Eggo Protein Waffles Recipe | Light, Golden, and Packed with Protein
I first started making these Eggo-style protein waffles when I wanted something quick but still felt like a “real breakfast.” I used to grab frozen waffles all the time, but once I figured out how easy these are to make from scratch, I never looked back. They’re crispy on the outside, soft inside, and way more filling, perfect for mornings when you want something warm and wholesome without spending forever in the kitchen.
Ingredients
Method
- Crack the eggs into a bowl and whisk them until smooth and slightly frothy. This helps your waffles turn fluffy instead of dense.
- Add the Greek yoghurt, milk, melted butter, and vanilla extract to the eggs. Stir until everything blends into a creamy mixture.
- In another bowl, mix the oat flour, protein powder, baking powder, salt, and cinnamon.
- Slowly pour in the dry ingredients into the wet mixture while stirring gently. Stop when the batter looks thick but pourable; it should flow off the spoon like pancake batter.
- Preheat your waffle maker and lightly grease it with butter or oil.
- Pour about ½ cup of batter into the waffle iron and cook until golden brown and crisp (usually 3–4 minutes, depending on your waffle maker).
- Repeat with the rest of the batter. Let each waffle cool slightly on a wire rack so they stay crispy instead of softening from steam.
Video
Notes
You can store leftovers in the fridge for up to 3 days or freeze them for later. Just pop them in a toaster for a quick breakfast.
If your protein powder is sweetened, skip extra sugar. The flavour balances better that way.
Seasonal Variations
- Summer: Add fresh berries or a spoonful of fruit yoghurt to the batter.
- Autumn: Stir in a bit of pumpkin purée and a pinch of nutmeg for a warm twist.
- Winter: Try chopped apples and cinnamon for a cozy version.
- Spring: Mix in lemon zest or a few blueberries for something light and bright.
Serving Suggestions
- Top it with Greek yogurt, honey, or a drizzle of maple syrup.
- Add sliced bananas and peanut butter for a protein-packed combo.
- Serve with scrambled eggs or a smoothie on the side for a full breakfast.
- For dessert vibes, spread some almond butter and dark chocolate chips on top.
Tips & Tricks
- Whisking the eggs properly makes the waffles lighter. Don’t skip that step.
- If the batter seems too thick, add a splash of milk until it’s smooth.
- To keep your waffles crispy, don’t stack them while hot; cool them separately.
- Freeze them in a single layer before storing them in a bag to prevent sticking.
- Reheat in a toaster instead of a microwave for the best texture.
Nutrition (per waffle)
- Calories: ~210
- Protein: 17g
- Carbohydrate: 18g
- Fat: 8g
- Fibre: 2g
