This recipe for light and fluffy low carb Protein Waffles makes the perfect easy breakfast or snack. They are freezer friendly too for a make-ahead idea!
It is sometimes really hard to get in the protein we need every day, especially when you are on the go. These high protein waffles are a triple win!! Who knew that just 3 ingredients and could become such a light and fluffy protein packed waffle.
When I discovered these waffles made with protein powder from my teammates, I was absolutely astounded!
Combine one with a healthy muffin like these Healthy Blueberry Muffins or these Zucchini Muffins and you have a macro balanced meal or snack.
Important: I made these with Nature’s Best Isopure Unflavored Whey Protein Powder. Be sure to check your own protein powder for its carb amount since they do vary per brand.
Top with your favorite fruit and syrup. Or if you’re like me peanut butter instead of syrup. I usually add a little water to a tablespoon of peanut butter and drizzle it over top. If you are a syrup lover and want a low carb alternative to maple syrup, Walden Farms has a great line to try.
I first made these when we were going to be traveling in April to have on a flight. I dusted off my waffle iron and made a batch of these easy low carb waffles. They were perfect with half a packet of this travel-friendly peanut butter.
Ingredients
Protein powder of your choice is the main ingredient of protein waffles whether it’s a vegan/ plant-based protein, keto protein or a whey protein. I use the unflavored protein but I know that many people use vanilla, chocolate, and even snickerdoodle flavors to make them all different flavors.
Use one whole egg or 20 grams of egg whites for lower fat if you prefer.
Just a little baking powder gives them the perfect amount of fluff.
Water adjusted to desired consistency (Just be careful to not make them batter too runny or it will have a tendency to run over the side of the waffle iron. (I use 2-3 tablespoons)
How to Make Protein Powder Waffles From Scratch
Preheat waffle iron.
Add protein powder, egg and baking powder to a small bowl.
Add enough water to get to desired consistency.
Pour batter into waffle iron and cook for the recommended time per your manufacturer’s suggestion. (3 minutes for me)
ENJOY!!
If you are making waffles for a crowd and need for them to stay warm and crispy until serving them all, preheat you oven to 175 and place them on a baking sheet with a cooking rack set inside it as you are making the waffles.
Yes! Waffles freeze extremely well too. So make a few to have on hand for whenever you are in a rush on busy mornings. Freeze them in an air tight storage bags for up to 2 months.
Try these other healthy breakfast recipes too.
Don’t forget to check out our Protein Powder Waffles Web Story!
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Protein Waffle Recipe
Ingredients
- 1 scoop protein powder of your choice
- 1 egg or 20 g of egg whites
- 1 teaspoon baking powder
- Water to desired consistency I use 3 tablespoons
Instructions
- Preheat waffle iron
- Add protein powder, egg and baking powder to a small bowl.
- Add enough water to get to desired consistency.
- Spray waffle maker with spray cooking oil on both sides
- Pour batter into waffle iron and cook for recommended time per your manufacturer’s suggestion. (3 minutes for me)
- ENJOY!!
Monica
I made these with Dymatize ISO 100 Vanilla protein powder. My protein powder has one of the larger scoops that’s equal to a 1/4 cup. I only used 2 T of egg beaters (the equivalent of 1/2 egg) because it seemed like they’d be too eggy with a whole egg. I also added a few blueberries & a squeeze of lemon because I wanted those flavors. I used a mini waffle iron and it filled all 4 molds, overflowing slightly, but not out of the waffle iron. I give them 4 stars because they came out pretty dry and a bit too sweet for me, but that’s the protein powder I used. Next time I will use my quest multipurpose protein powder which is unsweetened so I can adjust myself plus 1-2 tablespoons of apple sauce as another person suggested because they really need some moisture. Otherwise, they were pretty good. Thanks for this awesome base recipe.
Sherri
You are so welcome! It definitely seems to be protein powder specific 😉
Ashley
These turned out pretty well but it is fluffy so don’t expect the mouth feel of a normal waffles. One thing I’ll do differently is to not use pea protein powder cos it turned out really salty due to high salt content of peas will try with a soy based protein powder next!
I wonder if anyone has any tips to make it crispier. I don’t mind the fluffiness but would love the exterior to be crispier.
