Easy High Protein Waffles
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These easy, high protein waffles are fluffy on the inside, crisp on the outside, and packed with over 50 grams of protein in the full recipe. They’re so delicious you’ll never make waffles any other way again!
The only thing better than waffles for breakfast is waffles that actually keep you full — and these healthy, high-protein waffles are just the solution!
I grew up eating Eggo frozen waffles and Bisquick waffles, but I was always hungry again right after. That’s why I was so excited to develop this protein-packed waffle recipe — now I can enjoy waffles that keep me full and satisfied for hours.
And if I do say so myself, these might just be the best protein waffles ever! They’re perfectly crisp on the outside, light and fluffy on the inside. If you’re on the fence about adding protein to your waffles, just give these a try — you won’t regret it!
Looking for more protein-packed breakfast ideas? Try my protein pancakes, cottage cheese scrambled eggs and protein overnight oats.
Table of Contents
- Why You’ll Love This Protein Waffle Recipe
- // ★★★★★ Review //
- Ingredients You’ll Need
- Easy Recipe Substitutions
- How to Make The Best Protein Waffles (Step-by-Step)
- Brittany’s Pro Tips!
- How to Serve Protein Waffles
- How to Store & Reheat Leftovers
- Protein Waffle FAQs
- More High Protein Breakfasts
- Easy High Protein Waffles Recipe
Why You’ll Love This Protein Waffle Recipe
- Filling – These waffles will keep you full! Each waffle has about 17 grams of protein, so you’ll stay satisfied for hours.
- Quick & easy – This recipe is so simple! Just toss all the ingredients in a blender, let your waffle iron do its thing, and dig in.
- Healthy – Made with better-for-you ingredients like Greek yogurt, rolled oats, maple syrup, and protein powder. These waffles are naturally gluten-free and naturally sweetened.
- Great for meal prep – The perfect meal-prep recipe! Make a double or triple batch over the weekend and refrigerate or freeze them for quick, healthy breakfasts all week long.
// ★★★★★ Review //
“I’ve made several protein waffles and they all come out dry and dense. Not my favorite.
These came out light and crispy! Absolutely delicious!” – Kristina
Ingredients You’ll Need
You only need a handful of ingredients and a waffle maker to whip up these easy protein waffles. I bet you already have everything in your kitchen right now!
- eggs – help 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!
- 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.
- vanilla protein powder – any plant-based vanilla protein powder works. Nuzest and Truvani are two of my favorite brands. They’re both plant-based and have a minimal, clean ingredient list.
- 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 turns into oat flour. Make sure you grab gluten-free oats if needed. I use Bob’s Red Mill gluten-free rolled oats.
Find the full ingredient list with measurements in the recipe card below.
Easy Recipe Substitutions
- Use egg whites: Want to reduce the calories and fat content? Swap the 2 eggs with 1/3 cup egg whites.
- Make them dairy-free: Swap the Greek yogurt for dairy-free yogurt. I love siggi’s plant-based vanilla yogurt because it’s higher in protein. It does have some added sugar, so you might want to skip the maple syrup if you use this.
- Don’t have protein powder? If you’re looking for a waffle recipe without the added protein try my almond flour waffles instead. They still have 13 grams of protein per waffle!
- Add mix-in’s: I love adding mix-in’s to my pancakes and waffles! Try adding 1/4 cup chocolate chips, berries or chopped nuts to your batter before cooking.
How to Make The Best Protein Waffles (Step-by-Step)
These fluffy protein waffles are so easy to whip up! Just toss all your ingredients in a blender, blend until smooth and pour the batter into your waffle maker to cook. It doesn’t get much easier than that!
Step 1: Preheat waffle iron and grease with cooking spray. Add ingredients to a blender and blend until smooth and combined.
Step 2: Pour about ½ cup of the batter into the waffle iron. Close and cook for 3-4 minutes.
Step 3: Remove the waffle and serve.
