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.
Barbara DeMers says
I used this recipe with sour cream and chocolate egg white protein I accidentally purchased as unflavored well. I found a way to use it!!! Worked perfectly!!
Lelanie says
These turned out great I added a little oat milk cinnamon and vanilla and I used olive oil nonstick spray they turn out crispy and do not stick great recipe amazing substitute instead of flour you get your daily protein
Dolly says
The link to your protein powder is only 20 gms
Jennifer Banz says
Thank you for bringing that to my attention! It was linked to the wrong protein powder. This is the one I use and recommend: https://amzn.to/48mZpOU
Melissa says
Stuck to my waffle maker.
Jennifer Banz says
Sorry to hear that. What cooking spray did you use?
Stacey Debono says
If you recommend using full fat Greek yogurt, why does the nutritional info include fat free yogurt?? Confusing.
Jennifer Banz says
Thank you for bringing that to my attention. I have changed the nutrition.
Lori Thieme says
I need help converting grams. A scoop of my protein powder is 58 g and I don’t have a way to measure since it’s not compatible with cups. Is it about 1/4 of a cup?
Jennifer Banz says
Hi Lori, if you click the "Metric" button in the recipe it will give you the measurement in grams.
Lori says
Omg! Yum! Just starting my keto journey over again and these are so good! I added some pumpkin pie spice.
Steph says
This was disgusting. Dry, not fluffy at all. Crumbled. Went in the trash.
Jennifer Banz says
I am so sorry to hear that! What protein powder did you use and did you use sour cream or Greek Yogurt?
Cher says
They were delicious. Thank you for sharing Jennifer ????
Liese says
When you say 1/2 cup of protein powder, do you literally mean 1/2 cup or 1/2 of the protein scoop? Or better yet, how many grams are ypu recommending?
Jennifer Banz says
It will be 1 serving of protein powder which for the protein powder I linked, is 1/2 cup or 40 grams.
Cat says
I tried this with 1/4 cup Devotion buttery blend and 1/4 cup unflavored protein powder, 1 Tbsp vanilla fat free Oikos Pro yogurt and 2 Tbsp sour cream. Yummy!
Clarkie Penney says
These waffles did not work for me. They stuck to my waffle maker. They also left a sticky protein feel in my mouth. I will move on to trying some of your other recipes.
Mini says
Perfect protein waffle every time! I have doubled the recipe many times and even added some gras-fed collagen powder to the mix. The waffles always turned out wonderfully. Thank you so much for this recipe.
Mel says
My scoop is 1/2 C. My first batch was too thick, sweet(vanilla powder) & dry. Today, I made the following changes:2 eggs, 4 T. Sour cream, i sifter the powder into the 1/2 C. Scoop. 3 minutes & they were perfect.
Sheri says
Thanks for the alterations. It seemed way too thick when I mixed it with the original instructions. That almost always means they would be dry. These, however, are perfection ????
Sandy Cote says
Made with cinnamon French toast whey protein powder. I might add a little mozzarella cheese only because they are a little dry tasting. Maybe that will help the dryness or maybe a little more sour cream.
Jen says
These were perfect! I used a mini waffle maker and added too much on the first one, but- so good with butter and sf syrup. I made before reading the comments, next time I’ll try with a hint a vanilla since my whey protein was unflavored. Thank you again! Yum!!
Heather says
This recipe is great! Nice and crispy. I used 1/2 cup unflavored Now brand whey protein powder, a teaspoon of sweetener and a squirt of vanilla extract for flavor. Excellent with Walden Farms pancake syrup and butter.
Karen Nichols says
Can you use egg substitute or even egg whites?
jenniferbanz says
I have not tested that but I don't see why not
Jay says
I used 3 tablespoons of egg whites and they were perfect
Stephanie W says
These came out perfect. Nice and crispy and satisfied my waffle craving. Easy to make as well. The link to the protein was for vanilla so I used the same. However, the vanilla made it a little too sweet for my liking. Next time I plan to use non-flavored powder.
Trish says
Made these today with whole milk greek yogurt, a splash of vanilla, and Isopure unflavored protein powder. Turned out great!
Crecia says
What sugar free syrup did you use? Love this recipe no peanut butter either!!!
Jeff Luftig says
I make my own. 1C Water, 1 C Sugar Substitute, 1 TBS Maple Extract, 1/2 Tsp Xanthum Gum. Zero Carbs
Donna says
Absolutely the best! Made pancakes this time.
