Say hello to homemade protein waffles! Since you guys love my protein pancakes so much, I figured I had to make a waffle version.
They are crispy on the outside, light and fluffy, and so good! They taste just like your classic waffle, but have more protein thanks to the addition of protein powder and greek yogurt!
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We all know getting enough protein can be tough. But when you are eating things like waffles, it seems effortless! I always aim for 30+ grams of protein at breakfast. I love eggs, but let’s be honest, I can get tired of them. So adding protein to things like pancakes, waffles, smoothies, and oatmeal is a go-to for me.
I love making these on the weekend or for a post-workout meal. They are also great for meal prep. Make a couple of batches and reheat them throughout the week as desired. And of course, top them with all your favorite toppings!
Why we love these protein waffles
- simple ingredients – made with healthy ingredients you probably already have at home
- high-protein – one batch/serving has 33 grams of protein!
- macro-friendly and balanced – a good ratio of carbohydrates, protein, fat, and fiber for balanced blood sugar and to avoid those spikes and crashes that a sweet breakfast can do.
- perfect for post-workout – while I enjoy these on any day, I especially love them post-workout due to the amount of carbs and protein, and not too much fat.
Are protein waffles healthy?
Yes, protein waffles can be a great addition to anyone’s diet. Typical waffles are high in carbs and sugar and low in protein. This spikes your blood sugar, causing it to fall fast, and making you feel tired, sluggish, and craving more sugar. By adding protein, these waffles will fill you up, keep you full, keep your blood sugar balanced, and give you energy for a healthy and balanced way to start your morning.
Ingredients
- rolled oats
- protein powder – plant-based works for this protein waffle recipe.
- cinnamon
- baking powder
- salt
- egg
- greek yogurt
- vanilla extract
- oil, butter/ghee, or cooking spray, for cooking
How to make protein waffles
- Blend your oats. Add rolled oats to your blender and blend for 15-30 seconds or so until it is broken down into a flour consistency.
- Combine your dry ingredients. Add processed oats, protein powder, baking powder, cinnamon, and salt in a small bowl and mix well to combine.
- Mix your wet ingredients. In a separate medium bowl, add your egg, greek yogurt, and vanilla extract and mix well to combine. Add your dry ingredients to your wet and mix until combined. The batter should be pretty thick. Let the mixture sit for 5 minutes.
- Heat up your waffle iron. Pour batter into your waffle iron (the amount will depend on what size you are using) and let cook until crispy and golden brown. You may have to make them in batches depending on how big your waffle maker is.
- Enjoy! Top with your favorite toppings and enjoy!
Can I use another protein powder?
Unfortunately, I have not tried another kind of protein powder with this recipe. Plant-based protein powder is thicker than other kinds and helps absorb the liquid. I am afraid whey and collagen will not work, or the amounts of the ingredients will have to be adjusted.
All about the toppings
What are waffles without some solid toppings?! Feel free to get creative but here are some of my favorite toppings:
- maple syrup
- greek yogurt
- nut butter – I love peanut butter or cashew butter
- fresh berries – strawberries, blueberries, or raspberries
- sliced bananas
- butter
- cinnamon
Storage and reheating
- refrigerator – store the leftovers in an airtight container in the fridge. Waffles should stay fresh for 4 days.
- freezer – allow them to cool completely. Place on a parchment paper lined baking sheet in a single layer and place in the freezer for 1-2 hours until frozen. Then place them in a storage bag for up to 3 months. Freezing them in a single layer allows them to not stick together when you place them in a bag/container.
- reheating – when you are ready to heat them up, pop them in the microwave, toaster, or toaster oven.
Substitutions and additions
- rolled oats – if you don’t have a blender, you can use store-bought oat flour. I have not tried this, but it should work the same with using 25 grams. Make sure to use certified gluten-free oats if needed.
- protein powder – any flavor of protein powder will work! I suggest a flavored one as it adds some sweetness. Also, a plant-based protein works the best as consistency works well to help absorb the liquid. I am not sure if whey protein powder or collagen will work.
- egg – I have not tried this, but egg whites should work instead of a whole egg. You will need 2 tablespoons of egg whites. I have not tried to use a flax egg, but it might work.
- greek yogurt – dairy or dairy-free will work.
Here are some additions you can add to your protein waffles as well:
- chocolate chips
- spices – nutmeg, cloves, or pumpkin pie spice
- cacao powder – for a chocolate flavor!
