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These easy Protein Waffles are the perfect macro-friendly breakfast. Crispy outside and soft inside, you won’t guess they pack over 50 grams of protein! Vegan and keto options available.
Looking for more high protein breakfasts with great macros? Then you should also try my protein pancakes, protein French toast, cinnamon roll protein crepes and Greek yogurt protein muffins.
The best protein waffles
- Healthy and macro-friendly. These waffles pack a punch of protein from Greek yogurt, eggs, and protein powder. Unlike store-bought protein waffles mixes loaded with sugar and carbs, this recipe is rich in fiber and actually high in protein.
- Quick and easy. This recipe comes together in just 10 minutes. With simple ingredients and easy steps, you will have a crispy, protein-packed breakfast in no time.
- Crispy and delicious. The perfect waffle has a crispy outside and a fluffy inside, and that’s exactly what these deliver. The combination of protein powder and Greek yogurt keeps them from getting dry and gives an amazing texture.
- Customizable and meal-prep friendly. This recipe is easily adaptable, whether you want a vegan, keto, or low-carb version. Plus they store and freeze well for meal prep.
Ingredients and substitutes
Here’s what you’ll need for the perfect protein waffles, along with some substitution options and details. You can find the precise measurements in the recipe card at the bottom.
- Eggs. Two whole eggs will make them fluffy and tender, with plenty of flavor. I’ve tested this recipe three times: with 2 whole eggs, with 1 whole egg plus 1 egg white, and with 2 egg whites only. The best were with 2 whole eggs, followed by 1 egg and 1 white.
- Greek yogurt. The yogurt makes protein powder waffles fluffier without the need for oil, butter or banana. I recommend minimum 5% fat Greek yogurt, plain or vanilla flavored. You can replace with blended cottage cheese, quark, Skyr or plant based Greek-style yogurt.
- Oat flour. For gluten-free protein waffles I used oat flour, a healthier alternative to refined products. Feel free to replace with blended rolled oats or any other flour, such as whole wheat flour, all purpose flour or almond flour for a keto breakfast.
- Protein powder. For soft and fluffy waffles, I recommend vegan protein powder, casein or a mix of casein and whey. This recipe uses vanilla flavored protein powder, but feel free to choose any other flavored or unflavored option.
- Granulated sweetener. I used a monk fruit erythritol blend, but also coconut sugar or your favorite granulated sweetener will work. Make sure to adjust the amount based on the protein powder you use, some are flavored and artificially sweetened.
- Baking powder. This helps the waffles rise.
- Vanilla extract and salt. Vanilla extract gives the original vanilla-y sweet flavor, while a pinch of salt balances the sweetness.
How to make protein waffles
- Mix wet ingredients. In a large mixing bowl, beat the eggs with Greek yogurt, granulated sweetener and vanilla extract. Whisk until smooth.
- Add dry ingredients. Add oat flour, protein powder, baking powder and salt to the wet mixture. Stir until combined, the batter should be smooth and free of lumps.
- Preheat waffle griddle. Preheat the waffle iron according to the manufacturer’s instructions. Lightly grease it with cooking spray or with a small amount of melted butter or oil.
- Cook. Pour a couple tablespoons of batter into waffle grids, spreading it evenly. Close the grids and cook until the waffles are golden brown and crisp, about 3-5 minutes, depending on your waffle iron.
- Let cool. Let cool for 5 to 10 minutes and serve with your favorite toppings.
Recipe variations and add-ins
- Vegan and dairy-free. Replace eggs with 2 flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg), use plant-based protein powder, and swap Greek yogurt for a thick dairy-free yogurt.
- Keto and low-carb. Swap oat flour for almond flour and use full-fat Greek yogurt for the best texture.
- Blender waffles. If replacing oat flour with rolled oats, you can combine all ingredients in a high speed blender. Blend until the oats become flour and the batter gets smooth.
- Mix-ins. Add flavor and texture by stirring in chocolate chips, fresh or frozen blueberries, chopped nuts, or even shredded coconut.
- Toppings. Serve your protein waffles with toppings like maple syrup, Greek yogurt, whipped cottage cheese, low-fat whipped cream (I find a cheap one at Aldi), fresh berries, almond butter, homemade protein spread or even a drizzle of keto caramel sauce.
Fit chef’s tips
- Use the right protein powder. Casein or vegan protein powders are recommended, as they create a softer texture. Make sure the protein powder you choose has high-quality ingredients and a flavor you enjoy—vanilla is my favorite.
- Grease your waffle iron well. Waffles with protein powder can be stickier than regular ones, so be sure you grease the waffle iron with cooking spray or butter-also if it’s nonstick.
