Shockingly fluffy, moist, and filling waffles packed made with whole food ingredients like cottage cheese, eggs, and oats! No butter or oil needed. This easy blender recipe makes 7 large waffles with 15g protein each, enough to feel the whole family. Freezer friendly (simply pop in the toaster!). My baby and toddler love these, too.
Unless you live under a rock, you're aware that cottage cheese (ahem, its protein content) is currently the best thing since sliced bread. Remember my chocolate chip cottage cheese muffins?!
I used to smash cottage cheese and Wheat Thins after school. Love the stuff! But you know it's not my style to shove protein into everything.
That said, my toddler, who won't eat eggs or cottage cheese, will eat them blended into yummy waffles. So the quest for an *actually* filling, delectably golden waffle that must taste like a regular waffle him began.
The ultimate test was not will a body builder gobble them up but rather will be discerning three year old? Yes, indeed he did. As did my 1-year-old and my hubby!
What you need to know about ingredients
- Old fashioned oats (just like my blender apple oatmeal waffles!): I developed these specifically with oats for a fiber-rich, wildly delish, and super filling breakfast. Some cottage cheese waffles use protein powder but I took a difference approach--whole food sources of protein all the way!
- Cottage cheese: I tested this recipe with whole milk cottage cheese as the liquid to add fat and protein. Just like in my egg bites with cottage cheese, Good Culture brand is my fave because it has gut-friendly probiotics and high-quality ingredients without fillers.
- Pure maple syrup: I tested these without sugar and they didn't taste like "regular" waffles. This is in my opinion, not optional! (Though you can use any dry or liquid sweetener you like. I tested these with 2 tbsp and preferred 3 for the best flavor.)
Let's make 'em
Just like my cottage cheese oatmeal, this nourishing breakfast legit checks all the boxes. One delish and filling thing to feed the whole fam...can you even?!
Place dry ingredients in a mixing bowl.
Place wet ingredients in a blender.
Blend until smooth.
Pour wet into dry and mix just until combined.
Place batter on hot, greased waffle iron.
Cook 6 minutes, until golden!
I hope you're as obsessed with this fun recipe as I am!
I'd be super grateful if you'd take a moment to leave a quick star rating and review below. Comments mean the world to me and your honest feedback helps me to continue to share recipes you'll crave!
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Outrageous Cottage Cheese Waffles (15g protein!)
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 7 large waffles 1x
- Category: Breakfast
- Method: Blender
- Cuisine: American
- Diet: Gluten Free
Description
Shockingly fluffy, moist, and filling waffles packed made with whole food ingredients like cottage cheese, eggs, and oats! This easy blender recipe makes 7 large waffles with 15g protein each, enough to feel the whole family. Freezer friendly (simply pop in the toaster!). My baby and toddler love these, too.
Ingredients
- 2 cups old-fashioned oats
- 1 tsp baking powder
- ½ tsp cinnamon
- ¼ tsp fine sea salt
- 2 cups whole milk 4% cottage cheese*
- 6 large eggs
- 3 tbsp pure maple syrup
- 1 ½ tsp vanilla extract
- optional but recommended: 1 cup fresh or frozen blueberries
Instructions
- Heat waffle iron over medium heat.
- Blend oats into fine powder using a blender or Nutribullet. Dump into a large mixing bowl. Whisk in baking powder, cinnamon and salt.
- Place cottage cheese, eggs, maple syrup, and vanilla in blender (in my Nutribullet I do this in two batches) and blend until smooth.
- Pour wet mixture into bowl with dry ingredients. Mix with a wooden spoon just until combined. Fold in blueberries is using. (For frozen blueberries, add directly on top of batter versus mixing in so it doesn't turn blue.)
- Spray hot waffle iron very well with cooking spray. Pour ½ cup batter onto waffle iron. Cook for 6 minutes, until golden. Be sure to spray cooking spray well between each batch so waffles don't stick. Place waffles on a wire rack to cool. Serve with fruit, butter, almond butter, and maple syrup!
Notes
Adapted from these waffles
*If you only have low fat cottage cheese, I suggest adding 1 tbsp melted butter or oil to the batter.
STORAGE: Store leftovers in the fridge for up to 5 days. These freeze super well, too! To reheat, just pop in the toaster and they'll get crispy again. You can also make the batter the day before and cook it in the morning! The mixture will thicken as the oats absorb the liquid, so feel free to add a splash of milk if needed.
Debbie says
Loved this recipe. I added a little protein powder & lemon zest. I cooked it in a mini iron. One waffle was plenty for me. I ate it plain yum. I froze the rest & just pop it into the toaster. Thank you
Alexis Joseph, MS, RD says
So glad you liked them! Lemon sounds so good.
Hayley says
Wow wow these turned out fantastic! I added some spinach also and a tad bit more oats. So delicious! Will certainly be making these all the time. Thank you!
Alexis Joseph, MS, RD says
Oh how fun to add spinach, so glad that worked Hayley! Thank you!
Shauna Jo Gunderson says
they taste great and the protein grams make waffles a breakfast I can eat again
Alexis Joseph, MS, RD says
Yay!! Thank you tons!
Molly says
So delicious and a much better alternative to the powder protein pancake/waffle mixes.
Alexis Joseph, MS, RD says
I’m thrilled to hear it, thank you Molly!
Myriam says
These waffles are amazing! I HATE cottage cheese but my toddler loves it. As I’m trying to eat more protein, I’ve decided to try to incorporate cottage cheese more into our recipes. I was HIGHLY skeptical about this recipe but I decided to give it a go and I’m so glad I did!
These waffles don’t taste like cottage cheese but you’re getting the extra protein. They’re fluffy and so tasty. This recipe is going to become a staple in our kitchen and both my husband and our toddler loved these waffles! You’d never know there’s cottage cheese in it.
