Cottage Cheese Waffle Recipe
These cottage cheese waffles are light, fluffy, and packed with protein. They are perfect for breakfast or brunch. Easy to make, freezer-friendly, and great with sweet or savory toppings.
Servings: 8 waffles
Ingredients
- 2 large eggs
- 3 tablespoons white sugar
- ½ pound cottage cheese
- 2 tablespoons vegetable oil or butter
- ½ cup all-purpose flour
- Pinch of salt
- 1 teaspoon baking powder
- 1 teaspoon lemon zest
Instructions
- In a stand mixer fitted with the whisk or paddle attachment, beat the eggs and sugar until foamy. Add the cottage cheese and beat again until combined. The waffle batter will look slightly grainy and textured, even after mixing — this is normal. Cottage cheese doesn’t fully disappear, so you’ll see small curds in the batter. Don’t keep beating to try to make it perfectly smooth, or the waffles can turn dense.
- Add the vegetable oil (or melted butter), flour, salt, baking powder, and lemon zest. Beat just until fully combined, scraping down the bowl as needed. Do not overmix.
- Heat your waffle maker according to the manufacturer’s instructions. Lightly grease the plates with cooking spray or butter, even if they are nonstick.
- Pour batter onto the hot waffle maker (about ⅓ cup per waffle, depending on the size of your machine). Close the lid and cook for 3–5 minutes, or until the waffles are golden brown and crisp. Most waffle makers will stop steaming when the waffles are done.
- Carefully remove the waffles and repeat with the remaining batter. Serve warm with your favorite toppings such as maple syrup, honey, fresh berries, yogurt, or powdered sugar.
Notes
- Batter texture: The batter will be slightly grainy due to the cottage cheese. This is normal and expected — do not overbeat trying to make it perfectly smooth.
- Cottage cheese tip: Small-curd cottage cheese works best, but any variety will work. Full-fat cottage cheese gives the best flavor and texture.
- Do not overmix: Once the flour is added, mix just until combined. Overmixing can make the waffles dense instead of light.
- Waffle maker size: The amount of batter needed depends on your waffle iron. Start with about 1/3 cup per waffle and adjust as needed to avoid overflow.
- For crispier waffles: Let the waffles cook an extra 30–60 seconds after the steaming stops. They will crisp up more as they cool slightly.
Nutrition
Calories: 229kcal | Carbohydrates: 19g | Protein: 12g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 91mg | Sodium: 316mg | Potassium: 107mg | Fiber: 0.5g | Sugar: 11g | Vitamin A: 198IU | Vitamin C: 1mg | Calcium: 121mg | Iron: 1mg