Say hello to homemade protein waffles! Since you guys love my protein pancakes so much, I figured I had to make a waffle version.
They are crispy on the outside, light and fluffy, and so good! They taste just like your classic waffle, but have more protein thanks to the addition of protein powder and greek yogurt!
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We all know getting enough protein can be tough. But when you are eating things like waffles, it seems effortless! I always aim for 30+ grams of protein at breakfast. I love eggs, but let’s be honest, I can get tired of them. So adding protein to things like pancakes, waffles, smoothies, and oatmeal is a go-to for me.
I love making these on the weekend or for a post-workout meal. They are also great for meal prep. Make a couple of batches and reheat them throughout the week as desired. And of course, top them with all your favorite toppings!
Why we love these protein waffles
- simple ingredients – made with healthy ingredients you probably already have at home
- high-protein – one batch/serving has 33 grams of protein!
- macro-friendly and balanced – a good ratio of carbohydrates, protein, fat, and fiber for balanced blood sugar and to avoid those spikes and crashes that a sweet breakfast can do.
- perfect for post-workout – while I enjoy these on any day, I especially love them post-workout due to the amount of carbs and protein, and not too much fat.
Are protein waffles healthy?
Yes, protein waffles can be a great addition to anyone’s diet. Typical waffles are high in carbs and sugar and low in protein. This spikes your blood sugar, causing it to fall fast, and making you feel tired, sluggish, and craving more sugar. By adding protein, these waffles will fill you up, keep you full, keep your blood sugar balanced, and give you energy for a healthy and balanced way to start your morning.
Ingredients
- rolled oats
- protein powder – plant-based works for this protein waffle recipe.
- cinnamon
- baking powder
- salt
- egg
- greek yogurt
- vanilla extract
- oil, butter/ghee, or cooking spray, for cooking
How to make protein waffles
- Blend your oats. Add rolled oats to your blender and blend for 15-30 seconds or so until it is broken down into a flour consistency.
- Combine your dry ingredients. Add processed oats, protein powder, baking powder, cinnamon, and salt in a small bowl and mix well to combine.
- Mix your wet ingredients. In a separate medium bowl, add your egg, greek yogurt, and vanilla extract and mix well to combine. Add your dry ingredients to your wet and mix until combined. The batter should be pretty thick. Let the mixture sit for 5 minutes.
- Heat up your waffle iron. Pour batter into your waffle iron (the amount will depend on what size you are using) and let cook until crispy and golden brown. You may have to make them in batches depending on how big your waffle maker is.
- Enjoy! Top with your favorite toppings and enjoy!
Can I use another protein powder?
Unfortunately, I have not tried another kind of protein powder with this recipe. Plant-based protein powder is thicker than other kinds and helps absorb the liquid. I am afraid whey and collagen will not work, or the amounts of the ingredients will have to be adjusted.
All about the toppings
What are waffles without some solid toppings?! Feel free to get creative but here are some of my favorite toppings:
- maple syrup
- greek yogurt
- nut butter – I love peanut butter or cashew butter
- fresh berries – strawberries, blueberries, or raspberries
- sliced bananas
- butter
- cinnamon
Storage and reheating
- refrigerator – store the leftovers in an airtight container in the fridge. Waffles should stay fresh for 4 days.
- freezer – allow them to cool completely. Place on a parchment paper lined baking sheet in a single layer and place in the freezer for 1-2 hours until frozen. Then place them in a storage bag for up to 3 months. Freezing them in a single layer allows them to not stick together when you place them in a bag/container.
- reheating – when you are ready to heat them up, pop them in the microwave, toaster, or toaster oven.
Substitutions and additions
- rolled oats – if you don’t have a blender, you can use store-bought oat flour. I have not tried this, but it should work the same with using 25 grams. Make sure to use certified gluten-free oats if needed.
- protein powder – any flavor of protein powder will work! I suggest a flavored one as it adds some sweetness. Also, a plant-based protein works the best as consistency works well to help absorb the liquid. I am not sure if whey protein powder or collagen will work.
- egg – I have not tried this, but egg whites should work instead of a whole egg. You will need 2 tablespoons of egg whites. I have not tried to use a flax egg, but it might work.
- greek yogurt – dairy or dairy-free will work.
Here are some additions you can add to your protein waffles as well:
- chocolate chips
- spices – nutmeg, cloves, or pumpkin pie spice
- cacao powder – for a chocolate flavor!