Step 4: Pour maple syrup, nut butter, or add your favorite toppings (more ideas below).
Brittany’s Pro Tips!
- Use the right protein powder: I’ve only tested this recipe with plant-based protein powder (made from peas) and not all protein powders are the same! Pea protein absorbs more liquid than whey protein powder, so if you’re using a non-vegan protein powder, you may need to adjust the liquid ratio.
- Add more protein: Want to boost the protein content even more? Swap the Greek yogurt for full-fat cottage cheese, which has about 4 extra grams of protein per 1/2 cup.
- Preheat your waffle iron: Don’t rush this step! A fully heated waffle iron ensures crispy-on-the-outside, fluffy-on-the-inside waffles.
How to Serve Protein Waffles
With 17 grams of protein per waffle, I feel good about eating one on its own, topped with a little nut butter and a drizzle of maple syrup. But if you’re hosting brunch or want a more filling meal, here’s what I recommend serving them with:
- Quiche – Get your savory fix with this dairy-free spinach quiche or kale and feta crustless quiche.
- Meat – For some added protein serve these waffles with breakfast sausage or turkey bacon For a vegan option, try my tempeh bacon.
- Fruit salad – I love this simple fruit salad as a refreshing side.
- Fun drink – You can’t have brunch without a mimosa or bellini right?! For a non-alcoholic option, try this grapefruit apple cider vinegar drink, or my easy strawberry juice.
- Coconut butter – When I’m feeling fancy, I drizzle coconut butter over my waffles in addition to nut butter. It adds an amazing flavor! Check out my recipe on how to make homemade coconut butter.
- Granola – I love topping my waffles and pancakes with granola for extra crunch. Try my homemade granola or protein granola for a delicious twist!
How to Store & Reheat Leftovers
Whether you’re meal prepping these waffles, making a double batch or just have leftovers, these protein powder waffles store beautifully.
- In the fridge: Allow the waffles to cool completely on a wire rack, then store 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 to use my Stasher bags) and layer them with parchment paper between each waffle to prevent sticking. The waffles will last in the freezer for up to 3 month.
- Reheating: I like to pop my waffle straight into the toaster or toaster oven (from the fridge or freezer) so it reheats and gets crispy. You can also microwave it for about 60 seconds, but it won’t be as crisp.
Protein Waffle FAQs
Yes! These waffles are packed with 17 grams of protein and made with better-for-you ingredients like Greek yogurt, maple syrup, rolled oats, and protein powder — unlike store-bought waffles, which are often made with refined sugar, flour, and seed oils.
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.
Even if your waffle maker is non-stick, I recommend spraying it with cooking spray to prevent sticking. Use an oil mister or a non-aerosol spray like coconut oil spray or Chosen Foods avocado oil spray. Avoid sprays like Pam, as they can damage the non-stick coating over time.
I haven’t tried it, but if you prefer not to use protein powder, you can try replacing it with extra rolled oats or almond flour for structure. Keep in mind that the protein content will be lower without the powder.
Definitely! These waffles store and freeze well. You can make a double batch, freeze them, and then pop them in the toaster for a quick and easy breakfast.
If your waffles aren’t crispy enough, try 1) Letting the waffle cook a little longer before removing it. 2) Preheating your waffle maker fully before adding the batter.
3) Using less batter to allow for crispier edges. 4) Reheating in the toaster instead of the microwave.
More High Protein Breakfasts
If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know how it went in the 📝 comments below.
Easy High 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
- 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 your waffle iron to medium-high heat and lightly spray with cooking spray.
- Blend all ingredients in a high-powered blender until smooth.
- Pour a scant ½ cup of the batter into the preheated waffle iron, close, and cook for 3-4 minutes until golden brown.
- Remove from the waffle iron and serve immediately with maple syrup, nut butter, or your favorite toppings.
Notes
- Use egg whites: Want to reduce the calories and fat content? Swap the 2 eggs with 1/3 cup egg whites.
