These matcha cottage cheese protein waffles are the kind of breakfast that feels like a treat but actually keeps you full for hours.
They’re crisp on the outside, soft on the inside, with a mellow matcha flavor and just the right touch of sweetness.
I started making these on slow mornings when I wanted something green, a little different, and packed with protein — no powders needed.
The cottage cheese blends in perfectly and gives the waffles that fluffy-inside vibe.
Why I Love This Recipe
This one checks all the boxes for me — it’s quick, satisfying, and not too sweet. I stumbled on it while trying to find a way to use up cottage cheese that wasn’t just… eggs and toast again. Once I added matcha, it turned into this earthy, comforting breakfast I keep coming back to.
- High in protein without using protein powder
- Lightly sweet with a gentle matcha flavor
- Crispy edges, soft inside — just how waffles should be
- Comes together in a blender — less cleanup
- Freezer-friendly and reheat like a dream
Servings & Time
Servings: 2 large waffles (or 4 small)
Total Time: 15 minutes
Prep Time: 5 minutes
Cook Time: 8–10 minutes
What You’ll Need
- ½ cup small curd cottage cheese
- 2 eggs
- 2 tsp maple syrup
- ½ tsp vanilla extract
- ½ tsp matcha powder
- ¼ cup oat flour
- ¼ tsp baking powder
- Pinch of salt
- Oil spray or butter for greasing waffle iron
Pro Tips
- Use ceremonial or high-quality matcha for better flavor and color
- Blend the batter until completely smooth — no cottage cheese chunks
- Let the batter sit 2–3 minutes to thicken slightly before cooking
- Preheat the waffle iron fully before pouring in the batter
- Don’t overfill the waffle iron — the batter expands!
Tools Required
- Blender
- Measuring spoons and cups
- Rubber spatula
- Waffle iron
- Cooking spray or brush with oil
Substitutions and Variations
- Swap oat flour with almond flour (texture will be softer)
- Use honey instead of maple syrup
- Add a handful of spinach to the blender for extra greens
- Omit sweetener if you prefer savory waffles — top with avocado or egg
- Add ½ banana for a sweeter, softer waffle
Make Ahead Tips
- Blend batter the night before and store in a sealed jar in the fridge
- Cooked waffles can be frozen in a single layer, then reheated in the toaster
- You can double or triple the recipe and batch-cook for meal prep
Step 1: Add Wet Ingredients to Blender
Add ½ cup small curd cottage cheese, 2 eggs, 2 tsp maple syrup, and ½ tsp vanilla extract to a blender. Blend until smooth and creamy.
Step 2: Add Dry Ingredients and Blend Again
Add ½ tsp matcha powder, ¼ cup oat flour, ¼ tsp baking powder, and a pinch of salt into the blender with the wet mix. Blend again until the batter is fully smooth and light green.
Step 3: Let Batter Rest
Let the blended batter sit for 2–3 minutes to thicken slightly before pouring.
Step 4: Grease and Heat Waffle Iron
Preheat your waffle iron and lightly grease it with oil spray or butter to prevent sticking.
Step 5: Pour and Cook
Pour the batter into the hot waffle iron — about half the blender mix. Close and cook for 4–5 minutes, or until golden and crisp.
Step 6: Remove and Repeat
Carefully remove the waffle with a rubber spatula or tongs. Repeat with remaining batter.
Step 7: Serve
Place waffles on a plate and serve warm with your favorite toppings like maple syrup, fruit, or yogurt.
Leftovers and Storage
- Store leftover waffles in an airtight container in the fridge for up to 3 days
- Freeze in a single layer, then toast straight from frozen
- Best reheated in a toaster or toaster oven to bring back crispiness
Macros Information (per serving, 1 large waffle)
- Calories: 210
- Protein: 14g
- Fat: 10g
- Carbs: 15g
- Sugar: 3g
- Fiber: 2g
Why This Recipe Works (Quick Science)
- Cottage cheese adds protein and moisture, keeping the waffles fluffy inside
- Oat flour makes them naturally gluten-free and gives structure without drying
- Matcha gives flavor and antioxidants, but also helps with color and mild bitterness to balance the sweetness
- Eggs and baking powder give lift and make the waffles hold together well
Common Mistakes
- Not blending long enough: Leaves chunks of cottage cheese — you want a totally smooth batter
- Using too much batter: Can overflow and make a mess in your waffle iron
- Skipping the rest time: Batter needs a couple minutes to thicken for better texture
- Not preheating the waffle iron: Leads to soft, undercooked waffles
What to Serve With
- Fresh berries and a drizzle of maple syrup
- Plain Greek yogurt or whipped cottage cheese
- A sprinkle of toasted coconut or sliced almonds
- A soft-boiled egg on the side if going savory
- Matcha latte for a cozy pairing
FAQ
Can I use a different flour?
Yes, almond flour or whole wheat can work, but textures will vary.
Does the cottage cheese taste strong?
Not at all — it blends in completely when smooth.
Can I make pancakes instead?
Yes! The batter works great in a nonstick skillet too.
How do I freeze them?
Let them cool, freeze flat, then pop in the toaster straight from the freezer.
Do I need protein powder?
Nope! The cottage cheese and eggs already give these a solid protein boost.
Give these a go the next time you’re craving something cozy, green, and energizing. If you try them or have any swaps you love, let me know how it turned out!