These light, crispy protein waffles are everything you want in a high-protein breakfast—easy, satisfying, and packed with over 45 grams of protein per batch!
Better Than Eggo Waffles
If you grew up on frozen Eggo waffles, these homemade protein waffles will blow you away. They’re soft on the inside, crispy on the edges, and far more flavorful than anything from a box. Plus, they’re loaded with nutrients—fiber, iron, calcium, potassium, and more protein than seven eggs!
Whether you’re fueling up for the day or need a post-workout meal, this is a breakfast that will keep you full and energized until lunchtime.
Ingredients You’ll Need
This recipe is flexible, pantry-friendly, and easy to customize. Here’s what you need:
- Flour – Use all-purpose, spelt, or gluten-free flour.
- Protein Powder – Any type works: whey, pea, casein, soy, or hemp. I used unflavored, unsweetened powder.
- Baking Powder + Salt – For lift and flavor.
- Yogurt or Applesauce – Greek yogurt boosts protein; dairy-free options like Kite Hill also work well.
- Sweetener – Try maple syrup, honey, coconut sugar, or erythritol.
- Egg Whites (optional) – For added protein and structure.
- Water – Or milk of choice.
- Oil (optional) – Adds crispness.
Customization Ideas:
- Peanut Butter Protein Waffles: Swap half the yogurt for peanut butter.
- Banana Waffles: Use mashed banana instead of yogurt.
- Savory Waffles: Skip the sweetener and use herbs or spices.
- No Protein Powder? No problem—just increase the flour to ½ cup.
How to Make High Protein Waffles
- Mix the Dry Ingredients: In a large bowl, stir together the flour, protein powder, baking powder, and salt.
- Add the Wet Ingredients: Whisk in yogurt, water, sweetener, egg whites (if using), and oil. Adjust with extra water or milk until the batter is pourable.
- Preheat Your Waffle Iron: Grease well once hot.
- Cook the Waffles: Pour batter into the center, close the lid, and cook according to your waffle iron’s directions until crispy and golden.
- Repeat: Be sure to grease the iron between batches to prevent sticking.
Serving Suggestions
Serve these waffles just like your favorite diner-style breakfast—or dessert!
- Classic: Maple syrup and butter.
- Fresh: Berries and coconut whipped cream.
- Elvis Style: Peanut butter, banana slices, and mini chocolate chips.
- Dessert: Strawberries, hot fudge, and vanilla ice cream.
- Savory Sandwich: Tuck in veggie sausage, tofu scramble, or cheese for a protein-packed sandwich.
Make-Ahead & Freezing Tips
These waffles freeze beautifully!
- Let them cool completely.
- Layer in an airtight container with parchment paper between each waffle.
- Freeze for up to 3 months.
To Reheat:
- Toaster/Oven: For crispy results.
- Microwave: Quick and convenient if thawed overnight.
FAQ
How do I make these vegan?
Use nondairy yogurt, skip the egg whites, and use plant-based protein powder.
Are they gluten-free?
Yes! Use a gluten-free all-purpose flour blend. I recommend Bob’s Red Mill.
Are they keto?
Not quite—these waffles are flour-based. But if you try them with almond or coconut flour, let me know how they turn out!
What kind of waffle maker should I use?
Any waffle iron will work—round, square, mini, or Belgian. I started with a single-serve waffle iron and quickly upgraded to a larger one because I loved these so much!
How many waffles is a serving?
The recipe makes 6 small waffles—about 300 calories total. I often eat the whole batch myself for a super-filling breakfast.
High Protein Waffles
Yield: 6 waffles
Prep Time: 2 minutes
Cook Time: 3 minutes
Total Time: 5 minutes
Ingredients:
- 1/3 cup protein powder (32g)
- 1/4 cup flour (35g) – spelt, white, or gluten-free blend
- 1 tsp baking powder
- 1/8 tsp salt
- 1/2 cup water
- 1/4 cup egg whites or additional water (for vegan option)
- 1/4 cup yogurt or applesauce (Greek or dairy-free yogurt work well)
- 2 tbsp sweetener of choice (maple syrup, honey, sugar, erythritol, etc.)
- 2 tsp oil (optional, for crispier waffles)
Instructions:
- Preheat your waffle iron according to the manufacturer’s instructions.
- In a mixing bowl, whisk together the protein powder, flour, baking powder, and salt.
- Stir in the water, egg whites (or more water), yogurt (or applesauce), sweetener, and oil (if using). Mix until a smooth batter forms. If too thick, add a bit more water or milk.
- Lightly grease the waffle iron with nonstick spray.
- Pour batter into the center of the waffle iron and close the lid.
- Cook until the waffles are light and crispy, following your waffle maker’s timing.
- Re-grease the waffle iron between batches as needed.
- Serve warm with your favorite toppings or freeze for later.