Better-Than-Kodiak-Cakes Protein Waffles – Original
These waffles bring weekend-brunch comfort with weekday-level nutrition. They’re crisp on the outside, fluffy inside, and pack enough protein to keep you full for hours. No weird aftertaste, no dry, rubbery bite—just a golden waffle that tastes like a treat and eats like a smart choice.
You’ll mix the batter in one bowl, use everyday ingredients, and get consistent results. Make a batch now, stash extras in the freezer, and your future self will thank you.
Ingredients
Method
- Preheat the waffle iron. Set it to medium-high heat. If it has a temperature dial, aim for a setting that produces a deep golden brown without scorching.
- Make oat flour. Blitz 1 cup rolled oats in a blender until fine and sandy. You should end up with about 1 cup of oat flour. Measure after blending for accuracy.
- Combine dry ingredients. In a large bowl, whisk 1 cup oat flour, 1/2 cup white whole wheat flour, 1/3 cup whey protein powder, 2 tablespoons cornstarch, 2 teaspoons baking powder, 1/4 teaspoon baking soda, 1/2 teaspoon salt, and 1/2 teaspoon cinnamon.
- Whisk wet ingredients. In a separate bowl, whisk 3/4 cup Greek yogurt, 3/4 cup milk, 2 eggs, 2 tablespoons neutral oil, 1–2 tablespoons maple syrup, and 1 teaspoon vanilla until smooth.
- Bring the batter together. Pour wet into dry and whisk just until combined. The batter should be thick but pourable; add a splash of milk if it feels too stiff. Let it rest 5 minutes to hydrate the oats and activate leavening.
- Prep the iron. Lightly grease the waffle plates with cooking spray or a thin swipe of butter. Don’t overdo it—too much fat can make waffles soggy.
- Cook. Add enough batter to cover the iron (usually 1/3 to 1/2 cup per standard waffle). Close and cook until steam mostly subsides and the exterior is deep golden and crisp, 3–5 minutes depending on your machine.
- Hold for crispness. Transfer finished waffles to a wire rack set over a sheet pan. Keep them in a 200°F (95°C) oven while you finish the batch so they stay crisp.
- Serve. Top with a pat of butter, a drizzle of warm maple syrup, fresh berries, or a dollop of yogurt. For extra protein, add peanut butter or a spoon of cottage cheese.
Why This Recipe Works
This version balances protein, moisture, and lift so the waffles don’t turn tough. Many high-protein batters dry out, but adding Greek yogurt and a bit of oil keeps the interior tender and the edges crisp.
Oats add body without heaviness, and a small amount of cornstarch sharpens the exterior. Using both baking powder and a touch of baking soda gives reliable rise, while maple syrup sweetens gently without making the batter gummy. The result is a waffle that tastes like classic diner fare with a better macro profile.
Shopping List
- Old-fashioned rolled oats (ground into oat flour)
- Vanilla or unflavored whey protein isolate (or whey blend)
- White whole wheat flour (or regular all-purpose)
- Cornstarch
- Baking powder
- Baking soda
- Fine sea salt
- Cinnamon (optional but recommended)
- Greek yogurt (2% or 0%)
- Milk (dairy or unsweetened almond milk)
- Large eggs
- Neutral oil (avocado, canola, or light olive)
- Pure maple syrup (or honey)
- Vanilla extract
- Cooking spray or melted butter for the waffle iron
Instructions
- Preheat the waffle iron. Set it to medium-high heat.
If it has a temperature dial, aim for a setting that produces a deep golden brown without scorching.
- Make oat flour. Blitz 1 cup rolled oats in a blender until fine and sandy. You should end up with about 1 cup of oat flour. Measure after blending for accuracy.
- Combine dry ingredients. In a large bowl, whisk 1 cup oat flour, 1/2 cup white whole wheat flour, 1/3 cup whey protein powder, 2 tablespoons cornstarch, 2 teaspoons baking powder, 1/4 teaspoon baking soda, 1/2 teaspoon salt, and 1/2 teaspoon cinnamon.
- Whisk wet ingredients. In a separate bowl, whisk 3/4 cup Greek yogurt, 3/4 cup milk, 2 eggs, 2 tablespoons neutral oil, 1–2 tablespoons maple syrup, and 1 teaspoon vanilla until smooth.
- Bring the batter together. Pour wet into dry and whisk just until combined.
The batter should be thick but pourable; add a splash of milk if it feels too stiff. Let it rest 5 minutes to hydrate the oats and activate leavening.
- Prep the iron. Lightly grease the waffle plates with cooking spray or a thin swipe of butter. Don’t overdo it—too much fat can make waffles soggy.
- Cook. Add enough batter to cover the iron (usually 1/3 to 1/2 cup per standard waffle).
Close and cook until steam mostly subsides and the exterior is deep golden and crisp, 3–5 minutes depending on your machine.
