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Cottage Cheese Waffles

These cottage cheese waffles offer a creamy texture with crisp edges, perfect for a comforting breakfast with a playful twist.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 waffles
Course: Breakfast, Brunch
Cuisine: American
Calories: 360
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 1/2 cups all-purpose flour spoon and leveled for accuracy
  • 2 tablespoons granulated sugar or honey, see notes
  • 1 tablespoon baking powder fresh is best for lift
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
Wet Ingredients
  • 2 large eggs room temperature, bring them out for 15 minutes
  • 1 1/2 cups cottage cheese small-curd for a creamier bite; whole-milk for richness
  • 1/2 cup whole milk or buttermilk for tang; add 1 tsp lemon if using milk
  • 1/4 cup melted unsalted butter cooled slightly, or neutral oil
  • 1 teaspoon pure vanilla extract optional, but lovely for sweet waffles
For Cooking
  • Cooking spray or extra butter/oil for the waffle iron

Method
 

Preparation
  1. Preheat your waffle iron according to its instructions so it’s nice and hot before batter hits the plates.
  2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until evenly combined.
  3. Lightly grease the waffle iron with butter or spray.
Making the Batter
  1. In a separate bowl, beat the eggs lightly, then add the cottage cheese, milk, melted butter, vanilla, and lemon zest. Whisk until mostly combined.
  2. Pour the wet ingredients into the dry ingredients and stir gently until just combined.
  3. Taste a tiny dab of the batter to check for a creamy, slightly tangy hint from the cottage cheese.
Cooking
  1. Spoon the batter onto the hot waffle iron and cook until steam slows and the waffle is golden-brown and crisp, usually 4–6 minutes.
  2. Transfer finished waffles to a wire rack in a single layer to keep them crisp while cooking the rest.
Serving
  1. Serve immediately with your favorite toppings.

Notes

Store cooked waffles in an airtight container for up to 3 days; reheat in a 350°F (175°C) oven. For freezing, flash-freeze before storing to prevent sticking.