Maureen Tan says
Tried this today, used yogurt and added tiny bit of mozzarella cheese, turned out very crispy waffles. Ate with sugar free maple syrup, Super yummy. Thank you for sharing!
Janice Langlinais says
Could you use unsweetened plain Greek yogurt instead of the sour cream? That’s what you use in your almond flour muffins and it really works well so wondering if I would work well here too.
jenniferbanz says
Yep!
Jamie says
These. Are. Amazing.
JB says
Great base recipe for add ins. We added psyllium husk and ground flax for texture and unsweetened whey isolate and it worked great. Next time we will add butter or coconut oil to the batter because they were a little on the dry side for us but that's not surprising because of our tweaks. Thanks for posting this!
Priscilla M Blanchard says
Recipe says 1 egg. Video shows 2 eggs. With one egg, the batter is stiff, pastry-like. With 2 eggs it was actual batter. Made 2 regular size waffles. SO GOOD!!
Roberta M Romano says
Simply Awesome
Neil says
Tried these and substituted the cream with SKYR and they were amazing - fantastic recipe and only 10g of carbs.
Thanks for my new favourite breakfast waffle recipe!
Sandi says
I made this from the description at the top...1 scoop of my protein powder is nowhere near 1/2 cup so they were very airy and crsipy, but still really good!. I also added a splash of vanilla and some cinnamon for some flavor. Will try measuring next time for a little more dense waffle. Thanks Jen!
Megan says
I never comment on recipes, but I had to let you know how great these are. I’ve been making them constantly. I do add like three tablespoons of MCT oil to make them mire dense. Thank u!
KAREN WOLF says
I have a mini waffle maker, but I think you are talking about a regular size waffle maker? If so, I could probably make double the amount of waffles with your recipe they wil just be smaller. I cannot wait to try these!
Susan J says
Can't wait to try. I love your recipes, Jennifer!
Janine says
I followed recipe but swapped sour cream for plain Greek yogurt and added a splash of vanilla extract. These came out great!
April says
Does the sour cream add some moisture? I just tried a different recipe that’s just protein powder, egg, and water and it’s like chewing a mouthful of crispy protein powder! ? Your recipe sounds better!
Sarah says
Seriously so delicious. I've been keto for 8 years on and off and never tasted any treat as good as this. I feel like this was exactly what I needed for a sweet tooth. I used keto ratio yogurt because I didn't have sour cream on hand. That worked great. Then I used gold star protein powder and that worked out really well. I then made my own syrup using erythritol cooked it in frozen blueberries and then added xanthan gum to thicken it. So hopefully that inspires more creativity for others. This was SO GOOD. I never comment on pinterest but this was worthy of high complements to the chef!
Samantha Wilson says
Very rarely, do protein recipes I find online work out. These came out PERFECT! I used chocolate peanut butter whey protein, because that’s what I had at the house. These are delicious and so crispy. Thanks a lot!
Julie Kuyper says
I made these with Sparta Loopy Fruits Protein Powder - delicious!
Stephanie NUNEZ says
Trying with Performing Fruity Cereal powder now 🙂
Very fluffy and light, would like a little more chew but great flavor!
Debbie Breslow says
Could I use yogurt in place of sourcream? Recipe sounds great and I just bought some of the Premier protein powder and a mini waffle iron, so freakin' cute 🙂
jenniferbanz says
Yes, love that idea!
Karen Dunbar says
Hi Jennifer, Made these today but I'm a bit confused about recipe. In the narrative it says add 1 scoop protein powder but in the version to print it says 1/2 cup of protein powder. Curious as to what is right. I always read the print version so I used 1/2 cup which made my batter extremely thick so I watered it down to be pourable. Anyway, it was good (all I had was chocolate plant based protein...smelled like a chocolate cake!) Thanks for clarifying and Happy New Year!
Sher says
I used Quest cinnamon crunch protein powder, minus 2 tablespoons which I added 2 T of ground flax meal for added fiber (4 gm) to equal the half cup. I added 1 T melted butter to the mix and half a tsp of vanilla. These were very good and tasted great on their own or with sugar free syrup. The consistency is the closest to a wheat flour waffle that I've tried in low carb cooking. The recipe made three mini dash waffles. Thanks for the great recipe!
Michaela says
Literally just evaporated into nothing leaving a huge mess and no waffles
Ellen Adkins says
I do not have sour cream on
Hand right now,can I still use water
Instead??
Michelle says
Made these tonight in my mini dash. I got 4 waffles and they were yummy! I put some butter on there and sugar free jam. Yum! Thanks! I love your recipes!!