Cottage Cheese Waffles are a delightful twist on your regular waffle, blending the light fluffiness of cottage cheese with a crispy golden exterior. These waffles have a lovely texture—soft and creamy on the inside but crisp on the outside—and they offer a subtle tang from the cottage cheese that makes every bite interesting.
I love making these waffles for a weekend breakfast when I want something a little different but still easy and satisfying. The cottage cheese adds just enough protein to keep me full longer, and it makes the waffles extra moist without being heavy. I sometimes mix in a little vanilla or cinnamon to give them a gentle warm flavor that pairs wonderfully with fresh fruit or syrup.
One of my favorite ways to enjoy these waffles is topped with berries and a drizzle of honey or maple syrup. It feels like a special treat that’s simple to put together but really hits the spot. If you’ve never tried cottage cheese in waffles before, this recipe is a gentle and tasty place to start—I’m pretty sure you’ll be surprised by how much you like them!
Key Ingredients & Substitutions
Cottage Cheese: This is the star of the recipe, adding moisture and a mild tang. If you don’t have cottage cheese, Greek yogurt or ricotta work well too and keep the waffles tender.
Buttermilk: Buttermilk gives the batter a nice tang and react with baking soda for fluffiness. If you don’t have any, mix 1/2 cup milk with 1/2 teaspoon lemon juice or vinegar and let it sit for 5 minutes before using.
Egg Whites: Beating the egg whites until stiff makes your waffles lighter and airy. Don’t skip this step! If eggs are a concern, try a whipped aquafaba substitute but know the texture may differ.
Flour: I use all-purpose flour for a balanced texture. You can try whole wheat flour for extra fiber, but your waffles might turn a bit denser.
How Do You Gently Fold Egg Whites Without Losing Air?
Beating egg whites adds air, helping waffles be fluffy. To keep that fluff:
- Use a big spoon or spatula for folding, not a whisk.
- Add a small amount of egg whites to batter first to lighten it.
- Then gently fold in remaining egg whites with a soft under-and-over motion.
- Stop folding once no white streaks remain; don’t overmix!
This gentle folding traps air for light, tender waffles. If you mix too hard, you’ll lose that fluffiness and get dense waffles.
Equipment You’ll Need
- Waffle iron – essential for making crispy, evenly cooked waffles every time.
- Mixing bowls – use at least two to keep wet and dry ingredients separate for easy mixing.
- Whisk – perfect for blending dry ingredients smoothly and beating egg whites to stiff peaks.
- Rubber spatula – great for folding egg whites gently without losing air.
- Measuring cups and spoons – to get accurate ingredient amounts for the best texture.
Flavor Variations & Add-Ins
- Add cinnamon or nutmeg to the batter for a warm, cozy spice flavor that pairs well with maple syrup.
- Stir in chopped fresh herbs like chives or dill for a savory twist, great with cream cheese topping.
- Mix in shredded cheddar or parmesan for cheesy waffles that work well for brunch or snacks.
- Swap cottage cheese with ricotta for a slightly smoother waffle texture and mild flavor.
Cottage Cheese Waffles
Ingredients You’ll Need:
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 tablespoon sugar
- 1 cup cottage cheese
- 2 large eggs, separated
- 1/2 cup buttermilk
- 1/4 cup melted butter (plus extra for waffle iron)
- 1 teaspoon vanilla extract
- Fresh strawberries, sliced (for topping)
- Fresh blueberries (for topping)
- Maple syrup (for serving)
- Fresh mint leaves (for garnish)
- Whipped cream or extra cottage cheese (optional for topping)
How Much Time Will You Need?
This recipe takes about 10 minutes for preparation and 15-20 minutes to cook the waffles, depending on your waffle iron. So, plan for around 30 minutes altogether to enjoy these fluffy, delicious cottage cheese waffles fresh and warm!
Step-by-Step Instructions:
1. Preheat and Prepare Your Waffle Iron:
First, plug in your waffle iron and let it heat up according to its instructions. Once hot, brush it lightly with melted butter to keep the waffles from sticking.
2. Mix the Dry Ingredients:
In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar until evenly combined.
3. Combine the Wet Ingredients:
In another bowl, mix the cottage cheese, egg yolks, buttermilk, melted butter, and vanilla extract well until smooth.
4. Make the Batter:
Add the wet mixture into the dry ingredients. Stir gently until just combined. It’s okay if the batter looks a bit lumpy because of the cottage cheese.
5. Beat and Fold in Egg Whites:
In a clean bowl, beat the egg whites until stiff peaks form. Gently fold these into the batter using a spatula, being careful not to lose the airiness.
6. Cook the Waffles:
Pour the right amount of batter onto your preheated waffle iron. Close the lid and cook as directed by your iron’s instructions, usually until golden brown and crisp.
7. Serve and Enjoy:
Transfer waffles to plates. Top each with a dollop of whipped cream or extra cottage cheese, then add fresh sliced strawberries, blueberries, and mint leaves. Drizzle generously with maple syrup and enjoy warm!
Can I Use Frozen Cottage Cheese?
It’s best to use fresh cottage cheese for this recipe. If you only have frozen, thaw it fully in the fridge and drain any excess liquid before using to avoid a watery batter.
Can I Substitute the Buttermilk?
Yes! Mix 1/2 cup milk with 1/2 teaspoon lemon juice or vinegar and let it sit for 5 minutes to make a quick buttermilk substitute.
How Should I Store Leftover Waffles?
Cool leftover waffles completely, then store them in an airtight container in the fridge for up to 3 days. Reheat in a toaster or oven to keep them crispy.
Can I Make the Batter Ahead of Time?
It’s best to fold in the egg whites just before cooking to keep waffles fluffy. You can mix the dry and wet ingredients earlier and store that base batter in the fridge for a few hours.
