Traditional Cottage Cheese Waffles
Whip up a batch of THE BEST Cottage Cheese Waffles using my Nana’s foolproof recipe made with cottage cheese, eggs, flour, milk, oil, and vanilla – or try a savory version with cheddar cheese. Makes 6 golden, fluffy waffles, perfect for breakfast, brunch, or brinner!
This is my Nana’s exact recipe for Traditional Waffles with Cottage Cheese. Not to be confused with my recipe for Gluten-Free Protein Waffles with Cottage Cheese – that one is lighter and higher in protein, as it uses oats instead of flour, fewer eggs, and relies on a blend of whipped egg whites and whole eggs with no added oil.
That said, this classic cottage cheese waffles recipe still packs around 14 grams of protein per waffle, while giving you that golden, fluffy, tender waffle experience with just the right amount of crunch.
The best part? You can keep them slightly sweet or take them in a savory direction. Either way, the slight tang from the cottage cheese keeps the waffles rich, flavorful, and delicious. Once you make these, you’ll understand why they’ve been a family favorite for generations.
Recipe Features
- Foolproof batter. With just 6 simple ingredients and a quick blend, you’ll have a smooth, easy-to-work-with batter that consistently produces perfect waffles.
- High protein. Each waffle packs around 14 grams of protein, making them a filling and satisfying breakfast, brunch, or breakfast-for-dinner.
- Sweet or savory. You can go sweet with maple syrup, fruit, or whipped cream, or go savory by leaving out the vanilla and adding shredded cheese.
Ingredients You’ll Need
- Cottage cheese. For the best results, stick with small curd cottage cheese. I use Good Culture, either 2% or full-fat. Once blended, it disappears into the batter, lending moisture, richness, and a serious protein boost without making the waffles dense.
- Eggs. Eggs work alongside the cottage cheese, providing structure, richness, and protein. Bring your eggs to room temperature if you can (this helps the batter blend more evenly).
- Milk. Milk thins the batter to the perfect pourable consistency and helps create a soft, fluffy interior. I use Fairlife 2% milk for an added protein boost, but any dairy or unsweetened non-dairy milk will work here, though protein content will vary.
- Oil. I add avocado oil to the batter to keep the waffles moist and because it’s my preferred healthy fat. However, any neutral-tasting oil works just as well here.
- Vanilla extract. A small splash of vanilla extract adds subtle warmth without pushing the waffles into dessert territory. Use real vanilla extract if possible. It makes a noticeable difference (omit for the savory version).
- Flour. I use unbleached all-purpose flour, but a gluten-free 1:1 all-purpose flour works too – just be sure to let the batter rest, as gluten-free flours really need that extra time to hydrate fully. Either way, spoon and level it instead of scooping straight from the bag, so you don’t accidentally add too much.
- Baking Powder. This leavening agent helps the waffles rise, creating a light and fluffy texture with a crisp, golden exterior.
How to Make the Best Cottage Cheese Waffles
Step 1: Blend the batter. Add all of the ingredients to a large blender jar in the order listed (I use my Vitamix), then blend until completely smooth. Pause once or twice to scrape down the sides if you see any flour clinging on.
Step 2: Rest the batter. Let the batter rest for 30 minutes. This step might feel optional, but it’s very important because it gives the flour time to fully hydrate, resulting in waffles that cook up lighter, fluffier, and with a better interior texture.
Step 3: Preheat the waffle iron. Preheat your waffle iron until it’s fully hot. Once ready, generously spray both sides with avocado oil spray to prevent sticking.
Step 4: Cook the waffles and serve. Pour a little over ½ cup of batter into the center of the waffle iron, then close the lid and cook until golden brown and crisp on the outside. Carefully remove the waffle, and repeat with the remaining batter. Serve immediately with your favorite toppings, and enjoy!
Recipe tips and FAQs
- Don’t skip the batter rest. Again, resting the batter for 30 minutes is key to a soft and fluffy interior and a crisp exterior. This step is especially important if you’re using gluten-free flour, which needs extra time to hydrate fully.
- Make sure your waffle iron is fully preheated. This helps the batter start crisping right away. Most waffle irons have an indicator light – use it, and if you’re unsure, check the manufacturer’s manual for recommended settings.
- Grease the iron every time. Even nonstick waffle irons benefit from a light coating of oil before each batch. I like avocado oil spray here, but any non-stick cooking spray works. You can even brush with a little melted butter or ghee.
- Avoid overfilling the waffle iron. Too much batter can spill over the sides, preventing proper crisping. A little over ½ cup of batter is usually perfect, but this depends on your waffle maker.
- Cooking time will vary by waffle iron. Rather than watching the clock, trust the visual cues, and cook until the waffles are deeply golden and the steam escaping from the iron slows down significantly. That’s usually a good sign they’re done. If your waffles still seem soft or pale, they need a little more time.
