Blueberry Cottage Cheese Waffles

Imagine biting into a waffle so fluffy it could double as a pillow. Now add bursts of juicy blueberries and the creamy richness of cottage cheese. Sounds like a dream?

Nope, it’s just breakfast. These waffles aren’t just good—they’re “hide-the-plate-from-your-family” good. And the best part?

They’re stupidly easy to make. No fancy skills, no weird ingredients, just pure, unapologetic deliciousness. Ready to upgrade your mornings?

Why These Blueberry Cottage Cheese Waffles Are a Game-Changer

Most waffles are just carbs on carbs.

These? They’re protein-packed, flavor-loaded, and texture-perfect. The cottage cheese keeps them moist without making them dense, while the blueberries add a sweet-tart punch.

They’re crispy on the outside, tender on the inside, and 100% guilt-free. Plus, they’re versatile—eat them plain, drizzle with syrup, or top with yogurt for extra protein. Breakfast, brunch, or “I’m an adult and I’ll eat waffles for dinner if I want to.”

Ingredients You’ll Need

• 1 cup all-purpose flour (or sub with whole wheat for extra fiber)
• 1/2 cup cottage cheese (full-fat for creaminess, low-fat if you’re into that)
• 1/2 cup milk (any kind—dairy, almond, oat, you do you)
• 1 egg (the glue that holds it all together)
• 1 tbsp sugar (or honey if you’re feeling fancy)
• 1 tsp baking powder (because we want fluff, not hockey pucks)
• 1/2 cup fresh or frozen blueberries (no judgment if you eat half while cooking)
• Pinch of salt (to make everything taste better)
• 1 tbsp melted butter or oil (for that golden crisp)

How to Make Blueberry Cottage Cheese Waffles

• Mix the dry ingredients: Whisk flour, sugar, baking powder, and salt in a bowl. No lumps allowed.

• Blend the wet ingredients: In a blender or food processor, combine cottage cheese, milk, egg, and melted butter. Blend until smooth. If you don’t have a blender, mash the cottage cheese with a fork and whisk like your life depends on it.

• Combine everything: Pour the wet mix into the dry ingredients. Stir until just combined—overmixing = tough waffles. Fold in blueberries gently.

• Cook the waffles: Heat your waffle iron, spray with non-stick, and pour batter in. Cook until golden and crispy. Pro tip: Don’t peek too early, or you’ll murder the crisp.

• Serve immediately: Top with more blueberries, syrup, or a dollop of yogurt. Or eat them straight off the iron—we won’t tell.

How to Store Leftovers (If You Have Any)

Let the waffles cool completely, then store in an airtight container in the fridge for up to 3 days. For longer storage, freeze them with parchment paper between layers.

Reheat in a toaster or oven to bring back the crisp. Microwaving works, but you’ll sacrifice texture—choose wisely.

Why These Blueberry Cottage Cheese Waffles Are Actually Good for You

Unlike most waffles that crash your energy by 10 AM, these pack 15g of protein per serving thanks to cottage cheese and eggs. Blueberries add antioxidants, and whole wheat flour (if you use it) bumps up the fiber.

They’re balanced, satisfying, and won’t leave you in a sugar coma. Plus, they taste like dessert. Win-win.

Common Mistakes to Avoid

• Overmixing the batter: Lumps are fine.
  

  Overmixed batter = rubbery waffles.

• Skimping on the waffle iron heat: Medium-high is your friend. Low heat = soggy sadness.
• Using watery cottage cheese: Drain excess liquid first, or your batter will be too thin.
• Piling on toppings before cooking: Blueberries go in the batter, not on top—unless you enjoy burnt fruit.

Alternatives for Dietary Needs or Laziness

• Gluten-free: Swap all-purpose flour for a 1:1 gluten-free blend.
• Dairy-free: Use dairy-free cottage cheese (yes, it exists) and plant-based milk.
• No blueberries? Try raspberries, chopped strawberries, or even chocolate chips (because why not).
• No waffle iron? Cook as pancakes. They’ll still taste amazing, just less Instagrammable.

Blueberry Cottage Cheese Waffles

Ethan Walker

Crispy outside, fluffy inside, and bursting with blueberries—these protein-packed waffles bring the brunch vibes with a cheeky wink. Cottage cheese keeps them moist and creamy, and they’re ridiculously easy to make.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings 4 waffles

Calories 280 kcal

Ingredients

  

1x2x3x

• 1 cup all-purpose flour or sub with whole wheat
• 1/2 cup cottage cheese full-fat preferred
• 1/2 cup milk any kind
• 1 egg
• 1 tbsp sugar or honey
• 1 tsp baking powder
• 1/2 cup blueberries fresh or frozen
• 1 tbsp melted butter or oil
• 1 pinch salt

Instructions

 

• In a bowl, whisk together flour, sugar, baking powder, and salt until combined.
• Blend cottage cheese, milk, egg, and melted butter in a blender until smooth. No blender? Mash cottage cheese and whisk everything by hand.
• Pour the wet mixture into the dry ingredients. Stir until just combined—don’t overmix.
• Fold in the blueberries gently.
• Preheat waffle iron and spray with non-stick spray. Pour in batter and cook until golden and crisp.
• Serve immediately with extra blueberries, syrup, or yogurt—or straight from the waffle iron if you’re feeling wild.

Notes

Use full-fat cottage cheese for maximum creaminess and be sure to drain any excess liquid first. Want to keep it gluten-free or dairy-free? Easy swaps work just fine. Freeze leftovers with parchment between layers and reheat in a toaster for the crisp comeback they deserve.

Nutrition

Calories: 280kcalCarbohydrates: 28gProtein: 15gFat: 12gSaturated Fat: 6gCholesterol: 60mgSodium: 250mgPotassium: 180mgFiber: 2gSugar: 6gVitamin A: 400IUVitamin C: 2mgCalcium: 150mgIron: 1.5mg

Tried this recipe?Let us know how it was!

FAQs About Blueberry Cottage Cheese Waffles

Final Thoughts

These blueberry cottage cheese waffles are the breakfast hero you’ve been waiting for. They’re easy, healthy(ish), and so delicious you’ll forget they’re good for you.

Make them once, and you’ll never go back to sad, store-bought waffles. Now go forth and waffle like a pro.