These protein waffles are crispy on the outside, soft in the middle, and packed with over 40 grams of protein, making them such an easy high protein breakfast when you want something quick but still filling. I love that they come together in just a few minutes with simple ingredients and no blender, oats, or banana required.
Why These Protein Waffles Actually Taste Good
Most protein waffles end up dry, dense, or rubbery, but these actually have crisp golden edges and a soft center. The Greek yogurt keeps them moist while the protein powder gives them structure without needing oats, flour, or banana. They taste like real waffles instead of "healthy waffles," which is probably why I make them so often.
I also love how simple they are. Everything mixes together in one bowl in just a few minutes, and they reheat surprisingly well for meal prep breakfasts throughout the week. I usually make a double batch and pop them in the toaster when I need something quick and filling.
These high protein chocolate chip muffins are another great make-ahead breakfast.
Ingredients You'll Need
These protein waffles use simple ingredients but still turn out crispy, filling, and packed with protein. The printable recipe card with exact measurements is below.
Protein powder - I like to use vanilla Premier Protein powder because it gives great texture and it is easy to find. Chocolate protein powder also works well if you want chocolate protein waffles. Since protein powders vary so much, I highly recommend weighing it with a kitchen scale for the most consistent results.
Egg - Helps bind everything together and gives the waffles structure. You can also use liquid egg whites if you want even more protein.
Plain Greek yogurt or sour cream - This is what keeps the waffles from turning dry or chalky. I prefer full-fat Greek yogurt or light sour cream because the added fat gives the waffles a softer texture and crisp edges. Blended cottage cheese also works well.
Baking powder - Helps lighten the batter so the waffles are not dense.
Salt - Just a pinch helps balance the sweetness and brings out the flavor.
Toppings - I love serving these with butter and sugar-free syrup, but fresh berries, peanut butter, almond butter, or chocolate chips are also really good.
How to Make Protein Waffles
Step 1
In a medium bowl, whisk together the protein powder, baking powder, and salt. Stir in the egg and Greek yogurt until a smooth batter forms. The batter will be thick.
Step 2
Pour the batter into the center of the waffle maker and close the lid. Cook until the waffles are golden brown and crispy on the outside. If the waffle splits when opening the iron, it needs a little more time to cook through.
Step 3
Serve with your favorite toppings.
Tips From Jennifer's Kitchen
- Use a protein powder that you actually enjoy the taste of. Since the recipe has so few ingredients, the flavor of the protein powder really stands out. I have had the best results with Premier Protein powder.
- Do not open the waffle maker too early. Protein waffles are more delicate than regular waffles and need enough time to fully cook before releasing from the waffle iron. If the waffle splits in half, it simply needs more time.
- For crispier waffles, let them cook a little longer after the indicator light says they are done. The extra minute or two makes a big difference in texture.
- Spray the waffle iron really well with cooking spray. Protein waffle batter tends to stick more easily because there is no flour in the batter.
- If your batter seems too thick, add a small splash of milk or water. Different protein powders absorb moisture differently, so the consistency can vary slightly depending on the brand you use.
Ways to Change Them Up
- Chocolate chip protein waffles - Stir a small handful of chocolate chips into the batter for a sweeter breakfast that still packs plenty of protein.
- Chocolate protein waffles - Swap the vanilla protein powder for chocolate protein powder and serve with peanut butter or berries.
- Blueberry protein waffles - Press fresh blueberries into the batter after pouring it into the waffle maker so they stay whole and do not turn the batter purple.
- Cinnamon roll waffles - Add a sprinkle of cinnamon to the batter for a warm cinnamon flavor.
- Cottage cheese protein waffles - Use blended cottage cheese instead of Greek yogurt for an even higher protein option with a soft texture.
- Make pancakes instead - This batter works just as well for protein pancakes if you do not have a waffle maker.
- Add crunch - Chopped pecans or walnuts add a little texture and make the waffles even more filling.
