Whey Protein Waffles

November 26, 2013

in Healthy Breakfast, Recipes

Warm, crispy waffles. Comfort food at its best. I don’t make waffles all that often because of the extra time it takes, so when I do, I prefer making a batch so I have some leftover for the freezer .  Once they’re in the freezer, you can just pop them in the toaster like Eggo waffles.

Whey Protein Waffles_1

I’ve been making these waffles for years, and they come out great every time. No matter what kind of waffle maker you have, they always seem to work out.

I find these waffles also cook faster than traditional waffles, so you don’t need to wait as long to enjoy them…

Whey Protein Waffles_2

You can top them however you like. Syrup, low sugar syrup, berries, butter or even peanut butter and jam. My favorite way is with butter and some mixed berries warmed up (and sweetened with stevia).

Whey Protein Waffles
Prep time
Cook time
Total time
Protein packed and healthy whey protein waffles, that you can make ahead and pop in the toaster from the freezer like Eggo's!
Recipe type: Breakfast
Cuisine: American
Yield: 12 waffles
  • 2 cups oat flour (just grind raw oats in food processor or blender to make into flour)
  • 2 Tbsp ground flax
  • 3 x30 gram scoops (or ¾ cup) whey protein (I used Whey Gourmet vanilla)
  • 1 tsp cinnamon
  • 1 tsp baking powder
  • 1 tsp vanilla
  • 2 cups unsweetened almond milk (or milk of choice)
  • 4 egg whites (I used ½ cup carton egg whites)
  1. Preheat waffle iron.
  2. In 1 bowl mix together oat flour, whey protein, flax, baking powder & cinnamon. Mix until blended. Add in wet ingredients (milk, vanilla, egg white) and mix until blended.
  3. Allow batter to sit for 5 minutes allowing it to thicken up a bit.
  4. Cook on waffle maker until golden brown (about 5 minutes).
  5. Serve topped with berries, low sugar syrup, or whatever you like!
  6. Store leftovers in freezer bags and keep in the freezer. When you want to re-heat them, just toss it in the toaster.
Serving size: 1 waffle Calories: 110 Fat: 3 g Carbs: 12 g Sugar: 0 Fiber: 2 g Protein: 9 g

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I'm Kristine Fretwell, busy mom of 2 little girls, author, blogger, and former pro fitness competitor. I love almost any kind of cookie, anything coconut or pumpkin flavored, and Thai food. A perfect day for me is enjoying my family, getting to the gym, and whipping up a new healthy recipe. I've got a collection of over 300 healthy recipes, and other tidbits like fitness and health tips. My recipes have been featured on websites such as Huffington Post, Savvy Mom, Shape and Skinny Scoop.
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  • Lori Cain

    This is by far the best healthy waffle recipe I have tried. Mine only took 2 minutes to cook in my waffle iron. Thank you for the great recipe. I did beat my egg whites first as well (with the vanilla) and folded them in. The batter thickened up after about 5 minutes of resting and they were perfect! YUM!

  • Margie

    These turned out too dry for me 🙁 any tips?

  • Lisa Alexander-Morrissey

    Thank you so much for this recipe! I used Chocolate Mint Chip Protein Powder, coconut milk and added an extra 3/4 cup oat flour (I live at high altitude) cooked about 7 minutes and they turned out perfect! Tasted like a desert! I ate mine plain but with Walden Farms Zero Calorie syrups or spreads I bet they would be even better!!!!!

  • Breezn2fitness

    I made these using a belgium waffle maker as well. I followed the directions to the T. I had to leave them on the griddle longer than the time suggested here by about 10-15 minutes (total of 15-20 minutes on the griddle), but they turned out great. I froze them and popped them in the oven the next morning for about 10 minutes. They’re super delicious and easy to eat on the go.

  • Angel Delight

    Hi Kristine!! These sound delicious! Can an egg substitute be used instead of eggs? I can’t eat eggs 🙁

  • Matt

    Can I make pancakes with this recipe?

  • TrainRite

    Ill need to try these – I just usually make mine with applesauce and protein powder.


    • https://busybuthealthy.com Kristine Fretwell

      Nice! Yes I hope you try them! Let me know what you think 🙂

  • Florence

    The only change I made was using 2 whole eggs instead of 4 egg whites, and ours came out great! Enjoyed chicken and waffles for dinner with a side of Kerry Butter and honey. 🙂 Thank you for the recipe!

