pumpkin protein toaster waffles

Name: pumpkin protein toaster 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

a gift to your future self

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? …