May 18, 2017


Ever since I got a waffle maker it’s been my mission to make the PERFECT Protein Waffles: crisp yet tender, low fat, high protein, and oh yeah… delicious! These waffles are definitely a winner. As a matter of fact, I can’t even tell the difference between these and “regular” waffles made from mix. They’re perfect topped with sweetened berries and whipped cream, melted peanut butter and bananas with maple syrup, or whatever else you can think up.

Protein recommendations

These waffles get their protein from Quest Unflavored Multi-Purpose Protein (vanilla or cinnamon flavor would work too!). You can experiment with other brands and types of protein, but I would recommend sticking to a whey concentrate or whey blend containing casein. Whey isolate alone generally dries out baked goods. Keep in mind – anytime you change the type of protein powder, you will alter the flavor and texture somewhat.

I cannot guarantee the result with a plant-based protein powder, but I have found soy isolate works much like whey concentrate in baked goods, while pea and rice proteins can be a little more tricky. Collagen protein will probably not work unless you use a few tablespoons more flour.

Flour substitutions

Speaking of flour, I used gluten-free baking flour which yielded the perfect texture and flavor! I’ve also tested spelt flour with success. You could substitute a sweet white sorghum flour or possibly even cassava flour, but I wouldn’t recommend oat flour, almond flour or coconut flour. I thought oat flour would work but the waffles came out rather dry and not as fluffy 🙁 Perhaps some tweaking of the original recipe would yield a better result!

Sweetener substitutions

To add just a little extra sweetness, I used Pyure Organic Stevia Blend, a calorie-free blend of stevia and erythritol that’s twice as sweet as sugar. Truvia would also work, or twice as much baking stevia, granulated monk fruit, or erythritol. You can even leave out the sweetener altogether if you prefer! The waffles may be sweet enough if using a flavored protein powder. If using a liquid stevia or any sweetener not mentioned, be sure to check the brand-specific conversion chart!

Other substitutions

To add moisture, I used nonfat plain Greek yogurt and just a little bit of butter. The egg yolks add some healthy fats for moisture too – but you can use two egg whites or a flax egg instead. If you don’t do dairy, try a dairy-free yogurt and vegan buttery spread in place of the Greek yogurt and butter (also opt for soy isolate). For more crispy, even more decadent waffles, use a whole tablespoon of butter or coconut oil.

Here’s the recipe for these Perfect Protein Waffles! Do me a favor please – rate and comment below if you try it 😉

This post contains affiliate links.

Perfect Protein Waffles

The perfect protein waffles – high in protein and low in fat, gluten-free, tender on the inside and crisp on the outside. Perfect for meal prep, too!
Course Breakfast
Prep Time 10 minutes
Cook Time 10 minutes
Servings 2 waffles
Calories 200kcal


  • 1/3 cup gluten-free baking flour* or spelt flour
  • 1/4 cup (30g) unflavored or vanilla whey concentrate*
  • 2 tsp. Pyure organic stevia blend*
  • 1/2 tsp. baking powder
  • 1/3 cup nonfat plain Greek yogurt*
  • 1 whole egg*
  • 3 tbsp. water
  • 1 tsp. butter* melted
  • 1/4 tsp. vanilla extract

*See blog post above for substitutions.


    • Preheat waffle griddle (I set mine one notch below medium).
    • Whisk together dry ingredients (through baking powder) in a medium mixing bowl.
    • Add wet ingredients (through vanilla extract) and mix until combined.
    • Add 1/2 cup of batter to waffle griddle and cook until golden brown.
    • Add desired toppings and enjoy!


    Calories (per waffle): 200kcal, Fat: 5.8g, Sat fat: 2.4g, Carbs: 19g, Fiber: 2g, Sugar: 4g, Protein: 19g, Sodium: 110mg

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