- Hold for crispness. Transfer finished waffles to a wire rack set over a sheet pan. Keep them in a 200°F (95°C) oven while you finish the batch so they stay crisp.
- Serve. Top with a pat of butter, a drizzle of warm maple syrup, fresh berries, or a dollop of yogurt. For extra protein, add peanut butter or a spoon of cottage cheese.
Keeping It Fresh
These waffles freeze beautifully.
Cool completely on a wire rack so moisture doesn’t collect and soften the edges. Place in a single layer on a sheet pan, freeze until solid, then transfer to a freezer bag with the air pressed out. For reheating, use a toaster or a 350°F (175°C) oven for 5–8 minutes.
A toaster oven on the “reheat” or “toast” setting brings back the crisp edges fast. Avoid microwaving unless you like a softer texture—it heats unevenly and can make them rubbery.
Health Benefits
– High-quality protein: Whey and Greek yogurt provide a complete amino acid profile for muscle repair and satiety. – Better carbs: Oats and whole wheat add fiber, which supports digestion and steadier energy. – Smarter fats: A small amount of neutral oil helps absorption of fat-soluble vitamins and keeps the texture light. – Lower sugar: The batter uses minimal sweetener. You control the sweetness with toppings rather than baking in a lot of sugar.
If you’re tracking macros, one standard waffle tends to land around 15–20g protein, depending on your protein powder and serving size. Adjust protein powder or yogurt slightly if you want more protein per waffle.
What Not to Do
– Don’t overmix. Vigorous mixing develops gluten and can make waffles tough. Stir just until no dry streaks remain. – Don’t skip the rest. A short rest lets oats hydrate and the leaveners do their thing, leading to better lift and texture. – Don’t use casein-only powders. Casein alone thickens too much and can dry out the batter.
Whey or a whey-forward blend works best. – Don’t open the iron too early. Lifting the lid before the steam slows can tear the waffle and collapse the structure. – Don’t drown the iron in oil. Too much grease steams the waffle and prevents a crisp crust.
Alternatives
– Gluten-free: Replace whole wheat flour with more oat flour and add 1 teaspoon psyllium husk or 1/2 teaspoon xanthan gum for structure. – Dairy-free: Use almond or soy milk and swap Greek yogurt with a thick coconut yogurt. Use a plant-based whey alternative with similar behavior if available. – Different proteins: Whey isolate gives the lightest texture. A whey concentrate or blend also works.
Plant proteins vary—pea blends can get pasty, so reduce by 1–2 tablespoons and add 1 tablespoon extra oil. – Flavor twists: Add orange zest and blueberries, mini dark chocolate chips, or a teaspoon of espresso powder with cocoa for a mocha vibe. – Extra crispy: Increase cornstarch to 3 tablespoons and cook slightly longer. – Lower calorie: Use 0% Greek yogurt and reduce oil to 1 tablespoon; add a splash more milk if needed to keep the batter pourable.
FAQ
Can I make the batter the night before?
Yes, with a tweak. Mix everything except the baking powder and baking soda, then stir them in right before cooking. This preserves the lift and keeps the texture light.
What if I only have all-purpose flour?
That’s fine.
Use the same amount. You’ll get a slightly lighter crumb and still plenty of fiber from the oats.
Do I need a Belgian waffle maker?
No. Any waffle iron works.
Belgian irons give thicker pockets and a fluffier interior; standard irons make a crisper, thinner waffle. Adjust batter volume and cook time accordingly.
My waffles are pale and soft. What went wrong?
The iron may not be hot enough, or you lifted the lid too early.
Make sure it’s fully preheated, cook until steam slows, and don’t skimp on the cornstarch. Holding cooked waffles on a wire rack in a warm oven also helps keep them crisp.
Can I swap maple syrup for a zero-cal sweetener?
Yes. Use a granulated or liquid sweetener you like and add a teaspoon of water or milk if the batter thickens.
Taste and adjust; some sweeteners are stronger than others.
How do I increase the protein even more?
Add 1–2 extra tablespoons of whey and 1–2 tablespoons more milk to keep the same consistency. You can also top the finished waffle with Greek yogurt, nut butter, or a fried egg.
Can I use egg whites instead of whole eggs?
You can, but the yolks add richness and color. If substituting, use 1/2 cup liquid egg whites for 2 eggs and add 1 teaspoon extra oil to avoid dryness.
Why add cornstarch?
Cornstarch reduces gluten development and boosts crispness.
It’s a classic trick for light, crunchy edges without drying out the crumb.
In Conclusion
These Better-Than-Kodiak-Cakes Protein Waffles deliver everything you want in a breakfast: satisfying crunch, soft center, and real staying power. The ingredient list is simple, the method is easy, and the results are consistent. Batch-cook on Sunday, freeze the extras, and you’ve got a week’s worth of fast, feel-good meals.
Top them sweet or savory, and you’ll forget they’re high-protein—they just taste like great waffles.
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