- Cook over medium-high heat. Too low and the waffles won’t crisp up, too high and they’ll burn before cooking through. Precise cooking time may change based on your waffle maker, but mine took about 5 minutes. They’re ready when fluffy inside and golden brown outside.
Which protein powder in waffles?
Choosing the right protein powder is key for the perfect protein waffles, crispy outside and soft inside. Whey, casein, collagen, and vegan protein all work but behave differently—whey can dry out easily, casein and plant-based proteins absorb more liquid, and collagen may need additional binding ingredients. Adjust the recipe only if necessary: use more flour with whey, more liquid with casein or vegan protein, and consider adding an extra egg plus more flour with collagen. This recipe uses French vanilla protein powder.
Meal prep and storage
If meal prepping, you can either refrigerate or freeze protein waffles. To store, after cooling place them in an airtight container and refrigerate for up to 4 days. When ready to eat, simply reheat in a toaster, oven, skillet, or microwave. They taste delicious also cold.
For a longer storage, let the waffles cool completely, then place them in a zipper bag and freeze for up to 2 months. To prevent them from sticking together, first freeze them in a single layer on a baking sheet for about two hours before transferring them to a bag. When ready to serve, reheat directly in the oven or in the microwave.
Frequently asked questions
Blend rolled oats in a food processor or blender until you get a fine, flour-like texture. As an alternative you can also add all ingredients to a blender and pulse until you get a smooth batter.
Make sure to grease your waffle iron well and let the waffles cook fully before trying to remove them.
These homemade protein waffles are healthy and high protein, perfect as a post workout breakfast. Unlike the ones you buy, they’re high in protein, oil-free, low fat, and packed with nutrients.
More protein breakfasts
- Protein pudding
- Protein pancakes
- Cottage cheese muffins
- Protein French toast
- Protein muffins
- Protein milkshake
- Cottage cheese pancakes
Protein Waffles
- 2 eggs
- ⅓ cup (80 g) Greek yogurt, at least 5% fat recommended
- 1 to 2 tbsp granulated sweetener, I recommend monk fruit or erythritol
- 1 tsp vanilla extract, optional if using unflavored protein powder
- ½ cup (50 g) oat flour, replace with blended rolled oats or almond flour
- ⅓ cup (30 g) protein powder, vanilla flavor recommended
- ½ tsp baking powder
- a pinch of salt
- In a large mixing bowl, beat the eggs with Greek yogurt, granulated sweetener and vanilla extract. Whisk until smooth.
- Add oat flour, protein powder, baking powder and salt to the wet mixture. Stir until combined, the batter should be smooth and free of lumps.
- Preheat the waffle iron according to the manufacturer’s instructions. Lightly grease it with cooking spray or with a small amount of melted butter or oil.
- Pour a couple tablespoons of batter into waffle grids, spreading it evenly. Close the grids and cook until the waffles are golden brown and crisp, about 3-5 minutes, depending on your waffle iron.
- Let cool for 5 to 10 minutes and serve with your favorite toppings.
- To store: Store cooled waffles in an airtight container in the fridge for up to 4 days. Reheat in a toaster, oven, or microwave.
- To freeze: Freeze for up to 2 months by placing cooled waffles in a zipper bag. For best results, freeze in a single layer before storing to prevent sticking.
Nutritional values are approximate and may vary based on ingredients used. The provided 50g protein is for the entire recipe, yielding 4 waffles.
Made these and they were delicious, definitely going to make them again. Amazing recipe!
Hey dear Sienna,
thank you very much for your kind feedback! I am so happy to hear that you liked!
All the best,
Matteo
Omg so leckere Waffel habe ich noch nie gemacht. Ich habe für 2 Personen gemacht. Ich habe 100g Hafer Mehl und 20g Proteinmehl gemischt. Mandelmilch ungesüßt , Vanille Protein aber dafür keine Honig oder Sirup. Es war Mega lecker. Die kleine Tochter meines Freundes will nur mehr die Waffel essen hahahaha. Danke Matt. Deine Rezepte sind die besten. Grüße aus Wien, Veronika
Hallo meine liebe Veronika,
vielen lieben Dank für Deinen Kommentar, worüber ich mich SEHR gefreut habe. Es freut mich umso mehr zu hören, dass diese Waffel Dir gefallen haben.
Liebe Grüße,
Matteo☺️
Made these today and they were great!!!
Hey dear Fiona,
thank you very much for your kind feedback. I am incredibly happy to hear you liked these protein waffles!!
Have a great Sunday evening and week to come,
Matteo?
It’s an art! Yummy yummy ?
Thank you?!!