More healthy breakfast recipes
- protein pancakes
- chicken hash
- mango overnight oats
- protein yogurt bowl
- blender cottage cheese pancakes
If you love quick and easy meals and want to learn how to build a balanced plate, check out our FREE How to Build a Balanced Plate Guide!
Protein Waffles
equipment
ingredients
- 1/4 cup rolled oats (25 grams)
- 1/4 cup plant-based vanilla protein powder (25 grams – see notes)*
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- pinch of salt
- 1 large egg
- 1/2 cup plain greek yogurt (4 ounces – I used full-fat)
- 1/2 teaspoon vanilla extract
- oil, butter/ghee, or cooking spray, for cooking
- toppings: maple syrup, fruit, chocolate chips, nut butter…
instructions
- Blend your oats. Add rolled oats to your blender and blend for 15-30 seconds or so until it is broken down into a flour consistency.
- Combine your dry ingredients. Add processed oats, protein powder, baking powder, cinnamon, and salt in a small bowl and mix well to combine.
- Mix your wet ingredients. In a separate medium bowl, add your egg, greek yogurt, and vanilla extract and mix well to combine. Add your dry ingredients to your wet and mix until combined. Try not to overmix. The batter should be pretty thick. Let the mixture sit for 5 minutes.
- Heat up your waffle iron. Pour batter into your waffle iron (the amount will depend on what size you are using) and let cook until crispy and golden brown. You may have to make them in batches depending on how big your waffle maker is.
- Enjoy! Top with your favorite toppings and enjoy!
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video
notes
nutrition
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I used Wholier Vanilla Protein powder, as indicated the batter was thick, but I got 4 little mini waffles that were delicious! I added just about a teaspoon of sugar cookie coffee syrup to my batter, yum!! And topped with a little bit of honey roasted peanut butter. Thank you for the delicious recipe!
Oh those additions sound so good! Happy to hear they came out for you Katie and thanks for trying them!
I over stirred it! But other wise it tasted amazing!
Glad they still turned out for you, Emma! Thanks for trying them!
This came out perfectly. It wasn’t as crispy as I like, but it was still really easy and delicious.
I used One Degree sprouted rolled oats, Peak Performance grain free vanilla protein powder, and used avocado spray on my
Hamilton Beach Belgian Waffle Maker with PFAS-Free Non-Stick Ceramic-Coated Plates that I had turned to the max browning. (I’m always looking for the crispiest waffles!) The batter made exactly one waffle perfectly with no sticking. Next time I might try the cacao addition!
Thanks for the recipe!
Happy to hear they turned out so well for you, Melissa! The addition of cacao sounds so good too. Thanks for trying them!
Why would you even post this recipe. Horrendous. All the other negative comments are accurate….the batter doesn’t work in an iron. Sticks, burns, waffles do not have enough binder to hold together. Made the recipe without actually thinking about the ingredient ratios…..but obviously doesn’t work with that much protein powder and that little flour.
For those thinking about trying it….don’t. what a waste
Sorry they didn’t come out for you, Dan. Many people have made this recipe successfully and enjoy it. The oats act as a flour once blended and the recipe states to use a plant-based protein which is thicker and helps bind them together. Not sure what kind you used, but that could be the issue. Thanks for trying them.
Didn’t work at all . Ruined the waffle iron and waste of protein powder
Sorry to hear that. I have used a few different waffle irons and have not had a problem. You need to make sure you are greasing it each time to help it not stick.
This is a great recipe! I used whey protein and it turned out great for me. I have a 4 square waffle maker (not belgian) that I sprayed with avacado oil and it made 4 perfect waffles.
Happy to hear that, Kailee! Thanks for trying them!
Works perfectly, just need a more neutral flavour on my protein powder next time as just used what I had – don’t recommend chocolate hazelnut 😂. Thank you for the recipe!
Haha! Chocolate hazelnut sounds like a fun flavor though! Thanks for trying them Leigh and glad you enjoyed them!
Awful. Stuck to the waffle pan despite me spraying it with oil, oozed out of the pan and ripped in half when I tried to remove it. The recipe needs flour which I added and then cooked the remaining mix as a pancake!
Terrible very heavy dense batter that sticks to the pan no matter how much oil is used.
Sorry, they didn’t turn out for you Blair. I’m not sure what kind of waffle maker you are using, but I’ve made them with 3 different ones and have had no issues.
Hey, KP. If the batter is oozing out of your waffle maker, then you are adding too much. As for the flour, the oats are made into oat flour. Protein powder also helps, but as I said in the post, it depends on the kind you use and I recommend plant-based. Sorry, they didn’t turn out for you.