Alexis Joseph, MS, RD says
Awww this really made my day! You’re so right—you can totally hate cottage cheese and still adore these 🙂 thanks a ton for your comment!
Allison says
I love these! Great easy breakfast reheated in the toaster.
Alexis Joseph, MS, RD says
Yayyy I need to make another batch!
Lynn says
Okay. Wow. Where do I start. These waffles are outrageously good. My goal is to be able to eat these treats while adding a lot of protein to them so that they’re also healthy. I followed the recipe and had no problems with stickiness, they’re super fluffy and a bit crunchy too when baked right. They’re amazing. My husband loved them too (my most severe food critic)! Thanks so much!
Alexis Joseph, MS, RD says
So glad they were a hit yayyy, thanks Lynn!
Patsy says
These are a hit with my 1 and a half year old. I make them in a mini waffle and freeze them to send as a snack for daycare.
Alexis Joseph, MS, RD says
Awwww perfect, yay!
Margaret says
These are fantastic and SO easy! I halved the recipe and got 4 waffles in my normal (not Belgian) waffle maker. I had to cook for longer on a lower setting (2 on a 1-5 scale) to get the inside to cook enough but once I got the setting right there was no issue with sticking and they came out great! These will definitely be in regular rotation now. Thanks Alexis!
Alexis Joseph, MS, RD says
This is such helpful feedback, thanks a ton Margaret!
Patti says
They really are outrageous! I went gluten free about 6 months ago and have really missed a good waffle. These are more substantial than flour based waffles and with 15 grams of protein and only 20 grams of carbs, they are pretty guilt free. I made exactly as written, without adding blueberries. I cooked at level 5 on my waffle maker and had no issue with sticking. I don't use cooking spray, I simply brushed a little avocado oil on the surface. Served with a big dollop of greek yogourt, thawed blueberries and a drizzle of maple syrup. Fantastic! My toddler grandson loved it as well.
Alexis Joseph, MS, RD says
Heck yes, love this so much Patti! I've done that oil trick too and it worked great 🙂 Yay for toddler wins!
Melani N Wagner says
My husband and I made this recipe and loved them. My husband liked it so much he asked that I save this recipe so that we could make again. We learned that using the Belgian waffle maker to adjust the temp to 2 and cooked for 5 min 30 seconds (6 min cooked it too dark). First attempt, we cooked it a temp 4, released it when the timer went off (prob 3 min). It was not cooked inside and stuck to the griddle even with heavily sprayed griddle.
Alexis Joseph, MS, RD says
I love it! Thanks for sharing your experience with the waffle iron heat, that’s so helpful. I have a very basic one where you can’t adjust the temp but I know it’ll vary depending on what you have. Cheers!
T says
Flavor good, and prob quite healthy. I would recommend to let the batter stand a while before using. 6 eggs makes them very eggy and loose until the moisture absorbs into the oats. Maybe my eggs were too big.
Butter and oil a lot - They need quite a bit of coaxing out of the waffle iron - springy eggy substances like to stick. My first batch was oiled well, but would not release so kind of got scrambled. Second pass used both, and had better flavor and less sticking..
Alexis Joseph, MS, RD says
Hey there, thank you for the feedback! Did you batter look like the photos? It should not be loose at all (were yours bigger than large eggs?). It sounds like what could've happened is the first batch was too wet but by the second batch the oats had time to absorb (but as written it should not need to sit out). Mine haven't ever stuck with a simple spray of oil so that's my hunch. I hope you have better luck next time with these tips!
Jenn says
Would these work as pancakes?
Alexis Joseph, MS, RD says
I haven't tried it, I'm not sure!
Marta says
I would love to make these!! Do you know how much oat "flour" you make for this? I have oat flour so I would like to try that instead of blending my own oats. Thanks!!
Alexis Joseph, MS, RD says
I'd try 2 1/4 cups oat flour, spooned and leveled! Aim for the texture in the photos 🙂
An Diaz says
Wow!! A hit fit the whole family! My toddler is the pickiest eater and doesn’t eat oatmeal so this is a great way to incorporate it! Such a great recipe, I love it makes so much - I slightly under cooked what we didn’t eat and froze!
Alexis Joseph, MS, RD says
Yay love this so much! Isn't it the best when they surprise you? Thanks so much for the thoughtful review!
Maddie says
Delicious! Planning on serving the waffles to my toddler.
Alexis Joseph, MS, RD says
Yay! My kids love these 🙂
Bee says
The first time I made this, the batter was far too thick and wasn't great. I realized after it must be because I live in Germany now where the cottage cheese is very dry! Adding a little milk to the cottage cheese mix helped a lot and now these are my go to waffles.
Alexis Joseph, MS, RD says
Ohhh that’s so helpful to know! I’m thrilled you love them 🙂
Kristi says
Great recipe! Light and fluffy and very satisfying. Our whole family loved these!
Alexis Joseph, MS, RD says
So great to best the whole fam enjoyed them, thanks Kristi!
Jenn says
Kids gobbled them up! I couldn’t tell they were gluten free or loaded with protein (in a good way.) Great taste with the blueberries and great texture!
Alexis Joseph, MS, RD says
Heck yes, best compliment! Thanks so much, Jenn 🙂 Such a win when the kiddos partake.
Karen says
These waffles are AMAZING!! They are light and crispy, delicious and filling. You would never know they have cottage cheese and no flour. I will make again and again and again. Thank you for this recipe!!
Alexis Joseph, MS, RD says
What an incredible comment, thank you! Fluffy and delish was the goal so I'm thrilled you agree, thanks Karen 🙂