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My 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.
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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), a little of my Wholesome Yum Strawberry Syrup for extra fruity flavor, 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)
By
Fuel your day with these protein waffles! This recipe uses peanut butter & protein powder, and no flour or sugar. A healthy, sweet breakfast!
Instructions
[ See step photos See my tips ]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.
Did you make it? Leave a review or tag me @wholesomeyum on Instagram!
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
Elizabeth S
1These were really delicious! I used the why protein you suggested and the waffles had a nice crust but were still soft and fluffy on the inside. Will make again.
HeatherT
1I really like these. I did use swerve instead and used a chocolate protein powder. But wow, so fluffy and full of flavor. I didn’t even put anything on top of the waffle. Just ate it plain! Will experiment with sugar alternative syrup next! Thanks for the recipe! Loved it. I think I may use a hand mixer next time. The batter was hard to get out of my blender. Might be easier to scape out of a bowl.
SquirrelGirl
1These waffles were the bomb! Even my little grandson that has food aversions ate his and loved it. They were like pillowy peanut butter bites of guilt free joy for me. I can’t wait to experiment adding other ingredients to these like bananas, blueberries, strawberries and etc… Thank you so much for sharing!
Chris
0OMAG! these are the best! I’ve made them with both peanut and almond butter! A delicious mid afternoon cheeky snack!
Maya | Wholesome Yum
0Thank you so much, Chris! Enjoy!
Gary Lynn Humphries
0Read that heating protein powder destroy the powders benefits. Will this happen in this recipe?
Maya | Wholesome Yum
0Hi Gary, I’m not sure where you heard this, but no, heating protein doesn’t destroy it — if it did, eating cooked meat wouldn’t provide us protein and obviously it does. Maybe what you heard is that heating denatures protein powder? If so, it’s true that the taste and texture changes, but that doesn’t cause any problems in this recipe. And obviously you can’t make waffles without cooking them. Hope you like these!
Chris
0When I first made these, my waffle maker failed and had to make pancakes, they were nice but heavy. Today, with a new waffle maker….devine! I got 8 small ones and have packed them in 2’s. Lovely snack size.
Maya | Wholesome Yum
0Thank you, Chris! I’m so glad you got to try again with the waffle maker. Yes, I think it turns out a bit heavy for pancakes but as waffles they’re great.
Alison Z
0These waffles are delicious and very filling! Definitely a nice change from plain eggs when eating low carb. The only note I would give is that the recipe for me made 2 waffles (I overflowed the waffle maker on the first try).
Maya | Wholesome Yum
0I’m so glad you like them, Alison! The number of waffles can vary depending on the size of your waffle maker, so yes, it sounds like with the size you have you’d want to split the batter into two next time.
Anne Marie
0I loved this recipe! I am gluten and Lactose Free so it is perfect for me. I used sugar free peanutbutter powder and added 2 tbsp carob powder. So good!😍
Maya | Wholesome Yum
0I’m glad you enjoyed these, Anne Marie! Thank you for sharing your variation.
Carol L
0Question: if you use a mini waffle maker, is that considered 1/2 the size of a large Belgian waffle maker (or 1 serving)?
Maya | Wholesome Yum
0Hi Carol, It depends on the waffle maker, but if it’s a mini like the kind often used to make chaffles, the recipe for one big Belgian waffle would probably make 4 mini waffles. Hope this helps!
Linda
0I made this recipe this morning. I used chocolate flavored protein powder and my mini waffle maker. They came out fantastic!!!! I plan on making a bigger batch and my full size waffle maker so that I can freeze some to toast up when even I need a quick breakfast. Thank you Maya for this easy and very tasty recipe!!! <3
Maya | Wholesome Yum
0I’m so glad you liked the chocolate version, Linda! Enjoy!
Kelly
0Very easy quick recipe with great taste!
Sparkle
0Am I correct in seeing that half a waffle, without any toppings is already 500 calories?
Maya | Wholesome Yum
0Yes, it’s a giant Belgian waffle, 7-8 inches across. And these are very filling, due to all the peanut butter.
Carol
0I love your Chaffles recipe – I make them all the time – so I decided to try this waffle recipe today instead. I am sad to say that these turned out exceptionally dry. My only substitution was egg white protein powder in place of whey because I don’t use it. I’ll stick with the Chaffles from now on. ☺️ Thank you.
Maya | Wholesome Yum
0Hi Carol, Sorry to hear the recipe didn’t work for you, but the reason is likely the substitution you made. I have not had great results with substituting whey protein powder for egg white protein powder, and they work quite differently in recipes. If you can’t use whey, I would recommend using a different recipe altogether.
Susan
0This recipe includes peanut butter on a nut free site???
Maya | Wholesome Yum
0Hi Susan, Wholesome Yum is not a nut-free site, but you can make this recipe using sunflower seed butter or tahini in place of peanut butter. Hope this helps!
Traci
0I have my go to protein waffle but always love changing it up a bit. These were incredibly delicious and loved them!
Vladka
0With coconut oil, peanut butter, and protein powder, these waffles are just too perfect to be true.
Addison
0These waffles were so crispy golden and delicious! They are such a great breakfast for kids too.
Giangi Townsend
0Super delicious and so easy to make. My son loves them and he requests them often.
Thank you for the recipe.
Jane
0I am making this for my grandson who is gluten free to have a good protein breakfast before school. I used almond butter for the milder taste, but was wondering if you think tahini would work in place of the peanut or almond butter? Almond butter is so expensive. The almond butter ones were really good.
Maya | Wholesome Yum
0I’m so glad you like them, Jane! Yes, tahini should work great.
Alicia
0Hi Maya,
I love all of your recipes and can’t wait to try this one! However, I don’t eat eggs, and was wondering if I could substitute flax eggs.
Maya | Wholesome Yum
0I’m glad you love my recipes, Alicia! Yes, you can use flax eggs, but the texture will be more dense.