4-Ingredient Protein Waffles - The Big Man's World ® (2024)

Light, fluffy, and perfectly crispy protein waffles that need just four ingredients to make! Ready in minutes, I love how each waffle has 20 grams of protein.

Craving high-protein breakfast recipes? Try my protein oatmeal, protein overnight oats, protein bagels, and protein pancakes.

Thisprotein waffle recipeis one of my breakfast staples… and one that I enjoy during the week (yes, not just for weekends!). It’s all made in one blender, so there is minimal cleaning up, and it tastes like real waffles!

Why I love this recipe

• 3 Ingredients. All you need are oats, eggs, protein powder, and cottage cheese!
• Perfect texture. They turn out crispy on the outside and fluffy in the middle every single time.
• 20+ grams of protein. When made as is, they have around 20 grams of protein each, but if you add even more protein powder, it almost doubles.
• Great for meal prep. You can make a triple batch of these waffles, freeze them up, and toast them when you want to enjoy them!

Ingredients needed

• Rolled oats.Also known as old-fashioned oats. Quick-cooking oats can also be used, but the edges won’t be as crispy. For gluten-free protein waffles, use certified gluten-free rolled oats or oat flour.
• Cottage cheese. Non-fat or reduced-fat cottage cheese can be used. Give the waffles a deliciously moist and fluffy center, adding no flavor.
• Eggs. room temperature eggs.
• Protein powder. I like to use vanilla-flavored protein powder because it also adds sweetness.
• Optional add-ins. Sugar, vanilla extract, baking powder, and Greek yogurt will all enhance the flavor of the waffles without affecting the texture.

How to make high-protein waffles

I’ve includedstep-by-step photosbelow to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to therecipe cardat the bottom of this post.

Step 1- Blend all your ingredients together until no clumps remain and the batter is smooth. If needed, add some liquid.

Step 2– Preheat a waffle maker and lightly grease it with coconut oil or butter.

Step 3- Cook. Add spoonfuls of the batter to the waffle until it is covered. Cook the waffle until golden and crispy around the edges. If any waffle batter remains, cook in batches until it is used up.

Arman’s recipe tips

• Amp up the protein. Double the protein powder to double the amount of protein (without affecting the flavor).
• Adjust the timing. Waffle iron makes and models differ. Follow the cooking instructions as per the packaging.
• Make pancakes. If you don’t own a waffle iron, these work very well as protein pancakes. Simply cook the batter in a preheated, non-stick pan coated with cooking spray. Once hot, pour 1/4 cup portions of the batter into it and cook until crispy around the edges.
• Adjust the batter. If your waffle batter is too thick, add some almond milk or water to thin it out.Alternatively, if it’s too thin, sprinkle in some oats.

Storage instructions

To store: Leftovers can be stored in the refrigerator in an airtight container for up to one week.

To freeze: Place cooled waffles in a ziplock bag and store them in the freezer for up to 6 months.

Reheating: Either microwave the waffles for 30 seconds or place them in a toaster oven until crispy.

Frequently Asked Questions

More healthy breakfast recipes

• Baked oats
• Oatmeal breakfast cookies
• Almond flour pancakes
• Cottage cheese pancakes
• Breakfast smoothie

Originally published April 2021, updated and republished April 2024