Protein Belgian Waffles

Name: Protein Belgian Waffles
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 60 g Protein powder; 80 g Flour; 2 Egg; 120 g Greek yogurt; 80 ml Water; 2 tsp Baking powder; ½ tsp Salt; 15 g Butter, melted

Protein Belgian Waffles · ready in 25 min · 2 servings · 429 kcal per serving · easy · 8 ingredients

These thick Belgian style protein waffles use protein powder and flour for a crisp golden shell, tender center, and a breakfast that feels hearty without losing its classic waffle character.

Prep: 10 min
Cook: 15 min
Total: 25 min
Serves: 2
kcal: 429
Difficulty: easy

Breakfast Quick (30 min or less)Vegetarian High-protein (25 g+)

A QiMeal recipe · Updated 3 October 2026

Ingredients · 2 servings

60 gProtein powder
80 gFlour
2Egg
120 gGreek yogurt
80 mlWater
2 tspBaking powder
½ tspSalt
15 gButter, melted

Equipment

waffle iron, mixing bowl, whisk, spatula, ladle, pastry brush, cooling rack, plate

Instructions

Prepare station
Gather all ingredients and set out a Belgian waffle iron, 2 mixing bowls, whisk, spatula, ladle, scale, pastry brush, and cooling rack. · 3 min
What to look for: Ingredients measured and tools within reach
Heat waffle iron
Heat the Belgian waffle iron to 204°C / 400°F and brush the plates with a little melted butter for crisp edges. · 5 min
What to look for: Iron is fully hot and lightly glossy
Mix dry ingredients
Whisk protein powder, flour, baking powder, and salt in a bowl until the mixture looks even and free of dense pockets. · 2 min
What to look for: Dry mixture has one even color and texture
Mix wet ingredients
Whisk eggs, Greek yogurt, water, and the remaining melted butter in a second bowl until smooth and lightly foamy. · 2 min
What to look for: Wet mixture is smooth with small bubbles
Combine batter
Fold the wet mixture into the dry mixture just until no dry flour remains; keep the thick batter slightly lumpy. · 2 min
What to look for: Batter is thick, cohesive, and slightly lumpy
Rest batter
Rest the batter for 5 minutes so the flour hydrates and the protein powder thickens without becoming chalky. · 5 min
What to look for: Batter looks thicker and spoonable
Cook first waffle
Ladle half the batter into the hot iron, close the lid, and cook until steam slows and the waffle is deep golden. · 5 min
What to look for: Waffle is puffed, deep golden, and releases cleanly
Cook second waffle
Repeat with the remaining batter, setting the first waffle on a rack so it stays crisp instead of steaming. · 5 min
What to look for: Second waffle matches the first in color and lift
Serve waffles
Serve the waffles hot while the centers are tender and the ridges are crisp, with no extra garnish needed. · 1 min
What to look for: Waffles are hot with crisp ridges

Nutrition (per serving)

kcal	429
Protein	41 g
Carbohydrates	37 g
of which sugars	4 g
Fat	13 g
of which saturated	6 g
Fibre	1 g
Sodium	783 mg

Nutri-ScoreC

Allergens

Contains: gluten, milk, eggs

Storage and reheating

Fridge: up to 3 days
Freezer: yes, up to 2 months
Reheat on a rack at 180°C / 356°F for 6 to 8 minutes until hot and crisp.

Ingredient substitutions

Egg

Greek yogurt: Use 50 g Greek yogurt per egg for binding, though the waffles will be less airy.

Greek yogurt

Water: Use less water than yogurt because it thins the batter and removes tang.

Water

Greek yogurt: Add gradually because Greek yogurt makes a thicker batter.

Butter

Olive oil: Use slightly less olive oil because it is fully liquid fat.