Cottage Cheese Waffles (So Good!)

5 from 3 votes

These Cottage Cheese Waffles are easy, nutritious, and so yummy. They are great topped with maple syrup, nut butter, jam, or fresh fruit, too.

Prep Time10

Cook Time10

Total Time20

Course: Breakfast

Cuisine: American

Servings:

Calories: 223kcal

Add the cottage cheese, egg, vanilla extract, butter, and milk to a blender and blend smooth.
Combine the flour, baking powder, and salt, in a large bowl. Add the blended cottage cheese mixture and stir gently to combine.
Warm the waffle iron. (I use the 4 out of 5 setting on my waffle iron.) Coat with nonstick spray.
Place 1/2 cup batter in each center of the waffle iron. Close the waffle iron and cook until done.
Transfer to a plate and serve, or to a baking sheet in a 225 degree F oven to keep warm until the batch is done.
Repeat to finish the batch. Serve waffles with desired toppings.

To store, let waffles cool on a wire rack and store in an airtight container in the fridge for up to 3 days. Reheat in the microwave for 15-30 seconds to serve. To freeze, store cooled waffles in a zip top storage bag, with as much air removed as possible, for up to 3 months. Warm on a plate in the microwave for 30-60 seconds, turning over halfway through, or in the toaster oven.
I prefer to use cottage cheese with either 2% or 4% milk fat.
Add 1 teaspoon cinnamon to the batter for additional flavor.
Gluten-free: Use a 1:1 style of gluten-free baking mix or use buckwheat flour, adding up to an additional 1/4 cup milk as needed to make a batter that's easy to stir and dollop.
I have this basic, but very reliable Cuisinart Waffle Maker.