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These protein waffles with wholesome oats and protein powder are an easy breakfast that keeps you full and satisfied until lunch! Blend the batter, let it rest, and cook these in your waffle iron. They’re ready to serve with fresh fruit and maple syrup in under 30 minutes.
Quick and Fluffy High Protein Waffles
“And in the morning… I’m making protein waffles!” That’s how the Shrek quote goes, right? Let’s imagine yes. These protein waffles are quickly becoming one of my favorite high-protein breakfasts. I can’t be stopped. I’ve made them three times since Saturday. Every time, they’re golden, fluffy, and crisp in all the right places. They’re delicious topped with butter, fresh fruit, and maple syrup or strawberry sauce.
With only 7 ingredients and heaps of protein, these waffles are very similar to my protein pancakes recipe, with hearty oats, eggs, and protein powder.
How These Protein Waffles Changed My Mornings
- Blend the batter. I’ll blend everything from muffin batter to pie crust, and it works like a charm for these protein waffles, too. It’s quick and mess-free!
- Fuller, for longer. Wholesome rolled oats, eggs, milk, and protein powder pack these waffles with a hefty dose of lean protein.
- Meal prep magic. Protein waffles store well in the fridge, and they’re also freezer-friendly. Keep them individually wrapped for grab-and-go breakfasts on busy mornings.
Ingredients You’ll Need
These are the simple ingredients needed to make this protein pancakes recipe. You’ll find the complete recipe with exact measurements in the recipe card below.
- Oats – I prefer old-fashioned rolled oats in this recipe, though quick oats also work.
- Flour – Avoid overmeasuring the flour by using a digital kitchen scale, or the spoon-and-sweep method. Scooping directly from the bag ends up packing down the flour, and you’ll end up with dry waffles.
- Protein Powder – Plant protein vs. animal protein doesn’t make a difference to the recipe, so use whichever you prefer. I use vanilla-flavored.
- Eggs and Milk – You can use any dairy or non-dairy milk, like oat or almond. I recommend it be unsweetened.
- Vanilla – Deepens the flavors. Pure vanilla extract is best.
Tips for Perfect Waffles Every Time
- Rest the batter. Similar to how you’d rest the batter for pancakes, resting the waffle batter hydrates the flour. The result is crispier, more tender waffles. Don’t skip it!
- Use a wire rack. Move the finished waffles to a wire rack as they come off the waffle iron. This way, they don’t become soggy.
- Keep them warm. If you’d like to keep the finished waffles warm while you cook the others, place the waffles inside a warm oven in the meantime.
Optional Toppings
These are the toppings I love on my protein waffles. If you have favorites, let me know in the comments!
- Butter
- Maple syrup
- Berries
- Banana slices
- Chopped nuts
- Nut or seed butter
Can I Make These Without a Blender?
Yes! You can mix the ingredients by hand instead. Your protein waffles will be a little chunkier in this case, since the oats are left intact.
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Protein Waffles
Ingredients
- 1 cup rolled oats
- ½ cup flour
- ¾ cup protein powder, I used vanilla flavored
- 2 teaspoons baking powder
- 4 eggs
- 1½ cups milk
- 2 teaspoons pure vanilla extract
- cooking spray, for the waffle iron
To serve with:
- butter
- maple syrup
- berries
Instructions
- Make the batter. Add the rolled oats, flour, and protein powder to a blender or food processor. Then, add the baking powder, eggs, milk, and vanilla extract. Blend until smooth. Let the batter rest for 5 minutes.
- Cook the waffles. Preheat your waffle iron. Coat the waffle iron with some cooking spray. Drop around ¼ cup of the waffle batter into the waffle iron. Cook the waffles for 3-4 minutes. Repeat the process with the remaining batter.
- Serve. Serve the waffles with maple syrup and berries.
Equipment
Notes
- Cook the waffles until the steam stops coming from the waffle iron.
- Make sure you rest the batter for 5 minutes before cooking it.
- Serve the waffles warm. To keep them warm, you can heat the oven a bit (about 200˚F) and place the waffles in the oven while you cook the rest.
- Place the waffles on a wire rack to prevent them from becoming soggy.
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
How to Make Protein Waffles From Scratch
These are a great way to enjoy a stack of waffles while working extra protein into a meal. Here are the steps:
- Make the batter. Combine the oats, flour, protein powder, baking powder, eggs, milk, and vanilla extract in your blender. Blend until the batter is smooth.
- Rest. Let the waffle batter rest for 5 minutes. Meanwhile, preheat the waffle iron and coat it with cooking spray.
- Cook the waffles. Drop about ¼ cup of batter at a time onto the hot waffle iron. Cook each waffle for 3-4 minutes. You may need to reapply the cooking spray after a few rounds. Move the finished waffles to a wire rack.
- Enjoy! Serve these protein waffles warm with your favorite toppings (see earlier).
When Are Waffles Done?
In most cases, waffles are done cooking when the steam stops coming from the waffle iron. Refer to your waffle iron’s instruction manual to be sure.
Meal Prep and Storage
- Refrigerate. Store the cooled protein waffles in an airtight container in the fridge for up to 4 days.
- Reheat. The toaster oven works great for reheating waffles, as it crisps up the outsides again. Otherwise, use the oven or microwave.
- Freeze. You can easily double a batch of protein waffles and store half in the freezer. I do this all the time by pre-freezing the cooled waffles on a baking sheet. Transfer them to a freezer bag or container and freeze for up to 3 months. Thaw the waffles at room temperature or in the toaster oven.
