Incredibly fluffy Low Carb Protein Waffles made with just 4 key ingredients. This simple waffle recipe is healthy, satisfying and easy enough to make everyday for a delicious breakfast! Add your favorite toppings and a drizzle of maple syrup for the perfect morning treat.

Protein waffle topped with berries and maple syrup on a plate.

I made these protein waffles for breakfast using unsweetened applesauce instead of the banana or pumpkin. It was really good!  Topped it with blueberries.

— Trisha

These Protein Waffles are my everyday go-to breakfast! I cannot get enough! And if I had to choose between waffles and pancakes… is that even a choice? Waffles are #1 in my book – they require no flipping and then you’ve got those nooks and crannies that perfectly hold sweet drops of maple syrup. There’s just no comparison.

While these are delicious, keep in mind, they do have a bit of a different texture than our decadent Belgian Waffles made with whipped egg whites and yeast. Also, if you love these, be sure to try my Oat Flour Waffles next. They are made with rolled oats, almond milk, banana and eggs, all easily whipped up in the blender.

Why you’ll love this recipe

  • Wonderful taste & texture. These cook up perfectly light, fluffy and melt in your mouth delicious! They have a nice crisp exterior and soft center.
  • Satisfying. Because these are made with protein powder and a high protein pancake mix instead of flour, they have more fiber and protein than traditional waffle recipes and won’t leave you feeling weighed down.
  • Easy. Little prep time is needed to make and cook these. Stir the waffle batter ingredients together in a medium bowl, cook and enjoy. No need to stand over the stovetop waiting to flip!
  • Family-friendly. Not only do adults love these, but my picky kids couldn’t resist them either.
Drizzling maple syrup over a stack of waffles topped with fruit.

Ingredients needed

This protein waffle recipe could not be easier and you literally only need a handful of pantry staples. Here’s a note on each of the ingredients:

  • Cooking spray. This is VERY important. Because of the ingredients that make up this protein waffle, you’ll find that it tends to stick to the waffle iron unless you use plenty of cooking spray. I don’t recommend using an all natural olive oil or coconut oil spray, though. To REALLY keep the waffle from sticking your cooking spray should contain soy lecithin. Most contain it and I know it’s not the best, but it works.
  • Protein powder. Another important ingredient and it DOES matter what brand of protein powder you use. Many brands I’ve tried, make these waffles dry or too crispy. Tone It Up Protein Powder, a plant-based protein powder, and PEScience Protein Powder (the snickerdoodle flavor is my favorite) both work well.
  • Kodiak Cakes Pancake Mix. For best results, I recommend using half protein powder and half Kodiak Cakes Power Cakes mix. The dark chocolate and almond poppy seed are my favorite flavors.
  • Pumpkin puree. This helps give your waffle that fluffy and not too crispy texture. You can also use mashed banana, but I really like pumpkin. It’s lower in calories and carbs and doesn’t have too much taste. I just keep a can in my fridge and measure out what I need each morning.
  • Egg whites. For convenience, I recommend pouring from a carton. You could also use egg whites from an actual egg, but it seems a little wasteful for how often I make these.
  • Water. I honestly never measure this. I just add water until my batter is at the preferred consistency. It works best if the batter is thick, but pourable (not thin).

How to make this recipe

Protein waffles are super easy to make with minimal ingredients. I measure all of my ingredients in grams, on a food scale. This isn’t necessary unless you’re counting your macros or simply want your measurements to be exact. Here’s the simple method:

For full, printable instructions, reference the recipe card at the bottom of the post.

  1. Prep. Heat your waffle iron.
  2. Mix ingredients. In a medium bowl, stir together protein powder, Kodiak Cakes Mix, egg whites, pumpkin purée (or mashed banana). If needed for consistency, gradually add in a bit of water, 1 tablespoon at a time until the batter can be poured onto the waffle iron, but is still fairly thick.
  3. Cook. Once your waffle maker is heated, spray it well with the cooking spray. Then, pour batter onto the bottom. Use a spoon to spread the batter over the surface of the waffle iron, and then close it. My waffle iron automatically sounds an alarm when the waffle is finished cooking, after about 5 minutes.
  4. Serve. Remove and enjoy with a drizzle of maple syrup, sliced banana, berries and nut butter or any other favorite toppings.

Expert tips

  • In need of a waffle iron? Mine was very inexpensive, but works really well and has been going for over 10 years. It’s similar to this waffle iron on Amazon.
  • Waffle iron. Not all waffle makers work the same way. Make sure to check the instructions that come with yours for the manufacturer recommendations on cooking time.
  • If you’d like to keep the waffles warm while you’re making multiple batches, heat your oven to 200ºF and place a large sheet pan inside to transfer them to while you’re cooking.
  • Use a certified gluten-free protein powder and pancake mix to ensure these are gluten-free.
  • Toppings. These are good enough to eat with just a little maple syrup, but are especially delicious topped with extras like fresh berries, sliced banana, chopped nuts, almond or peanut butter, whipped cream, greek yogurt, powdered sugar, jelly, syrup, chocolate… the possibilities are endless!

Frequently asked questions

Are protein waffles good for you?

This particular protein waffle recipe is full of nutrition! It’s made with simple, wholesome ingredients, is packed with over 20 grams of protein and low in calories and fat.

What are protein waffles made of?

High protein waffles are made with protein powder, Kodiak Cakes mix, egg whites and canned pumpkin or mashed banana. They’re super easy to make, absolutely delicious and great for meal prep. Plus, they’ll keep you satisfied right up until lunch!

