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.

Sourdough Protein Waffles| Delicious High-Energy Recipe

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

Scale

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

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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