Cottage Cheese Waffles (High in Protein)

Cottage Cheese Waffles made without protein powder or flour deliver 14 grams of protein per 2 waffles. They’re fluffy, delicious, and freezer friendly!

We also love homemade protein waffles, whole wheat waffles and almond flour waffles.

Cottage cheese waffles with berries, butter and maple syrup on a plate with a fork and knife. Toppings on a counter.

I am so excited to bring pancakes and waffles into the cottage cheese era! These cottage cheese waffles are so good, and the cottage cheese flavor is undetectable! My kids couldn’t even tell.

I love making waffles because my boys will eat them any time, day or night. Even if they’re not super crispy, it doesn’t matter. It’s a sure way to sneak in extra nutrients.

Why You’ll Love This Recipe

High in protein: Cottage cheese, eggs, and oats make a protein-packed healthy breakfast or snack to keep you full and curb sugar cravings.
Blender recipe: Make mornings in the kitchen easy with less fuss and less mess.
Easy recipe: No whipping up egg whites tricks and no specialty oat flour, just oats!
Regular taste: Without protein powder these waffles are light, fluffy, and golden, and you won’t taste the cottage cheese.

Ingredients for Cottage Cheese Waffles

You don’t need expensive or rare ingredients for this cottage cheese waffle recipe, just 6 common kitchen staples.

Rolled oats, maple syrup, butter, cottage cheese, eggs, baking powder.

Eggs: Act as a binder and adds extra protein.
Cottage cheese: Replaces milk or buttermilk, but no one will know! I used 2% fat cottage cheese, you can also use full-fat or low-fat cottage cheese.
Butter: I like adding melted butter for a more traditional waffle taste, but you can swap it for a mild oil.
Liquid sweetener: You can use maple syrup or honey.
Baking powder: Adds lift and a fluffy texture to protein waffles.
Oats: Rolled oats and quick oats both work for this recipe. Be sure to use gluten-free oats for gluten-free waffles.

How to Make Cottage Cheese Waffles

I like to make waffles not square but round and smaller, therefore I use an ice cream scoop for measuring. You can make them larger, if you’d like.

Make waffle batter: In a high speed blender, blend eggs, cottage cheese, butter, maple syrup, baking powder, and oats until smooth.
Pour batter into waffle iron: Heat the waffle maker and lightly coat both griddles with cooking spray each time. Pour 1/4 to 1/3 cup of batter per waffle and cook until golden brown, past the Ready indicator.
Serve: Add your favorite toppings and enjoy immediately, or let them cool and freeze for those busy mornings ahead.

Tips for Best Results

Here are my top tips for making waffles with cottage cheese.

Use quality non-stick waffle maker: To ensure easy cleanup and flawless waffles that won’t stick or tear, just remember to give it a light spray too. It doesn’t have to be expensive and I am yet to find PFOA free coating one.
To avoid breaking waffles: Be sure they are cooked and well browned, sometimes it means even past the green ready indicator. Open too soon, and they rip in the middle.
If using Belgian waffle maker: Waffles will take longer to cook and may be less crispy. We don’t love using it for these waffles.
Cook longer: In my experience all waffle makers need longer time than past their green light for more browned waffles.

Cottage cheese waffles in a bowl. Butter, berries, cottage cheese and maple syrup in bowls.

Toppings Ideas

Jazz up your waffles with a range of toppings ideas from the classics to fun and creative!

Sweet: Sweeten your waffles with fresh berries, sliced bananas, Nutella, whipped cream and sprinkles, shredded coconut, or chocolate chips.
Savory: Stack crème fraîche, everything but the bagel seasoning, and your choice of salmon, chicken, sausage, or a poached egg. Or top with avocado slices, sliced tomatoes, crumbled bacon, or sauteed spinach.
Traditional: Butter and maple syrup never disappoint. Spread some jam or add a dusting of powdered sugar for a delightful twist.
Spices: Ground cinnamon or nutmeg for a cozy touch, pumpkin spice blend for a taste of fall, a sprinkle of cocoa powder, or a dash of vanilla extract in the batter for extra sweetness.
Extra protein: I like topping with Greek yogurt, healthy granola, and a drizzle of almond or peanut butter. Sprinkling with chia seeds, flaxseeds, walnuts, pecans, sunflower seeds or pumpkin seeds would also boost the protein.

How to Store and Reheat

These high protein waffles are amazing for meal prep! Just reheat from frozen in the toaster and breakfast is ready! Be sure to cool off completely before sealing in the bag so moisture doesn’t collect.

Store: Place them in an air circulating container for up to 7 days.

Freeze: Once they’re completely cool, seal them in a reusable plastic bag and store in the freezer for up to 3 months.

Reheat: No need to thaw first, just grab them from the fridge or freezer and pop them in the toaster for a few minutes.

FAQs

What is the best cottage cheese to use?

You can use any cottage cheese because there is butter in the recipe. I always use 2% cottage cheese.

Can I substitute the cottage cheese?

I don’t recommend it. Greek yogurt is more runny but you can try it with a very thick one.

Can I use oat flour instead of oats?

Maybe. I’m just uncertain if it will require the same amount of oat flour. Add until you get the same consistency like in the photos, until the batter forms.

Can you taste the cottage cheese?

No, you won’t taste it at all!

More Cottage Cheese Recipes to Try

I have many more cottage cheese recipes on iFoodReal, here are a few of them: