Introduction: My Go-To Breakfast for Energy That Lasts
Sourdough protein waffles have officially taken over my mornings—and honestly, I’m not mad about it. Ever since I started experimenting with my bubbly starter and trying to sneak more protein into our family breakfasts, this recipe has been the one that stuck. I love how sourdough protein waffles come out golden and crisp on the outside, soft on the inside, and packed with fuel that actually keeps me full past 10 a.m. (Rare win, right?)
It all started when I was deep into my sourdough groove and needed a new way to use up discard without making yet another loaf. I was also looking for something high in protein that my kids wouldn’t fight me on. Waffles felt like a treat, and suddenly, combining sourdough discard with cottage cheese, eggs, and protein powder just made sense.
Now these waffles are my secret weapon—quick to whip up, freezer-friendly, and endlessly customizable. If you’re already on the journey of baking for nourishment, you’ll want to check out my High Protein Sourdough Recipes for Healthy Energy post for even more ideas that hit that balance of delicious and functional.
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Sourdough Protein Waffles
- Total Time: 15 minutes
- Yield: 4 waffles 1x
Description
These sourdough protein waffles are crispy outside, soft inside, and naturally high-protein. Made with sourdough discard, eggs, cottage cheese, and protein powder, they’re perfect for busy mornings or post-workout meals.
Ingredients
1/2 cup sourdough discard
2 large eggs
1/2 cup cottage cheese
1 scoop vanilla protein powder
1/4 cup milk (dairy or non-dairy)
1/2 tsp baking powder
1/2 tsp cinnamon (optional)
Pinch of salt
Butter or oil for greasing waffle iron
Instructions
1. Preheat your waffle iron according to the manufacturer’s instructions.
2. In a blender, combine sourdough discard, eggs, cottage cheese, protein powder, milk, baking powder, cinnamon, and salt.
3. Blend until smooth and well-combined.
4. Lightly grease your waffle iron.
5. Pour batter into the waffle iron and cook until golden and crisp.
6. Repeat with remaining batter.
7. Serve hot with toppings of choice, or freeze for later.
Notes
You can sub in Greek yogurt for cottage cheese if you prefer a tangier taste.
Mini waffles freeze well—just reheat in a toaster.
Savory option: skip cinnamon and add cheddar and scallions.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Waffle Iron
- Cuisine: American
Nutrition
- Serving Size: 1 waffle
- Calories: 210
- Sugar: 2g
- Sodium: 280mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 18g
- Cholesterol: 110mg
And if you’re still wondering whether high-protein breakfasts really make a difference, this Cleveland Clinic guide breaks it down beautifully. Spoiler: they do. When I start the day with sourdough protein waffles, I don’t just feel full—I feel focused and energized, which is crucial when you’re juggling work, kids, and a kitchen full of bubbling starters.
Table of Contents
Why Sourdough Protein Waffles Are the Best of Both Worlds
Sourdough protein waffles aren’t just trendy—they’re the kind of breakfast that checks every box. They blend the digestive perks of fermented sourdough with the strength-boosting power of protein in every bite. That means you’re not just getting flavor; you’re building better energy and balance into your mornings.
When I started adding protein to my sourdough protein waffles, I noticed a big difference. No more mid-morning crashes or snack cravings an hour after breakfast. I felt satisfied, focused, and—bonus—less tempted to reach for my kids’ leftover cereal. Fermented grains from the sourdough starter help support digestion and nutrient absorption, while ingredients like eggs, cottage cheese, and protein powder bring the muscle-building power.
What’s wild is that they still taste like a treat. You’d never know these waffles are secretly working overtime to keep your blood sugar steady and your energy up. That’s one reason I also love making high protein sourdough bread when I need a portable option for busy weekdays. I stay full and energized thanks to the steady carbs from sourdough paired with quick-absorbing protein—without ever feeling heavy or sluggish.
If you’re nerdy about food science like I am, this Harvard Health article on fermented foods is a great breakdown of why sourdough stands out from typical bread mixes. And when you pair those benefits with protein, sourdough protein waffles become a smart upgrade over sugary store-bought options that barely last till lunch.
Whether I’m freezing a double batch for the week or cooking fresh for Sunday brunch, I love that these waffles feel indulgent but totally back me up nutritionally. It’s what makes sourdough protein waffles one of my favorite high protein sourdough recipes, hands down.
