Cottage Cheese Waffles are a delightful twist on your classic waffle, packed with a creamy texture and a subtle tang from the cottage cheese. They come out golden and crisp on the outside while staying soft and moist inside. These waffles are a great way to sneak in some extra protein without sacrificing that fluffy, comforting waffle feel.
I love making these waffles when I want something a little different for breakfast or brunch. The cottage cheese gives them a nice body that regular waffles sometimes lack, and they’re easy to dress up with all sorts of toppings—like fresh berries, a drizzle of honey, or even a handful of nuts for crunch. One tip I always follow is to puree the cottage cheese a bit before mixing it in, so the batter stays nice and smooth.
Serving these waffles feels like a cozy little treat, whether it’s a quick Sunday morning or a laid-back weekend with family. They also reheat really well, so I sometimes make a big batch and keep extras in the fridge for busy mornings. I find that pairing them with a side of fruit or a dollop of yogurt makes it a balanced and tasty meal that everyone in the family tends to enjoy.
Key Ingredients & Substitutions for Cottage Cheese Waffles
Cottage Cheese: This is the star of the recipe, giving waffles a creamy texture and slight tang. If you don’t have cottage cheese, ricotta or plain Greek yogurt can work well as substitutes.
Buttermilk: Buttermilk adds tanginess and helps waffles become tender. If you don’t have it, mix 1 tablespoon of lemon juice or vinegar with 1/2 cup milk and let it sit for 5 minutes.
Eggs: Separate yolks and whites to get fluffy waffles. The whites are whipped to add air, making the waffles light. If you’re short on time, use whole eggs but expect a denser texture.
Flour & Leavening: All-purpose flour with baking powder and soda helps waffles rise and get crispy outside. For a gluten-free option, try a gluten-free baking mix and add a bit more baking powder.
How Do You Fold Egg Whites Without Losing Fluffiness?
Folding in beaten egg whites is key to light waffles. Here’s how to do it gently:
- Use a large spatula or spoon. Add about a third of the whites into the batter first to loosen it up.
- Then, carefully fold in the rest by cutting through the middle and lifting the batter from the bottom, turning it over the top.
- Avoid stirring or beating; the goal is to keep the air bubbles intact.
- Stop folding when the whites are mixed in but some streaks remain. Overmixing will deflate your batter.
Patience during this step means waffles that are fluffy and airy rather than heavy.
Equipment You’ll Need
- Waffle iron – essential for shaping and crisping your waffles evenly.
- Mixing bowls – one for dry ingredients, one for wet, and a clean one to beat egg whites.
- Whisk – perfect for mixing batter smoothly and for whipping egg whites.
- Rubber spatula – great for gently folding egg whites into the batter without losing air.
- Measuring cups and spoons – to get the right amounts of ingredients every time.
Flavor Variations & Add-Ins
- Mix in chopped herbs like chives or parsley for a fresh, savory twist to pair with eggs or bacon.
- Add blueberries or chopped strawberries into the batter for bursts of sweet fruit in each bite.
- Try shredded cheddar or parmesan cheese for a richer, slightly salty flavor that melts inside.
- Swirl in a teaspoon of cinnamon or nutmeg to give the waffles a warm, comforting spice note.
How to Make Cottage Cheese Waffles
Ingredients You’ll Need:
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 2 large eggs, separated
- 1 cup cottage cheese
- 1/2 cup buttermilk (or regular milk)
- 2 tablespoons melted butter or vegetable oil
- 1 tablespoon sugar (optional)
- 1 teaspoon vanilla extract (optional)
- Butter or oil for greasing the waffle iron
- Fresh berries (strawberries, blueberries, raspberries) for topping
- Maple syrup for serving
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and cook. It’s quick to mix up, and each waffle takes around 3 to 5 minutes to cook, depending on your waffle iron.
Step-by-Step Instructions:
1. Prepare Your Waffle Iron:
Start by preheating your waffle iron according to the manufacturer’s guidelines. Lightly grease it with butter or oil to make sure the waffles don’t stick.
2. Mix the Dry Ingredients:
In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar if you’re using it. This helps everything blend evenly.
3. Combine the Wet Ingredients:
In another bowl, mix the egg yolks with the cottage cheese, buttermilk, melted butter, and vanilla extract if you like. Stir until it’s well combined but not overmixed.
4. Blend Wet and Dry Ingredients:
Pour the wet mixture into the bowl with dry ingredients. Stir gently to combine. Be careful not to overmix; a few lumps are okay.
5. Whip the Egg Whites:
In a clean bowl, beat the egg whites with a whisk or mixer until they form stiff peaks. This means when you lift the whisk, the whites hold their shape firmly.
6. Fold in the Egg Whites:
Carefully fold the whipped egg whites into the batter. Use a spatula to gently fold them in so the batter stays light and fluffy. Don’t stir too much or the bubbles will disappear.
7. Cook the Waffles:
Pour enough batter onto your preheated waffle iron to fill each section but not overflow. Close the lid and cook for 3 to 5 minutes, or until the waffles turn golden brown and crisp.
8. Serve and Enjoy:
Remove the waffles carefully and serve right away. Top with fresh berries, a spoonful of cottage cheese or cream if you like, and drizzle generously with maple syrup. Enjoy your delicious, light, and slightly tangy waffles!
Can I Use Frozen Cottage Cheese for This Recipe?
Yes, you can use frozen cottage cheese, but be sure to thaw it completely and drain any excess liquid before mixing it into the batter. This helps keep the waffle batter from becoming too watery.
Can I Substitute Regular Milk for Buttermilk?
Absolutely! If you don’t have buttermilk, simply add 1 tablespoon of lemon juice or vinegar to 1/2 cup of regular milk and let it sit for 5 minutes. This homemade buttermilk substitute works great.
How Should I Store Leftover Waffles?
Store leftover waffles in an airtight container in the refrigerator for up to 3 days. To reheat, pop them in a toaster or oven to bring back their crispiness—microwaving may make them soggy.
Can I Make the Batter Ahead of Time?
It’s best to fold in the egg whites just before cooking, but you can prepare the batter (without the beaten egg whites) up to a day in advance and refrigerate. Whip the egg whites fresh when ready to cook.