Ways to Customize Cottage Cheese Waffles
Once you’ve got the base batter down, you can take this recipe in a sweeter or savory direction. Here are my favorite ways to jazz things up:
- Blueberry waffles – Fold fresh or frozen blueberries into the batter just before cooking. Raspberry or strawberry cottage cheese waffles are also delicious.
- Chocolate waffles – Stir in mini chocolate chips for a more indulgent waffle. Dark, semi-sweet, or even white chocolate all work here.
- Cinnamon waffles – Add a pinch of cinnamon, nutmeg, or pumpkin spice to the batter for a warm, cozy lift perfect for fall or winter breakfasts.
- Cheddar cheese waffles – To make savory cottage cheese waffles, skip the vanilla and stir freshly shredded cheddar cheese into the batter. Add herbs or savory spices for even more flavor.
Serving & Topping Ideas
Don’t be afraid to have fun with toppings. You really can’t go wrong here:
- Classic toppings –Butter and real maple syrup are always a win, while fresh fruit (sliced bananas, berries, etc.) and powdered sugar make them feel extra special.
- Protein boost – Top with Greek yogurt or nut butter for an extra filling, high-protein breakfast. I love a drizzle of my Toasted Coconut Almond Butter here. A sprinkle of chopped nuts adds texture and even more nutrition.
- Dessert-style – Go all in with chocolate or caramel sauce, a berry compote (like blackberry, raspberry, or wild blueberry-lemon), or a dollop of whipped cream.
- Savory toppings – If you’re going in the savory direction, a fried egg, crispy bacon, crumbled sausage, smoked salmon, avocado slices, a drizzle of hot sauce, or a sprinkle of fresh herbs can take these waffles over the top.
Yes! You can make the batter up to 24 hours in advance and store it covered in the refrigerator. In fact, letting it rest can actually improve the texture. Before cooking, give it a quick stir and add a splash of milk, as it may thicken as it sits.
If your waffle iron can’t cook all the batter at once or you’re making a large batch for a crowd, place the finished waffles on a wire rack set over a baking sheet (no stacking!) in a 200°F oven to keep them warm without making them soggy.
Storing and Freezing
Storing: You can store leftover cottage cheese waffles in an airtight container in the refrigerator for a day or two, then reheat them in a toaster, air fryer, or oven to bring back some crispness.
Freezing: These waffles freeze like a dream for up to 2-3 months. Let them cool completely, then place them in a freezer-safe container with parchment between layers. To reheat, pop them in a toaster or oven until warmed through and crispy for a quick, make-ahead breakfast option.
More Cottage Cheese Breakfast & Brunch Recipes
- Cottage Cheese Crepes
- Cottage Cheese Pancakes
- Crustless Cottage Cheese Quiche with Spinach
- Oatmeal Cottage Cheese Pancakes
- Banana Cottage Cheese Pancakes
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Traditional Cottage Cheese Waffles
Equipment
- Waffle Iron *I use a large Dash waffle maker
Ingredients
- 1 cup small curd cottage cheese *I use Good Culture (2% or full-fat recommended)
- 6 large eggs
- ¼ cup milk *I use Fairlife 2% for an added protein boost
- ¼ cup avocado oil or other neutral-tasting oil
- 1 tsp vanilla extract
- 1 cup unbleached all-purpose flour spooned and leveled *you can also use gluten-free 1:1 all-purpose flour here, if needed
- 1½ tsp baking powder
Instructions
- Add all of the ingredients to a large blender jar in the order listed (I use my Vitamix) and blend until smooth, scraping down any flour on the sides, if needed.
- Rest the batter for 30 minutes.
- Preheat the waffle iron. When hot, spray both sides with avocado oil spray (or brush with a little melted butter) and pour a little over a half cup into the center of the iron.
- Cook until golden and enjoy with your favorite toppings.
Notes
- Blueberry waffles – Fold fresh or frozen blueberries (I love the small Wyman’s wild blueberries) into the batter just before cooking. Raspberry or strawberry cottage cheese waffles are also delicious.
- Chocolate waffles – Stir in mini chocolate chips for a more indulgent waffle. Dark, semi-sweet, or even white chocolate all work here. My daughter just sprinkles them on top of the batter after pouring it into the waffle iron.
- Cinnamon waffles – Add a pinch of cinnamon, nutmeg, or pumpkin spice to the batter for a warm, cozy lift perfect for fall or winter breakfasts.
- Cheddar cheese waffles – To make savory cottage cheese waffles, skip the vanilla and stir freshly shredded cheddar cheese into the batter. Add herbs or savory spices for even more flavor.
Nutrition
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