These cottage cheese waffles are fluffy on the inside, golden on the outside, and naturally high in protein. Made easily in a blender with a mix of whole wheat and all-purpose flour, they’re perfect for a make-ahead breakfast or weekend brunch. Freeze the extras and reheat for busy mornings — they taste just as good the second time around.
Here's the thing about waffles
Waffles are my secret weapon for busy mornings. My kids love them, it's easy to sneak lots of good nutrition into them, and they're perfect for batch cooking.
I have a few different waffle recipes in the HNL archives, and while I don't like to play favorites (I do love these oat flour waffles and these vegan banana waffles), this cottage cheese waffle recipe is undoubtedly a top contender.
My big kid is very tall, very skinny, very, very active, and a very terrible eater. I'm constantly looking for ways to sneak extra protein into his diet since he mainly exists on granola bars and air, and with 8 grams of protein per waffle, these pack a good punch.
Also, I'm a firm believer that waffles are actually better when they're reheated. Stay with me here — a fresh waffle straight from the iron has a lot of steam coming off of it, and they're very rarely crisp. My stash of waffles from the freezer, on the other hand? I throw those bad boys into the toaster, and they're crisp and delicious. So, to recap, what we've got here is:
- fluffy, high-protein waffles
- freezer-friendly waffles
- a delicious make-ahead breakfast
- healthy cottage cheese waffles that you should definitely make right now
Alright, should we do this?
Let's make cottage cheese waffles together!
Okay friend, let's do this. Join me for a quick visual walk-through where I show you the step-by-step process of making these cottage cheese waffles. If you prefer to skip right down to the recipe card, use the jump-to-recipe button at the top of this post.
Step 1: blend the wet ingredients
Step 2: mix the wet ingredients with the dry
Step 3: cook the waffles!
Step 4: serve!
👩🏻🍳 If you're going to freeze your waffles, be sure they are completely cool first. Then, pop them into a freezer bag, and they will last for 3 to 6 months in your freezer. To reheat, I usually microwave them for about 30 seconds, and then pop them in the toaster to crisp them up.
Cottage Cheese Waffles (Fluffy & High-Protein)
Ingredients
- 1 cup cottage cheese I prefer full-fat
- 3 large eggs
- 3 Tablespoons butter melted and cooled
- 1 teaspoon vanilla extract
- 1 Tablespoon brown sugar
- ¼ cup milk
- ½ cup whole wheat flour
- ¾ cup all purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
Instructions
- Start by blending your wet ingredients. Combine cottage cheese, eggs, melted butter, vanilla extract, milk, and sugar in a blender, and blend until smooth.1 cup cottage cheese, 3 large eggs, 3 Tablespoons butter, 1 teaspoon vanilla extract, 1 Tablespoon brown sugar, ¼ cup milk
- In a large bowl combine the flours, baking powder, and salt.½ cup whole wheat flour, ¾ cup all purpose flour, 1 teaspoon baking powder, ½ teaspoon salt
- Pour the contents of the blender into the bowl, and whisk to combine the ingredients. The batter will be quite thick—this is correct.
- Heat your waffle iron. Use a silicone brush to brush the grills with butter if necessary.
- Use a ¼ cup measuring cup to scoop a heaping of batter (probably more like ⅓ cup) into each waffle cavity.
- Cook for 3-5 minutes, or until your waffle iron lights up.
- Serve!
Notes
- Nutrition values are an estimate only
- I got 8 waffles out of this recipe, but that will vary depending on your waffle iron.
- Leftover waffles can be frozen once completely cool, and will last for 3 months in your freezer.
Lindsay says
Made these after swim practice for my kids. I tripled the batch so I could freeze some. I have 2 left over… guess they were a hit.
Katie Trant says
Sounds like it! So glad you enjoyed these 🙂
Jean Kent says
These waffles were great! I subbed organic greek yogurt for cottage cheese, and I added a little more milk (approximately 1/3 c) to loosen the thick batter. I will try with cottage cheese when I have it! Thanks for this fluffy waffle recipe!
Katie Trant says
Hey Jean! Great to know that they work out with greek yogurt as well!
Hazel says
I've made these twice now and love them. They're also super adaptable - once I only had eggnog so subbed it for the milk and it was of course delicious. The other time I had a banana that needed to be used and this also was great...thank you, as always Katie 🙂
Katie Trant says
Oh wow, eggnog sounds like a fantastic addition. I'll have to give that a try!
Brigid says
If I don’t have a waffle iron, can I make these as pancakes?
Katie Trant says
Hey Brigid! I haven't tested this recipe as pancakes, so am not sure how they would turn out. You might need to thin the batter out a bit in order to make it work. I *do* have a cottage cheese pancakes recipe coming out soon, so stand by for that!