Introduction

These Protein Waffles are a delicious and nutrient-packed breakfast option that combines creamy peanut butter with whey protein for a crispy, satisfying bite. Perfect for a quick morning boost or post-workout meal, they’re easy to make and naturally flavorful.

A single golden brown waffle with a thick, crisp texture is served on a white plate. The waffle has deep square pockets filled with syrup that glistens in the light. On top, there are bright red, chopped strawberries scattered across and a fan of sliced strawberry pieces placed near the center. A fork on the right holds a bite-sized piece of waffle topped with syrup and strawberry chunks. The background shows a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/3 cup Peanut butter (creamy, no sugar added; or sunflower seed butter for nut-free option)
2 tbsp Coconut oil (melted; or melted butter)
3 large Eggs (at room temperature)
2 tsp Vanilla extract
1/4 cup Whey protein isolate (use this kind for the crispiest results)
1/4 cup Besti Monk Fruit Allulose Blend
1/2 tsp Baking powder
1/4 tsp Sea salt

Instructions

Step 1: In a blender, blend the peanut butter, melted coconut oil, eggs, and vanilla extract until smooth.
Step 2: Add the whey protein isolate, Besti Monk Fruit Allulose Blend, baking powder, and sea salt to the blender. Blend again until the mixture is smooth and well combined.
Step 3: Preheat your Belgian waffle maker and lightly spray it with cooking spray to prevent sticking.
Step 4: Pour the batter into the waffle iron, spreading it evenly, and cook according to the manufacturer’s instructions—usually 2 to 3 minutes. The waffles are done when there is almost no steam coming from the waffle maker.
Step 5: Let the waffles cool for a few minutes. They will be soft right out of the waffle maker but will crisp up on the outside and develop a better texture as they cool from hot to warm.

Tips & Variations

For a nut-free version, swap peanut butter with sunflower seed butter without changing any other ingredients.
Use whey protein isolate for the crispiest texture; other protein powders may result in softer waffles.
Add a handful of berries or cinnamon to the batter for an extra flavor boost.
Ensure eggs are at room temperature for a smoother batter and better rise.

Storage

Store leftover waffles in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in a toaster or oven at 350°F (175°C) for a few minutes until crispy again. Avoid microwaving, as it can make waffles soggy.

How to Serve

A white plate holds a golden-brown waffle divided into four sections, each with square indents filled with amber syrup. Bright red chopped strawberries are scattered across the waffle, with a small stack of neatly sliced strawberry pieces placed near the center. The plate rests on a white marbled surface with two silver forks positioned nearby and a whole strawberry placed on a white cloth next to the plate. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different sweetener instead of Besti Monk Fruit Allulose Blend?

Yes, you can substitute with other low-carb sweeteners like erythritol or stevia, but adjust the quantity to taste as sweetness levels vary.

What if I don’t have a Belgian waffle maker?

You can use a regular waffle maker, but the texture and shape will differ slightly. Cooking times may also vary, so watch closely for doneness.

Protein Waffles Recipe

Print Recipe

★★★★★

4.4 from 61 reviews

These Protein Waffles are a delicious and nutritious breakfast option packed with protein and healthy fats. Made with peanut butter, whey protein isolate, and natural sweeteners, they offer a crispy exterior and a tender, flavorful inside. Perfect for those looking to fuel their day with a high-protein meal, these waffles are easy to make using a waffle maker and come together quickly with simple ingredients.

Author: Ella
Prep Time: 5 minutes
Cook Time: 3 minutes
Total Time: 8 minutes
Yield: 3–4 waffles 1x
Category: Breakfast
Method: Baking
Cuisine: American
Diet: Low Carb

Ingredients

Scale

Main Ingredients

1/3 cup Peanut butter (creamy, no sugar added; or sunflower seed butter for nut-free option)
2 tbsp Coconut oil (melted; or melted butter)
3 large Eggs (at room temperature)
2 tsp Vanilla extract
1/4 cup Whey protein isolate (for crispiest results)
1/4 cup Besti Monk Fruit Allulose Blend
1/2 tsp Baking powder
1/4 tsp Sea salt

Instructions

Blend Wet Ingredients: In a blender, combine the peanut butter, melted coconut oil, eggs, and vanilla extract. Blend until the mixture is smooth and well combined.
Add Dry Ingredients: Add the whey protein isolate, Besti Monk Fruit Allulose Blend, baking powder, and sea salt to the blender. Blend again until the batter is smooth and uniform in texture.
Preheat Waffle Maker: Preheat your Belgian waffle maker according to the manufacturer’s instructions. Spray the waffle iron lightly with cooking spray to prevent sticking.
Cook Waffles: Pour or transfer the batter evenly into the preheated waffle iron. Cook for approximately 2-3 minutes or until there is almost no steam coming from the waffle maker, indicating the waffles are done.
Cool and Crisp: Remove the waffles from the waffle iron and let them cool for a few minutes. As they cool from hot to warm, the outside crisps up while the inside texture improves, yielding a perfect protein-packed waffle.

Notes

Use creamier peanut butter for the best blending and texture.
For a nut-free version, substitute peanut butter with sunflower seed butter.
Whey protein isolate is recommended for the crispiest texture; other protein powders may alter texture.
Allow waffles to cool slightly to enhance crispiness.
This recipe makes about 3-4 waffles depending on your waffle maker size.
Store leftover waffles in the refrigerator and reheat for a crispy finish.

Keywords: protein waffles, high protein breakfast, peanut butter waffles, low sugar waffles, healthy waffles, whey protein recipe