Protein Waffles
Protein waffles help you power through your morning with 10 grams of plant protein per serving! They’re fluffy and delicious, with some extra satisfaction.
I absolutely love waffles (as you can see from my Lemon Poppyseed Waffles and Banana Bread Waffles!), but let’s be honest: they’re not the most filling breakfast. But thanks to a protein powder boost, these vegan protein waffles are more satisfying so they’ll power you all the way through to lunch. Whether I’m rushing out the door in the morning or need a quick breakfast before hitting the gym, these are my go-to choice!
Why These Protein Waffles Are the BEST Way to Start Your Day
Stock these waffles in your freezer and your mornings are going to be so much easier! Here’s why you’ll love them.
- The perfect texture. With crispy edges and a fluffy interior, these waffles have the ideal texture you want in a waffle recipe. They are divine!
- More staying power. The protein powder in these waffles help make them more filling than the traditional version.
- Great for meal prep. You can make a big batch on the weekend and freeze them for busy weekday mornings. They’re fabulous when toasted!
Notes on Ingredients
Here are the key ingredients for making vegan protein waffles. Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Unsweetened almond milk – Or another unsweetened, unflavoured plant milk.
- Apple cider vinegar – This helps activate the baking powder for fluffier results.
- Whole wheat flour – I love the heartier texture and flavour this adds, but if you’d like, you can use white whole wheat flour, which has a milder flavour and lighter texture.
- Vegan protein powder – I recommend using unflavoured or vanilla protein powder for these waffles.
- Ground flaxseed – This is used as a vegan egg substitute.
- Baking powder
- Cinnamon – For warmth, if you’d like.
- Salt
- Maple syrup or agave syrup – Date syrup will also work for sweetness.
- Vanilla extract
- Oil – I recommend avocado or coconut oil.
How to Make Protein Waffles
Making protein waffles is quick and easy! Here’s a brief overview of the steps involved.
- Make vegan buttermilk. Whisk together the almond milk and apple cider vinegar and let the mixture sit for 3 to 5 minutes, or until it thickens. Once thickened, start preheating your waffle iron.
- Make the batter. Add the remaining ingredients to the buttermilk mixture and blend until smooth. Let the batter sit for 2 to 3 minutes.
- Cook the waffles. Grease the waffle iron, add the batter, and cook for 4–5 minutes, until golden. Repeat with the remaining batter.
Tips and Variations
These tips will help you make sure your protein waffles turn out perfect.
- Don’t skip letting the batter rest. This step allows the dry ingredients to fully hydrate and creates a fluffier waffle.
- Add in some mix-ins. Jazz up your waffles by adding mini chocolate chips, blueberries, or chopped strawberries to the batter before cooking.
- Make them gluten-free. Swap out regular flour for a gluten-free flour blend formulated for baking.
Serving Suggestions
If I’m grabbing these as an on-the-go breakfast, I’ll toast them and top them with Almond Butter or Homemade Pecan Butter, kind of like a slice of toast. For a sit-down breakfast, top them with fresh fruit, maple syrup, a dollop of Homemade Vegan Yogurt or Coconut Whipped Cream, or hemp hearts for extra protein.
How to Store and Reheat
- Refrigerator: If you have any leftover waffles, let them cool completely before storing them in an airtight container or zip-top bag. They can be stored in the refrigerator for up to 3 days.
- Freezer: To freeze your waffles, let them cool completely and then place them in a freezer-safe container or zip-top bag. Freeze for up to 3 months.
- To reheat: Warm up protein waffles in a toaster oven, 400ºF oven, air fryer, or microwave until they are heated through. The microwave is my last choice; the waffles are soggier warmed up that way.
More Vegan Waffle Recipes
Enjoy friends! If you make this protein waffles, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much!
Protein Waffles
Ingredients
- 1 ⅛ cup unsweetened almond milk, 270 milliliters
- 1 teaspoon apple cider vinegar, 5 milliliters
- 1 cup whole wheat flour, 150 grams
- ¼ cup vegan protein powder, vanilla or neutral – 30 grams
- 1 tablespoon ground flaxseed, 7 grams
- 2 teaspoons baking powder, 9 grams
- ¼ teaspoon cinnamon, optional – 1 gram
- pinch of salt
- 1 tablespoon maple syrup or agave syrup, 15 milliliters
- 1 teaspoon vanilla extract, 5 milliliters
- 1 tablespoon oil, avocado or melted coconut oil – 15 milliliters
Instructions
- In a bowl or directly in your blender, combine the almond milk and apple cider vinegar. Let sit for 3–5 minutes to curdle.
- Preheat your waffle iron according to the manufacturer’s instructions.
- Add the remaining ingredients — whole wheat flour, protein powder, ground flaxseed, baking powder, cinnamon (if using), salt, maple or agave syrup, vanilla extract, and oil — to the buttermilk mixture. Blend until smooth, about 30–45 seconds. Scrape down the sides if needed.
- Let it sit for 2–3 minutes to thicken slightly.
- Lightly grease the waffle iron. Pour in 3–4 tablespoons of batter (depending on waffle size) and cook for 4–5 minutes, or until golden and cooked through.
- Repeat with the remaining batter. Serve warm with your favorite toppings.
Notes
- Refrigerator: If you have any leftover waffles, let them cool completely before storing them in an airtight container or zip-top bag. They can be stored in the refrigerator for up to 3 days.
- Freezer: To freeze your waffles, let them cool completely and then place them in a freezer-safe container or zip-top bag. Freeze for up to 3 months.
- To reheat: Warm up protein waffles in a toaster oven, 400ºF oven, air fryer, or microwave until they are warmed through. The microwave is my last choice; the waffles are soggier warmed up that way.
Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.
