Protein Waffles
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Published Jan 26, 2022, Updated Mar 18, 2024
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Protein waffles made with vanilla protein powder, Greek yogurt, eggs and rolled oats. They’re super easy to make, absolutely delicious and perfect for meal prep.
The only thing better than waffles are waffles that keep you fuller longer than 20 minutes! These healthy protein waffles are packed with protein which will keep you satisfied longer and are so simple to make. They might just become your new favorite breakfast!
Why You’ll Love These Waffles
- They will fill you up! One waffle has about 17 grams of protein, so you will feel full and satisfied for hours.
- They are so easy to make! Just throw all of the ingredients in the blender, let your waffle iron do its thing and dig in.
- They’re the perfect recipe for meal prep. Make a double or triple batch of these on the weekend and refrigerate or freeze them for healthy breakfasts all week long.
Ingredients Needed
- eggs – helps to bind the waffle ingredients together… and adds extra protein!
- Greek yogurt – takes place of the liquid and oil you’d typically find in a traditional waffle recipe. It also adds extra protein! To make these dairy-free, you can sub for a dairy-free yogurt.
- non-dairy milk – I used unsweetened almond milk but any non-dairy milk works!
- maple syrup – for a hint of natural sweetness in the batter and as a drizzle on top! Make sure you are using real maple syrup, not pancake syrup, which is loaded with corn syrup and a ton of added sugars. Agave, honey or any liquid sweetener would work as a substitute for the maple syrup as well.
- vanilla extract – a flavor enhancer.
- vanilla protein powder – Make sure you’re using a plant-based protein powder for this recipe as whey protein powder will soak up less liquid. My go-to protein powder is Nuzest protein powder. It’s plant-based, has a short ingredient list and great nutrition facts! Use my code eatingbirdfood for 15% off your order.
- rolled oats – in place of flour that you traditionally find in pancake and waffle recipes, I’m using rolled oats. When blended in a high powered blender, it acts just like a flour! Make sure you grab gluten-free oats if needed. I use Bob’s Red Mill gluten-free rolled oats.
- baking powder and baking soda – helps the waffles rise.
- cinnamon – the perfect spice pairing for these waffles.
- sea salt – brings all of the flavors together.
- cooking spray – I like using coconut or avocado oil spray to coat the waffle iron before cooking.
How to Make Protein Waffles
Making waffles from a box is barely easier than this! Add all ingredients to a high powered blender and blend until smooth. Preheat your waffle iron to medium-high heat and spray with cooking spray, I like to use coconut oil cooking spray. Pour just under ½ cup of the mixture onto the waffle iron, close and cook for about 3-4 minutes or until golden brown. Remove from the waffle iron and enjoy!
Mix-in And Topping Variations
I love these waffles plain with a little nut butter and maple syrup on top, but feel free to get creative with your mix-ins and toppings! Here are some ideas:
- Berries – mix berries into your batter or top the waffles with fresh berries when serving. They add pop of color and such good flavor!
- Chocolate chip – mix chocolate chips into your batter for extra sweetness and flavor. I’ve been loving Lily’s dark chocolate chips as they are dairy-free and low sugar!
- Chocolate – swap the vanilla protein powder for chocolate to make chocolate protein waffles!
- Nut butter – I love adding a drizzle of almond butter to my waffles along with maple syrup!
- Coconut butter – sometimes if I’m feeling fancy I’ll add a drizzle of coconut butter to my waffles in addition to nut butter. It adds a delicious flavor! Check out my recipe on how to make homemade coconut butter.
- Maple syrup – can you have waffles without maple syrup?! I think not. My husband is a big fan of bourbon barrel-aged maple syrup.
- Chopped nuts – add some crunch by topping your waffles with chopped pecans, walnuts or really any nut.
- Granola – I love topping my waffles and pancakes with granola for an added crunch. This hemp granola or grain-free granola would both be delicious!
FAQ’s
These protein waffles are healthy enough to eat every day! Of course, I love switching up my breakfast and adding variety into my diet but if you want to stick to one breakfast, these protein waffles are a good option.
Yes! These waffles are packed with over 17 grams of protein each and nutritious ingredients unlike traditional waffles.
These waffles are perfect for meal prep. I would double or triple the batch and then refrigerate or freeze in an airtight container to enjoy throughout the week.
Yes! You can totally swap the protein powder for collagen powder in this recipe.
If you’re not a fan of protein powder or don’t have any on hand you can still make this recipe! Just sub the protein powder for 2 additional Tablespoons of rolled oats.
I have this basic Oster Waffle Maker. It’s nothing fancy, but it works well and makes perfect waffles. 🙂 These waffles have also been tested in this Calphalon waffle maker, which worked wonderfully.
Make sure to spray your waffle maker with cooking spray, even if your waffle maker is non-stick. This helps to ensure that your waffles don’t stick to the waffle iron. I recommend using an oil mister or non aerosol spray like a coconut oil spray or this Chosen Foods avocado oil spray. Just make sure to avoid sprays like Pam as it can mess with the finish of your waffle maker, if it’s non-stick.
How to Serve Protein Waffles
Since these are protein waffles have about 13 grams of protein per waffle I feel good about eating one on its own for breakfast topped with a little nut butter and drizzle of maple syrup, but if you’re hosting a brunch or want a more filling meal, here’s what I recommend serving with these waffles:
- Quiche – get your savory fix with this dairy-free spinach quiche or this kale and feta crustless quiche.
- Meat – for some added protein serve these waffles with some sort of breakfast sausage and/or bacon. For a vegan option, try my tempeh bacon.
- Fruit salad – I love this simple fruit salad.
