Better-Than-Kodiak-Cakes Protein Waffles – Blueberry
If you love a hearty breakfast that feels like a treat but keeps you fueled, these blueberry protein waffles are for you. They’re crisp on the outside, fluffy inside, and packed with real blueberry flavor. No boxed mix needed—just simple ingredients you likely have on hand.
The batter comes together fast, and the results taste like something you’d order at a weekend brunch spot. You’ll get great texture, great nutrition, and a waffle that actually satisfies.
Ingredients
Method
- Preheat the waffle iron. Set it to medium or medium-high. A properly heated iron is the key to crisp edges.
- Whisk the dry ingredients. In a large bowl, combine the flour, protein powder, cornstarch, flaxseed, baking powder, baking soda, and salt. Break up any clumps so it’s evenly mixed.
- Mix the wet ingredients. In a separate bowl, whisk the egg, milk, Greek yogurt, maple syrup, and vanilla until smooth.
- Combine wet and dry. Pour the wet mixture into the dry. Stir gently until just combined. If the batter looks too thick, add 1–2 tablespoons more milk. You want a pourable, slightly thick batter.
- Fold in the blueberries. Add them gently to avoid streaking the batter. If using frozen, toss them with a teaspoon of flour first to help prevent color bleed.
- Grease and pour. Lightly oil the waffle iron or use nonstick spray. Add enough batter to cover the grates without overflowing. Close the lid.
- Cook until deeply golden. Most irons take 3–5 minutes. Don’t peek early—steam escaping and a browned exterior are signs they’re ready. They should release easily when done.
- Rest on a rack. Place finished waffles on a wire rack so they stay crisp while you cook the rest. Avoid stacking right away.
- Serve warm. Top with a pat of butter, a drizzle of maple syrup, extra blueberries, or a dollop of Greek yogurt for extra protein.
What Makes This Special
These waffles are designed to be light yet filling, with a balanced mix of protein, fiber, and natural sweetness. Instead of relying on a pre-made mix, you control everything—protein level, sweetness, and add-ins.
Fresh or frozen blueberries burst in every bite without turning the batter gray. Best of all, they crisp beautifully in the waffle iron and reheat like a dream.
Think of them as a better-for-you classic: familiar flavor, boosted nutrition, and zero chalky aftertaste. You won’t miss the boxed mix at all.
Ingredients
- 1 cup white whole wheat flour (or regular whole wheat pastry flour)
- 1 scoop (25–30 g) vanilla or unflavored whey protein isolate (or a whey/casein blend)
- 1 tablespoon cornstarch (for extra crispness)
- 1 tablespoon ground flaxseed or chia seed (optional, for fiber)
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon fine sea salt
- 1 large egg
- 1 cup milk of choice (dairy or unsweetened almond milk), plus 1–2 tablespoons if needed
- 2 tablespoons plain Greek yogurt (or 1 tablespoon neutral oil)
- 1–2 tablespoons maple syrup or honey (adjust to taste)
- 1 teaspoon vanilla extract
- 3/4 cup blueberries (fresh or frozen; if frozen, do not thaw)
- Neutral oil or nonstick spray for the waffle iron
Step-by-Step Instructions
- Preheat the waffle iron. Set it to medium or medium-high.
A properly heated iron is the key to crisp edges.
- Whisk the dry ingredients. In a large bowl, combine the flour, protein powder, cornstarch, flaxseed, baking powder, baking soda, and salt. Break up any clumps so it’s evenly mixed.
- Mix the wet ingredients. In a separate bowl, whisk the egg, milk, Greek yogurt, maple syrup, and vanilla until smooth.
- Combine wet and dry. Pour the wet mixture into the dry. Stir gently until just combined.
If the batter looks too thick, add 1–2 tablespoons more milk. You want a pourable, slightly thick batter.
- Fold in the blueberries. Add them gently to avoid streaking the batter. If using frozen, toss them with a teaspoon of flour first to help prevent color bleed.
- Grease and pour. Lightly oil the waffle iron or use nonstick spray.
Add enough batter to cover the grates without overflowing. Close the lid.
- Cook until deeply golden. Most irons take 3–5 minutes. Don’t peek early—steam escaping and a browned exterior are signs they’re ready.
They should release easily when done.
- Rest on a rack. Place finished waffles on a wire rack so they stay crisp while you cook the rest. Avoid stacking right away.
- Serve warm. Top with a pat of butter, a drizzle of maple syrup, extra blueberries, or a dollop of Greek yogurt for extra protein.
Keeping It Fresh
Let waffles cool completely on a rack before storing. This prevents condensation that makes them soggy.
Store in an airtight container in the fridge for up to 4 days.