- Make them dairy-free: Swap the Greek yogurt for dairy-free yogurt.
- Add mix-in’s: I love adding mix-in’s to my pancakes and waffles! Try adding 1/4 cup chocolate chips, berries or chopped nuts to your batter before cooking.
- Storing: Store in the fridge for up to 5 days or in the freezer for up to 3 months.
- Reheating: To reheat, pop the waffles in the toaster or toaster oven straight from the fridge or freezer.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like This Recipe? Rate & Comment Below!
This post was originally published on January 26, 2022, updated on December 16, 2024 and republished on February 13, 2025.
Made these for the first time this morning and they were delicious! Added a tbsp of peanut butter powder too. Had them with fresh banana and Strawberries and a little bit of maple syrup. Thanks for an awesome and filling recipe 🙂 Will definitely add these to the regular rotation
WOO! This sounds amazing, Simone. I am so glad to hear you are loving these waffles. Thank you for taking the time to share your review & star rating, I appreciate it!
I swapped eggs for whites only and beat them first and added all the other ingredients and they turned out so big and fluffy! Delicious. I also froze leftovers and then pop into toaster for a quick midweek breakfast:)
Amazing! I am SO glad you are loving these waffles and they turned out great for you, Shannon. Thanks so much for taking the time to come back and share your review & star rating, I really appreciate it!
I’ve made several protein waffles and they all come out dry and dense. Not my favorite.
These came out light and crispy! I didn’t have yogurt so I used cottage cheese and added pbfit powder for extra protein. Absolutely delicious!
WOO! I am so glad you found this recipe and gave it a try, Kristina. Thanks so much for sharing your review & star rating, it means so much to me!
I make these constantly. I love how well they freeze up and the nutrition on them is excellent! A go to recipe for sure!
YUM! I am happy to hear that you are loving these waffles, Jess. Thanks so much for giving them a try and for sharing your review + star rating, I really appreciate it!
Surprisingly good. I was skeptical of replacing flour with oats but it worked. I only had vanilla whey protein on hand it substituted fine. I also use the Oster waffle iron and I didn’t need to cook them quite as long. They got dark pretty fast so I’ll adjust the time back to 2 minutes and check them.
YUM! My favorite breakfast, Valerie. I am so glad you gave these a try and they turned out great for you. Thanks for sharing your review + star rating, it means so much to me!
Made the recipe and found the batter too thin so I added half a ripe banana and a good scoop of PB to the blender. This batter was thicker and gave me about 18 small (2.5ish inches) waffles. I make a batch every week or so and they’re perfect for my little guy’s breakfast with fruit puree or yogurt on top and fresh raspberries on the side.
YUM! Sounds amazing, Chris. I am so glad you gave these a try and they are a hit. Thanks so much for sharing your feedback, I really appreciate it!
These are such a great protein packed healthy waffle option. My kids loved them! Question for the serving size are you using a mini waffle iron or a regular sized one?
Hi Leslie – So glad to hear everyone loved these waffles. The serving size is for a regular-sized waffle iron. Thanks for sharing your review + star rating, I really appreciate it!
This was so easy and tastes great . Another fabulous meal prep idea to asisit in my protein intake !! Love it
Excellent recipe! I’ve been making waffles for my kids over the years with white flour and veg oil that didn’t have much nutritional value. These are so much better! The kids loved them and so did I. I doubled the recipe, but only used 3 eggs. Also used non-fat Greek yogurt since that’s what I had, but would probably use full fat next time. It made 9 waffles for me. Enough for leftovers!
Yay! I am SO glad you are loving this waffle recipe, Corey. Thank you so much for coming back and sharing your review + star rating, it means so much to me!
these waffles are amazing! I’m not sure what some others are complaining about, but my husband and I made a double batch with the intention of saving some for the following day, and ate them all in one sitting. thank you for this recipe!
YUM! Excited to hear you are loving this recipe, Lola. Thank you for giving it a try and for sharing your review & star rating, it means so much to me!