  • Elizabeth

    I just made these for a protein filled breakfast and they were great. My waffle iron is subpar to say the least and they turned out just perfect. I did beat the egg whites until firm and folded them into the batter just as my mom has done with traditional waffles. I think this will help those having trouble. Elizabeth

  • Tracy Q

    I loved these! Made a half batch to make sure I liked them … I beat the egg whites first as I have in other waffle recipes and folded them in, this may help with the consistency problem some people are having with this recipe. Will make again for sure! Thanks

  • Deb

    These waffles are great. Must use whey protein and not casein or the consistency is off. They cook great in the belgium waffle maker from all-clad. We make these at least once a week and are great to eat for breakfast on the go. I used the between 4-5 for the heat setting.

  • Melissa

    Thank you for an awesome recipe! I use a Belgium waffle maker and have had no issues at all. I have made at least 5 batches and each time they turn out perfect. I always make extra for the freezer to heat up in the toaster for a quick breakfast. They are delicious with blueberries or chopped apples with spices and a bit of honey heated up.

    • https://busybuthealthy.com Kristine Fretwell

      That’s great….thanks for reporting back! I was nervous that it wasn’t working with belgium waffle makers…so thank you! Glad it is for you 🙂 Love your topping ideas! Yum!

      • Melissa

        Recently I have started adding pumpkin puree and using 100% pure egg white protein powder in place of the whey and liquid egg whites. I just love this recipe and how easily I can change up the flavors. Thanks again!

  • Krissy

    Can you add blueberries to it instead of topping it later? I want to make a bunch for work so I can just reheat and grab on the go.

  • Evelyn G

    I added an extra 3/4 cup of oat flour to the recipe and these turned out great in my Belgian waffle maker! Just make sure you spray the iron with cooking spray first! Thank you so much for the recipe!

  • Evelyn Godin

    I added an extra 3/4 cup of oat flour to the batter and these turned out great in my Belgian waffle maker. Just make sure you spray the iron with cooking spray first!

  • Marissa

    Can I substitute the ground flax for anything? I don’t have any. Also, what setting did you cook these on? My waffle maker has a knob that you can turn from minimum to maximum.

    • https://busybuthealthy.com Kristine Fretwell

      You can sub the flax for chia seeds. You can probably leave them out altogether too. I’d set your waffle iron to medium heat.

  • Kim

    Thanks so much for the recipe! These turned out perfectly for me! I didn’t use flax since I didn’t have any an accidentally use twice as much baking powder, but they were still awesome.

    • https://busybuthealthy.com Kristine Fretwell

      That’s great! Thanks for reporting back! 🙂

    • Amanda Gerek

      That’s why they turned out lol. The flax seed is what made this recipe taste gross. Too much! Next time I’ll use chia seeds instead.

  • JessB

    I stumbled across this recipe when looking for a healthy but indulgent Saturday morning breakfast, and my waffles turned out awesome! Not sure why it didn’t work out for others but I followed the recipe to a “t” and they cooked perfectly in 5 minutes and didn’t stick to the waffle iron at all. I look forward to trying your other recipes – I’m making the cookie dough protein bars next! 🙂

  • Phil

    I don’t know if I’m the only one but these stuck terribly to my waffle maker, despite the copious amount of cooking spray I used. I tried adding some oil but got the same result. When I was finished scraping it off the iron, the pieces I ate tasted fine. Like the idea though. I hope this didn’t happen to anyone else. Cheers

    • https://busybuthealthy.com Kristine Fretwell

      Sorry to hear that. What kind of waffle maker do you have? Is it cast iron? Or a Belgian waffle maker?

  • lisa

    Thanks for the recipe! WAY better than another that I recently tried. I’m a food scientist, and based on some of the batter and sticking comments I added 1/4 cup whole wheat flour and 1 T coconut oil. This fixed the batter viscosity, and only added about 20 calories and a trace of fat to the waffles. Since we aren’t a gluten free family I didn’t worry about the wheat. My 3.5 year old and I just enjoyed one hot from the iron :o) Looking forward to perusing your site and trying more recipes!

    • https://busybuthealthy.com Kristine Fretwell

      So glad you liked them! Thanks for commenting! Glad the extra flour worked great!

