Cottage Cheese Waffles
Cottage Cheese Waffles are exactly what they sound like: simple, cozy waffles with a little extra protein and a tender, custardy middle. They cook up golden, lightly crisp at the edges, and they play nice with sweet or savory toppings. If you have cottage cheese in the fridge and a waffle maker on the counter, you’re most of the way there.
Ingredients for this Cottage Cheese Waffles
- 1 cup cottage cheese (full-fat or low-fat, drain if very wet)
- 2 large eggs
- 1 cup milk (dairy or unsweetened almond works)
- 2 tablespoons melted butter or neutral oil
- 1 tablespoon honey or sugar (optional for a lightly sweet waffle)
- 1 teaspoon vanilla extract (optional, for sweet version)
- 1 1/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda (helps with lift, optional)
- 1/2 teaspoon fine salt
Optional add-ins and swaps:
- For savory: skip vanilla and honey, add 1/2 teaspoon garlic powder and a pinch of black pepper
- Mix-ins: 1/2 cup chopped chives, shredded cheddar, or finely chopped spinach
- Gluten-free: use 1 1/4 cups oat flour or a 1:1 gluten-free blend
Instructions
- Preheat your waffle iron. Lightly grease it once hot. A quick brush of oil or a spritz does the trick.
- Blend the wet ingredients. In a blender, add cottage cheese, eggs, milk, melted butter, honey, and vanilla. Blend until mostly smooth. Tiny flecks are fine. No blender handy? Whisk well in a bowl, breaking up the curds with a fork.
- Whisk the dry ingredients. In a separate bowl, whisk flour, baking powder, baking soda, and salt.
- Combine. Pour the wet mixture into the dry. Stir gently until just combined. A few small lumps are okay. If using savory seasonings or add-ins, fold them in now.
- Rest the batter for 5 minutes. This quick pause helps the flour hydrate and the waffles puff nicely.
- Cook. Pour batter onto the preheated iron (about 1/2 to 3/4 cup per waffle, depending on your machine). Close and cook until deeply golden and crisp at the edges, 3 to 5 minutes. Avoid peeking too early.
- Serve. Move waffles to a wire rack so steam escapes and the edges stay crisp. Sweet idea: berries and a drizzle of maple. Savory route: a fried egg, hot sauce, and chives.
Cook and Prep Times
- Prep time: 10 minutes
- Rest time: 5 minutes
- Cook time: 12 to 16 minutes for a full batch
- Total time: about 30 minutes
- Yield: 4 large waffles or 8 smaller waffles
Nutritional information
Approximate per 1 large waffle, out of 4:
- Calories: ~290
- Protein: ~14 g
- Carbohydrates: ~31 g
- Fat: ~11 g
- Fiber: ~1 g
- Sugars: ~6 g
- Sodium: ~480 mg
Numbers will vary with brand of cottage cheese, flour choice, and toppings. Use a nutrition calculator if you need precision.
Frequently asked questions
Do I have to blend the cottage cheese?
Blending makes a smoother batter and a more uniform crumb, which some folks love. If you skip the blender, just whisk well and break up the curds a bit. The waffles will still be tender, just with a little more character.
Can I make these gluten-free?
Yes. Use a 1:1 gluten-free flour blend or oat flour. If using oat flour, start with 1 1/4 cups, then add a tablespoon or two of milk if the batter feels too thick. Let the batter rest the full 5 minutes so it hydrates.
Do they freeze well?
They do. Let waffles cool completely, then freeze in a single layer. Once solid, move to a freezer bag. Reheat straight from frozen in a toaster or 350°F oven for 6 to 8 minutes. They come back crisp, which is the dream on busy mornings.
Cottage Cheese Waffles
Ingredients
- 1 cup cottage cheese (full-fat or low-fat, drain if very wet)
- 2 large eggs
- 1 cup milk (dairy or unsweetened almond works)
- 2 tablespoons melted butter or neutral oil
- 1 tablespoon honey or sugar (optional for a lightly sweet waffle)
- 1 teaspoon vanilla extract (optional, for sweet version)
- 1 1/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda (helps with lift, optional)
- 1/2 teaspoon fine salt
Optional add-ins and swaps:
- For savory: skip vanilla and honey, add 1/2 teaspoon garlic powder and a pinch of black pepper
- Mix-ins: 1/2 cup chopped chives, shredded cheddar, or finely chopped spinach
- Gluten-free: use 1 1/4 cups oat flour or a 1:1 gluten-free blend
Instructions
- Preheat your waffle iron. Lightly grease it once hot. A quick brush of oil or a spritz does the trick.
- Blend the wet ingredients. In a blender, add cottage cheese, eggs, milk, melted butter, honey, and vanilla. Blend until mostly smooth. Tiny flecks are fine. No blender handy? Whisk well in a bowl, breaking up the curds with a fork.
- Whisk the dry ingredients. In a separate bowl, whisk flour, baking powder, baking soda, and salt.
- Combine. Pour the wet mixture into the dry. Stir gently until just combined. A few small lumps are okay. If using savory seasonings or add-ins, fold them in now.
- Rest the batter for 5 minutes. This quick pause helps the flour hydrate and the waffles puff nicely.
- Cook. Pour batter onto the preheated iron (about 1/2 to 3/4 cup per waffle, depending on your machine). Close and cook until deeply golden and crisp at the edges, 3 to 5 minutes. Avoid peeking too early.
- Serve. Move waffles to a wire rack so steam escapes and the edges stay crisp. Sweet idea: berries and a drizzle of maple. Savory route: a fried egg, hot sauce, and chives.
