These protein-packed Cottage Cheese Waffles are quick to make and a delicious way to boost morning protein. With about 5 minutes of prep time and a golden, crisp exterior, the whole family will enjoy them. They freeze well for easy meal prep.
My son doesn’t eat meat and stays very active, so I like to add extra protein to breakfasts using ingredients like cottage cheese or Greek yogurt.
He won’t touch plain cottage cheese, but he has happily devoured these protein cottage cheese waffles many times — proof they’re a hit even with picky eaters.
Why We Love These Cottage Cheese Waffles
- A simple, tasty way to add protein to breakfast.
- Made with pantry staples most kitchens already have.
- Freezer-friendly for easy make-ahead breakfasts.
- Kid-friendly and family-approved.
Ingredient Notes
- Small-curd cottage cheese (2% milkfat) works well here for a creamy texture without being too thick or dry. I’ve also used 4% with good results, but 2% is my go-to.
- Substitute half whole wheat flour if you’d like more whole grains. I plan to test oat flour and will update when I do.
- Sweetener is flexible. Brown sugar adds richness, but maple syrup, honey, or granulated sugar also work. If you choose a liquid sweetener, blend it with the eggs, cottage cheese, and oil.
Recipe variations
- Add spice: Stir in cinnamon and nutmeg, or pumpkin spice in the fall.
- Chocolate chips: Mini chips are perfect stirred into the batter.
- Funfetti waffles: Add sprinkles for a festive touch.
- Flavor extracts: Try a touch of almond extract, or use maple or butter extract alongside vanilla.
Step-By-Step Instructions
Step 1: In a large bowl, whisk together the flour, salt, baking powder, and brown sugar.
Step 2: In a blender, combine the cottage cheese, eggs, vanilla, and oil. Blend on high until the mixture is smooth and creamy.
Step 3: Pour the blended cottage cheese mixture into the dry ingredients and stir until just combined. Add the milk a couple tablespoons at a time until the batter reaches a pourable but still thick consistency.
Step 4: Preheat and grease your waffle iron. Pour just under 1/2 cup of batter into each waffle cavity and cook until golden brown, typically 3–5 minutes depending on your waffle iron and selected setting. Repeat with remaining batter and serve.
Recipe Tips
- Milk amount varies by cottage cheese brand. Some brands are thicker or thinner, so you may need more than 2–3 tablespoons of milk. The batter should be thick but pourable—add more milk if it doesn’t move easily.
- Do not overmix. After combining wet and dry ingredients, stir only until combined. Overmixing can make waffles dense instead of light and fluffy.
- Small lumps are okay. The batter doesn’t need to be completely smooth; a few lumps add texture to the finished waffles.
- Let the batter rest. Allowing the batter to sit 10 minutes helps the flour hydrate and the flavors meld before cooking.
Storage
Store leftover waffles in an airtight container or sealed plastic bag in the refrigerator for 4–5 days. To freeze, cool completely and place in a freezer-safe bag; they keep up to 3 months. Reheat in a toaster or oven until warm and crisp.
Other Favorite Breakfast Recipes
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Easy Homemade Pop Tarts with Pie Crust
Vegetarian
Banana Bread Overnight Oats
Breakfast
6 Easy Overnight Oats Recipes
Muffins & Baked Goods
Easy Cinnamon Raisin Bagel Recipe
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Cottage Cheese Waffles
Ingredients
- 1 ⅓ c flour
- ½ tsp salt
- ½ tsp baking powder
- 2 Tbsp brown sugar
- 3 large eggs
- 1/4 c canola oil, or preferred oil
- 2 tsp vanilla extract
- 1¼ c small curd cottage cheesewe use 2% milkfat typically
- 2-3 Tbsp milk to thin, if needed
Instructions
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Whisk together flour, salt, baking powder, and brown sugar in a large bowl.
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Blend cottage cheese, eggs, vanilla, and oil on high until smooth.
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Stir the cottage cheese mixture into the dry ingredients until combined, then add milk a few tablespoons at a time until the batter is pourable.
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Preheat and grease the waffle iron. Pour just under 1/2 cup of batter per waffle cavity.
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Cook to desired golden brown, about 3–5 minutes depending on your waffle maker.
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Remove, top as desired, and enjoy. Store leftovers for later.
Notes
Milk amount may vary: Cottage cheese brands differ in consistency, so add more milk if the batter is too thick to pour easily.
Avoid overmixing: Stir until combined to keep waffles light and fluffy.
Lumps are fine: A slightly lumpy batter adds nice texture to the waffles.
Rest the batter: Let it sit about 10 minutes before cooking to allow flavors to meld and the flour to absorb liquid.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
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