Cottage Cheese Waffles (Fluffy & High-Protein)

Overhead photo of a plate of cottage cheese, waffles, top with fruit and berries.

Cottage Cheese Waffles (Fluffy & High-Protein)

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.

Course Breakfast

Cuisine American

Diet Vegetarian

Keyword Cottage cheese, cottage cheese waffles, waffles

Prep Time 15

Cook Time 15

Total Time 30

Servings waffles

Calories 171kcal

Author Katie Trant

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

US Customary - Metric

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.

Nutrition