Vanilla Whole Wheat Waffles Protein Packed

We usually have Yogurt Pancakes or waffles on the weekend, and I love having this straightforward recipe in rotation. It boasts more nutrition than many other basic waffle recipes—which is great since they help keep us full a little longer—because the recipe has cottage cheese and whole grain flour in the batter. The cottage cheese is an unexpected ingredient, but one that adds moisture and tenderness. I love making some of these mini and some full size so they’re just the right size for all of the members of my family. My kids love to dip the little ones into syrup or cinnamon applesauce, no forks needed. I usually try to make a double batch so we have leftovers on hand for future easy breakfasts. (You may also like Healthy Waffles, Savory Waffles, Sweet Potato Waffles, and Banana Waffles.)

Ingredients You Need

To make these Vanilla Whole Wheat Waffles, you’ll need to have the following ingredients on hand. Sign up for our email updates to get tips and ideas sent to your inbox.

Whole wheat flour and all-purpose flour: A mix of these creates nutritionally dense waffles that are still nice and light. Baking powder: This helps the waffles to rise nicely as they cook. Make sure that yours is fresh. Cottage cheese: I prefer to use whole milk cottage cheese so there’s fat in the waffles (which kids need). It blends into the batter nicely, so don’t worry about the curds. Egg: Egg helps the mixture bind together and cook up as expected. Melted coconut oil or butter: Either of these create the slightly crisp edges that you expect from waffles. I prefer coconut oil here, but unsalted butter will work too. Vanilla extract: Vanilla extract adds really pleasant flavor to these waffles so they’re delicious enough to eat on their own. Milk: You can use dairy or nondairy milk. Maple syrup, applesauce, nut butter, sliced fruit, and/or additional cottage cheese for serving

Step-by-Step Instructions

Here’s a look at the simple process involved in making these homemade whole wheat waffles. Scroll to the bottom of the post for the full recipe with amounts and the timing. TIP: I like to make some mini and full-size to accommodate all of the appetites at my table.

Best Waffle Maker

I have a very basic Cuisinart Waffle Maker that makes one round waffle at a time. It’s nothing fancy, but it’s a nice place to start if you want to try making waffles at home!

How to Store

To store, let waffles cool on a wire rack and store in an airtight container in the fridge for up to 3 days. Reheat in the microwave for 15-30 seconds to serve. To freeze, store cooled waffles in a zip top storage bag, with as much air removed as possible, for up to 3 months. Warm waffles on a plate in the microwave for 30-60 seconds, turning over halfway through, or in the toaster oven.

Best Tips for Success

I prefer to use cottage cheese with either 2% or 4% milk fat. You can use all all-purpose flour if you prefer. Add 1 teaspoon cinnamon to the batter for additional flavor. We like to top our waffles with almond butter and maple syrup, to dip them in applesauce or yogurt, or to have them with sliced fruit or applesauce. You can of course add a side of bacon or even some eggs if you want to go full on classic breakfast! Gluten-free: Use a 1:1 style of gluten-free baking mix or use buckwheat flour, adding up to an additional ¼ cup milk as needed to make a batter that’s easy to stir and dollop. Dairy-free: Look for a lactose-free or vegan cottage cheese if needed. Or omit the cottage cheese and add another egg instead. I have this very basic, but very reliable Cuisinart Waffle Maker.

I’d love to hear your feedback on the recipe, so please comment below if you make them!