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GET IT NOWMy Crispy, Fluffy Protein Waffle Recipe Has No Flour At All
These protein waffles are one of my favorite ways to enjoy a protein-packed, healthy breakfast that tastes sweet. I love eggs and crispy bacon, but some days you want a little treat, you know? And this is the perfect sweet way to start your day with plenty of protein. Here’s why I love them:
- Crispy and fluffy, with a nutty vanilla flavor – These waffles are fluffy and a little chewy, with a crispy, golden crust. I love the hint of peanut butter and vanilla flavors, but they’re mild, so they go with any toppings you love.
- Clean ingredients with no added sugar – Many high protein waffle recipes rely on sweetened protein powder (often with artificial ingredients) and white flour, so they’re actually a sugar bomb first thing in the morning. Mine is gluten-free, flourless, and naturally sweetened.
- Quick and easy – You need just 7 ingredients, plus salt, and you can be enjoying your breakfast in under 10 minutes.
- Super high protein – 34 grams of protein per serving! If you want an extra punch, add on my protein coffee to go with your waffles.
This protein waffle recipe is also very filling — it keeps me so full until lunch, or even later. Make it with me in minutes!
Ingredients & Substitutions
Here I explain the best ingredients for my protein waffles recipe, what each one does, and substitution options. For measurements, see the recipe card.
- Protein Powder – I recommend whey protein isolate, because it doesn’t have unnecessary fillers and more importantly, gives your waffles the best texture. (You can also use it to make my protein cookies, protein pizza, and protein ice cream.) Some other types of protein powder (like egg white protein) can make your waffles dense. Flavored powders do work, but usually have sugar.
- Peanut Butter – This is actually the base, and allows my protein waffles to be flourless! I like this thick, creamy one with no added sugar. Almond butter or another nut butter (or even sunflower seed butter or tahini for a nut-free option) works, too.
- Coconut Oil – Prevents dryness. I use this one. If you don’t like the taste of coconut, you can choose a refined one, or swap in butter or avocado oil. Or for extra protein, replace this with Greek yogurt.
- Eggs – The whites add structure and extra protein, and the yolks help with leavening. Egg substitutes will probably work, but will change the texture.
- Besti Monk Fruit Allulose Blend – My go-to natural sweetener because it dissolves easily, for no gritty texture. Regular sugar works if you don’t need a sugar substitute. I don’t recommend liquid sweeteners, as they’ll make your batter too runny.
- Pantry Essentials – Baking powder (not to be confused with baking soda!) for lift, vanilla extract for flavor, and sea salt for balance.
How To Make Protein Waffles
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Blend the wet ingredients. Combine the peanut butter, melted coconut oil, eggs, and vanilla in a blender and blend until smooth.
- Add the dry ingredients. Add the protein powder, Besti, baking powder, and sea salt. Blend again until smooth.
- Cook until golden. Preheat your waffle maker (I use this Belgian waffle maker, spray it with cooking spray, and pour in the waffle batter. Cook according to your waffle maker’s instructions.
Enjoy your protein waffles with your favorite toppings! I love mine with sliced strawberries and sugar-free maple syrup, pictured below. If you’re feeling fancy, add chia jam, sliced bananas with a drizzle of honey (or sugar free honey), or even whipped cream.
My Recipe Tips
- Use room temperature ingredients. If some (like the eggs) are cold, the coconut oil can solidify. My shortcut is to place the eggs in a bowl of warm water to come to room temp quickly.
- Don’t have a blender? You can also mix the ingredients with a hand mixer. I do recommend something electric over mixing by hand, because this creates more air bubbles to get you fluffy results.
- How do you know when they are done? Your protein waffles are ready when no more steam is coming out of the sides of the waffle maker. Sometimes they are done when there’s just a little left, so check on them at that point.
- Cool a few minutes for the best texture. They’ll get more crispy as they cool from hot to warm, plus the texture inside will improve.
- Do they taste a lot like peanut butter? Nope! Something about this ingredient combo takes away most of its flavor, so they’re just a hint of nutty.
- Can you make the batter ahead? Yes, but wait to add the baking powder until right before cooking, and blend in fresh. Otherwise, the baking powder will react and no longer be effective.
