Introduction

Protein waffles are a delicious way to start your day with a boost of energy and nutrition. They’re easy to make, customizable, and perfect for breakfast or a post-workout snack. This recipe combines simple ingredients into a light, fluffy waffle packed with protein.

A stack of four thick golden-brown waffles sits in the center of a white plate, each waffle showing a crisp texture with a grid pattern. On top of the stack, there is a white cream layer, smooth and slightly glossy, topped with two bright red strawberry slices. The waffles have a square shape with rounded edges, and syrup is pooling around the base on the white marbled surface. A silver spoon is placed at the bottom right corner of the plate, and the photo is taken with an iphone --ar 4:5 --v 7

Ingredients

1/3 cup protein powder (32g)
1/4 cup flour (35g) (spelt, white, or gluten-free all-purpose)
1 tsp baking powder
1/8 tsp salt
1/2 cup water
1/4 cup egg whites or additional water
1/4 cup yogurt or applesauce
2 tbsp sweetener of choice (liquid or granular)
2 tsp oil (optional, for crispier waffles)

Instructions

Step 1: In a medium mixing bowl, whisk together the protein powder, flour, baking powder, and salt until well combined and no lumps remain.
Step 2: Stir in the water, egg whites (or more water), yogurt (or applesauce), sweetener, and oil (if using). Mix to form a smooth batter. If the mixture is too thick, add extra water one tablespoon at a time to reach a classic waffle batter consistency.
Step 3: Preheat your waffle iron according to the manufacturer’s instructions. Once hot, grease it well with nonstick spray or a little oil to prevent sticking.
Step 4: Pour the batter into the center of the waffle iron. Close the lid and cook according to your waffle maker’s directions until the waffle is light and crispy, usually 2-4 minutes.
Step 5: Re-grease the waffle iron between batches to prevent sticking. Continue cooking until all the batter is used, then serve the waffles warm with your favorite toppings.

Tips & Variations

Use yogurt for a tangier flavor or applesauce for a naturally sweet, dairy-free option.
Add a pinch of cinnamon or vanilla extract to enhance flavor.
For crispier waffles, don’t skip the oil and make sure the waffle iron is well heated before cooking.
Try mixing in fresh berries or chocolate chips for a fun twist.

Storage

Store leftover waffles in an airtight container in the refrigerator for up to 3 days. To reheat, pop them in a toaster or oven to restore crispness. For longer storage, freeze cooked waffles separated by parchment paper for up to 1 month, and reheat from frozen using a toaster or oven.

How to Serve

A stack of four golden brown waffles sits in the center of a white plate. The waffles have a crispy texture with visible square pockets. On top of the stack, there is a small dollop of melting butter partially soaking into the top waffle, and a few thin slices of bright red strawberries are placed over the butter. A silver fork rests to the right side of the plate. The background surface is white with a soft marbled pattern. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of protein powder?

Yes, you can use whey, plant-based, or any protein powder you prefer. Just be mindful of flavor differences and adjust sweetener as needed.

What if I don’t have a waffle iron?

If you don’t have a waffle iron, you can cook the batter on a nonstick skillet or griddle to make protein pancakes instead. Cook until bubbles form on the surface and edges look set, then flip and cook the other side until golden.