Better-Than-Kodiak-Cakes Protein Waffles – Chocolate Chip – High-Protein, Easy, and Delicious

If you’ve ever wanted a protein-packed breakfast that tastes like dessert and actually keeps you full, this is it. These chocolate chip protein waffles cook up crisp on the outside, soft in the middle, and are sweet without being cloying. You don’t need a packaged mix, and you won’t miss it.

The batter comes together fast, the ingredients are simple, and the result is a waffle that feels like a treat but eats like a balanced meal.

Better-Than-Kodiak-Cakes Protein Waffles - Chocolate Chip - High-Protein, Easy, and Delicious

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings: 4 servings

Ingredients Method

Ingredients

  

• 1 cup (90 g) oat flour (blend rolled oats in a blender until fine if you don’t have oat flour)
• 1 tbsp cornstarch or arrowroot (for extra crispness)
• 1 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp fine salt
• 1 large egg
• 1 cup (240 ml) milk of choice (dairy or unsweetened almond/oat milk)
• 1/2 cup (120 g) plain Greek yogurt (2% or 0%)
• 1 tbsp maple syrup or honey (optional, for light sweetness)
• 1 tsp vanilla extract
• 1–2 tbsp melted butter or neutral oil (plus more for waffle iron)
• 1/3 cup (60 g) mini chocolate chips (mini chips distribute more evenly)

Method

 

1. Preheat the waffle iron. Set it to medium-high. Lightly oil or spray it so the batter doesn’t stick.
2. Mix dry ingredients. In a bowl, whisk oat flour, whey, cornstarch, baking powder, baking soda, and salt until well combined.
3. Mix wet ingredients. In another bowl, whisk the egg, milk, Greek yogurt, maple syrup, vanilla, and melted butter/oil until smooth.
4. Combine gently. Pour wet into dry and stir until just combined. The batter should be thick but pourable. If it’s too thick, add 1–2 tablespoons milk. If too thin, sprinkle in a little oat flour.
5. Fold in chocolate chips. Use a spatula and avoid overmixing to keep the texture light.
6. Rest the batter for 3–5 minutes. This helps the oats hydrate and the leavening activate for better lift.
7. Cook. Add batter to the hot iron (don’t overfill). Close and cook until deeply golden and crisp, usually 3–5 minutes depending on your iron.
8. Hold crisp. Place finished waffles on a wire rack instead of stacking. This keeps steam from softening them.
9. Serve. Top with Greek yogurt, fresh berries, a drizzle of maple syrup, or a smear of almond butter. A sprinkle of flaky salt over the chocolate chips is a nice touch.

What Makes This Special

These waffles are built to beat a boxed mix in texture, nutrition, and flavor. You get a light, crisp exterior without the dryness that often comes with high-protein recipes. The batter uses a blend of oats and whey for a balanced structure—meaning tender, not rubbery.

And the chocolate chips are portioned so you get plenty in every bite without overwhelming the waffle or the macros.

They’re also easy to adapt. Dairy-free? Gluten-free?

Lower sugar? You can switch up the ingredients without sacrificing the result. And yes, they freeze and reheat beautifully.

Ingredients

• 1 cup (90 g) oat flour (blend rolled oats in a blender until fine if you don’t have oat flour)
• 1/2 cup (50–60 g) whey protein powder (vanilla or unflavored; avoid casein-only blends)
• 1 tbsp cornstarch or arrowroot (for extra crispness)
• 1 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp fine salt
• 1 large egg
• 1 cup (240 ml) milk of choice (dairy or unsweetened almond/oat milk)
• 1/2 cup (120 g) plain Greek yogurt (2% or 0%)
• 1 tbsp maple syrup or honey (optional, for light sweetness)
• 1 tsp vanilla extract
• 1–2 tbsp melted butter or neutral oil (plus more for waffle iron)
• 1/3 cup (60 g) mini chocolate chips (mini chips distribute more evenly)

Yield: About 4 standard waffles (varies by iron)

Step-by-Step Instructions

1. Preheat the waffle iron. Set it to medium-high.

   Lightly oil or spray it so the batter doesn’t stick.

2. Mix dry ingredients. In a bowl, whisk oat flour, whey, cornstarch, baking powder, baking soda, and salt until well combined.
3. Mix wet ingredients. In another bowl, whisk the egg, milk, Greek yogurt, maple syrup, vanilla, and melted butter/oil until smooth.
4. Combine gently. Pour wet into dry and stir until just combined. The batter should be thick but pourable. If it’s too thick, add 1–2 tablespoons milk.

   If too thin, sprinkle in a little oat flour.

5. Fold in chocolate chips. Use a spatula and avoid overmixing to keep the texture light.
6. Rest the batter for 3–5 minutes. This helps the oats hydrate and the leavening activate for better lift.
7. Cook. Add batter to the hot iron (don’t overfill). Close and cook until deeply golden and crisp, usually 3–5 minutes depending on your iron.
8. Hold crisp. Place finished waffles on a wire rack instead of stacking. This keeps steam from softening them.
9. Serve. Top with Greek yogurt, fresh berries, a drizzle of maple syrup, or a smear of almond butter.