For longer storage, freeze in a single layer on a baking sheet, then transfer to a freezer bag. Reheat in a toaster or toaster oven at 350°F (175°C) for 5–7 minutes until hot and crisp. Avoid the microwave if you want that crunch back.
Benefits of This Recipe
- High in protein, satisfying in texture. The whey protein and Greek yogurt boost satiety without making the waffles dense.
- Balanced carbs and fiber. White whole wheat flour and optional flaxseed add gentle fiber without the grit.
- Lower sugar, real flavor. Blueberries provide natural sweetness and antioxidants, so you can keep added sugar minimal.
- Meal-prep friendly. They freeze and reheat beautifully, making weekday breakfasts quick and easy.
- Customizable. The base batter works with different proteins, milks, and mix-ins.
What Not to Do
- Don’t overmix the batter. This makes waffles tough.
Stir just until the dry spots disappear.
- Don’t use only casein or only plant protein without adjustments. Pure casein or some plant proteins can thicken and dry out the batter. If using them, see the Variations section for tweaks.
- Don’t underheat the iron. A hot iron ensures steam escapes quickly and creates a crisp crust.
- Don’t stack hot waffles. Steam will soften them. Cool on a rack or keep in a warm oven (200°F/95°C) directly on the rack.
- Don’t overload with blueberries in the batter. Too many can cause sticking and uneven cooking.
Save extras for topping.
Variations You Can Try
- Plant-Protein Version: Use a pea or pea-rice blend protein. Add 1 extra tablespoon milk and 1 tablespoon oil to keep moisture. Taste and adjust sweetness; plant proteins can be earthy.
- Gluten-Free: Swap the flour for a 1:1 gluten-free baking blend with xanthan gum.
Keep the cornstarch for crispness.
- Lemon-Blueberry: Add 1 teaspoon lemon zest and 1 tablespoon lemon juice. Reduce milk slightly if needed to keep the same batter thickness.
- Cinnamon Almond: Add 1 teaspoon ground cinnamon and 2 tablespoons sliced almonds to the batter. Top with almond butter instead of syrup.
- Extra-Protein Punch: Add 2 tablespoons powdered milk or collagen peptides.
If batter thickens, loosen with a splash of milk.
- Dairy-Free: Use almond or oat milk and a dairy-free yogurt or 1 tablespoon neutral oil instead of Greek yogurt.
- Blueberry Compote Topping: Simmer 1 cup blueberries with 1–2 teaspoons maple syrup and a squeeze of lemon until glossy. Spoon over warm waffles.
FAQ
Can I make the batter ahead of time?
It’s best to cook the batter right after mixing because the leavening agents start working immediately. If you must prep ahead, mix the dry ingredients and wet ingredients separately, then combine just before cooking.
Why add cornstarch?
Cornstarch helps the exterior crisp up while keeping the inside tender.
It mimics the effect of part cake flour without reducing protein content.
What kind of protein powder works best?
Whey isolate or a whey/casein blend gives a soft, crisp result without gumminess. If you use plant protein, add a little extra liquid and fat to avoid dryness.
Can I use only all-purpose flour?
Yes. The texture will be slightly lighter and less nutty.
Keep everything else the same, but you may need 1 tablespoon less milk to keep the batter from getting too thin.
How do I prevent sticking?
Preheat fully, lightly oil the iron, and avoid opening the lid too early. If your iron is older or prone to sticking, brush with a thin layer of oil rather than spray, which can build up over time.
What if my batter turned blue?
That’s likely from overmixing or using thawed blueberries. Fold gently and add frozen berries straight from the bag, or coat fresh berries in a touch of flour before folding in.
How many waffles does this make?
It typically makes 3–4 standard Belgian waffles or 5–6 thinner classic waffles, depending on your iron.
Portion size varies, so use your iron’s fill line as a guide.
Can I omit the sweetener?
Yes. The waffles will be less sweet, but still tasty, especially with ripe blueberries. You can always add sweetness on top with fruit or a light drizzle of syrup.
What if I don’t have Greek yogurt?
Use 1 tablespoon neutral oil or melted butter.
You’ll get a slightly crisper edge with oil, and a richer flavor with butter.
How do I keep them warm for a crowd?
Place finished waffles directly on the oven rack in a 200°F (95°C) oven. Avoid stacking or covering, which traps steam and softens the crust.
Wrapping Up
These blueberry protein waffles check every box: quick prep, great texture, and nourishment that lasts. They’re easy to customize and perfect for meal prep or a slow Sunday breakfast.
Once you try them, you may never reach for a boxed mix again. Keep a bag of blueberries in the freezer, and you’re always a few minutes away from something that feels special and fuels your day.
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