How to Make Sourdough Protein Waffles
Power Ingredients That Make These Waffles Work
Sourdough protein waffles come together with a handful of pantry staples—but every ingredient pulls its weight. Here’s what I use and why:
- Sourdough discard – I always reach for cold discard from the fridge. It adds tang, moisture, and a light fermentation flavor. If your discard is bubbly and active, even better—it’ll give your waffles a slight lift.
- Eggs – Packed with protein and essential for structure and richness. I use 2 large eggs per batch.
- Cottage cheese – I love how creamy this makes the batter without needing extra fat. It adds moisture, tang, and extra protein.
- Protein powder – I usually go with unflavored or vanilla whey, but plant-based options work, too. One scoop is plenty. If you’re tracking your macros, you can check USDA FoodData Central to compare brands.
- Baking powder & baking soda – These give the waffles their rise, especially when your discard is more mature and acidic.
- Cinnamon & vanilla extract – For that cozy waffle flavor you’ll want every weekend.
- Optional mix-ins – Chia seeds, ground flax, or mini chocolate chips are great for texture and flavor.
This blend of protein, healthy fats, and complex carbs is what makes sourdough protein waffles such a strong breakfast choice—and honestly, so much better than the sugary frozen ones from the store.
Step-by-Step Instructions
Here’s exactly how I make sourdough protein waffles that are crispy, golden, and never dry. I’ve tested this recipe over a dozen times (yes, really) to make sure it works with both discard and fresh starter.
- Preheat your waffle maker – I set mine to medium-high so I get a crisp outside without overbaking the inside.
- In a large mixing bowl, whisk together:
- 1 cup sourdough discard (100% hydration)
- 2 large eggs
- ½ cup cottage cheese
- 1 scoop vanilla protein powder (about 30g)
- 1 tsp baking powder
- ¼ tsp baking soda
- ½ tsp cinnamon
- 1 tsp vanilla extract
- Pinch of salt
(If your batter feels very thick, add 1–2 tablespoons of milk or almond milk.)
- Whisk until smooth – No need for a blender unless your cottage cheese is especially chunky. I like a little texture.
- Lightly grease your waffle iron with butter, coconut oil, or avocado spray.
- Scoop in ½ to ¾ cup of batter, depending on your waffle maker’s size. Spread it slightly to cover the plate.
- Cook for 4–5 minutes or until golden brown and crisp. The protein powder makes them brown faster, so don’t overcook.
- Remove gently and let cool on a wire rack if you’re batch cooking—this keeps them crispy!
Pro Tips:
- Double the batch and freeze extras. Pop them in the toaster straight from frozen.
- Make them mini-style for grab-and-go protein bites for kids (or yourself).
- Don’t skip the cottage cheese—it’s the key to moisture and protein without weighing the waffles down.
Next time you’re making a batch, try pairing them with a chewy Sourdough Protein Bar or a warm High Protein Sourdough Muffin for a cozy, high-protein brunch plate that hits all the right notes.
Flavor Boosts & Family-Friendly Variations
Sourdough protein waffles don’t have to be basic. In fact, one of the reasons I love them so much is how endlessly adaptable they are. Once you’ve got the base recipe down, it’s easy to mix things up—whether you’re craving something sweet, savory, or just trying to sneak in a few more nutrients for your kids.
Sweet Twists I Can’t Stop Making
When I want sourdough protein waffles to feel like dessert-for-breakfast, I stir in a handful of mini chocolate chips or swirl in almond butter and cinnamon before pouring the batter into the waffle iron. If you’re in a cozy fall mood, try mixing in canned pumpkin and a dash of pumpkin spice—so good with a spoonful of cottage cheese chocolate mousse.
Sometimes I blend a ripe banana into the batter for natural sweetness, which also helps keep the waffles soft when reheating. They’re a hit with the kids and even better when topped with warm berries and a little Greek yogurt.
Savory Combos That Work
Don’t overlook savory options! I’ve made sourdough protein waffles with shredded cheddar, scallions, and black pepper for a protein-rich lunch that tastes like a sandwich in waffle form. Serve one alongside a fried egg or a few slices of avocado and you’ve got a full-on brunch moment.
They also pair surprisingly well with bold flavors. I sometimes mix in crumbled turkey sausage or herbs like dill and parsley for a savory waffle that works beautifully with eggs or smoked salmon.
Meal Prep Like a Pro
If you’re meal prepping, I recommend making a double or even triple batch of sourdough protein waffles. Lay them flat on a baking sheet, freeze for 30 minutes, then stack them in a freezer bag. On busy mornings, I just pop one into the toaster and breakfast is served in minutes.
You can also portion them into mini waffles and pack them into school lunches with a side of fruit or a little maple yogurt dip. That’s my go-to when I want the kids eating something that feels like a treat, but still has substance.
