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A single golden cottage cheese waffle topped with butter, maple syrup, and fresh raspberries
Jonas Mitchell

Cottage Cheese Waffles

Blended cottage cheese batter that crisps up in the waffle iron for a high-protein breakfast.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4
Course: Breakfast
Cuisine: American
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup cottage cheese (full-fat recommended)
  • 3 whole eggs
  • ¼ cup milk of choice
  • 2 tablespoon melted butter or neutral oil
  • 1 teaspoon vanilla extract
  • 1 tablespoon maple syrup or honey (optional)
  • 1 1/2 teaspoon baking powder
  • 1 1/4 cups all-purpose flour (or whole wheat)
  • ¼ teaspoon salt

Equipment

  • 1 Blender or food processor
  • 1 Waffle iron
  • 1 Mixing bowl
  • 1 Measuring cups and spoons
  • 1 Silicone brush (for greasing)

Method
 

  1. Add cottage cheese, eggs, milk, butter, vanilla, and maple syrup to a blender. Blend until smooth (or pulse 3-4 times for a chunkier curd texture).
  2. In a large bowl, whisk together flour, baking powder, and salt.
  3. Pour the blended mixture into the dry ingredients and stir just until combined. Let the batter rest 5 minutes.
  4. Preheat the waffle iron and grease it lightly.
  5. Pour about 1/3 cup batter per waffle. Cook 4-6 minutes, until golden and steam slows.
  6. Serve warm with toppings.

Notes

Drain watery cottage cheese in a fine-mesh strainer for 5 minutes before blending if it runs thin. Don't open the iron until the steam slows — pulling waffles early causes tearing and sticking.
Nutrition (per waffle) Calories 310kcal | Protein 14g | Carbohydrates 28g | Fat 12g | Fiber 1g | Sodium 380mg