Learn how to make the easiest Protein Waffles to make breakfast easier and save on store-bought frozen waffles. These are fast, yummy, and freeze so well.
When I want to save a little money on groceries, I love to make these freezer waffles as a lower cost alternative to ones from the grocery store.
These Protein Waffles are easy to make, are super satisfying, and are a substantial breakfast to share with the kids.
These are a great way to fuel up before a busy day, perfect for older kids with a lot of activities, a filling toddler breakfast for a kiddo going through a growth spurt, or as a healthy food for toddlers to gain weight if that is a challenge.
Why this Recipe Works
With protein from Greek yogurt and eggs, plus the option to add protein powder or hemp seeds to make them even more filling, this easy recipe is a lower-cost alternative to the protein waffles sold in the freezer aisle…but just as yummy!
(You may also like my Vegan Waffles, Cottage Cheese Waffles, and Yogurt Waffles as more easy options.)
Table of Contents
Ingredients You Need
Here’s a look at the ingredients you need to make these easy Protein Waffles so you know what to have on hand and ready to go.
- All-purpose flour: Using this type of flour ensures the muffins are light and moist.
- Baking powder: Be sure to use fresh baking powder in this recipe as it is key to the waffles cooking through in the middle and rising to a fluffy state.
- Protein powder: Use a plant-based, whey protein powder, homemade protein powder, or a kids protein powder to bring additional protein to this recipe.
- Greek Yogurt: Whole-milk far, will yield the creamiest results and using Greek yogurt ensures the most protein and best results.
- Eggs: Eggs help the waffles hold together. I use large eggs in my baking. They also add to the protein content and overall tender texture of the waffles.
- Butter: I cook and bake with unsalted butter, so that’s what I use here. If you prefer salted or that’s simply what you have on hand, it is fine to use that too.
- Milk: I usually use whole milk in my baking, but any kind of plain unsweetened milk will work here.
- Vanilla extract: A splash of vanilla adds extra flavor in this recipe.
Step-by-Step Instructions
Below is an overview of how to make this Protein Waffles recipe so you know what to expect. Scroll down to the end of the post for the full recipe, including the amounts and timing.
Step 1. Add the dry ingredients to a medium bowl.
Step 2. Stir in the wet ingredients to make a thick batter.
Step 3. Follow the directions on your waffle maker to cook each waffle. Serve warm or place onto a wire rack to cool, then store.
Protein Waffles FAQ
These are a great lower cost alternative from freezer aisle protein waffles, which many families rely on as a filling and fast breakfast. You can decide if they work for your family or not! (Generally, kids get plenty of protein without us trying, but making sure we have protein in their meals and snacks can help them stay full.)
The best option for that is to follow my Vegan Waffles recipe, which is made without dairy or eggs.
I have used this very basic Cuisinart one and just started using this mini waffle maker from Dash which I also love.
How to Store
Let cool, then store in an airtight container in the refrigerator for up to 5 days. Or store in a freezer bag with as much air removed as possible for up to 6 months. Toast lightly to serve from the fridge or from frozen.
Best Tips for Success
- Grease your waffle iron according to the manufacturer’s advice. Some recommend nonstick spray and some do not.
- Serve with maple syrup, my Blueberry Sauce or Strawberry Sauce, fresh fruit, or another topping as you like.
- Try my Blueberry Waffles and Chocolate Chip Waffles for flavor variations.
- They’re also a great postpartum freezer meal.
More Waffles Recipes
Breakfast
Favorite Yogurt Waffles
Breakfast
Healthy Waffles (with Raspberries)
Breakfast
Cottage Cheese Waffles (So Good)
Breakfast
Vanilla Whole Wheat Waffles
I’d love to hear your feedback on this recipe if you try it, so please comment below to share!
Protein Waffles (Freezer-Friendly)
Ingredients
- ¾ cup plain whole-milk Greek yogurt
- ¼ cup milk
- 3 tablespoons unsalted butter (melted and slightly cooled)
- 2 eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- ¼ cup protein powder (optional; unsweetened plain)
- 1 tablespoon sugar (optional)
- 2 teaspoons baking powder
- ¼ teaspoon salt
- Maple syrup, butter, nut butter, diced fruit (optional, for serving)
Instructions
- Add the flour, protein powder, sugar, baking powder, and salt to a medium bowl.
- Add the yogurt, milk, melted butter, eggs, and vanilla. Whisk to combine into a smooth batter.
- Heat the waffle iron according to manufacturer's directions. (I do the 4 out of 5 setting on ours.) Grease it with a little nonstick spray.
- Add ⅓ cup batter and cook. Serve warm with desired toppings or place onto a baking tray in a 200 degree F oven to stay warm while you finish the batch.
Notes
- Store, once cooled, in an airtight container in the refrigerator for up to 5 days or freeze in a sealed freezer bag for up to 6 months. Toast lightly to serve.
- Dairy-free: Use your favorite nondairy milk and yogurt options.
- Gluten-free: Use a cup for cup style of gluten-free flour blend.
- Trade in whole-wheat flour if you’d like. Add 2 additional tablespoons milk to thin out the batter a little.
- Double the batch to make enough to stash in the freezer for future meals.
- Add 2 tablespoons hemps seeds to increase the fiber.
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