- Boost the protein even more - Replace the whole egg with liquid egg whites for extra protein with less fat.
Topping Ideas
- Butter and sugar-free syrup - My favorite simple combo and the easiest way to make these taste like classic waffles.
- Fresh berries - Strawberries, blueberries, or raspberries add freshness and natural sweetness.
- Peanut butter or almond butter - Adds healthy fats and makes the waffles even more filling.
- Greek yogurt - A spoonful of vanilla Greek yogurt on top turns these into a really satisfying high protein breakfast.
- Whipped cream - Great when you want these to feel more like a weekend breakfast.
- Chocolate chips - Sprinkle a few on top while the waffles are still warm.
- Banana slices - A good option for family members who are not eating low carb.
- Crushed pecans or walnuts - Adds crunch and works especially well with cinnamon in the batter.
- Jam or berry sauce - Sugar-free jam or a quick berry sauce makes these feel a little more special without much extra work.
Storage and Meal Prep
These protein waffles are perfect for meal prep because they reheat really well and stay surprisingly crispy. I like to make a double or triple batch so I have an easy high protein breakfast ready throughout the week.
Store leftover waffles in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze them in a freezer-safe bag with parchment paper between each waffle so they do not stick together.
To reheat, pop them straight into the toaster, toaster oven, or air fryer until hot and crispy again. I do not recommend using the microwave because it can make the waffles soft and rubbery.
If you like easy high protein breakfasts, my chocolate chip protein muffins are another meal prep favorite. I also like keeping protein pudding in the fridge for an easy high protein snack during the week.
Frequently Asked Questions
Yes, but different protein powders absorb moisture differently, so the texture can vary. I have had the best results with Premier Protein powder. If your batter seems too thick, add a splash of milk to thin it out slightly.
Protein waffles can dry out easily if there is not enough fat or moisture in the batter. Using full-fat Greek yogurt or light sour cream helps keep the waffles soft inside while still getting crispy on the outside.
Protein waffle batter sticks more easily than traditional waffle batter, so make sure to spray the waffle iron really well with cooking spray before adding the batter. Also, avoid opening the waffle maker too early.
Absolutely. Let the waffles cool completely, then store them in a freezer-safe bag for up to 3 months. I like to reheat them in the toaster or air fryer to bring back the crispy texture.
Yes. These waffles are low in carbs and high in protein, especially when using a low carb protein powder and sugar-free toppings.
Yes. Blended cottage cheese works really well in this recipe and adds even more protein while keeping the waffles soft and moist.
Recipe Card
Easy Protein Waffles (Crispy and High Protein)
Ingredients
- 39 grams Protein powder (click for my favorite)
- 1 large Egg
- 3 Tablespoons Plain Greek Yogurt or sour cream (45g)
- 1 teaspoon Baking powder
- pinch of salt
- your favorite toppings for serving
Equipment
Method
- Heat your waffle iron on medium and spray both plates with cooking spray. I prefer a mini dash waffle maker as it resembles Eggo waffles.
- Mix the protein powder, baking powder, and salt in a large bowl. Now stir in the egg and Greek Yogurt until fully combined. If the batter seems too thick, add a splash of milk.
- Using a ladle or cup, pour batter in the middle of the bottom plate until about ¾ of the bottom plate has batter on it. When the top is closed, the pressure will spread the batter to the rest of the spaces.
- Be sure to cook the waffle through. If you open the waffle maker and your waffle is split in half, it needed more time. For a crispier waffle, cook them a little past the indicator light.
- Serve with your favorite waffle toppings.
Megan Bain says
So good! Added tablespoon of melted coconut oil and splash of lemon Extract
Cindy Flores says
So how many net carbs per serving? Is it 6?
Amanda says
Quest protein worked great! Do you think the sour cream could be subbed for Greek yogurt?
jenniferbanz says
Yes, sour cream or greek yogurt will work
Sally says
Loved them! Hate the taste/texture of almond flour, so these are perfect. Yum!