   A sprinkle of flaky salt over the chocolate chips is a nice touch.

Keeping It Fresh

• Short-term: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a toaster or oven at 350°F (175°C) for 5–8 minutes to restore crispness.
• Freeze: Let waffles cool completely, then freeze on a sheet pan until solid. Transfer to a freezer bag with parchment between layers.

  Keeps up to 2 months.

• Reheat from frozen: Toast on medium or bake at 375°F (190°C) for 8–10 minutes. Avoid the microwave unless you like them softer.

Health Benefits

• High protein: Whey plus Greek yogurt boosts satiety and supports muscle repair. Expect roughly 18–25 g protein per waffle depending on your protein powder and portion size.
• Better carbs: Oat flour brings fiber for steady energy and a gentler blood sugar response compared to refined flour.
• Balanced fats: A small amount of butter or oil improves texture and helps with vitamin absorption without making the waffle heavy.
• Smarter sweetness: A touch of maple syrup and chocolate chips satisfies cravings without turning breakfast into dessert overload.

Pitfalls to Watch Out For

• Using only protein powder as “flour”: This creates rubbery waffles.

  Keep a solid base of oat flour for structure.

• Too much liquid: Protein and oats absorb moisture as they sit. If your first waffle is pale and floppy, whisk in a tablespoon of oat flour and try again.
• Underheating the iron: A hot iron is key for crisp edges. Preheat fully and resist opening early.
• Skipping the fat: A little fat prevents dryness and helps browning.

  Don’t cut it completely.

• Oversized chocolate chips: Large chips can tear the waffle when opening the iron. Mini chips distribute better and release cleanly.

Recipe Variations

• Dairy-Free: Use almond or oat milk, swap Greek yogurt for a thick coconut yogurt, and choose a dairy-free protein like pea or a whey-free blend. Note: Plant proteins absorb more liquid; add 1–3 extra tablespoons milk as needed.
• Gluten-Free: Use certified gluten-free oats to make oat flour.

  Everything else stays the same.

• Lower Sugar: Skip the maple syrup and use sugar-free chocolate chips. Add a pinch more vanilla for perceived sweetness.
• Extra Chocolate: Stir in 1 tbsp unsweetened cocoa powder and add 1–2 tsp milk to balance dryness.
• Banana Bread Vibe: Mash 1/2 ripe banana into the wet ingredients and reduce maple syrup by half.
• Cinnamon Crunch: Add 1 tsp cinnamon and 1 tbsp chopped nuts. Toasted pecans are excellent.
• Mocha Morning: Mix 1 tsp instant espresso granules into the wet ingredients and use dark chocolate chips.

FAQ

Can I use all-purpose flour instead of oat flour?

Yes, but reduce the milk by 1–2 tablespoons since all-purpose flour absorbs less liquid.

The texture will be slightly lighter and less hearty, but still good.

What kind of protein powder works best?

Whey concentrate or isolate blends work best for tenderness and rise. Avoid using casein-only powders on their own—they tend to make waffles dense. If using plant protein, add extra liquid and expect a slightly cakier texture.

Do I have to use Greek yogurt?

It helps with moisture, protein, and tenderness.

If you don’t have it, use 1/2 cup cottage cheese (blended smooth) or 1/3 cup additional milk plus 1 tablespoon oil, adjusting thickness as needed.

Why add cornstarch or arrowroot?

It crisps the exterior and keeps the crumb tender, much like it does in bakery-style cookies. You can skip it, but you’ll lose a bit of that crisp edge.

How do I know when the waffle is done?

Wait until steam significantly subsides from the iron and the exterior looks deeply golden. Opening too soon can cause tearing and a pale, soft waffle.

Can I make pancakes with this batter?

Yes.

Thin the batter with 2–4 tablespoons milk and cook on a lightly greased griddle over medium heat. Flip when bubbles form and edges look set.

How can I boost the protein even more?

Add an extra 1–2 tablespoons protein powder and a splash more milk to keep the batter pourable. You can also top with Greek yogurt or serve with eggs on the side.

My waffles are sticking.

What now?

Preheat longer, lightly grease the plates, and avoid opening the iron early. If your iron is older or nonstick coating is worn, a quick brush of oil before each batch helps a lot.

Can I make the batter ahead?

Yes, for up to 24 hours in the fridge. It will thicken as it rests—stir in a little milk before cooking to reach the same consistency.

In Conclusion

These Better-Than-Kodiak-Cakes Protein Waffles bring the best of both worlds: craveable flavor and steady, satisfying fuel.

The method is simple, the ingredients are flexible, and the results are reliably crisp and tender. Keep a batch in your freezer, and a great breakfast is always a quick toast away. Add your favorite toppings, pour a cup of coffee, and you’re set.