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A batch of round waffles is cooling on a wire rack placed over a dark blue checkered cloth. The waffles have a golden-brown color and are arranged in a slightly overlapping pattern on a light countertop.
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5 from 2 votes

Waffles With Cottage Cheese

These high-protein waffles are fluffy, wholesome, and incredibly easy to make with just a blender! Packed with cottage cheese and whole wheat flour, they make a nutritious and satisfying breakfast.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Breakfast
Cuisine: American
Diet: Low Salt
Servings: 8 4-inch waffles
Author: Melissa Griffiths

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. 

Nutrition

Calories: 100kcal | Carbohydrates: 14g | Protein: 6g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.004g | Cholesterol: 46mg | Sodium: 176mg | Potassium: 112mg | Fiber: 2g | Sugar: 3g | Vitamin A: 110IU | Calcium: 59mg | Iron: 1mg

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