Want to see how other high-protein sourdough recipes freeze and reheat? Check out my post on sourdough discard protein bars—those are another prep-ahead favorite that keep me from raiding the pantry at 3 p.m.
Q&A: All About Sourdough Protein Waffles
Can I freeze sourdough protein waffles for later?
Absolutely. I always make a double batch of sourdough protein waffles, freeze them flat on a baking sheet, then store them in a resealable bag. When you’re ready to eat, just pop one in the toaster straight from the freezer—they reheat beautifully and taste just as good as fresh.
What kind of protein powder works best in sourdough protein waffles?
I’ve tested everything from vanilla whey to unflavored pea protein. For these sourdough protein waffles, I like a clean, neutral powder that blends easily and doesn’t overpower the sourdough flavor. This guide from Precision Nutrition breaks down the types of protein powders and how to choose the right one for your needs.
Can I use sourdough starter instead of discard?
Yes! Whether you’re using bubbly, active starter or yesterday’s discard, these sourdough protein waffles turn out great. If you use fresh starter, just know it might add more rise and tang. Discard, on the other hand, gives you flavor without affecting texture much.
Are sourdough protein waffles good for kids?
Big yes. My kids actually request these sourdough protein waffles because they feel like a treat—even though I know they’re packed with nutrients. Mini waffle shapes with banana and chocolate chips are a huge hit around here. They’re also a great way to sneak in extras like flax, hemp, or chia without complaints.
Can I make these waffles without eggs or dairy?
Totally possible. I’ve had success using flax eggs and plant-based protein powders for a dairy-free, egg-free version of sourdough protein waffles. Just be sure to adjust the liquid slightly depending on the protein powder texture.
Serving Suggestions + My Favorite Toppings
Sourdough protein waffles don’t need much to shine, but let’s be honest—toppings are half the fun. Whether you go classic, sweet, or savory, these waffles can wear a lot of hats. And if you’re anything like me, how you top them depends entirely on what’s in your fridge… or your mood.
Sweet & Simple (aka My Morning Go-To)
I love topping sourdough protein waffles with a dollop of Greek yogurt, fresh berries, and a drizzle of almond butter or maple syrup. It’s protein stacked on protein, but still feels indulgent. When I want something extra special, I add a spoonful of cottage cheese chocolate mousse for a dreamy, creamy finish.
For fall vibes, sliced banana with cinnamon and chopped walnuts over warm sourdough protein waffles is a combo I never get tired of. And if you haven’t tried date syrup as a topping yet, trust me—it’s a game changer. (You can read more about low-glycemic sweeteners on Cleveland Clinic’s nutrition guide.)
Savory & Satisfying (No Syrup Needed)
Sourdough protein waffles aren’t just for sweet tooths. When I want something savory, I top mine with mashed avocado, a fried egg, and hot sauce. Add smoked salmon, red onion, and a sprinkle of dill and you’ve got yourself a brunch-worthy moment in under 10 minutes.
Another favorite? Crisp turkey bacon with a little cottage cheese and chives—kind of like a loaded baked potato but in waffle form. These pair so well with a slice of my high protein sourdough bread if you’re building a full brunch spread.
How I Serve Them to the Kids
Mini waffles are the way to go. I slice full waffles into strips for dipping or make them in a mini waffle iron for lunchbox-sized snacks. My little ones love them with peanut butter and jelly—or sometimes even paired with squares of sourdough discard protein bars for a lunch that’s secretly protein-packed but fun to eat.
If you’ve got leftovers, stack two sourdough protein waffles with nut butter and banana slices, then press them into a sandwich for an on-the-go snack that feels like dessert.
More High Protein Sourdough Recipes to Try Next
If you’re into sourdough protein waffles, chances are you’re just getting started with protein-packed sourdough creations. Good news—I’ve got plenty more ideas to keep you fueled and inspired.
- Craving a chewy, portable snack that’s still gut-friendly? My sourdough discard protein bars are perfect for lunchboxes, workouts, or just something sweet that actually satisfies.
- Want something savory and satisfying? High protein sourdough bread makes incredible sandwiches, toast, or just a smear of butter and sea salt. It’s hearty, simple, and endlessly versatile.
- If you’re a muffin-for-breakfast kind of person (like me), don’t miss the soft, moist, and surprisingly filling sourdough protein muffins. Great for kids and grown-ups alike.
Wherever you start, these high protein sourdough recipes are designed to give you energy that actually lasts—without sacrificing flavor, texture, or fun.
