These Sourdough Protein Waffles are packed with 15 grams of protein per serving, with the extra protein coming from cottage cheese (no protein powder needed)! They're full of flavor and have a bit of tang from the sourdough and the cottage cheese. Perfect for topping with your favorite fixings!
This recipe is a variation of my classic Sourdough Discard Waffles recipe.
Why you'll love this recipe
- These Sourdough Protein Waffles are packed with 15 grams of protein per serving (2 waffles per serving).
- The extra protein in this recipe comes from cottage cheese. There is no protein powder needed!
- You could also easily modify this recipe to use Greek yogurt or sour cream if you prefer. Keep in mind the nutrition information will be different.
- This recipe uses sourdough discard, but you could also use active sourdough starter.
- Looking for other protein-packed recipes? Try these Sourdough Discard Protein Bagels made with Greek yogurt, and these Sourdough Protein Pancakes made with cottage cheese.
Jump to:
Ingredients
There are only a few key ingredients you'll need to bring these protein-packed waffles together.
- Cottage cheese: Use your favorite kind of cottage cheese for this recipe (I used Lactaid Cottage Cheese for a lactose-free version).
- Sourdough discard: The sourdough discard should be unfed, and can be cold, straight from the fridge, or room temperature (both work well). This recipe is designed for a sourdough starter that uses a 1:1 ratio (when you feed your starter, it's with 1 part flour and 1 part water). If your starter uses a different ratio, you may need to adjust some of the ingredients in this recipe.
- Learn more about how to make a sourdough starter.
See full recipe below for detailed directions.
Substitutions & Variations
This is a very adaptable recipe and below are a few easy substitutions and variations you can try.
- Use Greek Yogurt or Sour Cream - You can easily substitute Greek yogurt or sour cream for the cottage cheese for a different flavor profile. Keep in mind that this will also alter the nutrition information for these waffles.
- Add mix-ins - Add up to ⅓ cup of your favorite mix-ins, such as chopped nuts, chocolate chips, blueberries, and more!
- Looking for other waffle recipes? Try these Sourdough Sweet Potato Waffles and Sourdough Zucchini Waffles.
How to Make Sourdough Protein Waffles
There are a few easy steps to bring these waffles together. The full recipe with detailed directions is at the bottom of this post.
- Step 1: Mix together the wet ingredients plus sugars.
- Step 2: In a seperate bowl, combine the dry ingredients.
- Step 3: Pour the wet ingredients into the dry ingredients and mix until no dry spots will remain (it will be lumpy).
- Step 4: Grease your waffle iron and pour about ⅓ cup batter per waffle.
- Step 9: Bake until golden brown.
- Step 10: Serve with your favorite toppings!
Expert Baking Tips
- Consider using metric measurements! I always use metric measurements at least for the sourdough discard, flour, and cottage cheese in this recipe. This will give you much more precise measurements.
- You can toggle between "US Customary" and metric measurements in the recipe card below.
- This batter is going to be lumpy (cottage cheese!) so don't overmix trying to achieve a smooth batter.
- You will taste the tang of the cottage cheese as well as the sourdough discard in the final waffles!
- The lumps of the cottage cheese may brown a bit more in your waffle iron, so don't be surprised if you see some darker spots.
- Depending on your waffle iron, you'll use about ⅓ cup of batter per waffle.
- Looking for other sourdough discard breakfast recipes? Try these Sourdough Discard Pancakes and Sourdough Discard Scones.
Storage
Refrigerator Storage: If you're planning to eat the waffles within 1-2 days, store in an airtight container in the refrigerator. Reheat the waffles in the microwave for 30 seconds or in a toaster to get a crispy exterior.
Freezer Storage: Let the waffles cool completely, then transfer to an airtight container or freezer-safe plastic bags and freeze for up to 3 months. The waffles will stick together, so I recommend freezing individual servings (1-2 waffles) in smaller ziplock bags.
To reheat, let the waffles thaw to room temperature, then heat in the microwave for 30 seconds or in the toaster for a crispier waffle.
Recipe FAQs
Yes, you can! Keep in mind that this will change the nutrition information for the recipe.
More Healthy Sourdough Discard Recipes
If you tried these Sourdough Protein Waffles or any other recipe on my website, please leave a ⭐ star rating and let me know how it went in the comments below. I'd love to hear from you! Happy Baking!
Sourdough Protein Waffles (with Cottage Cheese)
Equipment
Ingredients
- 3 eggs
- ¾ cup milk non-dairy or regular dairy
- 2 Tablespoons granulated sugar
- 2 Tablespoons brown sugar packed
- 1 ½ cups cottage cheese
- 200 grams (about ¾ cup) sourdough discard unfed
- 1 teaspoon vanilla extract
- 6 Tablespoons butter melted
- 1 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon kosher salt
Instructions
- In a medium bowl, whisk eggs until beaten. Add milk and whisk to combine. Add sugars, cottage cheese, sourdough discard, and vanilla extract, and whisk until fully incorporated. Pour in the melted butter and stir until combined.
- In a separate large bowl, whisk together flour, baking powder, and salt. Pour the wet ingredients into the dry ingredients. Stir until no dry spots remain (the batter will be lumpy from the cottage cheese).
- Heat your waffle iron and brush with butter or spray with cooking spray. Pour batter (about ⅓ cup per waffle) on the iron and cook the waffles until golden brown. Serve immediately with your favorite toppings.
Kelsie says
Hey, what’s the serving size on these?
Jessica Vogl says
2 waffles
Jessica Vogl says
These are SO delicious, packed with protein, and they smell absolutely amazing while they are baking!