High Protein Waffles With Cottage Cheese | Easy Blender Recipe
on Mar 03, 2025, Updated Mar 19, 2025
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These high-protein waffles with cottage cheese are fluffy, wholesome, and incredibly easy to make with just a blender. Perfect for growing kids and hungry families, these nutritious, fluffy waffles take just 20 minutes from start to finish!
As a mom juggling morning chaos, finding nutritious breakfasts that everyone actually wants to eat can feel impossible. These cottage cheese waffles have become my secret weapon for busy mornings.
With a protein boost from cottage cheese (that nobody will detect!), they keep tummies full until lunchtime – no more “I’m hungry” complaints an hour after breakfast!
This recipe easily combines nutrition with convenience. Just toss everything in your blender, pour into your waffle iron, and within minutes you’ve created a breakfast that feels special but requires minimal effort.
It’s my go-to solution for those mornings when cereal just won’t cut it, but I don’t have time for anything complicated.
Table of Contents
Why You’ll Love These Waffles With Cottage Cheese
- Sneaky Protein Source: The cottage cheese blends completely smooth, adding protein without changing the taste or texture kids expect from waffles.
- One-Equipment Wonder: Everything mixes in your blender, meaning fewer dishes and less cleanup time.
- Freezer-Friendly Convenience: Make a double batch on weekends and freeze for grab-and-heat breakfasts on busy weekdays.
- Versatile Foundation: Customize with any toppings your family loves, from fruit and yogurt to nut butter or classic maple syrup.
- Whole Grain Goodness: The whole wheat flour adds fiber and nutrients without weighing these light, fluffy waffles down.
🧇 It’s easy to sneak in a little extra nutrition with breakfast when you serve waffles!
Recipe Ingredients
- Cottage cheese — I used 4% milkfat.
- Eggs
- Vanilla extract
- Sugar
- Milk
- Whole wheat flour — Oat flour can be substituted.
- Baking powder
- Salt
- Berries, syrup, and other toppings
See the recipe card below for full information on ingredients and quantities.
How to Make Waffles With Cottage Cheese
Step 1: Preheat waffle maker. In a blender, combine the cottage cheese, eggs, vanilla, sugar, and ½ cup of milk.
Step 2: Blend until smooth.
Step 3: Add the whole wheat flour, baking powder, and salt to the blender. Pulse or stir just until combined. I think it’s easiest to just mix it with a spatula.
Step 4: Lightly grease the waffle maker if needed. Pour about ¼ cup of batter into the waffle maker and cook according to the manufacturer’s instructions, until golden brown and crisp.
Recipe FAQs
Absolutely not! The blender transforms the cottage cheese into a smooth, creamy base. Even dedicated cottage cheese critics won’t detect it – I’ve tested this recipe on the pickiest eaters with 100% success!
These waffles were designed with busy families in mind! They freeze beautifully for up to 3 months. Just pop them in the toaster straight from the freezer for a homemade breakfast in minutes.
No problem! You can substitute oat flour (make your own by blending rolled oats until fine) or all-purpose flour with identical cooking times. Each variation offers a slightly different texture but equally delicious results.
Expert Tips
- Batter Consistency Matters: The perfect waffle batter should be pourable but not runny. Start with ½ cup of milk and add more as needed until you reach the right consistency.
- Don’t Overmix: Once you add the dry ingredients, mix just until combined. A few small lumps are actually good! Overmixing develops gluten, which can make your waffles tough.
- Properly Preheat Your Waffle Iron: For that perfect golden exterior and fluffy interior, make sure your waffle iron is fully preheated before adding any batter.
- Steam Method: Wait until the steam stops coming from your waffle iron before checking if they’re done. Opening too early can cause the waffles to split and stick.
- Keeping Warm Trick: If making multiple batches, keep finished waffles warm in a 200°F oven on a baking sheet. This maintains their crispness better than stacking them on a plate.
My Family’s Favorite Waffle Recipes
Waffles are such a great way to fill up bellies for breakfast – or even for dinner! Here are some of the waffles we’ve had recently that my family really liked.
- Cornbread Waffles: These have a nice crunch on the outside with a soft, slightly crumbly inside — a nice different spin on cornbread!
- Easy Sourdough Waffles: A perfect classic breakfast when you have a sourdough starter on hand.
- Best Homemade Buttermilk Waffles: The most tender, fluffy waffles with perfectly crispy edges!
More Amazing Waffle Recipes
Did you make this recipe? Leave a ⭐️ review and share it on Instagram, Facebook, or Pinterest!
Waffles With Cottage Cheese
Ingredients
- ⅔ cup cottage cheese, (I used 4% milkfat.)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon sugar
- ½ to ¾ cup milk
- 1 cup whole wheat flour, or oat flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- berries, syrup, and other toppings, optional
Instructions
- Preheat your waffle maker according to the manufacturer’s instructions.
- In a blender, combine the cottage cheese, eggs, vanilla, sugar, and ½ cup of milk. Blend until smooth.
- Add the whole wheat flour, baking powder, and salt to the blender. Pulse or stir just until combined. I think it's easiest to just mix it with a spatula.
- If the batter is too thick, add additional milk, a little at a time, until it reaches a pourable consistency.
- Lightly grease the waffle maker if needed. Pour about ¼ cup of batter into the waffle maker and cook according to the manufacturer’s instructions, until golden brown and crisp.
- Repeat with the remaining batter. This recipe makes about 8 small (4-inch) waffles.
- Serve warm with your favorite toppings like fresh fruit, yogurt, maple syrup, or nut butter.
Notes
- These waffles freeze well! Let them cool completely, then store in an airtight container for up to 3 months. Reheat in a toaster or oven.
- You can swap whole wheat flour for oat flour or all-purpose flour if desired.
- For extra protein, add a scoop of unflavored or vanilla protein powder and adjust the milk accordingly.
- You can use any kind of milk you’d like or water if you need to.
- Whole grain flours tend to absorb moisture as they sit so if it thickens up half way though cooking your waffles, just give it another little splash of milk and stir again to thin it back out.
- Cottage cheese is having a moment right now and I wanted to honor that. If it is not your jam (I promise you can’t taste it). Whole milk Greek yogurt would be a great protein-packed substitutions.
These were very good. I just stirred in the dry ingredients. I added mini chocolate chips to about half the recipe which my daughter loved. I ended up with a couple extra and I was able to take those for an afternoon snack at work. Didn’t need syrup, the chocolate chips gave it the little extra sweetness! Will definitely be using again.
I just made these this week with mini chocolate chips and my kids did not know that I hid cottage cheese in them! Great minds think alike Kellie!
I made these tonight for supper. My husband gave them a thumbs up-he’s the main waffle eater in our house. I liked them, too. I do have one tip (for me), the waffle maker could have used a spray of Pam after the 2nd waffle. I’ve got a 7” round waffle maker and it made 4 waffles. I realized that my other waffle recipe has white flour and quite a bit of oil, so needing re-oiling stands to reason! Thanks for this recipe, I appreciate it’s more healthy ingredients!