These Pumpkin Protein Waffles blend cottage cheese and pumpkin right into the batter for 13g of protein per serving, no protein powder needed, topped with a maple protein drizzle.
Save This Recipe to Your Email!
We'll email this recipe to you, so you can come back to it later!
These are what I make on a weekend morning when I want pumpkin spice everything but still want breakfast to actually hold me over.
Regular waffles are mostly flour and not much else, which means they don’t keep you full for very long. These get their protein boost from blended cottage cheese instead of a scoop of protein powder — it disappears completely into the batter, so you get all the protein without any chalky aftertaste or added ingredient list.
The maple protein drizzle takes it a step further. Instead of just pouring plain maple syrup over the top, whisking it with Greek yogurt turns the topping itself into another source of protein, so the whole plate works harder for you.
If you’re building out a pumpkin protein breakfast rotation, this is just one of a few ways I do it. My Protein Pumpkin Bread is a great grab-and-go option, my High Protein Pumpkin Overnight Oats are perfect for a no-cook morning, and my Pumpkin Protein Muffins are another good one to keep in the freezer.
Jump to:
What Do Pumpkin Protein Waffles Taste Like?
Warm pumpkin spice throughout, with a soft, slightly custardy texture from the cottage cheese and eggs blended into the batter. You won’t taste the cottage cheese at all once it’s blended smooth — it just adds moisture and protein. The maple protein drizzle is sweet and slightly tangy, similar to a maple yogurt.
Why You Will Love These Cottage Cheese Waffles
- 13g of protein per serving: a breakfast that actually keeps you full.
- No protein powder needed: these cottage cheese waffles get their protein from cottage cheese and eggs instead.
- Maple protein drizzle: the topping adds even more protein instead of just sugar.
- Freezer-friendly: make a batch and reheat waffles straight from the freezer like a toaster waffle.
- Just a blender and waffle iron: no extra bowls or complicated steps.
Ingredients Needed
- Cottage cheese: blended smooth, this is the main protein source in the waffles.
- Pumpkin puree: real pumpkin flavor and moisture. Large eggs: add structure and even more protein.
- Milk of choice: thins the batter to the right consistency.
- Maple syrup: sweetens both the batter and the drizzle.
- Vanilla extract: rounds out the flavor. Whole wheat pastry flour: the base of the batter.
- Baking powder: helps the waffles rise and get fluffy.
- Pumpkin pie spice: the warm, cozy spice blend.
- Plain Greek yogurt: whisked with maple syrup for the protein drizzle.
Substitutions
- Milk swap: any milk you have on hand works, dairy or non-dairy.
- Sweetener swap: honey works in place of maple syrup in the batter.
- Gluten-free: a 1:1 gluten-free flour blend works in place of the whole wheat pastry flour.
- Dairy-free: a dairy-free cottage cheese and yogurt alternative can stand in for both.
- Skip the drizzle: the waffles are great on their own with just a drizzle of plain maple syrup if you’d rather keep things simple.
How to Make Pumpkin Protein Waffles
- Step 1: Add the cottage cheese, pumpkin, eggs, milk, maple syrup, and vanilla extract to a high-speed blender, then blend until completely smooth. Set the mixture aside.
- Step 2: Stir the flour, baking powder, and pumpkin pie spice together in a mixing bowl, then whisk in the cottage cheese mixture until no lumps remain.
- Step 3: Heat your waffle iron and spray it with cooking spray.
- Step 4: Scoop about ⅓ cup of batter into the hot waffle iron and cook until golden brown, about 4 minutes. Repeat with the remaining batter.
- Step 5: Whisk the Greek yogurt and maple syrup together while the waffles cook, until smooth and lump-free.
- Step 6: Serve the waffles warm with the maple protein drizzle spooned over the top.
Recipe Success Tips
- Blend the cottage cheese fully smooth: this is what keeps it from being noticeable in the finished waffles.
- Don’t overfill the waffle iron: too much batter can overflow and make a mess as it cooks.
- Watch for golden brown, not just steam stopping: color is a better doneness indicator than the steam alone.
