Belgian Protein Waffles
MACRO-VERIFIED 25G PROTEIN

BELGIAN PROTEIN WAFFLES
(MACRO-VERIFIED)

Protein

25G

Calories

270

Prep Time

10M

Bake Time

15M

Light, crispy, and deep-pocketed Belgian waffles with a protein-packed punch, these waffles are a delicious way to fuel your day. Packed with 25 grams of high-quality protein per serving, they offer a satisfying balance of macros that support muscle recovery and sustained energy. The tender interior contrasts beautifully with the crisp exterior, creating a delightful texture that holds up perfectly to a variety of toppings—think fresh berries, Greek yogurt, or a drizzle of nut butter. Their rich, slightly sweet flavor makes them an irresistible breakfast or post-workout treat, ideal for replenishing your muscles and keeping you full for hours. These waffles are versatile enough for meal prep—just reheat and enjoy, or top with your favorite healthy additions for an indulgent yet nutritious start to your morning. For those with dietary preferences, they can easily be made gluten-free with almond or oat flour, and vegan options are simple by swapping eggs for flaxseed or chia seed "eggs." For best results, ensure your batter is well-mixed but not overworked, and preheat your waffle iron thoroughly for perfectly crispy edges every time. Whether you're fueling an active day or enjoying a weekend brunch, these waffles deliver both flavor and nutrition in every bite. All nutrition data is verified using USDA FoodData Central for accuracy.

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INGREDIENTS

ingredient(s) swapped

Nutrition Facts

Updated with substitutions

4 servings per recipe

Serving size

1 pancakes

Amount per serving

Calories

270

% Daily Value*

Total Fat 12g

15%

Total Carbohydrate 20g

7%

Dietary Fiber 3g

11%

Total Sugars 6g

Protein 25g

50%

*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Verified using USDA FoodData Central

INSTRUCTIONS

1

Preheat your Belgian waffle iron.

2

In a large bowl, whisk together flour, protein powder, baking powder, and salt. In a separate bowl, whisk the egg yolks, milk, and melted butter. Pour the wet into the dry and mix until just combined.

3

In another bowl, beat the egg whites until stiff peaks form.

4

Gently fold the beaten egg whites into the batter. Pour the batter into the preheated waffle iron and cook until golden brown and crisp.

5

Serve immediately with fresh fruit, whipped cream, or syrup.

TROUBLESHOOTING

My pancakes are too dry

Try adding 1-2 tablespoons more liquid (milk, yogurt, or egg whites). Also ensure you're not over-measuring the protein powder - use the scoop and level method.

They didn't rise properly

Check your baking powder is fresh (test by adding to hot water - it should bubble vigorously). Also, don't overmix the batter as this can deflate the air bubbles.

The texture is rubbery

This usually means too much protein powder or overbaking. Reduce baking time by 2-3 minutes and check doneness with a toothpick.

SUBSTITUTIONS

Original Substitute Notes
Whey Protein Casein, Plant Blend May need +10ml liquid
Greek Yogurt Cottage Cheese, Skyr Blend smooth first
Egg Whites Flax Egg, Aquafaba For vegan option
Oat Flour Almond Flour, Coconut Flour Coconut: use 1/3 amount

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