Why I Love This Recipe
I love this recipe because it effortlessly combines health and convenience. The inclusion of cottage cheese boosts the protein content without the need for protein powder, making it a wholesome choice. The waffles are light and fluffy on the inside with a crispy exterior, and they pair wonderfully with both sweet and savory toppings. Plus, they can be made ahead and stored, making my mornings smoother.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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1 cup cottage cheese (full-fat or low-fat)
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3 large eggs
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1 teaspoon vanilla extract
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1 tablespoon maple syrup (plus more for serving)
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1¼ cups all-purpose flour (or whole wheat flour)
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1 teaspoon baking powder
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3 tablespoons coconut oil (melted and cooled)
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3 tablespoons milk of choice (or up to ¼ cup for thinner batter)
Directions
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In a blender, combine the cottage cheese, eggs, vanilla extract, maple syrup, coconut oil, and milk. Blend until smooth.
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In a large bowl, whisk together the flour and baking powder.
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Pour the wet ingredients into the dry ingredients and stir gently until just combined. Avoid overmixing to keep the waffles light.
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Preheat your waffle iron and lightly grease it with oil or nonstick spray.
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Scoop approximately ⅓ cup of batter into each waffle cavity.
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Cook for 3–6 minutes, depending on your waffle iron, until golden and crispy.
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Serve warm with your favorite toppings.
Servings and Timing
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Servings: 4
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Prep Time: 10 minutes
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Cook Time: 10 minutes
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Total Time: 20 minutes
Variations
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Gluten-Free: Use a 1:1 gluten-free flour blend to make these waffles gluten-free without compromising texture.
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Savory Twist: Omit the vanilla and maple syrup, and add shredded cheddar cheese and chopped chives for a savory version.
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Berry Delight: Fold in fresh blueberries or raspberries into the batter for a fruity touch.
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Chocolate Chip: Add mini chocolate chips to the batter for a sweet treat.
Storage/Reheating
I store cooled waffles in an airtight container in the refrigerator for up to 4 days. For longer storage, I freeze them in a single layer, then transfer to a freezer-safe bag for up to 2 months. To reheat, I pop them in the toaster or air fryer to restore their crispy texture.
FAQs
Can I use low-fat cottage cheese?
Yes, both full-fat and low-fat cottage cheese work well in this recipe. Blending ensures a smooth batter regardless of the fat content.
Can I make the batter ahead of time?
It’s best to cook the waffles immediately after preparing the batter. However, you can cook the waffles and store them for later use.
What toppings pair well with these waffles?
I enjoy topping them with fresh fruit, nut butters, Greek yogurt, or a drizzle of maple syrup. For a savory option, try avocado slices or a fried egg.
Can I make these waffles dairy-free?
You can substitute the cottage cheese with a dairy-free alternative and use plant-based milk. Note that the texture and taste may vary slightly.
How do I prevent the waffles from sticking to the iron?
Ensure your waffle iron is properly preheated and lightly greased before adding the batter. This helps in achieving a crispy exterior and easy release.
Conclusion
These Cottage Cheese Waffles are a nutritious and versatile addition to my breakfast repertoire. Their high protein content keeps me satisfied, and the quick preparation fits perfectly into my busy mornings. Whether enjoyed fresh or reheated, they consistently deliver on taste and texture. I highly recommend giving this recipe a try for a wholesome and delightful start to your day.
Print
Cottage Cheese Waffles
- Total Time: 20 minutes
- Yield: 4 servings
Description
These cottage cheese waffles are fluffy on the inside, crispy on the outside, and packed with protein for a deliciously healthy breakfast.
Ingredients
1 cup cottage cheese (full-fat or low-fat)
3 large eggs
1 teaspoon vanilla extract
1 tablespoon maple syrup (plus more for serving)
1¼ cups all-purpose flour (or whole wheat flour)
1 teaspoon baking powder
3 tablespoons coconut oil (melted and cooled)
3 tablespoons milk of choice (or up to ¼ cup for thinner batter)
Instructions
In a blender, blend cottage cheese, eggs, vanilla, maple syrup, coconut oil, and milk until smooth.
In a separate bowl, whisk together the flour and baking powder.
Pour wet mixture into dry ingredients and stir until just combined (do not overmix).
Preheat waffle iron and lightly grease it.
Scoop about ⅓ cup batter into the waffle iron and cook for 3–6 minutes until golden and crisp.
Serve warm with your favorite toppings.
Notes
For crispier waffles, toast or air-fry before serving.
Batter should be used immediately after mixing for best results.
Top with nut butter, yogurt, fresh fruit, or go savory with avocado or eggs.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Waffle Iron
- Cuisine: American