- Note on waffle makers and nutrition info: You might notice a serving is half a protein waffle. That’s because they’re huge in my favorite Belgian waffle maker, and super filling! You’ll get more waffles if you use a regular one, or sometimes I like using this mini one for better portion control.
Protein Waffles (Crispy With No Flour)
Fuel your day with these protein waffles! This recipe uses peanut butter & protein powder, and no flour or sugar. A healthy, sweet breakfast!
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Instructions
Tap on the times in the instructions to start a kitchen timer.
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In a blender, blend the peanut butter, melted coconut oil, eggs, and vanilla, until smooth.
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Add the protein powder, Besti, baking powder, and sea salt. Blend again, until smooth.
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Preheat your Belgian waffle maker and spray with cooking spray. Transfer the batter into the waffle iron and distribute evenly.
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Cook according to the manufacturer's instructions. Typically the waffle cooks for 2-3 minutes, and is done when there is almost no steam coming out of the waffle maker.
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Let the protein waffles cool for a few minutes. They come out of the waffle maker soft, but as they cool from hot to warm, they will crisp up on the outside AND the inner texture will improve.
LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!
Maya’s Recipe Notes
Serving size: 1/2 large Belgian waffle
- Tips: Check out my recipe tips above to help you get the best texture in your protein waffles, alternatives if you don’t have a blender, how to know they are done, and notes on waffle size.
- Flavors: See my flavor variations above to make chocolate, berry, pumkin, or cinnamon flavors.
- Store: Let protein waffles cool, then keep in an airtight container in the fridge for up to 5 days.
- Meal prep: Triple the batter, make waffles, and stash in the fridge or freezer.
- Freeze: Cool, layer with parchment in a freezer bag, and freeze for up to 3 months.
- Reheat: Pop them in a toaster, toaster oven, or oven at 350 degrees F—even straight from the freezer!
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I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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Protein Waffles
Flavor Variations
I love this basic version the most, but I’ve also made these different flavors and all are delicious:
- Chocolate – Mix in 1/2 cup chocolate chips (I use these sugar-free ones), or swap in chocolate protein powder.
- Berries – 1/2 cup is a good amount here, too. I love fresh or frozen blueberries in these protein waffles, but you can also use chopped strawberries, blackberries, or raspberries.
- Pumpkin – For cozy fall vibes, cut the peanut butter to 3 tablespoons, and add 3 tablespoons pumpkin puree and 1/2 tablespoon of pumpkin pie spice.
- Cinnamon – Mix a teaspoon of ground cinnamon into the batter. Simple, but so good!
More High Protein Breakfast Recipes
If you’re loving these protein-packed waffles, I’ve got more high-protein breakfast ideas to keep you fueled all day:
109 Comments
Catherine
0I can’t even believe how good these are! I have made them 3 times this week!!!! so this last time I just made them I forgot the baking powder. Great mistake! I don’t know why but they were fluffier! Thank you so much for this recipe, I was soooo sick of eggs <3
Cherish
0Is there a chocolate version of this? i have chocolate protein powder that i would like to use. Could i just use chocolate in place of vanilla and do some vanilla extract instead of salt?
Maya | Wholesome Yum
0Hi Cherish, I have a couple options for chocolate listed above. I would not omit the salt, as the salt balances the flavors.
Jessica
0So glad I came across this! I use Gold standard vanilla flavoured whey, just one scoop, and almond butter instead of peanut butter just because it’s what I have at home. I love that it’s very versatile, I’m planning to make different versions of this soon (sweet by adding erythritol, savoury by adding some rosemary etc) and it’s such a great way to up my protein and meet my macros. I’ve been sharing this recipe to all my friends doing keto. Thank you
Renae
0Hey, the taste of these were really great, however my batter was so thin it was just spilling out the sides of the waffle maker. Any ideas why? The only change I made was using egg whites to replace 2 of the 3 eggs.
Melissa
0Hi Renae, This texture is more like a traditional waffle batter – which is thick and not runny. Did you add a full 2 scoops of powder to the recipe?
Sandra
0Hey! This is so perfect, thank you. I recently started following the Keto diet and can’t eat the protein waffles I usually buy (literally would eat them every day). But peanut butter is my jam, so I’m stoked to try these. Do you feel like the type of protein powder used effects the texture?
