Waffles aren’t traditionally considered part of a healthy breakfast—that is, until you make a few smart ingredient swaps to turn them into protein waffles! Like protein pancakes, this waffle recipe is written with balanced macros in mind. It doesn’t have any of the refined white flour or sugar commonly found in classic waffle recipes. Instead, oats are blended to create homemade oat flour then are mixed with honey. Eggs, protein powder and Greek yogurt increase the protein content, so each waffle boasts about 12 grams of protein.
This protein waffle recipe is an excellent addition to high-protein meals, and is designed to help you feel fuller for longer. As an essential bonus, these waffles actually taste fantastic! They don’t have any of the grittiness seen in some recipes made with protein powder. Instead, the batter comes together to create a fluffy, light, almost cake-like waffle with a slight nuttiness and notes of vanilla and cinnamon.
Ingredients for Protein Waffles
- Oats: Blending old-fashioned oats turns them into oat flour, which binds the liquid ingredients in the waffle batter. Want to make gluten-free protein waffles? Look for certified gluten-free oats.
- Eggs: Eggs add moisture and fat to protein waffles so they don’t feel dry. Use room-temperature eggs to help them blend more easily.
- Greek yogurt: One of the many benefits of Greek yogurt is that is has a higher protein content than regular yogurt. Feel free to swap in cottage cheese, which shares a surprisingly similar nutritional profile.
- Protein powder: The recipe calls for vanilla whey protein powder, but you can use chocolate or other flavors for variety.
- Oat milk: Use oat milk to keep things consistent and accentuate the oats’ nuttiness. Dairy or nondairy milk alternatives will work as well.
- Leavening agents: Baking soda and baking powder give the waffle batter lift as it bakes to produce perfectly fluffy waffles.
- Flavorings: Honey, vanilla extract and ground cinnamon add subtle sweetness and fragrant aroma to protein waffles. A pinch of salt balances out the sweetness.
- Maple syrup and fresh fruit: Protein waffles can be served with various toppings. Keep them simple with syrup and fresh fruit, or choose from some of the ideas below.
Tools for Making Protein Waffles
- Blender: You’ll need a blender to turn the oats into oat flour. Blending also incorporates air into the batter so the waffles turn out light. You don’t need a fancy blender to pull this off, either. Just keep the tips from our essential blender buying guide in mind and use one that’s large enough to hold all the batter (at least 3 cups capacity).
- Waffle maker: The best waffle maker creates waffles with crispy edges and fluffy, tender interiors. Feel free to use a mini waffle maker to create bite-sized waffle snacks.
Directions
Step 1: Blend the waffle batter
Preheat the waffle maker. Add the eggs, oats, yogurt, protein powder, oat milk, honey, vanilla, baking soda, baking powder, cinnamon and salt to a blender. Cover and process them until the batter is smooth.
Editor’s Tip:Â After blending the batter, you can fold in additions like chocolate chips or blueberries.
Step 2: Cook the waffles
Bake the waffles according to the manufacturer’s directions until they’re golden brown. If you’d like, you can serve them with maple syrup and fresh fruit.
Toppings for Protein Waffles
- Make it fruity: Top the waffles with strawberries, blueberries, raspberries or blackberries. Sliced bananas are always a good option, too.
- Give it a creamy finish: Add a dollop of Greek yogurt or whipped cream on top of the finished waffles.
- Indulge your sweet tooth: Drizzle the waffles with honey, maple syrup or agave.
- Add more protein: Increase the protein content by slathering the waffles with nut butter, or power up with chia seeds, with chia jam or with almond joy chia pudding.
- Get nutty: Sprinkle the waffles with chopped pecans and almonds for a crunchy finish.
How to Store Protein Waffles
Store leftover protein waffles in an airtight container in the refrigerator. The waffles will last up to four days, although they will get softer as they sit in the fridge. Restore their crisp exterior by reheating the waffles in a toaster oven.
Can you freeze protein waffles?
You can freeze protein waffles for up to three months. Cool the waffles on wire racks, then freeze the waffles between layers of waxed paper in an airtight container. Reheat frozen waffles in a toaster on the medium setting. Or microwave each waffle on high until it’s heated through, 30 to 60 seconds.
Can you make protein waffles ahead of time?
Protein waffles store well in both the fridge and freezer, so feel free to make them ahead of time. The recipe makes about 2-1/2 cups of waffle batter, or four 6-inch waffles. You can double (or triple!) the recipe and freeze the waffles so you’ll always have an easy freezer-friendly breakfast on hand.
Protein Waffles Tips
What kind of protein powder should you use to make protein waffles?
We used whey protein to make this protein waffle recipe, which produces waffles with a moist, cake-like texture. You should be able to substitute casein-based or plant-based protein powders like hemp or pea protein powder, although you may need to adjust the amount of liquid ingredients. We don’t recommend baking with whey isolate powder, as it tends to create very dry baked goods.
Why did my protein waffles turn out dry?
Waffles can turn out dry for a variety of reasons. Make sure to follow the waffle maker’s instructions to avoid overcooking the waffles, which can cause too much moisture to evaporate. If you made a protein powder substitution, you may need to add a little more liquid to the batter. It should be thick enough to pour out of the blender but not so runny that it pools in the waffle maker. If the batter is the right consistency but the waffles still taste dry, add a little canola oil to the blender for the extra fat.