Chris
I used 310 Vanilla Cake powder in my waffle. In addition I separated the egg and mixed the yolk with the water. I mixed the water/yolk mixture with the protein powder/baking powder to make a batter. I then whipped the white and folded it into the batter. I will try it again without the fuss of a separated egg foam process, like traditional waffles and see if I get a similar, or inferior waffle.
In the end, I felt like this definitely scratches the I want a waffle itch. Its a keeper.
Sheri D
I was so excited to try these and they LOOKED like perfection when they were finished cooking. They are SO DRY. Like, hard to swallow dry. Even with syrup on them. I’ll be on the hunt for a better recipe. Good try though.
Hannah
Maybe this just depends on the kind of protein powder you’re using, but they didn’t have any density in them, it was like chewing a flavored cloud. The consistency of the mix was really nice, and the waffles looked really good but there just wasn’t enough to them for me.
Disappointed
These were not good 🙁 there was no moisture to them and they dried up my mouth like crazy… unfortunately they ended up in the trash :,( wish they had some oil or something
Filipe
It is as I expected…. Dry cooked protein powder. Tasted like chalk and my protein powder is great so…. Yeah hard pass
Janet
These waffles are still great but I thought I should warn you about a problem I had. I started having allergic reactions after eating them but I knew that all the ingredients I used were safe. Finally, I tested the ones I made using the mold in the microwave and just the batter in a glass bowl still in the microwave. I had NO REACTION to the second batch. I’m just writing this to warn other people who have sensitivities, skip the waffle molds altogether.
Also, Sherri, I added a tablespoon of apple sauce to the batter and it came out even better – moister.
Thanks again for the great protein idea.
Janet
I loved the taste and texture of these waffles. I used Wegman’s Whey Vanilla Protein Powder and one scoop is three tablespoons. I did them in my microwave with a waffle form, no oil was necessary, and it made two waffles.
I am cooking for only one fussy person (me) and I would like to eat one and keep the other for the next day’s breakfast. Is it best to freeze them? Would just chilling them in the fridge be OK? How can I heat them if, when the wheat allergy hit, I sold my toaster? I’m going to try chilling and zapping for a minute and I’ll let you know if that doesn’t work. THANKS, again for the recipe.
Sherri
Great! If you are going to eat the 2nd one the next day, you can just refrigerate it. Zapping it for about 20-30 seconds in the microwave will probably be perfect. I have also heated them in the oven directly on the rack (since you don’t have a toaster) So glad you enjoyed it!
Angela
Just what I was looking for! I needed a high protein, low carb snack and this was perfect! Note: if using a mini waffle maker, this will make 2 waffles. Also, just because the recipe doesn’t state it, I feel like it’s waffle maker 101 that you know to use oil or a spray to keep the waffle from sticking. A reminder in the recipe would be nice in case it’s one of those days when common sense is playing with you.
Eric
Your recipe needs to note something make sure you use oil in the iron otherwise it will complete stick to the iron hence I had to throw mine out
Shannon
Hi Eric,
I assume this step was omitted because the instructions on waffle irons, even nonstick ones usually, state to use an oil so your better doesn’t stick. I always assume to use oil because my waffle maker tells me too. I feel it would be unnecessary to add “if your waffle maker inductions say use oil, use oil” as I would assume the person read the instructions. There’s no way for the creator to know for everyone if it will stick or not because everyone has different tools.
Angela
Yes!! 100% agree! Waffle maker instructions will tell you how to use your specific model/brand! People always trying to blame someone else!
Donna
Hi. I did this recipe half an hour after finding it I used PHD diet plant chocolate protein powder. I used more water than you suggested to get the batter even somewhat gloopy. I decided it to make two waffles. They puffed up great but not much flavour and a bit eggy . I may add sugar free choc chips or a bit of xylitol (sweetener in uk) But overall I think experimenting with the different protein powders I already have (banana and vanilla and chocolate) will keep me going and learning. Thx for the recipe sweetie
Sherri Hagymas
That’s wonderful to hear! I have to play around with the water as well with different protein powders since they seem to absorb differently. Have fun experimenting!
Ashley
I used pumpkin pie protein powder and added some pumpkin pie spice, cinnamon, and vanilla. Made 2 big waffles for only 200 calories. Turned out great thanks for sharing!