Recipe

Use this protein waffle recipe to make perfect crisp waffles with 10g of protein each.

This protein waffle recipe adds protein powder into the batter, turning a classic breakfast favorite into a delicious, high-protein meal.

overhead view of protein waffles on a platter topped with a few fresh berries

Protein Waffles with Protein Powder

Laura fuentes holding a skillet of food standing in front of a blue door

These high-protein waffles are my go-to breakfast after a weekend run when I want something filling with crispy, golden edges. They’re made with protein powder and use the same batter as my protein pancakes, but if you prefer a different approach to protein, you’ll also love my ricotta waffles and my cottage cheese waffles.

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 adds 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. The recipe video shows you all the tips for making these.

two image collage of protein waffle batter bowl on left and pouring waffle batter into the waffle maker on the right.

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.

3 protein powder waffles on a plate topped with a dollop of yogurt and fresh berries

More Recipes with Protein Powder

If you keep a tub of protein powder handy at all times, make these waffles and then try these banana protein pancakes, blueberry protein pancakes, baked oatmeal with protein, or these high-protein overnight oats.

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High Protein Waffles (10g Each)

Overhead view of crisp golden, round protein waffles topped with berries

Servings: 10 waffles

Prep Time: 5

Cook Time: 10

Total Time: 15

Use this protein waffle recipe to make perfect crisp waffles with 10g of protein each.

5 from 8 votes

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Watch how it’s made:

Ingredients

1 cup all-purpose flour
½ cup vanilla whey protein powder
1 teaspoon baking powder
Pinch salt
1 ¼ cups 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. If using a mini waffle maker, pour ¼ cup per waffle. Close the waffle maker and cook the waffles until steam stops coming out the sides, they're golden brown, and they lift from the plate easily.
Remove each waffle from the waffle maker and repeat the process with the remaining batter.

Serve and store:

Serve these waffles with your favorite toppings and syrups.
Leftover waffles can be kept in the fridge for up to 4 days in a zip bag or container. Or, freeze them flat, then transfer them to a freezer zip bag and keep frozen for up to 3 months. To reheat, microwave or toast them.

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.

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