These easy, high protein waffles are fluffy on the inside, crisp on the outside, and packed with over 50 grams of protein in the full recipe. They’re so delicious you’ll never make waffles any other way again!
The only thing better than waffles for breakfast is waffles that actually keep you full — and these healthy, high-protein waffles are just the solution!
I grew up eating Eggo frozen waffles and Bisquick waffles, but I was always hungry again right after. That’s why I was so excited to develop this protein-packed waffle recipe — now I can enjoy waffles that keep me full and satisfied for hours.
And if I do say so myself, these might just be the best protein waffles ever! They’re perfectly crisp on the outside, light and fluffy on the inside. If you’re on the fence about adding protein to your waffles, just give these a try — you won’t regret it!
Looking for more protein-packed breakfast ideas? Try my protein pancakes, cottage cheese scrambled eggs and protein overnight oats.
Why You’ll Love This Protein Waffle Recipe
- Filling – These waffles will keep you full! Each waffle has about 17 grams of protein, so you’ll stay satisfied for hours.
- Quick & easy – This recipe is so simple! Just toss all the ingredients in a blender, let your waffle iron do its thing, and dig in.
- Healthy – Made with better-for-you ingredients like Greek yogurt, rolled oats, maple syrup, and protein powder. These waffles are naturally gluten-free and naturally sweetened.
- Great for meal prep – The perfect meal-prep recipe! Make a double or triple batch over the weekend and refrigerate or freeze them for quick, healthy breakfasts all week long.
// ★★★★★ Review //
“I’ve made several protein waffles and they all come out dry and dense. Not my favorite.
These came out light and crispy! Absolutely delicious!” – Kristina
Ingredients You’ll Need
You only need a handful of ingredients to make these easy protein waffles. I bet you already have everything in your kitchen right now!
- eggs – help bind the waffle ingredients together… and adds extra protein!
- Greek yogurt – takes place of the liquid and oil you’d typically find in a traditional waffle recipe. It also adds extra protein!
- non-dairy milk – I used unsweetened almond milk but any non-dairy milk works!
- maple syrup – for a hint of natural sweetness in the batter and as a drizzle on top! Make sure you are using real maple syrup, not pancake syrup, which is loaded with corn syrup and a ton of added sugars.
- vanilla protein powder – any plant-based vanilla protein powder works. Nuzest and Truvani are two of my favorite brands. They’re both plant-based and have a minimal, clean ingredient list.
- rolled oats – in place of flour that you traditionally find in pancake and waffle recipes, I’m using rolled oats. When blended in a high powered blender, it turns into oat flour. Make sure you grab gluten-free oats if needed. I use Bob’s Red Mill gluten-free rolled oats.
Find the full ingredient list with measurements in the recipe card below.
Easy Recipe Substitutions
- Use egg whites: Want to reduce the calories and fat content? Swap the 2 eggs with 1/3 cup egg whites.
- Make them dairy-free: Swap the Greek yogurt for dairy-free yogurt. I love siggi’s plant-based vanilla yogurt because it’s higher in protein. It does have some added sugar, so you might want to skip the maple syrup if you use this.
- Don’t have protein powder? If you’re looking for a waffle recipe without the added protein try my almond flour waffles instead. They still have 13 grams of protein per waffle!
- Add mix-in’s: I love adding mix-in’s to my pancakes and waffles! Try adding 1/4 cup chocolate chips, berries or chopped nuts to your batter before cooking.
How to Make The Best Protein Waffles (Step-by-Step)
These fluffy protein waffles are so easy to whip up! Just toss all your ingredients in a blender, blend until smooth and pour the batter into your waffle maker to cook. It doesn’t get much easier than that!
Step 1: Preheat waffle iron and grease with cooking spray. Add ingredients to a blender and blend until smooth and combined.
Step 2: Pour about ½ cup of the batter into the waffle iron. Close and cook for 3-4 minutes.
Step 3: Remove the waffle and serve.
Step 4: Pour maple syrup, nut butter, or add your favorite toppings (more ideas below).
Brittany’s Pro Tips!
- Use the right protein powder: I’ve only tested this recipe with plant-based protein powder (made from peas) and not all protein powders are the same! Pea protein absorbs more liquid than whey protein powder, so if you’re using a non-vegan protein powder, you may need to adjust the liquid ratio.
- Add more protein: Want to boost the protein content even more? Swap the Greek yogurt for full-fat cottage cheese, which has about 4 extra grams of protein per 1/2 cup.
- Preheat your waffle iron: Don’t rush this step! A fully heated waffle iron ensures crispy-on-the-outside, fluffy-on-the-inside waffles.
How to Serve Protein Waffles
With 17 grams of protein per waffle, I feel good about eating one on its own, topped with a little nut butter and a drizzle of maple syrup. But if you’re hosting brunch or want a more filling meal, here’s what I recommend serving them with:
How to Store & Reheat Leftovers
Whether you’re meal prepping these waffles, making a double batch or just have leftovers, these protein powder waffles store beautifully.
- In the fridge: Allow the waffles to cool completely on a wire rack, then store in an airtight container in the refrigerator for up to 5 days.
- In the freezer: Place waffles in an airtight container or freezer-safe bag (I like to use my Stasher bags) and layer them with parchment paper between each waffle to prevent sticking. The waffles will last in the freezer for up to 3 month.
- Reheating: I like to pop my waffle straight into the toaster or toaster oven (from the fridge or freezer) so it reheats and gets crispy. You can also microwave it for about 60 seconds, but it won’t be as crisp.
Protein Waffle FAQs
Yes! These waffles are packed with 17 grams of protein and made with better-for-you ingredients like Greek yogurt, maple syrup, rolled oats, and protein powder — unlike store-bought waffles, which are often made with refined sugar, flour, and seed oils.
I have this basic Oster Waffle Maker. It’s nothing fancy, but it works well and makes perfect waffles. 🙂 These waffles have also been tested in this Calphalon waffle maker, which worked wonderfully.
Even if your waffle maker is non-stick, I recommend spraying it with cooking spray to prevent sticking. Use an oil mister or a non-aerosol spray like coconut oil spray or Chosen Foods avocado oil spray. Avoid sprays like Pam, as they can damage the non-stick coating over time.
I haven’t tried it, but if you prefer not to use protein powder, you can try replacing it with extra rolled oats or almond flour for structure. Keep in mind that the protein content will be lower without the powder.
Definitely! These waffles store and freeze well. You can make a double batch, freeze them, and then pop them in the toaster for a quick and easy breakfast.
If your waffles aren’t crispy enough, try 1) Letting the waffle cook a little longer before removing it. 2) Preheating your waffle maker fully before adding the batter.
3) Using less batter to allow for crispier edges. 4) Reheating in the toaster instead of the microwave.
More High Protein Breakfasts
Want more ideas? Check out my full collection of high protein breakfast recipes.
This post was originally published on January 26, 2022, updated on December 16, 2024 and republished on February 13, 2025.
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