These Sourdough Protein Waffles are a great high protein breakfast idea. Not only are these waffles easy to make but there’s no need to wait overnight for them!
These sourdough protein waffles are a quick and easy high protein breakfast idea. This recipe gets the extra protein by adding in some cottage cheese. Each waffle is about 14 grams of protein.
I’ve had my sourdough starter for a few years now and I’ve made so many wonderful things from it including these waffles. If you don’t have your own sourdough starter then be sure to read how to make your own sourdough starter from blueberries.
[feast_advanced_jump_to]❤️ Why you’ll love this recipe
- Quick and easy: No overnight wait, you can enjoy these sourdough waffles in just a few minutes.
- High protein: This is a great way to get some extra protein in. This recipe uses cottage cheese instead of protein powder. These waffles have about 14 grams of protein.
🥣 Ingredients needed
The complete list of ingredients and amounts can be found in the recipe card below.
For these waffles, you will need:
- All purpose flour: You can also use whole wheat flour.
- Quick oats
- Baking powder
- Sourdough discard: You can use your discard or active starter for this recipe. If you don’t have a starter going yet then be sure to check out my instructions for how to make a sourdough starter.
- Cottage cheese: I recommend using a small curd.
- Egg
- Butter
- Salt
- Milk: I used regular milk (2%) but you can also use a milk alternative like almond milk.
- Honey: You can add extra honey, if desired.
🌰 Variations
You can add chocolate chips, pecans, or walnuts in, if you like.
🔪 Equipment needed
You will need a waffle iron and a large food processor or heavy duty blender.
⏲️ Recipe instructions (step by step guide)
Begin by running your oats through a food processor to create oat flour (image 1).
Combine the ingredients in a large bowl and stir well (image 2).
Add the ingredients to a large food processor or heavy duty blender (image 3). Blend until smooth. You may need to do half the batter at a time as well as scrape the sides and stir then blend again. It depends on your blender/food processor.
Set the batter aside and allow your waffle iron to heat up.
Grease your waffle iron and spoon the batter onto your waffle iron (I like to use coconut oil for ours). Cook according to your waffle iron’s instructions (image 4). The waffles should be golden brown on the edges when they are done cooking.
🍓 What to serve with this recipe
You can serve these waffles with maple syrup, stewed apples, fresh whipped cream and berries, sliced bananas, hazelnut spread, or chocolate chips.
Our favorite is definitely hazelnut spread and bananas or just plain maple syrup.
👩🏻🍳 Tips
- I make this recipe for my kids quite often and I’ve found that it is easiest to add about half of the batter to your blender or food processor at a time.
🥡 How to store leftovers
Store any leftover waffles in an airtight container within your refrigerator. Leftovers will be good for up to four days after making.
You can also freeze these waffles. I like to place parchment or wax paper between them so they don’t stick together. They will be good in the freezer for about two months.
📋 Recipe FAQs
Stewed apples, fresh sliced bananas, berries and whipped cream, jam, pecans, cinnamon chips, chocolate chips, and honey are all delicious ideas for waffle toppings.
Honey is a great alternative. You could also do berries and fresh whipped cream, hazelnut spread (such as Nutella), peanut butter, powdered sugar, whipped cream cheese, or chocolate chips.
Other sourdough recipes you may like:
If you tried these Sourdough Protein Waffles or any other recipe on my site, please leave a ⭐ rating and let me know how it goes in the 📝 comments below. I would love to hear from you and I’m always happy to try to answer any questions you may have!
Sourdough Protein Waffles
Equipment
- Waffle iron
- food processor or heavy duty blender
Ingredients
- 1 ¼ cups all purpose flour or whole wheat flour
- 1 cup quick oats
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ½ cup sourdough discard
- ½ cup small curd cottage cheese
- 1 large egg beaten
- ¼ cup butter melted and cooled
- 1 cup milk you can use regular or a milk alternative like almond milk
- 2 tablespoons honey you can add a little more, if you want your waffles extra sweet
Instructions
- Begin by running your oats through a food processor to create oat flour.
- Combine the ingredients in a large bowl and stir well.
- Add the ingredients to a large food processor or heavy duty blender. Blend until smooth. You may need to do half the batter at a time as well as scrape the sides and stir then blend again. It depends on your blender/food processor.
- Set the batter aside and allow your waffle iron to heat up.
- Grease your waffle iron and spoon the batter onto your waffle iron (I like to use coconut oil for ours). Cook according to your waffle iron's instructions. The waffles should be golden brown on the edges when they are done cooking.
- Set aside to cool before serving.
Notes
Nutrition
More sourdough recipes:
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