Make delicious, fluffy high protein waffles using Greek yogurt for a satisfying, protein-packed breakfast that keeps you full.
Author:Ahazzam
Prep Time:10 min
Cook Time:15 min
Total Time:25 min
Yield:4 servings
Category:Breakfast
Method:Waffling
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1 cup all-purpose flour
1 scoop vanilla or unflavored protein powder (whey or plant-based)
2 teaspoons baking powder
1 tablespoon sugar or sweetener of choice
1/2 teaspoon salt
1 large egg
1 cup milk (dairy or non-dairy)
1/2 cup plain Greek yogurt (2% or full fat recommended for texture)
2 tablespoons melted coconut oil or butter
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, and salt. This step helps distribute the protein powder evenly.
In a separate medium bowl, whisk the egg, milk, Greek yogurt, melted oil, and vanilla extract 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. Overmixing develops gluten and leads to dense waffles.
Pour the batter onto the hot waffle iron, using the amount recommended for your specific machine.
Cook until the waffle is golden brown and steaming has stopped, usually 4 to 6 minutes.
Carefully remove the waffle and serve immediately with your favorite healthy toppings.
Notes
For gluten free protein waffles, substitute the all-purpose flour with a 1:1 gluten-free baking blend.
If your batter seems too thick (common with certain protein powders), add milk one tablespoon at a time until it flows slowly off a spoon.
To prevent rubbery texture, avoid using too much protein powder relative to the liquid. The Greek yogurt helps maintain moisture.
These waffles freeze well. Cool completely, then place between parchment paper sheets in a freezer bag for easy make ahead protein waffles. Reheat in a toaster.