Make delicious, fluffy high protein waffles using Greek yogurt for a satisfying, protein-packed breakfast. This recipe is easy to follow and yields great texture.
Author:Ahazzam
Prep Time:10 min
Cook Time:15 min
Total Time:25 min
Yield:4 large waffles
Category:Breakfast
Method:Waffle Iron
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1 cup all-purpose flour
1 scoop vanilla or unflavored protein powder
2 teaspoons baking powder
1 tablespoon sugar substitute (or regular sugar)
1/2 teaspoon salt
1 large egg
1 cup plain Greek yogurt (2% or full fat works well)
1/2 cup milk (dairy or non-dairy)
2 tablespoons melted butter or oil
1 teaspoon vanilla extract
Instructions
Preheat your waffle iron according to the manufacturer’s directions. Lightly grease the plates if necessary.
In a large bowl, whisk together the flour, protein powder, baking powder, sugar substitute, and salt. This mixes the dry ingredients well.
In a separate medium bowl, whisk the egg, Greek yogurt, milk, vanilla extract, and melted butter or oil until smooth.
Pour the wet ingredients into the dry ingredients. Mix gently with a whisk or spatula until just combined. Do not overmix; a few small lumps are fine for fluffy waffles.
Pour the batter onto the hot waffle iron, using the amount recommended for your specific appliance.
Cook until golden brown and crisp, usually 4 to 6 minutes, depending on your iron.
Remove the waffle carefully and serve immediately, or keep warm in a low oven while you cook the remaining batter.
Notes
For a gluten-free protein waffles option, substitute the all-purpose flour with a 1:1 gluten-free baking blend.
If your batter seems too thick, add milk one tablespoon at a time until it reaches a thick but pourable consistency. This prevents dense waffles.
To boost the protein further, you can substitute half the milk with liquid egg whites.
These freeze well. Cool completely, then place parchment paper between waffles before storing in a freezer bag for easy make ahead protein waffles.