Why are my protein waffles so dry?

If your waffles turn out dry, it probably has to do with the variety of protein powder that you’re using. For best results, use a blend of protein powder with the Kodiak Cakes waffle mix, and also add in a spoonful of pumpkin puree for added moisture.


  • Egg. I always use egg whites and have not tried using a whole egg, but I’m sure it would work just fine. I have not tried using flax egg, it may work but it also may change the texture.
  • Pumpkin. If you don’t want to use pumpkin puree, try mashed banana, applesauce or greek yogurt.
  • Protein powder. Some protein powders I’ve tried resulted in waffles with a dry, unpleasant texture. I recommend either Tone It Up (which is dairy-free protein powder) or PEScience (which is whey protein powder). Use any flavor you like from vanilla protein powder to snickerdoodle flavor!
  • Pancake mix. I have only successfully used Kodiak Cakes and Birch Benders pancake mix, but I’m sure others would work.
  • Add-ins. You can mix in a pinch of salt, chocolate chips, spices like nutmeg, cloves, cinnamon or pumpkin pie spice, vanilla extract or cocoa powder for a chocolate flavor!

Serving suggestions

Since these are protein waffles have plenty of protein, they are satisfying to enjoy on their own for breakfast topped with some fruit, a little nut butter and drizzle of maple syrup, but if you want a more filling meal, here are some pairing options: 

  • Quiche. Balance the sweetness with something savory like this bacon Swiss quiche or this delicious quiche Lorraine.
  • Meat. For even more protein serve some breakfast sausage and/or bacon.
  • Fruit. These are so good with any favorite fruit. We love banana, apple slices, berries and peaches. 
  • Carbs. Since this recipe only has 4 grams of carbs, feel free to pair this with breakfast potatoes or hash browns.

Storage recommendations

  • Storing leftovers. These will keep in the fridge for up to 4 days or in the freezer for up to 3 months. To keep in the refrigerator, store them in an airtight container. To store in the freezer, wrap them individually in plastic wrap, then place all the wrapped waffles in a large freezer bag.
  • Reheating. For best results, reheat in the toaster oven. They will come out crunchy and golden brown. If you’re starting with frozen waffles, you’ll want to add an additional 1-2 minutes to the toasting time.
Waffle topped with maple syrup, berries and sliced banana.

If you try this recipe, let me know! Leave a comment and if your family loves it as much as mine does, be sure to give it a five star ⭐️ rating! Also, tag @kimscravings on Instagram with a picture of your creation. Be sure to subscribe to our mailing list to receive more healthy delicious recipes straight to your inbox.

Protein waffle topped with berries and maple syrup on a plate.
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Low Carb Protein Waffles

Incredibly fluffy Low Carb Protein Waffles made with just 4 key ingredients. This simple waffle recipe is healthy, satisfying and easy enough to make everyday for a delicious breakfast! Add your favorite toppings and a drizzle of maple syrup for the perfect morning treat.
Author: Kim


  • 1 scoop (or slightly less, about 17 to 20g) protein powder*
  • 1/8 cup (or slightly less, about 16 to 20 grams) Kodiak Cakes mix
  • 1/4 cup (or slightly less) egg whites from a carton + 2-3 tablespoons or more of water for a thinner consistency, I typically use about 40 grams egg whites and then enough water to get desired consistency
  • 1-2 tablespoons (about 20 grams) pumpkin purée from a can or mashed banana
  • 1/2 teaspoon baking powder , optional (I typically leave this out and would only use if I weren't using the Kodiak Cakes mix)
  • 1/4 teaspoon ground cinnamon or pumpkin spice, optional (I don't use)
  • 1/4 teaspoon pure vanilla extract , optional (I don't use)
  • Optional for serving: maple syrup, almond butter, Walden Farms calorie free pancake syrup and/or fresh fruit


  • Heat waffle iron.
  • Stir all ingredients together in a small bowl, until batter is free from most clumps. Add as much water as needed to get a waffle batter consistency. The batter should be thick, but slightly pourable too.
  • Once waffle iron is heated, spray top and bottom of iron with nonstick cooking spray and pour batter over bottom of the iron. Natural nonstick cooking sprays do not work well in this recipe because this waffle tends to stick easily. Use the back of your spoon to spread the batter evenly over the iron.
  • When waffle iron goes off, transfer waffle to a plate and top with your favorites. Serve immediately or store in a covered container to reheat and enjoy later.


*I use half Kodiak Cakes Power Cakes mix (I like the dark chocolate variety) and half PEScience protein powder. For best results, I recommend the mix of protein powder with Kodiak Cakes Mix and not just protein powder.
**When I make these, I use my food scale and measure in grams. Here are my measurements: 17g protein powder, 16g Kodiak Cakes, 20g pumpkin, 40g egg whites and then I add a bit of water as I stir to get the right consistency. 
-Nutritional information is calculated with Tone It Up protein powder, 22g Simple Truth canned pumpkin purée and Simple Truth brand carton egg whites with no additional toppings.
Serving: 1waffle, Calories: 132kcal, Carbohydrates: 4g, Protein: 22g, Fat: 2g, Sodium: 301.8mg, Fiber: 1.5g, Sugar: 0.7g, Vitamin A: 2525IU, Vitamin C: 1.2mg, Calcium: 27mg, Iron: 2.8mg

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Recipe originally published July 2016 and updated June 2021.