protein Waffles
Detailed instructions are outlined in the recipe card below, but here are a few steps with visuals to guide you:
Step 1:
In a large bowl, mix flour, baking powder, and salt. In another bowl, whisk cottage cheese, buttermilk, eggs, sugar, and vanilla.
Step 2:
Pour the wet ingredients into the bowl with the dry ingredients and mix until smooth.
Step 3:
Lightly grease the waffle maker if needed. Add ¼-⅓ cup of batter, spreading it evenly.
Step 4:
Cook until golden and fluffy, about 4-6 minutes. Repeat with the rest of the batter.
Step 5
To keep warm while the waffles cook, place them on a sheet pan or oven-safe plate in a preheated oven. Serve warm with your favorite toppings.
✅Recipe FAQS
Microwaved waffles can turn hard and chewy because they heat too quickly and lose moisture. The inside steams, then dries out, leaving a tough texture. High heat, too much time, and uneven heating all make it worse. For crispy waffles, use a toaster, oven, or air fryer instead.
To fix this, cover the waffles with a damp paper towel to keep moisture in, use lower power (about 50-60%), and heat in short 30-second bursts
It's best fresh, but you can refrigerate it for a few hours. Cover the bowl with cling film once mixed, then refrigerate. Give it a gentle stir before using.
Your waffle maker may not be hot enough, or the batter has too much moisture. Let them cook a little longer and avoid stacking the waffles. Stacking will trap steam between the waffles, softening the crisp exterior.
For the best result, keep them in a single layer so the heat stays dry and the edges stay crisp.
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Have you given this recipe or any other from my website a try? Please consider leaving a ⭐ star rating and sharing your experience in the 📝 comments section. Your feedback means the world to me, and I'm excited to hear from you!
PEACE & LOVE
Maureen
📖 Recipe
Fluffy Cottage Cheese Waffles
Equipment
- waffle maker
Ingredients
- 2 cups all-purpose flour about 250g
- ½ teaspoon kosher salt
- 1 tablespoon baking powder
- 1 ¾ cup buttermilk about 392g
- 1 cup cottage cheese about 225g
- ⅓ cup oil any neutral-tasting oil, about 71g
- 2 large eggs
- 2 tablespoons white granulated sugar
- ½ tbs pure vanilla extract or paste
To serve
- Maple syrup powdered sugar, or whipped cream to serve
- Fresh berries for serving optional
Instructions
- Preheat the waffle maker until very hot (about 3-4 minutes, or follow the directions in the manual).
- Mix together the flour, baking powder, and salt in a large bowl.2 cups all-purpose flour, 1 tablespoon baking powder, ½ teaspoon kosher salt
- In another medium bowl, whisk together the cottage cheese, buttermilk, eggs, sugar, and vanilla extract.2 tablespoons white granulated sugar, 1 ¾ cup buttermilk, 1 cup cottage cheese, ⅓ cup oil, 2 large eggs, ½ tbs pure vanilla extract or paste
- Make a well in the center of the flour mixture, pour the wet ingredients, and give it a whisk until smooth and free of lumps
- If your waffle maker isn't non-stick, spray the tray with oil mist or cooking spray.
- Pour ¼- ⅓ cup of batter into the center of the hot waffle iron. Spread the batter in the well using the bottom of the cup, moving in a circular motion.
- Cook until the waffle is golden brown and fluffy. This should take around 4-6 minutes, depending on your manufacturer's manual (see your waffle maker manual for correct timing).
- Repeat with the remaining batter.
- Serve immediately, topped with maple syrup, powdered sugar, whipped cream, or fruits.Please see the notes before for storage instructions.
Notes
- Stir gently just until combined; a few small lumps are fine.
- Let the batter rest for 5-10 minutes to hydrate and thicken slightly.
- Lightly grease the iron, even if it's nonstick; this will help the waffles release more easily and brown better.
- Don't be tempted to open the waffle maker too early, or you'll lose that crisp exterior.
- Keep waffles warm and crisp in a low oven, anywhere between 170-190 degrees Fahrenheit, arranged in a single layer on a baking sheet.
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