Cottage Cheese Waffles

5 from 1 vote

These protein packed Cottage Cheese Waffles are so simple to make and they are a great way to get a protein boost in your morning. Only about 5 minutes to prep and so golden crisp--the whole family is going to love them. They freeze well so you can meal prep for later!

Prep Time5

Cook Time15

Total Time18

Course: Breakfast

Cuisine: American

Servings: waffles

Author: Lorie Yarro

Ingredients

1 ⅓ c flour
½ tsp salt
½ tsp baking powder
2 Tbsp brown sugar
3 large eggs
1/4 c canola oil or preferred oil
2 tsp vanilla extract
1¼ c small curd cottage cheese we use 2% milkfat typically
2-3 Tbsp milk to thin, if needed

Instructions

In a large bowl, add the flour, salt, baking powder, and brown sugar and whisk to combine.
Add the cottage cheese, eggs, vanilla, and oil to a blender and blend on high until smooth and creamy.
Add the cottage cheese mixture to the dry ingredients and mix until combined. Add in the milk, a couple tablespoons at a time and stir only as needed to mix it together.
Heat up waffle iron and grease or oil well. Pour just under 1/2 cup of batter each waffle cavity.
Cook waffles to desired golden brown based on your waffle maker and personal preference. Mine usually takes about 3-5 minutes depending on the level we select.
Remove waffles and enjoy with your favorite toppings and store any leftovers for later.

Notes

Storage: Store leftover waffles in an airtight container or sealed plastic bag for about 4-5 days in the refrigerator. To freeze, make sure they have cooled completely and then place in a freezer safe bag. These will last in the freezer for up to 3 months.

Because different cottage cheese brands have differing consistencies, the amount of milk needed will vary. You may need more than the 2-3 tablespoons. The batter will be thick, but it should still pour pretty easily into the waffle iron so if it's not moving much at all, definitely add more milk!

Don't over mix the batter after combining the wet and dry ingredients. This can cause the texture of your waffles to be off--and we want light and fluffy texture. Once you add the cottage cheese mixture, stir until combined and then add the milk as desired and stir a couple more times and not much more.

Lumps are ok in the batter. Your batter doesn't need to be and shouldn't be smooth. Lumps can actually help give your waffles even more texture.

Allow the waffle batter to sit for about 10 minutes or so before cooking. This gives the liquid a bit more time to absorb into the flour and for the flavors to meld together a bit before cooking.

Nutrition