Protein Waffles (Freezer-Friendly)
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.
Servings: 6 (makes 6 waffles)
Calories: 197kcal
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.
Nutrition
Serving: 1 waffle | Calories: 197kcal | Carbohydrates: 20g | Protein: 11g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 80mg | Sodium: 280mg | Potassium: 110mg | Fiber: 1g | Sugar: 4g | Vitamin A: 284IU | Calcium: 146mg | Iron: 2mg