Make these incredibly fluffy cottage cheese waffles using a blender for a quick, high-protein breakfast. This easy recipe yields waffles that are crispy on the edges and tender inside, perfect for busy mornings or weekend brunch.
Author:sarahthompson
Prep Time:5 min
Cook Time:15 min
Total Time:20 min
Yield:3 servings (6 medium waffles) 1x
Category:Breakfast
Method:Blender/Waffle Iron
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1 cup cottage cheese (full fat or low fat)
2 large eggs
1/2 cup all-purpose flour (or gluten-free blend)
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon vanilla extract (optional, for sweet version)
Cooking spray or oil for the waffle iron
Instructions
Preheat your waffle iron according to the manufacturer’s directions. Lightly grease the plates with cooking spray or oil.
Place the cottage cheese, eggs, flour, baking powder, salt, and vanilla extract (if using) into a blender.
Blend on medium-high speed until the batter is completely smooth. You should not see any large curds of cottage cheese. This step is key for fluffy cottage cheese waffles.
Pour the batter onto the hot waffle iron, using the amount recommended for your specific iron size.
Cook until the waffle is golden brown and crispy, usually 4 to 6 minutes, depending on your iron setting.
Carefully remove the cottage cheese waffles and serve immediately with your favorite toppings, like fresh fruit or maple syrup.
Notes
For extra crispy cottage cheese waffles, let the batter rest for 5 minutes before cooking.
To make this a low-carb waffle, substitute the all-purpose flour with 1/2 cup almond flour and 1 tablespoon coconut flour.
These high-protein waffles freeze well. Cool completely, then place them in a freezer-safe bag. Reheat in a toaster or oven for crispness.
For a savory breakfast, omit the vanilla extract and add 1/4 cup shredded cheddar cheese and a pinch of black pepper to the blender.