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High-Protein Pumpkin Cottage Cheese Waffles

A stack of two fluffy pumpkin cottage cheese waffles topped with pecans and drizzled with syrup.
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Make fluffy, high-protein pumpkin waffles using cottage cheese for a healthy autumn breakfast. This recipe uses a blender for easy mixing.

Ingredients

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  • 1 cup dry cottage cheese
  • 1/2 cup pumpkin puree
  • 2 large eggs
  • 1/4 cup milk (dairy or non-dairy)
  • 1 teaspoon vanilla extract
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup all-purpose flour or oat flour
  • Cooking spray or butter for the waffle iron

Instructions

  1. Place the cottage cheese, pumpkin puree, eggs, milk, vanilla extract, pumpkin pie spice, baking powder, and salt into a blender.
  2. Blend on high speed until the mixture is completely smooth. Stop and scrape down the sides as needed to ensure no lumps of cottage cheese remain.
  3. Pour the wet mixture into a bowl and whisk in the flour until just combined. Do not overmix the batter.
  4. Preheat your waffle iron and lightly coat it with cooking spray or butter.
  5. Pour the batter onto the hot iron according to your waffle maker’s instructions.
  6. Cook until the waffles are golden brown and crisp, usually 3 to 5 minutes.
  7. Serve immediately with your preferred toppings.

Notes

  • For the smoothest batter, use small-curd cottage cheese. If you only have large curd, blend it longer.
  • You can make this a make-ahead breakfast by storing cooked waffles in the freezer and reheating them in a toaster.
  • For a low-carb option, substitute the flour with almond flour, but you may need slightly more liquid.
  • Top with pecans and a drizzle of pure maple syrup for a classic fall flavor.

Nutrition

Find it online: https://seventhflavour.com/pumpkin-cottage-cheese-waffles/