Fluffy Protein Waffles Recipe made with plant based protein powder, Greek yogurt, oat flour, and no added sugar. With only 5 ingredients this recipe is easy, delicious and perfect for healthy breakfast meal prep!
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These super easy protein waffles are the best way to start off your day! Crispy, fluffy waffles and packed with good for you ingredients.
These waffles taste so good that my kids confuse them with my usual healthy waffle recipe!
Why You’ll Love These Waffles
- High protein: With 21 grams of protein per 2 protein waffles, they keep you full longer!
- Easy to make: 5 ingredients, one bowl and a waffle iron are all you need to get these cooking.
- Meal prep friendly: I make a double or triple batch and freeze some for later. Just pop in the toaster and on the way you go.
Ingredients for Protein Waffles
You only need 5 ingredients to make this amazing protein packed breakfast!
- Eggs: Extra protein plus eggs act as a binder. I have not tried to use flax eggs or egg whites in these protein waffles.
- Greek yogurt: I use plain, full fat yogurt. I would not recommend low fat or nonfat as your waffles will lack taste.
- Milk: Use the milk of your choice. I like using dairy free almond milk.
- Oat flour: Use gluten free if needed. Make your own in the blender by following this easy oat flour recipe.
- Protein powder: Any plant based protein powder. Not whey though, recipe won’t work, save it for protein cookies. I use vanilla flavored protein powder.
How to Make Protein Waffles
Making protein waffles from scratch couldn’t be any easier! While that waffle iron is hot, make a batch of almond flour waffles for the freezer, too.
- Preheat waffle iron: Once waffle maker is heated, you will want to lightly spray it with cooking spray.
- Make batter: First, whisk together the eggs, yogurt and milk in a large bowl. You could also add a dash of vanilla extract now. Then add in the oat flour and protein powder. You want the batter consistency to be thick but still runny. No need for baking powder and baking soda.
- Pour batter into waffle iron: How much batter you use for each waffle depends on the waffle iron you have. I use 1/2 cup of batter per waffle or 1 large ice cream scoop of batter. Then, gently close the waffle maker lid.
- Cook protein waffles: Cook until golden brown (4-5 minutes). If you have a light indicator on your waffle iron, even better!
From traditional to creative, here are few fun ideas on how to top your protein waffles!
- Traditional: Maple syrup and butter. Heavenly! Feel free to use sugar free syrup if needed.
- Berries: Think blueberries, strawberries or raspberries like I use to top almond flour pancakes! They add a pop of color and burst of sweetness. Add some whipped cream (or coconut whipped cream) for a treat.
- Chocolate chips: A few dark chocolate chips are delicious! These could be mixed into the batter as well.
- Nuts or seeds: Chopped walnuts or pecans, sunflower seeds or pumpkin seeds. Hemp hearts are also delicious!
- Nut butter: Spread or drizzle almond butter, peanut butter or your favorite. Mix with a pinch of warm water for drizzle consistency.
- Granola: A handful of healthy granola and spoonful of Instant Pot yogurt on top of your waffle, now that is a breakfast!
While healthy means something different to everyone, with 21 g of protein per serving and no added sugar, these are full of nutritious ingredients!
While this has not been tested without protein powder, with 2 full scoops of protein powder per waffle batch, I would not recommend making these without protein powder.
Make sure you spray your waffle iron with a cooking spray to avoid any type of sticking. I love to use Misto, which is an oil sprayer.
If you love extra crispy breakfast protein waffles, you can either place them in the oven to crisp up further or even easier yet is to pop one in a toaster for a few minutes.
Yes! I love to use vanilla protein powder, but chocolate, mocha, coconut all would be delicious! Just make note that if it contains added sugar, nutritional information may change.
These protein waffles are made of eggs, milk, Greek yogurt, oat flour and vegan protein powder.
Use eggs and not egg whites. Also using dairy milk will make waffles more moist. Measure dry ingredients correctly by leveling the top of measuring cup with a knife.
How to Store Leftovers
In an airtight container, these protein waffles will last up to a week in the fridge.
If I already have the waffle maker going, I tend to double or even triple the recipe. My freezer is stocked with healthy breakfasts!
To freeze: Cool waffles completely, then freeze in an airtight storage container. Waffles can be frozen for up to 6 months.
To reheat: Protein waffles can be thawed on the counter or pop them right into the toaster or toaster oven frozen!
More High Protein Breakfast Recipes
- Chia pudding
- Cottage cheese protein pancakes
- Homemade protein bars
- Banana protein muffins
- High protein muffins
Browse all my healthy breakfast ideas!
Protein Waffles Recipe
- Preheat waffle maker. In a large mixing bowl, whisk eggs, yogurt and milk. Add oat flour and protein powder; whisk until well combined.
- Make waffles according to your waffle maker's instructions. The amount of batter will depend on the size of your waffle maker. I use a large ice cream scoop of batter per waffle.
- Cook waffles for 4-5 minutes until golden brown and crispy.
- Serve hot with your favorite waffle toppings.
- Store: Refrigerate for up to a week or freeze for up to 6 months.
- Prevent sticking: Once preheated, give your waffle iron a light spray with cooking spray.
- Topping ideas: Fruit (especially berries), whipped cream or whipped coconut cream, and maple syrup.