- Make the drizzle while the waffles cook: it takes seconds to whisk together, so there’s no reason to make people wait for it separately.
How to Store Pumpkin Protein Waffles
Store leftover waffles in an airtight container in the refrigerator for up to 3 days.
For longer storage, freeze them in a single layer, then transfer to a freezer bag for up to 2 months — reheat straight from frozen in a toaster or oven, just like store-bought pumpkin protein toaster waffles.
Are Pumpkin Protein Waffles Healthy?
Yes — this is a genuinely high protein breakfast, with 13g of protein per serving between the cottage cheese, eggs, and Greek yogurt drizzle.
A typical waffle recipe doesn’t offer much protein at all, so this version does a lot more to keep you full through the morning.
Total nutritional content per serving is:
- Calories: 214 calories
- Carbohydrates: 30 grams
- Protein: 13 grams
- Total Fat: 5 grams
- Sodium: 475 mg
- Fiber: 3 grams
*This nutritional information is an estimate and calculated based on the ingredients used to create the recipe. The nutritional value of your ingredients may differ slightly. Furthermore, this food is not intended to prevent, diagnose, cure, or treat any disease.
Pricing Info
This is what I personally paid to make this recipe:
- 1 cup cottage cheese: $0.94
- ½ cup pumpkin puree: $0.48
- 3 large eggs: $1.35
- ¼ cup 2% Darigold Fit milk: $0.05
- 2 tbsp maple syrup: $0.27
- 1 tsp vanilla extract: $0.04
- 1 cup whole wheat pastry flour: $0.27
- 1 tbsp baking powder: $0.14
- 2 tsp pumpkin pie spice: $0.14
This recipe costs about $3.68 total, or $0.74 per serving. That’s considerably cheaper than a box of frozen protein waffles from the store, which can run $5-6 for a similar number of servings.
FAQs
No — once it’s blended smooth with the other wet ingredients, the cottage cheese disappears into the batter completely. It adds moisture and protein without any noticeable flavor or texture.
Yes. Freeze them in a single layer until solid, then transfer to a freezer bag for up to 2 months. Reheat straight from frozen in a toaster or oven, similar to a store-bought toaster waffle.
Yes — the waffles hold up fine on their own with just a drizzle of plain maple syrup or your favorite topping if you’d rather skip that extra step.
This batter also works as pancakes on a griddle or nonstick pan — just cook a few minutes per side over medium heat until golden brown on both sides.
Other High-Protein Recipes
Tried this recipe? Please leave a ⭐⭐⭐⭐⭐ rating in the comments below! I would really appreciate your feedback!
Recipe
Pumpkin Protein Waffles (w/Maple Protein Drizzle)
Equipment
- 1 waffle maker
Ingredients
Pumpkin Protein Waffles:
- 1 cup cottage cheese (I used 2%)
- ½ cup pumpkin puree
- 3 large eggs
- ¼ cup milk of choice (I used Darigold Fit 2%)
- 2 tbsp maple syrup
- 1 tsp vanilla extract
- 1 cup whole wheat pastry flour
- 1 tbsp baking powder
- 2 tsp pumpkin pie spice
Maple Protein Drizzle (Optional):
- ¼ cup plain Greek yogurt
- ¼ cup maple syrup
Instructions
- Add the cottage cheese, pumpkin, eggs, milk, maple syrup, and vanilla extract to a high-speed blender and blend until smooth. Set aside.
- In a mixing bowl, stir together the flour, baking powder, and pumpkin pie spice. Add the cottage cheese pumpkin mixture and whisk until no lumps remain.
- Heat your waffle iron, then spray with cooking spray.
- Scoop ⅓ cup batter into the heated waffle iron, then cook until golden brown (mine took about 4 minutes). Repeat with the remaining batter.
- While the waffles are cooking, make the maple protein drizzle by whisking together the plain greek yogurt and maple syrup until no lumps remain.
- Serve the waffles with the maple protein drizzle!
Video
Nutrition
If you end up making this and loving it, take a photo and tag me on Instagram! I’d love to see your versions of my recipes! And feel free to rate it down below in the comment section. I would really appreciate it!
xoxo Megan
Leave a Reply