  • Chantelle

    Made these for breakfast this morning I didn’t have any oats but I had buckwheat flour so I used it as a substitute and they taste great 🙂 the only thing I will change with my next batch is I will mix egg whites in a mixer first to get stiff peaks and fold them in last to make the batter a little less dence but they are great for a healthy recipe. I had sugar free maple syrup on top of mine 🙂 soooo yummy

  • Krystal Boulet

    These were perfect for the hole in my 15 year old’s stomach. They kept him full until lunch. My plan is to make a bunch and freeze them so school mornings are faster and smoother. Thanks for this healthy alternative.

    • Krystal Boulet

      (used chocolate vegan protein instead of Whey)

      • https://busybuthealthy.com Kristine Fretwell

        Thanks so much and glad you teen loved them! Also, thanks for letting me know they work just as well with vegan protein!

    • Angelica Mansilla

      My kids and I loved this recipe!! Thanks for sharing !!

  • Angela Christina

    I just made these for lunch for hubby and I !!! He really enjoyed them, as did I 🙂 they were super tasty and with all that protein, we will be good to go til supper, which is the Easy Chicken Stew 🙂 I will be sure to post a review for that recipe too…thank you so much Kristine for developing these awesome recipes !!!

    • https://busybuthealthy.com Kristine Fretwell

      You’re awesome! You’re on a roll!

  • Kristina Rockstad Martin

    Awesome recipe. I cooked these for 7 minutes and used a mix of casein, whey, and egg protein. I also added two packs of truvia and topped with fresh blueberries, banana, and a small drizzle of pure maple syrup. Such a nice treat that I can feel good about eating. Love all your recipes.

    • https://busybuthealthy.com Kristine Fretwell

      Sounds amazing! Glad you liked them!

  • Zoe

    It sticked to the waffle maker on the top and the bottom and my three scoops of protein were wasted 🙁

  • Kristin

    I made these this morning and it did take forever to cook in the middle. I ruined the first batch 🙁 I have a Belgium waffle maker and I wonder if it’s because they are thicker? Anyone have any success tweaking the recipe? Overall they were really yummy!

    • https://busybuthealthy.com Kristine Fretwell

      Perhaps too much batter? Is there a way to use less or do you have to use more to fill up the waffle maker? The problem with whey protein is that at high temp it can burn pretty quickly. I would make these as pancakes instead, and use my other waffle recipe using the beans (not whey) as that should work fine in your waffle maker. Here’s the link https://busybuthealthy.com/high_protein_waffles/

  • Rox

    Made these on the weekend and the family loved them. You are right they freeze great – hubby approved reheated this morning. Thanks for another great recipe -Rox

  • Christina Kling

    I made these this morning. I didn’t have vanilla protein so I used the chocolate protein that I had on hand. They were amazing with strawberry Jam. I will be making these more often!

    • https://busybuthealthy.com Kristine Fretwell

      Sounds yummy! Glad you liked them!

    • cea

      did the chocolate whey protein make it come out darker?

      • F. Baptiste


  • LinZ

    2 cups of skim milk was too much for this recipe, but even though the texture was off, I they tasted pretty good. Fiancé didn’t think they were sweet enough and added splenda.

    • https://busybuthealthy.com Kristine Fretwell

      Did you add all the protein suggested? Its because the whey really dries out when cooked, so that’s why it needs all that liquid. Yes, the texture is a bit off from reg waffles, cause of the protein. I usually add sweet topping as you can see…hehe. So that’s why I didn’t make the actual waffle super sweet….but glad you made those subs and liked them 🙂

  • Martha

    I made this recipe because I loved that it almost had all the things I eat regularly for breakfast. I have a Belgian waffle maker. My waffles come out bigger, or so they seem. Could you share how many grams is one of your waffles so that I can compare it to my waffles?

    • https://busybuthealthy.com Kristine Fretwell

      I don’t know how many grams they were as I didn’t weigh them. If you got less than 12 waffles, you may have to enter the nutrition to find out what yours works out to per waffle. I use Sparkpeople recipe calculator.

  • Diet4Eyes

    I didn’t care for these. They took almost 10 min to cook up enough so I could get them out of the maker. I love the concept though. I am going to try reducing the liquid.

    • https://busybuthealthy.com Kristine Fretwell

      Sorry to hear that. Did you make any modifications or substitutions in the recipe?

  • http://jaimemass.com/ Nathan Rimmit

    Must be a very healthy nutritious food. I think it will be good alternative for whey protein powder. Look at the nutrients per waffle you can get. Calories, fat, protein, carbs everything there seem perfect. A very healthy recipe also been shared here.

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