Create light, fluffy cottage cheese waffles that are packed with protein. This simple blender recipe delivers crispy edges and a tender center, perfect for a satisfying, quick breakfast or brunch that keeps you full longer.
Author:Cat
Prep Time:5 min
Cook Time:15 min
Total Time:20 min
Yield:4 servings (about 4 large waffles) 1x
Category:Breakfast
Method:Blender/Waffle Iron
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1 cup cottage cheese (full-fat or low-fat)
2 large eggs
1/2 cup all-purpose flour (or oat flour for gluten-free)
1 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon vanilla extract (optional)
Cooking spray or butter for the waffle iron
Instructions
Place the cottage cheese, eggs, flour, baking powder, salt, and vanilla extract (if using) into a blender.
Blend the mixture until it is completely smooth. You should not see any lumps of cottage cheese. This step is key for a fluffy texture.
Preheat your waffle iron according to the manufacturer’s directions. Lightly coat the iron with cooking spray or butter.
Pour the batter onto the hot waffle iron. Use enough batter to cover the surface without overflowing.
Cook according to your waffle iron’s instructions until the waffles are golden brown and crispy on the edges, usually 4 to 6 minutes.
Carefully remove the waffles and serve immediately with your preferred toppings.
Notes
For extra crispy edges, brush the top of the batter lightly with melted butter just before closing the lid of the waffle iron.
This recipe is freezer-friendly. Cool waffles completely, then stack with parchment paper in a freezer bag. Reheat in a toaster or oven.
For a savory version, omit vanilla and add 1/4 cup shredded cheddar cheese and a pinch of black pepper to the blender.
To make this a gluten-free recipe, substitute all-purpose flour with oat flour or a 1:1 gluten-free baking blend.