If you’re looking for a breakfast that’s both satisfying and protein-packed, these crispy high-protein waffles are just the ticket. They’re golden on the outside, soft and fluffy inside, and easy to customize to your taste. Whether you’re fueling up after a workout, looking for a meal prep-friendly breakfast, or simply trying to sneak more protein into your day, these waffles check all the boxes. With a short list of simple ingredients and no fancy equipment needed beyond a waffle iron, this recipe is a no-fuss favorite you’ll want to make again and again.
Made with your choice of protein powder, flour, and a few kitchen staples, the batter comes together in minutes. You can opt for a little oil for extra crispiness, or leave it out for a lighter version. Bonus: these waffles freeze beautifully, making them ideal for busy mornings.
Ingredients
1/3 cup protein powder (about 32g)
1/4 cup flour (about 35g – spelt, white, or gluten-free work best)
1 teaspoon baking powder
1/8 teaspoon salt
1/2 cup water
1/4 cup egg whites or additional water
1/4 cup plain yogurt or applesauce
2 tablespoons sweetener of choice (granulated or liquid)
2 teaspoons oil (optional, but helps create crispy edges)
Instructions
In a medium bowl, whisk together the protein powder, flour, baking powder, and salt until well combined
Add in the water, egg whites (or more water if you’re going egg-free), yogurt or applesauce, and your sweetener of choice. Stir until a smooth batter forms. If the batter feels too thick, add more water one tablespoon at a time until it reaches a pourable consistency similar to traditional pancake or waffle batter
Preheat your waffle iron according to the manufacturer’s instructions. Once it’s hot, lightly grease it with oil or cooking spray
Pour the batter into the center of the waffle iron and close the lid. Cook until golden and crispy, which usually takes about 3 to 5 minutes depending on your waffle maker. Avoid opening the iron too early—this can cause the waffle to split or stick
Remove the waffle carefully, re-grease the iron, and repeat with the remaining batter. Serve warm with your favorite toppings like fresh fruit, nut butter, yogurt, or a drizzle of syrup
Notes
These waffles work well with many types of protein powder, including whey, casein, and plant-based blends, though the texture can vary slightly
Spelt flour and all-purpose flour produce the best results, but you can also use gluten-free blends. Almond or coconut flour are not recommended here as they absorb moisture differently and may cause the batter to fall apart
If you’re using a liquid sweetener like maple syrup or honey, reduce the water in the batter by about two tablespoons to keep the texture just right
The optional oil adds a light crispiness to the edges, which many people love. If you prefer oil-free waffles, just make sure to grease the waffle iron well to prevent sticking
To freeze, let the waffles cool completely, then store in an airtight container or freezer bag for up to 2 months. Reheat in a toaster or oven to bring back the crisp texture
FAQs
Can I make these as pancakes instead of waffles?
Absolutely! This batter works well for pancakes too. Just cook on a greased non-stick skillet over medium heat for 2–3 minutes per side
How much protein is in each waffle?
That depends on the brand of protein powder you use, but typically each waffle contains around 15–20g of protein
Can I make the batter ahead of time?
You can mix the dry ingredients ahead, but for the best texture, it’s recommended to combine the wet and dry ingredients just before cooking
What can I use instead of egg whites?
You can substitute the egg whites with more water, a splash of milk, or a plant-based alternative like flax egg or aquafaba if you’re keeping it vegan
What toppings go well with these waffles?
Try topping them with sliced bananas, berries, Greek yogurt, almond butter, or even a few chocolate chips if you’re feeling indulgent
Crispy High Protein Waffles
If you’re looking for a breakfast that’s both satisfying and protein-packed, these crispy high-protein waffles are just the ticket. They’re golden on the outside, soft and fluffy inside, and easy to customize to your taste. Whether you’re fueling up after a workout, looking for a meal prep-friendly breakfast, or simply trying to sneak more protein into your day, these waffles check all the boxes. With a short list of simple ingredients and no fancy equipment needed beyond a waffle iron, this recipe is a no-fuss favorite you’ll want to make again and again.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
Ingredients
1/3 cup protein powder (about 32g)
1/4 cup flour (about 35g – spelt, white, or gluten-free work best)
1 teaspoon baking powder
1/8 teaspoon salt
1/2 cup water
1/4 cup egg whites or additional water
1/4 cup plain yogurt or applesauce
2 tablespoons sweetener of choice (granulated or liquid)
2 teaspoons oil (optional, but helps create crispy edges)
Instructions
In a medium bowl, whisk together the protein powder, flour, baking powder, and salt until well combined
Add in the water, egg whites (or more water if you’re going egg-free), yogurt or applesauce, and your sweetener of choice. Stir until a smooth batter forms. If the batter feels too thick, add more water one tablespoon at a time until it reaches a pourable consistency similar to traditional pancake or waffle batter
Preheat your waffle iron according to the manufacturer’s instructions. Once it’s hot, lightly grease it with oil or cooking spray
Pour the batter into the center of the waffle iron and close the lid. Cook until golden and crispy, which usually takes about 3 to 5 minutes depending on your waffle maker. Avoid opening the iron too early—this can cause the waffle to split or stick
Remove the waffle carefully, re-grease the iron, and repeat with the remaining batter. Serve warm with your favorite toppings like fresh fruit, nut butter, yogurt, or a drizzle of syrup
Notes
These waffles work well with many types of protein powder, including whey, casein, and plant-based blends, though the texture can vary slightly
Spelt flour and all-purpose flour produce the best results, but you can also use gluten-free blends. Almond or coconut flour are not recommended here as they absorb moisture differently and may cause the batter to fall apart
If you’re using a liquid sweetener like maple syrup or honey, reduce the water in the batter by about two tablespoons to keep the texture just right
The optional oil adds a light crispiness to the edges, which many people love. If you prefer oil-free waffles, just make sure to grease the waffle iron well to prevent sticking
To freeze, let the waffles cool completely, then store in an airtight container or freezer bag for up to 2 months. Reheat in a toaster or oven to bring back the crisp texture