Cottage Cheese Waffles
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Published Aug 13, 2025
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Crisp on the outside and fluffy on the inside, these cottage cheese waffles are made with just 8 simple ingredients. Each one packs over 20 grams of protein for a quick, satisfying breakfast or brunch.
I’m so excited to share these cottage cheese waffles with you! They’ve been on repeat in our house ever since I first tested them, and I know you’re going to love them too.
After posting my cottage cheese pancakes, so many of you asked if the recipe could be turned into waffles. I had to give it a try for myself! This version is similar to the pancakes you love, just with a slightly larger batch to make four golden, crispy waffles.
Why I Love These Waffles
These cottage cheese waffles check all the boxes for a go-to breakfast:
- 23 grams of protein per waffle. No protein powder needed
- Delicious with both sweet and savory toppings
- Fluffy on the inside and crisp on the outside
- Made with just 8 simple ingredients you probably already have in your kitchen
- Easy to freeze so you can reheat for busy mornings
Ingredients Needed
- all-purpose flour – gives the waffles structure and a soft, tender crumb. You can swap in whole wheat pastry flour for extra fiber.
- baking powder – helps the waffles rise for a light, airy texture.
- cottage cheese – the secret ingredient for adding protein and moisture without changing the flavor. It blends right into the batter so you won’t even notice it.
- eggs – bind the batter and help the waffles hold their shape.
- melted butter or avocado oil – adds richness and helps the edges crisp up.
- maple syrup – lightly sweetens the batter and adds a warm, caramel-like flavor.
Find the full ingredient list with measurements in the recipe card below.
Make These Waffles Your Own
These waffles are easy to customize:
- Add chocolate chips or blueberries to the batter for extra flavor
- Stir in chopped nuts for a little crunch
- Swap the cinnamon for pumpkin pie spice in the fall for a cozy twist
- Prefer not to use cottage cheese? Try my high protein waffles made with Greek yogurt and protein powder. They’re gluten-free and just as easy to make
How to Make Cottage Cheese Waffles
Step 1: In a mixing bowl combine flour, baking powder and cinnamon.
Step 2: Add cottage cheese, eggs, melted butter or oil, maple syrup and vanilla extract to a blender and blend until smooth. Pour wet ingredients into dry ingredients and stir until just combined.
Step 3: Pour batter (about ¾ cup) into the waffle iron and cook until golden and crisp. Timing will vary by machine.
Step 4: Serve with your fave toppings: maple syrup, berries, nut butter drizzle, etc.
Brittany’s Recipe Tips!
- Use the right cottage cheese: Full-fat or low-fat both work, but avoid fat-free for the best flavor and texture. I like Good Culture or Kalona SuperNatural for their creamy consistency. If yours is very liquidy, drain off a little before measuring otherwise your waffles might turn out wet in the middle.
- Blend thoroughly: Blending the cottage cheese with the other wet ingredients ensures the curds disappear completely, giving the waffles a soft, uniform texture.
- Let the batter rest: Allow the batter to sit for 2–3 minutes before cooking so the flour can hydrate and the baking powder can start working. This small step makes for fluffier waffles.
- Portion size matters: About ¾ cup of batter per waffle works well for a standard Belgian-style waffle maker (I have this bella flip waffle maker). Adjust the amount if your machine is smaller or larger so the waffles cook evenly.
How to Store & Meal Prep
Whether you’re meal prepping these waffles, making a double batch, or just have extras, these cottage cheese waffles store beautifully.
- In the fridge: Let the waffles cool completely on a wire rack, then store them in an airtight container in the refrigerator for up to 5 days.
- In the freezer: Place waffles in an airtight container or freezer-safe bag (I like Stasher bags) and separate each layer with parchment paper to prevent sticking. They’ll keep well in the freezer for up to 3 months.
- Reheating: Pop waffles straight into the toaster or toaster oven (from the fridge or freezer) so they reheat and get crispy again. You can also microwave for about 60 seconds, though they won’t be as crisp.
If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know how it went in the 📝 comments below.
Cottage Cheese Waffles
Ingredients
- 1 ½ cups all-purpose flour, 210 grams
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- 2 cups full-fat or low-fat cottage cheese
- 3 large eggs
- ¼ cup unsalted butter, melted, or avocado oil
- 2 Tablespoons maple syrup
- 2 teaspoons vanilla extract
Instructions
- Preheat your waffle iron to medium-high heat (or follow manufacturer instructions). I used a Belgian waffle maker. Lightly grease with cooking spray or melted butter if needed.
- In a small bowl, whisk together the flour, baking powder and cinnamon.
- In a blender, add the cottage cheese, eggs, melted butter or oil, maple syrup and vanilla. Blend until smooth.
- Pour the wet mixture into the bowl with the dry ingredients and stir just until combined. Don’t overmix! Let the batter sit for 2–3 minutes to thicken slightly.
- Pour about ¾ cup of batter into the center of the waffle iron (amount may vary based on your waffle maker). Close and cook until waffles are golden brown and crisp, about 3–4 minutes, or until steam mostly subsides.
- Remove waffles carefully and serve warm with maple syrup, berries, nut butter, or your favorite toppings.
Notes
- Cottage cheese: Full-fat or low-fat both work, but avoid fat-free. I like Good Culture or Kalona SuperNatural. If your cottage cheese is very liquidy, drain off a little before measuring to prevent the waffles from turning out wet in the middle.
- Waffle maker: I used ¾ cup batter in my bella flip waffle maker. Adjust the amount as needed for your machine.
- Make ahead: Store in the fridge for up to 5 days or in the freezer for up to 3 months. Reheat in a toaster, toaster oven, or air fryer for the crispiest texture.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