Chris says
Yummy! I’ll have to try the sour cream as well! I add a tbsp of melted Kerrygold (or any other butter) to the batter as well. Makes it moist and keeps it from sticking to the waffle iron!
Kitty says
Came out beautiful, but tasted like garbage! Had to pour lots of syrup on them to make them go down. Bleh!
Erika says
I don’t have sour cream right now. Would cottage cheese work as a substitute?
jenniferbanz says
I think It would!
ess kaye says
making them now. thanks for the recipe up front. it AGGRAVATES me to go to a site for a purpose and have to skroll 3 pages of nonsense to get to the point of the matter.
Mer says
I followed your recipe exactly but what I turned out with looked like pie dough not waffle mix. Not sure what went wrong...
Vicky Lanning says
I really enjoyed this recipe. As I began I wasn't sure about the consistency but as I continue to mix it I saw it become aThe batter. I also chose to use 3TB of greek yogurt. I put some pumpkin spice in for flavor. The waffle was definitely crunchy and a good consistency for a waffle. Thanks for this!
Rline says
The Orgain organic protein powder (vanilla bean) works just as great!
jenniferbanz says
Thats good to know! Thank you!
Alisha says
I made these Waffles and they came out perfect and taste amazing. So happy I came across this recipe and now can actually eat keto friendly Waffles that actually tastes good!
Theresa says
I tried these with 310 nutrition protein powder and they came out AMAZING thanks for sharing this recipe
Kiki says
Thanks for sharing these were so much better than any “keto” waffles I’ve tried and they were crispy !
Julia Slaman says
do you have a nutrition label for this reviepe?
jenniferbanz says
No as it depends on the protein powder that is used
Rod Farrace says
I made the protein waffles but turned out dry. I used Gold Standard Whey Protein. Instead of sour cream I used 3 tbls of low fat vanilla yogart and little more than half a cup of the protein powder, 1 egg, 1 teaspoon of baking powder, a pinch of salt and little vanilla extract.
They cooked in about 3 min. not the recommended 5 min..
So where did I go wrong?
Rod
Summer says
It’s probably the little bit of extra protein powder that dried it up. Instead of yougurt which may not keep things as moist as sour cream, just try to sub for a low fat sour cream and try again
Darlene Bukowski says
My go-to recipe! Made these today and they were excellent. The batter was little thick so instead of more sour cream, I added a tablespoon of applesauce. The taste w the vanilla protein powder was perfect, and the recipe made 4 Chaffles!
ben amend says
what is the recommended measurement when using water instead of sour crème?
jenniferbanz says
3 Tablespoons
Janell says
I used JYM cookie crunch protein powder and Fage 0% Greek yogurt instead of sour cream. Great flavor but very dry. Next time I’ll add more yogurt or almond milk. Thanks for sharing the recipe:)
Megan says
I made mine savory by putting bacon bits and cheddar cheese in the batter, then put an over-medium egg and some salsa on top. De-lish!
I also tried making pancakes with the batter in a small, nonstick skillet, and they turned out thin but very tasty. I think if you omit the baking powder, this could be a great crepe recipe.
Thank you for sharing! You've helped start my day off well! 🙂
Chase says
any idea on if these would freeze well? Id love to make a huge batch and just pop them in the toaster to crisp them up! thoughts!?
jenniferbanz says
I am not sure. If you try it please let me know how they turn out!
Shawn W Jurgens says
Yes, I make a big batch that lasts me a week or 2 in the freezer
Quincy Vickers says
I followed this recipe but used the purely inspired organic protein powder in the chocolate flavor. I ended up having to use about 2 tablespoons more water than recommended to get to the right consistency. These turned out great though! Next time I may add a tiny bit of cocoa powder to amplify the chocolate taste. Great recipe for keto!
Mena Attwa says
These were delicious but a bit dry, do you have a recommendation to make them less dry?
jenniferbanz says
I actually just tested this and I think adding a little less water and 3 tablespoons of sour cream or greek yogurt to the mix makes them less dry.