Maya | Wholesome Yum
0Hi Sandra, Yes, the type of protein powder does affect the texture. I recommend whey protein powder like this.
Kim
0I don’t want to go to the store to get peanut butter. I have no nut butter either. What purpose does it serve? Maybe I can figure something out.
Maya | Wholesome Yum
0Hi Kim, The peanut butter is a main ingredient so you can’t just skip it. It combines with the eggs to form the base of the waffle batter. If you would like a recipe without nut butter, I have this one for coconut flour waffles.
Amy
0They look great, nice and firm. Some protein waffles are too mushy. But mine came out pretty dry. I also am not a fan of the strong coconut flavor. Next time I think I’ll sub butter.
Maya | Wholesome Yum
0Hi Amy, If they’re dry, they might be overcooked. Yes, the butter will give the waffles a more neutral flavor if you aren’t a fan of coconut.
Tony Mowatt
0I loved it! It came out so good! But it only was enough for almost 1 waffle! It made about 7/8 of a waffle!
Wholesome Yum M
0Hi Tony, Unfortunately, all waffle makers are not exactly the same volume, so it is possible yours did not make a full-sized waffle. If the batter is close to the correct amount, you can adjust the batter slightly with a tablespoon or two of almond milk (or water) but any more liquid than that and the waffle may not come out the right texture.
Britt
0Great recipe, but I live at a very high altitude, so I usually have to alter recipes or they turn out quite dry. I just doubled the coconut oil and added a tablespoon of almond milk and they were crispy outside, moist inside, and held up to being used as waffle sandwiches. Some recipes I’ve tried, the waffles crumble to bits if I use them for waffle sandwiches. Thanks for a great recipe!
Linda Jetton
0Everything looks so good! Will have to try some of them.
Abigail Rico
0I just made them and they’re super delicious. Even my husband likes the waffles and he’s not in low carb. He says they’re really good and asked for more! I’m keeping the recipe. Thank you so much!
Bailey Schelter
0What brand of peanut butter do you recommend?
Wholesome Yum
0Hi Bailey, use a natural, creamy peanut butter with no sugar added.
Monica
0Muy buena necesitaria más recetas porque no puedo comer carbohidratos. Desde ya gracias
Angie McIntosh
0HI Maya, can I substitute butter for the coconut oil in this recipe?
Wholesome Yum
0Hi Angie, that should work!
Louise Brandt
0Can you substitute anything for the peanut butter? To make waffles for a family with nut allergies. Coconut is okay.
Betty
0I was thinking the same thing as in replacing the peanut butter (I will be tasting peanut butter all day) but I was thinking almond butter.
Wholesome Yum
0Hi Louise, I haven’t tried this but sunflower butter might work. Let me know if you try it!
Sandi
0We use SunButter at our preschool as a nut free alternative. It is a sunflower butter and is yummy!
Wholesome Yum A
0I added a banana. It came out so fluffy and light. Delicious!
Robyn Cerone
0Do I need to use the Atkins protein powder? Can I use garden of life unflavored and add a little vanilla?
Nikki
0I used Garden of Life as I checked that it’s relatively the same nutritional info as Atkins powder.
Maya | Wholesome Yum
0Hi Robyn, I recommend whey protein isolate as noted above.
Kellie
0For the protein powder, is that 1/4 cup in total or each scoop is 1/4 cup?
Maya | Wholesome Yum
0Hi Kellie, It’s 1/4 cup total.
Barb
0I don’t have a waffle iron. Can this recipe be used for pancakes?
Maya | Wholesome Yum
0Hi Barb, Possibly, I haven’t tried that yet. Let me know how it goes if you do!
Erin Dee
0These were fantastic! Such a delicious way to start the day!
Nirvana
0Do you think this would work in a silicone waffle mould- the type that bakes in the oven?
Maya | Wholesome Yum
0Hi Nirvana, I haven’t tried that but don’t see why not!
Nirvana
0Thanks I’ll try it out!
Victoria Papa
0Can pb powder be used?
Maya | Wholesome Yum
0Hi Victoria, Not sure what you are asking, do you mean instead of the peanut butter? Possibly if you mix it up with water to be the consistency of peanut butter. But, many brands of pb powder have added sugar, so watch for that.