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Crispy Protein Waffles

Crispy-edged protein waffles with protein powder, eggs, Greek yogurt and oat flour. 28 grams of protein per serving and they freeze perfectly.

  • 28g protein
  • 323 calories
  • 17 minutes
  • 2 servings

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By The Protein First Kitchen Team. Published

Square protein waffle with fresh strawberries
Photo by @picoftasty on Unsplash

These protein waffles are the weekend version of our protein pancakes: a little richer, with a crisp golden edge and a soft middle. Two waffles give you 28 grams of protein, and the batch freezes so well you can toast one on a Tuesday.

What makes them crisp

Two things: an extra egg for structure and a tablespoon of melted butter for browning. Protein powder on its own makes waffles that steam rather than crisp, so the fat matters here.

Timing

Waffle irons vary. The most reliable cue is the steam coming out of the sides. When it slows to a wisp, the waffle is done. Opening too early tears it in half.

Serving ideas

  • Greek yogurt, berries and a drizzle of maple syrup.
  • A fried egg and hot sauce for a savory breakfast.
  • Peanut butter and sliced banana.

Ingredients you’ll need

  • Protein powder: vanilla whey or a whey-casein blend.
  • Oat flour: structure without refined flour.
  • Two eggs: waffles need more egg than pancakes to hold their shape and crisp.
  • Greek yogurt and milk: moisture and extra protein.
  • Butter: a single tablespoon is what makes the edges golden and crisp.

How to make protein waffles

  1. Preheat the waffle iron fully. A hot iron is the key to crisp waffles.
  2. Mix the dry ingredients, then whisk in the wet ingredients and rest 3 minutes.
  3. Grease well before every waffle. Protein batter sticks more than regular batter.
  4. Wait for the steam to stop. Opening early tears the waffle.

Protein waffle recipe variations

  • Chocolate: chocolate protein and 1 tbsp cocoa.
  • Blueberry: scatter blueberries on the batter right after pouring.
  • Savory: unflavored protein, a pinch of salt, shredded cheddar and chives. Great with a fried egg.

Meal prep and freezing

Cool waffles on a rack (not stacked, or they steam and soften), then freeze in a single layer. Reheat in a toaster for crisp edges. They keep 3 months frozen.

Crispy Protein Waffles

Prep 5 min. Cook 12 min. Makes 2 servings of 2 square waffles.

Servings

Ingredients

Instructions

  1. Preheat your waffle iron to medium-high.
  2. Whisk the protein powder, oat flour and baking powder in a bowl.
  3. Add the eggs, Greek yogurt, milk, melted butter and vanilla. Whisk until smooth and let rest for 3 minutes.
  4. Spray the waffle iron well. Add enough batter to cover about three-quarters of the plate and close the lid.
  5. Cook until the steam slows down and the waffle is deep golden, usually 4 to 5 minutes. Repeat with the remaining batter.

Notes

  • The tablespoon of butter is what makes the edges crisp. Without it the waffles turn out soft and spongy.
  • Freeze cooled waffles in a single layer, then bag them. Reheat in the toaster.

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    Questions people ask

    Can I use pancake batter in a waffle iron?

    Protein pancake batter works but stays soft. Waffle batter needs a little more egg and fat to crisp up, which is why this recipe uses two eggs and butter.

    Why do my protein waffles stick?

    Protein batters stick more than flour batters. Spray the iron before every waffle and don't open it until the steam has mostly stopped.

    How do you make protein waffles?

    Whisk protein powder, oat flour and baking powder, then add eggs, Greek yogurt, milk and melted butter. Rest 3 minutes and cook in a well-greased, preheated waffle iron until the steam stops.

    Are protein waffles healthy?

    These have 28 grams of protein for about 320 calories per serving, with no refined flour. Toppings make the biggest difference to the final calories.

    Can I use this protein waffle recipe in a mini waffle maker?

    Yes. Use about 3 tablespoons of batter per mini waffle and cook 3 to 4 minutes.

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