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This protein waffle recipe adds protein powder into the batter, turning a classic breakfast favorite into a delicious, high-protein meal.
High-Protein Waffles
These waffles are my go-to breakfast after a weekend run when I want the same comfort of my protein pancakes but crave those golden, crisp edges that only a waffle iron can create. My family loves them and you will too!
How Much Protein Per Waffle
Each waffle has 10g of protein, which is twice that of a frozen protein Eggo waffle. I’m using protein powder with 25g per scoop, higher if yours has more.
Ingredients
All-purpose flour is the base for these waffles, protein powder adds nutrition, baking powder gives them a soft middle, and a pinch of salt enhances their flavor. For the liquid, any milk you typically use works; eggs bind the ingredients, and a little melted butter is added for moisture in the batter and a crisp outer texture. Vanilla, if your protein isn’t flavored, for flavor.
Best Protein Powder to Use in Waffles
Whey protein dissolves best in the batter. Vanilla-flavored whey protein is my favorite, but you can use any flavor you have on hand. Plant-based proteins are often thicker/denser, so they’ll require adding extra liquid to the batter to thin it out.
Making Protein Waffles
- Make the batter.
Mix the dry ingredients first, add the wet ingredients, and mix. The batter should be pourable. - Cook the protein waffles.
Always preheat and, if needed, grease the waffle iron before adding the batter. Wait until it stops steaming before lifting the lid and checking. When they’re golden and done, remove them to a plate. - Serve & store leftovers.
Top them with Greek yogurt, nut butter, or fresh berries. These waffles keep for 4 days in the fridge or in the freezer for up to 3 months, then toast and enjoy.
More Protein Waffles
My ricotta waffles have a soft, brunch-like texture with 7g of protein each, and my cottage cheese waffles have 6g and are just as delicious.
High Protein Waffles (10g Each)
Ingredients
- 1 cup all-purpose flour
- ½ cup vanilla whey protein powder
- 1 teaspoon baking powder
- Pinch salt
- 1 ¼ cup milk
- 2 large eggs
- 2 teaspoons butter, melted
- 1 teaspoon vanilla, can be omitted if using vanilla protein
Instructions
Make the batter:
- In a large bowl, combine the flour, protein powder, baking powder, and salt.
- Make a well in the middle and pour the milk, eggs, butter, and vanilla (if using). Break up the eggs with a fork first, then incorporate them into the other liquid ingredients (you could do this in a separate bowl, but why dirty another thing). Mix the batter, working the dry ingredients from the outside-of-the-bowl-in, until there are no visible lumps.
Cook:
- Heat the waffle maker and grease it with oil if needed. Once hot, pour enough waffle batter to fill the space most of the way –the batter will expand. Close the waffle maker and cook the waffle until the color is golden brown and lifts easily. Remove each waffle from the waffle maker and repeat the process with the remaining batter.If using a mini waffle maker (the ones that make one waffle at a time like the one in this post), pour ¼ cup per waffle).
Serve:
- Serve these waffles with your favorite toppings and syrups.
Notes
- Each waffle has 10g of protein, which is twice that of a frozen protein Eggo waffle (5g ea).
- I’m using protein powder with 25g per scoop; if yours has more per scoop, your waffles will have more protein.
Jamie says
Just made them, they were so good!