Fluffy, golden waffles packed with protein. Quick to make, lightly sweetened, and perfect for breakfast or a post-workout meal.
Ingredients You’ll Need
Here’s what you’ll need to make 2 high-protein waffles:
All-Purpose Flour: Forms the base of the waffles, giving them structure.
Protein Powder: Adds protein and helps make the waffles filling. Any flavour works.
Baking Powder: Helps the waffles rise and stay fluffy.
Egg Adds structure and lightness.
Milk: Moistens the batter, any kind works.
Greek Yogurt: Keeps the waffles tender and adds extra protein.
Vanilla Extract: Enhances flavour.
Oil or Melted Butter: Adds richness and helps crisp the waffles.
Sweetener (optional): Adjust to taste if you like sweeter waffles.
How to Make High-Protein Waffles (Step by Step)
Step 1 – Preheat waffle maker:
Lightly grease the waffle plates and preheat.
Step 2 – Mix wet ingredients:
In a bowl, whisk the egg. Add milk, Greek yogurt, oil or melted butter, vanilla, and sweetener (if using). Mix until smooth.
Step 3 – Add dry ingredients:
Sprinkle the flour, protein powder, and baking powder on top of the wet mixture. Stir gently just until smooth, small lumps are okay.
Step 4 – Cook the waffles:
Pour a third of the batter into the preheated waffle maker. Cook for 4–6 minutes until golden and crisp. Repeat with remaining batter.
Step 5 – Serve:
Enjoy warm with your favourite toppings.
Easy One-Bowl Protein Waffles
Equipment
- Waffle maker
Ingredients
- ¾ cup all-purpose flour
- 1 scoop protein powder any flavour
- 1 tsp baking powder
- 1 large egg
- ¾ cup milk any kind
- ¼ cup Greek yogurt
- ½ tsp vanilla extract
- 1 tbsp oil or melted butter
- 1–2 tsp sweetener optional
Instructions
- Preheat waffle maker and lightly grease.
- In a bowl, whisk the egg.
- Whisk in milk, yogurt, oil/butter, vanilla, and sweetener (if using).
- Add flour, protein powder and baking powder on top.
- Stir just until smooth (small lumps are fine).
- Pour 1/3 the batter into the waffle maker.
- Cook 4–6 minutes until golden and crisp.
- Repeat with remaining batter.
Notes
- Protein powder: Any flavour works; chocolate gives a dessert-like waffle, vanilla keeps it neutral.
- Texture: Small lumps in the batter are fine, overmixing can make waffles dense.
- Crispiness: Cooking a little longer or brushing the plates with oil gives crispier edges.
- Storage: Store cooled waffles in the fridge up to 2 days or freeze for up to 1 month. Reheat in a toaster or waffle maker.