Brandy Powell says
Made these today. FANTASTIC!!
Alexander says
Could have been my protein mix which I drink daily but these tastes straight bad. It was hard to gut one down this morning. Dry, flavorless with that dry protein aftertaste
Eliza says
Do you think a plant based protein powder would work? I am not one for whey protein and I use plant based, but really want to try these waffles!
jenniferbanz says
Yes, but make sure it is a protein powder you like the taste of!
Julie says
I used a plant based protein, but I used more water
Maria says
I don’t have a waffle iron. Could I make a pancake instead? Thanks.
jenniferbanz says
yep! That works too!
Kathi says
I just made this with Gnarly vanilla protein powder and they are great. I just got a Dash mini waffle maker and I was able to get 6 mini waffles from this recipe. Thanks so much!
Carlette Winfrey says
The GNC total lean shake protein powder shake is excellent-French vanilla. My son came downstairs said who are you making a cake for? I made 3 thick waffles in my mini Dash waffle maker. I’m going to cut them in half and make a breakfast sandwich.
Brenda says
I made these this morning g for breakfast and they are FABULOUS! The batter was very thick at first but I just kept adding water 1 tbsp at a time until I got a waffle consistency. I got two perfect waffles out if the batch. Added some chopped pecans before closing the waffle maker, buttered them and used Walden Farms SF maple syrup. Best Keto breakfast I’ve had in a long time! Thanks. This is a keeper.
Ang says
1/2 cup was way too much! We don’t have a scoop and this was like play doh.
jenniferbanz says
Did you use the recommended protein powder?
Andrea Les says
Can you modify the recipe using the premier protein shake instead of powder? Just curious how that may work?
jenniferbanz says
I don't think that would work
Shanah says
Have you substituted egg whites for the whole egg? Looking to cut the fat.
jenniferbanz says
You could definitely do that
Auguste says
I am willing to blame my protein powder but these tasted like sweet vanilla cardboard... very dry and hard, couldn’t even be saved by the chocolate syrup.
I used Muscle Feast Whey protein Isolate. Next time maybe will try Pea protein powder
Rose says
I tried this recipe today and I’m in LOVE!! I use an unsweetened Organic plant based Protein. It is the best one I have ever had. I did tweak the measurements a little with the protein by adding 2 Scoops instead of one and no salt. The consistency was perfect. I have a small waffle iorn and it made three perfect waffles! I was good for 5 hrs! It’s a grate way to change it up from shake form! Can’t wait to try some fresh diced fruit next time! The possibility are endless.
Linda Travis says
I just tried this with Body Fortress chocolate protein powder, and that was very tasty too! A little dry, but that might be fixed by cutting down the cooking time just a little (I cooked it 1 minute less than usual, but I suspect I could have decreased it more), and maybe topping it with butter, which I don't generally use on my waffles. I also tried adding raisins, which added quite a nice flavor and a little "chew," but the batter is so thin that it would probably be better to sprinkle raisins, nuts, whatever on top of the batter in the griddle once you've got it poured. Mixed into the bowl, the raisins all sank to the bottom of the batter and came out pretty much all at the same time. So my husband got almost all the raisins!
Susan Shepherd says
What do you consider a scoop? I saw in another comment someone said it was a half scoop, but my scoop is more like a quarter cup.
Contessa Shaw says
sorry I am looking to buy my protein powder in bulk.. how much is a scoop?
jenniferbanz says
1/2 cup
Susan Shepherd says
My scoop looks more like a 1/4 cup
jenniferbanz says
I use 1/2 cup
Lily says
Thank you for this idea using protein for waffles and your pudding was delicious
jenniferbanz says
Thank you, Lily!
Jillian says
I loved how simple these waffles were to whip up. Definitely will be making them again!
Justine Howell says
OMG so good and perfect when I am out of mix!!