pumpkin protein toaster waffles
Soon after I shared my pumpkin cottage sheet pan pancake recipe, I received an influx of questions about what else the batter could be used for. Stovetop pancakes? Muffins? Waffles?
Eager to provide answers, I dedicated a full day in the kitchen to trying out all sorts of cooking methods. Unfortunately, the muffins deflated as they cooled, and the stovetop pancakes were a little too delicate to cleanly flip. The waffles, however, were out-of-this-world delicious.
While you can absolutely eat them hot and fresh from the waffle iron, I prefer to freeze and re-heat them in the toaster. (Especially right now, considering the recent waffle recall). A freezer full of pumpkin protein toaster waffles waiting for me on busy fall mornings?? Sign me up.
Adding protein powder to the waffle batter
While you can use the sheet pan pancake recipe as-written and make delicious waffles, I knew there was high demand for a version with extra protein. Swapping out 1/2 cup of the flour for 3/4 cup whey protein powder proved to be just the ticket. (Whey protein powder is less absorbent than flour, which is why it’s not a 1:1 swap).
It’s worth noting that I tested this recipe with Clean Simple Eats Vanilla Whey Protein Powder (which doesn’t hurt my stomach unlike other whey-based brands), so you might experience slightly different results if you use a different brand.
If you want to try the recipe with a plant-based protein powder, start with just 1/2 cup, as it will soak up more liquid than whey.
starting with store-bought pancake mix
You can also make this recipe using a store-bought pancake/waffle mix. I tried it with Kodiak Cakes Power Cakes mix and it worked great!
Because these mixes already contain sugar, leaveners, and salt, you’ll want to omit those from the ingredient list. Then, you’ll use 2 1/4 cups of the mix in place of the flour and protein powder. I provided full instructions for this method in the notes section below the recipe.
pumpkin protein toaster waffles
makes 18 (4-inch) waffles, or 8 (6-inch) waffles
Ingredients
- 2 tablespoons unsalted butter
- 3/4 cup 2% or full-fat small-curd cottage cheese (I always use Good Culture)
- 3/4 cup dairy or non-dairy milk (I use Fairlife 2% for extra protein)
- 1 (15-ounce) can pumpkin puree
- 2 large eggs
- 2 tablespoons pure maple syrup, plus more for serving
- 2 teaspoons pure vanilla extract
- 1 3/4 cups all-purpose, white whole wheat flour, or a 1:1 GF flour blend, such as Bob's Red Mill
- 3/4 cup (75 grams) vanilla whey protein powder*
- 1 tablespoon pumpkin pie spice
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/3 cup mini chocolate chips
Instructions
- Melt the butter in a medium bowl; let cool slightly. Add the cottage cheese, milk, pumpkin, eggs, maple syrup, and vanilla and whisk to combine.
- In a large bowl, whisk the flour, protein powder, pumpkin pie spice, baking powder, baking soda, and salt. Fold in the pumpkin mixture and stir until just combined. Fold in the chocolate chips. Let the batter rest while you preheat the waffle iron.
- Coat the iron with cooking spray. Scoop 1/2 cup of the batter into a standard-sized waffle iron (it's okay if the batter doesn't spread all the way to the edges while cooking) or a scant 3 tablespoons into a mini waffle iron (I use a #20/1.5 oz cookie scoop).
- Cook the waffles according to manufacturers directions. The protein powder makes them a little more delicate, so try not to lift the iron until the outsides are brown and crisp.
- Transfer to a cooling rack and repeat with the remaining batter, coating the iron in between each batch.
- Freeze the waffles directly on the rack in a single layer until solid, then transfer to an airtight bag and return to the freezer.
- To reheat in the toaster: Break larger waffles along the center seam to fit into the toaster, if necessary. Toast directly from frozen until crisp and heated through. Serve warm, with butter and maple syrup, if desired.
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