I turn a few simple ingredients into warm, fluffy waffles packed with protein. They’re crisp on the outside, soft inside, and perfect for busy mornings. I blend everything quickly, pour the batter into my waffle iron, and in minutes I have a satisfying breakfast that I can enjoy right away or freeze for later.

Why You’ll Love This Recipe

I love how easy these protein waffles are to make using just pantry staples like oats, eggs, and milk. Each serving delivers around 17 grams of protein, making them a great way to start the day feeling full and energized. I can make a big batch ahead of time, and they reheat beautifully from the freezer. Plus, I can easily make them gluten-free or dairy-free with a few simple swaps.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 cup old-fashioned rolled oats

• ½ cup all-purpose flour (or gluten-free flour)

• 2 servings of protein powder (about 60–70 g or roughly ¾ cup)

• 2 teaspoons baking powder

• 4 eggs

• 1½ cups milk (or non-dairy milk)

• 1 teaspoon vanilla extract

Directions

1. Preheat the waffle iron.

2. Add all ingredients to a high-speed blender and blend on low for about 15–20 seconds until the batter is smooth.

3. Pour the batter into the waffle iron and cook until the waffles are golden and crisp.

4. Remove cooked waffles and repeat with the remaining batter.

5. Serve warm with toppings like nut butter, fresh fruit, or yogurt.

Servings And Timing

• Prep time: 10 minutes

• Cook time: 15 minutes

• Total time: 25 minutes

• Yields: 12 standard waffles or about 6 servings

Variations

When I want to switch things up, I like using a plant-based protein powder and non-dairy milk for a dairy-free version. For a gluten-free option, I use a 1:1 gluten-free flour blend. I’ve also tried adding cinnamon or a mashed banana to the batter for a fun flavor twist.

Storage/Reheating

After cooling the waffles to room temperature, I store them in an airtight container in the fridge for up to 5 days. For longer storage, I freeze them for up to 3 months. To reheat, I simply pop them in the toaster or a skillet until warm and crispy again.

FAQs

How Can I Prevent The Waffles From Sticking?

I always preheat the waffle iron fully and lightly grease it if needed. This helps prevent sticking and ensures a clean release every time.

How Do I Keep Waffles Crispy After Cooking?

I place them on a wire rack instead of stacking them so the steam doesn’t make them soggy. I also keep them warm in the oven until ready to serve.

Can I Use This Batter For Pancakes?

Yes, this batter works for pancakes too. They come out with slightly crisp edges but still taste great.

Is There A Grain-Free Option?

For a grain-free version, I like using almond flour and tapioca starch instead of oats and flour. The texture is still crisp and delicious.

What If I Don’t Have A Blender?

I can mix everything by hand in a bowl using a whisk or spatula. It takes a bit more effort, but as long as the batter is smooth, it works just fine.

Conclusion

These protein waffles are my go-to for a wholesome, high-protein breakfast that doesn’t take much effort. I love making them in big batches so I can grab one from the freezer on a busy morning. Whether I eat them plain or with my favorite toppings, they always hit the spot.