- Fun drink – you can’t have brunch without a mimosa or bellini am I right?! For a non alcoholic beverage try this grapefruit apple cider vinegar drink.
How to Store Leftovers
Whether you’re meal prepping these waffles, making a double batch or just have leftovers, you can store waffles in the refrigerator or freezer. Allow the waffles to cool completely on a wire rack and then store in an airtight container in the refrigerator for up to 5 days.
To freeze: place waffles in an airtight container or freezer-safe bag (I like to use my Stasher bags) and layer the waffles with pieces of parchment paper between to prevent sticking. The waffles will last in the freezer for up to 3 month.
To reheat: I like to pop my waffle into my toaster or toaster oven straight from the fridge or freezer so they reheat and get a little crispy, but you can also reheat them in the microwave for about 60 seconds.
More High Protein Breakfasts
- Protein Overnight Oats
- Protein Pancakes
- How to Make a Protein Shake
- Egg White Bites
- Protein Muffins
- Egg White Oatmeal
- Baked Egg Muffins
- Egg White Omelette
- Protein Baked Oatmeal
- PB&J Protein Yogurt Bowl
Want more ideas? Check out my full collection of high protein breakfast recipes.
Protein Waffles
Ingredients
- 2 large eggs
- ½ cup plain whole milk Greek yogurt
- 2 Tablespoons unsweetened almond milk , or any non-dairy milk
- ½ Tablespoon maple syrup
- 1 teaspoon vanilla extract
- 1 scoop (25 grams) plant-based vanilla protein powder, I used Nuzest
- ¾ cup old fashioned rolled oats
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon cinnamon
- ¼ teaspoon sea salt
- cooking spray, I like using coconut or avocado oil spray
Instructions
- Preheat waffle iron to medium-high heat and spray with cooking spray.
- Add all ingredients to a high powered blender and blend until smooth.
- Pour a scant ½ cup of the mixture into preheated waffle iron, close and cook for about 3-4 minutes, until golden brown.
- Remove from waffle iron and serve with a drizzle of maple syrup and nut butter or toppings of choice.
Notes
- Greek yogurt:Â If you need a dairy-free option, swap the Greek yogurt with dairy-free yogurt.Â
- Maple syrup:Â Feel free to swap the maple syrup with honey, agave or any liquid sweetener.Â
- Protein powder:Â If you don’t like protein powder or don’t have any on hand you can sub in the protein powder for 2 additional Tablespoons of rolled oats.Â
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
These are the best gluten-free waffles I have ever had, and are better than almost all of the regular waffles I have had too! Quick and easy, and my kids love them.
WOO! I am SO glad you are loving these waffles, Anne! Thank you for sharing your review + star rating, it means so much to me!
It’s doesn’t work with dairy free milk.
What type of DF milk did you use?
it’s a good recipe but the low rating is due to the macros. They are off. the calorie count is too low compared to the real amount. two eggs are approx 140, the yogurt is 115, protein 100 and oats 270. That alone equaling 625kcal. which would put a serving of 3 at over 200 kcal for those who are counting calories and macros appropriately.
Hi Brian – I completely depends on the brand that you use for each ingredient. I try to always use low calorie ingredients when available so depending on the brands you have used, that could be why you are calculating the calories a bit differently.
This is a super simple high protein breakfast! I did a half batch, and using my Dash mini waffle maker I got 6 waffles. I used vanilla whey protein which might have made it a bit drier (I’ve read that plant protein is better to bake with for this reason). I also used oat flour instead of blending rolled oats. I had to keep a watchful eye on the waffle maker and remove them the very moment they were done, or else they turned out far too dry. Overall this recipe is a keeper and seems like a great base to customize (add blueberries, pumpkin pie spice, etc).
Thanks for sharing you substitutions, Kim! So glad you enjoyed this recipe.
These turned out fantastic and this is exactly the recipe I was looking for. Bookmarking this to make again and again!
Yay! So glad you loved this recipe, Kelly. Thanks for making it and for coming back to leave a review. I so appreciate it!
Best waffle recipe I’ve tried so far! I used almond milk and non-fat chobani plain yogurt. Came out great! Made about 7 mini waffles.
AH YAY! I am so glad that you found this recipe and are loving it, Ash. Thank you so much for coming back and sharing your review & star rating, I truly appreciate it!
Omg, these are delicious! I love that you can make slight changes to meet your individual needs and taste. I cut recipe in half and made pancakes instead. I used chocolate protein powder, used 1 TBS of natural PB instead of maple syrup, added 1 TBS of ground flaxseed, and omitted the baking powder based on another commenters suggestion. I’ll definitely make these again!
WOO! I am so excited to hear that you are loving these waffles, Krista. Thank you for sharing your review + star rating, I means so much to me!
Very easy to make, healthy, and tasty. My husband liked these waffles, and he’s usually picky about food that tastes too healthy. I’ll be adding this recipe to my breakfast meal prep.
Aw yay! This is great, Perla. I am so glad you and your husband are enjoying these waffles and they turned out great for you. Thank you for sharing your review & star rating, I really appreciate it!
Hello! Can I use oat flour instead of rolled oats? I just have the park flour laying around and would like to use it in this recipe. If so, how many cups and do I still need to use a blender?
Hi Sal – I haven’t tried it, but I think it should work. I would just use the same amount of oat flour that would would oats, and you shouldn’t have to use the blender. Let me know how this turns out, hope you enjoy!
Is it supposed to be 1 3/4 oats by any chance?! Mine came out straight liquid
Nope, the measurements above are correct. Did you change anything about the recipe? Maybe added too much milk?