More healthy breakfast recipes
- protein pancakes
- chicken hash
- mango overnight oats
- protein yogurt bowl
- blender cottage cheese pancakes
If you love quick and easy meals and want to learn how to build a balanced plate, check out our FREE How to Build a Balanced Plate Guide!
Protein Waffles
equipment
ingredients
- 1/4 cup rolled oats (25 grams)
- 1/4 cup plant-based vanilla protein powder (25 grams – see notes)*
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- pinch of salt
- 1 large egg
- 1/2 cup plain greek yogurt (4 ounces – I used full-fat)
- 1/2 teaspoon vanilla extract
- oil, butter/ghee, or cooking spray, for cooking
- toppings: maple syrup, fruit, chocolate chips, nut butter…
instructions
- Blend your oats. Add rolled oats to your blender and blend for 15-30 seconds or so until it is broken down into a flour consistency.
- Combine your dry ingredients. Add processed oats, protein powder, baking powder, cinnamon, and salt in a small bowl and mix well to combine.
- Mix your wet ingredients. In a separate medium bowl, add your egg, greek yogurt, and vanilla extract and mix well to combine. Add your dry ingredients to your wet and mix until combined. Try not to overmix. The batter should be pretty thick. Let the mixture sit for 5 minutes.
- Heat up your waffle iron. Pour batter into your waffle iron (the amount will depend on what size you are using) and let cook until crispy and golden brown. You may have to make them in batches depending on how big your waffle maker is.
- Enjoy! Top with your favorite toppings and enjoy!
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notes
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They burnt no matter the heat. I sprayed the pan a lot and they came out separated and I had to peel them off the waffle griddle. This was one of the worst waffle recipes I’ve ever tried. What a waste of ingredients and of 20 minutes.
Sorry to hear they didn’t come out for you, Daisy. I have tested this recipe with 2 different waffle irons and haven’t had that problem so I’m not sure the issue.
Super excited to try this recipe for my family!! Quick question… how many regular sized waffles does it make?
Hey, Patricia! I’m not exactly sure what a regular size waffle iron is, but mine made 2 6-inch waffles. Hope that helps!
I tried this recipe with egg whites and omitted the greek yogurt. It was so dry! Definitely needed the fat from the yogurt and/ or yolk.
I did love the crispy crust on the outside and soft in the middle
Yes, the yogurt and eggs help with the right consistency. Thanks for trying them, Aleks.
can i leave the yogurt and just add milk/half n half instead? i didnt understand the note on yogurt in the substitution section
I have not tried it with milk/half and half so I am not sure how it will work. The note about the yogurt means you can use dairy or dairy-free yogurt. Let me know if you try it another way and how it goes.
Whey protein worked perfectly fine. Best recipe I’ve tried so far! Light and airy and crispy.
The other recipe I was using felt too dense and gooey while the outside was burnt and floppy.
So I was very happy to try this new recipe and have it be everything I wanted 🙂
So happy to hear that, Kelly! Thanks for trying them and glad you enjoyed!
Hi Kelly,
Thank you so much for the recipe! I really appreciate how practical and easy it is, especially with the healthy protein options. I used chocolate whey protein for the batter in my mini waffle maker, which made two perfect servings (I stored the other half of the mixture in the fridge for later).
I’m really happy with the batter, especially with the cinnamon – it’s not only tasty but also great for blood sugar. I also added a pinch of cake spice mix for an extra burst of flavor, which I really enjoyed. I skipped the maple syrup because of the high sugar content, so the overall taste was less sweet, but I topped it with fresh blueberries, strawberries, and Greek yogurt. I might experiment with a sweeter topping that still keeps things low-sugar, but that’ll be easy enough to figure out.
By the way, I also use protein powder to make a quick and easy ice cream, so I’m glad to have more creative ways to use my whey protein!
Wishing you a blessed day! 😊
So glad you enjoyed them Vicki and were able to modify to your liking. Thanks for trying them!
Hello! Any tips for lowering the cholesterol and sodium?
I haven’t tried this recipe any other way, but you can leave out the salt. You can try egg whites instead of a whole egg too. The protein powder you use will also have an impact on the nutritional breakdown. I hope that helps, V!
I couldn’t eat this, it was so awful
Sorry it didn’t work out for you, Sheralin. Any other feedback you have as to why it didn’t come out?
This was tasty but a bit dry. I used plant based protein powder and nonfat Greek yogurt. My waffle iron is vertical and the waffle split into 2 thin waffles. Suggestions?
Hmm, I have never tried a vertical waffle iron. I used full-fat greek yogurt which is creamier. I would suggest adding more yogurt to add more moisture, which should prevent them from getting dry. Hope that helps!