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Whole Wheat Waffles made in the Blender

Whole wheat waffles recipe that are crazy fast to make in the blender and incredibly high in protein. Get the day started off right for an easy weekday breakfast or weekend brunch.

Whole Wheat Blender Waffles

Waffles are where a happy life begins… too dramatic? Ok, lets dial it down then. 

Waffles are better than pancakes. That’s right I said it. They have the perfect little vessels to hold syrup, are crunchy on the outside and soft and fluffy on the inside. Now that we realized we can make these in the blender… I think my first original sentence stands.

Waffles are where a happy life and fantastic morning begins. πŸ˜‰

Whole Wheat Waffles and Why

We want to start the morning off right. We love that these whole wheat waffles are packed with whole grains and lots of protein from the cottage cheese and eggs.

Although whole wheat flour is pretty dense, these waffles are still light and fluffy.

Add some ground cinnamon and we are in business. I love the aroma and taste of cinnamon, and besides, baking with cinnamon is a must. We especially can’t resist now that fall is around the corner!

I think it’s a law or something.  If it’s not, it definitely should be.

I serve the whole wheat waffles with some warm maple syrup, or you can make your own pancake syrup if you want to make these quickly but are out of the syrup! Been there and exact reason we found a way to make our own syrup once upon a time. It’s easier than you would think!

The waffles themselves contains no added sugar which means you can make these extremely healthy by adding some yogurt and some fresh fruit, peanut butter and grab n’ go! 

Whole Wheat Blender Waffles

Can you freeze homemade waffles?

Yesssss you can. We are all about meal-prepping here and these waffles fit the bill. Make an extra batch and you can freeze then in an airtight container. Be sure to allow them to fully cool before popping in the freezer. When you want them you can quickly reheat them by popping into the toaster OR microwave for 1 minute. 

We personally prefer the toaster method ourselves, it crisps up the waffles nicely all over again and makes them feel like they were fresh from the iron.

How to Make Whole Wheat Waffles Batter in a Blender:

You’ll want to dump everything into the blender and blend! Really it is THAT simple. 

Kitchen Tools You’ll Need (and love!):

Whole Wheat Blender Waffles Recipe

What if I don’t own a blender?

No worries! You have a few options. 

  • You can use a food processor instead if thats what you’ve got, the results will be the same. 
  • Immersion Blender will work as well. 
  • Manually mix it together – now I will have to preface this with you will want to make sure it is completely mix together and the cottage cheese is broken down and smooth. Manually mixing it together will be an arm workout and will take time but it is possible!

Now I want to make these every Sunday until I die. How’s that for a raving review?

Whole Wheat Blender Waffles

Whole wheat waffles, with added protein from cottage cheese. The batter is prepped in a blender for quick convenience.
5 from 10 votes
Prep Time 2 mins
Cook Time 6 mins
Total Time 20 mins
Course Breakfast
Cuisine Waffles
Servings 4 servings
Calories 364 kcal


  • 1 cup small curd cottage cheese
  • 2/3 cup whole wheat flour (All purpose flour may be substituted for the whole wheat flour)
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/3 cup milk
  • 4 large eggs
  • 1/3 cup canola oil
  • 1/2 teaspoon vanilla extract


  • Lightly grease plates of waffle maker. Preheat according to manufacturer's instructions.
  • Place all ingredients into the bowl of a blender. Turn on high and blend until combined and smooth. Use a silicone spatula to scrape down sides if necessary, then blend again.
  • Cook waffles in waffle iron according to manufacturer's instructions, until golden brown (about 3 minutes per waffle).

Serving suggestion: Top with fresh fruit, yogurt, or warm maple syrup


    Serving: 1waffleCalories: 364kcalCarbohydrates: 18gProtein: 15gFat: 26gSaturated Fat: 4gCholesterol: 199mgSodium: 871mgFiber: 2gSugar: 3g
    Tried this recipe? Mention @itsyummi or tag #itsyummirecipe!

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    1. I didn’t have cottage cheese so I substituted with equal parts Greek yogurt. Delicious! A little bit like sourdough ?

    2. Hi I was wondering if you have ever replaced the whole wheat flour with coconut flour or almond flour? If so did they turn out ok and would you remember the ratio’s? I am on a low carb adventure.
      Thanks so much : )

      1. Hi Lisa! I’m actually trying to remember the ratio. I’ve made waffles close to these that are low carb and remember a mix between almond flour and coconut flour had the best results. Don’t quote me on this, but I believe it was something along the lines of 3-4 Tablespoons coconut flour and 1/2 cup almond flour. What I think I would recommend instead of trying to guess the ratio is try a low carb baking mix like carbquick or even make your own when trying to convert these type of recipes to low carb. Then you can most likely use it closely to a 1-1 ratio most of the times as both coconut flour and almond flour react extremely differently and you’ve got to be careful with those ratios, 1 extra TBS of coconut flour can have very dry results. Let us know how it turns out with these swaps though to help others in the future πŸ™‚

        Hope this helps! πŸ™‚

    3. Great high protein waffle recipe with no sugar! Great for diabetics as well as teenagers wanting more protein in their diet!

    4. I’ve never met a waffle I didn’t like, but I know I’ll love these. The whole wheat, the cottage cheese, the simplicity and . . . well . . . waffles!

      1. This is a great waffles recipe for two reasons, Karen. One… like you said… well, WAFFLES! Secondly, the fact that there’s no “guts” to the recipe allows for lots of variations on the original. How about apple stuffed whole wheat waffles next time? πŸ™‚

    5. Hi Becca,
      I just love Waffles and your Whole Wheat Blender Waffles look like they are just waiting for me to enjoy them and so I shall, they look delicious. Thanks for sharing a great recipe for the SRC!
      Miz Helen

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