Cottage Cheese Waffles
Let’s Talk Cottage Cheese Waffles (Because, Why Not?)
Alright, picture this: it’s a lazy Sunday, coffee cup in hand, dogs racing through the kitchen, and I’m trying (with questionable success) to impress everyone with breakfast. Somewhere between the pancake phase and that disastrous omelette debacle, I landed on cottage cheese waffles. The first time I made these, I wasn’t even sure if it’d turn out edible. Fast-forward, now my fridge always hides a tub of cottage cheese just in case. There’s just something so homey (and a little quirky, in the best way) about these. I mean, cottage cheese in waffles? I know—it sounds a bit bonkers. But hang on, you’ve got to trust me on this one.
Why You’ll Love This Waffle Situation
I make these whenever I want breakfast to feel a little special but really, I can’t be faffed to fuss around. My family goes nuts for them (except my cousin Dave, who insists on pancakes, but let’s not hold it against him). They’re fluffy but still kind of crispy? Oh, and if you think you hate cottage cheese, promise me you’ll just try a bite. I think the first time I made them, I forgot to spray the iron and nearly had a waffle crime scene, so, maybe don’t do that. These are great for sneaking in protein without anyone even noticing—except my husband, who’ll sniff out anything “healthy” if I brag about it.
Grab These Ingredients (Or, Close Enough)
- 1 cup cottage cheese (my grandmother swears by Daisy, but store brand works, honest)
- 2 eggs (I use large but I’ve thrown in medium and lived to tell the tale)
- 3/4 cup flour (all-purpose mostly; I tried whole wheat once but…eh, go half & half if you want)
- 1/4 cup milk (any—dairy, oat, soy, whatever’s nearing its doom in your fridge)
- 2 tablespoons melted butter (sometimes I use coconut oil if I’m feeling ~fancy~)
- 1 teaspoon baking powder (or a heaping 1/2 tsp if you’re impatient like me and dump instead of measuring)
- 1/4 teaspoon salt (sea salt if I’m being dramatic, but any’ll do)
- 1 tablespoon sugar (optional, or swap in a local honey drizzle after baking—it’s all good)
How to Actually Make These Waffles (And What To Ignore)
- First, heat your waffle iron (don’t forget—seriously, I’ve poured in batter before remembering. Whoops). Give it a proper spray with oil or a little swipe of butter. Otherwise, you’ll be scraping out sad waffle bits later.
- In a medium bowl, throw in cottage cheese, eggs, milk, and melted butter. No need to be too delicate about it—just mix till it’s reasonably smooth. (Some lumps = totally fine. Don’t panic.)
- Add flour, baking powder, salt, sugar. Stir just until it looks like, well, thick batter. Overmixing? Don’t. That’s a trap. It’ll get weirdly chewy if you go wild here.
- Ladle some batter into your (hopefully hot) waffle iron—about half a cup for each. I sometimes sneak a taste of the raw batter here. Yes, with eggs; no, I haven’t croaked yet.
- Cook until golden and crisp. I find it usually takes 3-4 minutes, but if your iron’s from the stone age like mine, it might be a smidge longer. (Don’t force them out early—they need a minute to get that good, crispy texture.)
- Gently pry them out. Stack ‘em. Or eat one straight away and hope no one catches you.
Notes On All the Little Things I’ve Learned (Usually After Messing Up)
- Honestly, small curds cottage cheese melts in better but, you do you.
- If your batter looks too runny, just add a spoonful more flour. If it’s paste-texture, splash in a drop more milk—it’s not rocket science.
- I once tried whipping the egg whites separately… could barely taste the difference. Save yourself the labor.
Let’s Talk Variations (And Some Experiments Gone Wrong…)
- Sometimes I toss in a handful of blueberries (frozen, whatever’s in the freezer) for that pop of flavor.
- Try a spoonful of cinnamon or a little lemon zest for a twist—it smells amazing, trust me.
- Once added chopped walnuts… ended up tasting a bit too nutty-crunchy for my taste, but hey, maybe you’ll like it better.
- If you’re feeling wild, swap half the flour for oat flour. It works, but gets a bit more, um, hearty?
Equipment Stuff, Or What To Use If You Don’t Have That Gadget
If you’ve got a waffle maker, you’re already miles ahead, but if not, actually, I’ve made these as pancakes in a pinch—just ladle onto a skillet and flip when bubbly. Doesn’t get as crispy but still does the job. Oh, and if you’re wondering about those fancy Belgian-style waffle makers? Sure, but mine’s a hand-me-down that creaks & moans, and it still works fine.
Storage, Or Why There’s Never Leftovers In My House
Pop the extras in an airtight tub in the fridge, maybe wrap ‘em in parchment if you want to get fancy. They’ll last about 2-3 days. You can crisp ‘em right back up in the toaster. Frankly, though, I hardly ever have leftovers unless I go completely overboard on the batch (which, let’s be honest, does happen after a big shop).
How I Like To Serve (And What My Kid Thinks)
Alright, here’s where you get to have a bit of fun. I’m a maple syrup-and-fruit person (when I can steal a berry or two before my kid gets to them). Sometimes we go the savory route—top them with a fried egg and a sprinkle of chives. My uncle dips his in ketchup; not my style, but hey, never say never (at least not out loud, anyway).
The Real Pro Tips—Learned With A Laugh (Or Sigh)
- I once tried to double this recipe and didn’t grease the iron between batches. Waffle Armageddon ensued. Trust me, keep greasing.
- Letting the batter rest for 5 minutes actually helps if you want slightly puffier results… figured that out by accident when my neighbor rang the bell halfway through mixing.
- Don’t bother getting every single lump out; it’ll be fine. Smooth batter is overrated.
FAQ—Real Questions, Real Answers (And Maybe A Little Sass!)
Can I use low-fat cottage cheese? Sure! I mean, it’s a little less decadent but works all the same. I’ve done it when that’s all I had.
Help! My waffles stuck to the iron? Ah, the classic. Make sure your waffle iron is hot and greased; actually, I find it works better if you re-spray between batches. Don’t be stingy, or you’ll be picking mess off for ages.
Do these freeze alright? Yup—they freeze like a charm. Stick ‘em in a zip bag with parchment between. Reheat straight from the freezer in the toaster. Easy as pie (well, easier, because pie is a pain sometimes).
Does it really taste like cottage cheese? Not glaringly. It’s more creamy and subtle than anything. If you’re really cottage cheese-averse, maybe try blending it first for super smoothness—but, I dunno, I like the little bits.
Can I make this gluten free? You can swap the flour for a gluten-free blend. I tried it once for a celiac friend—slightly denser but still totally devourable.
And before I forget, you’re supposed to not open the waffle iron too early—otherwise you’ll wind up with a batch of ‘waffle crumbles’ (ask me how I know).
Anyway, let me know if you actually give these a go. Or, if you improve on my recipe, share your secrets—I’m always game for making breakfast a little weirder, a little better.
Ingredients
- 1 cup cottage cheese
- 2 large eggs
- 1 cup all-purpose flour
- 1/2 cup milk
- 2 tablespoons melted butter
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Instructions
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1Preheat your waffle iron according to the manufacturer’s instructions.
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2In a large mixing bowl, whisk together the cottage cheese and eggs until well combined.
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3Add the milk and melted butter to the cottage cheese mixture and mix until smooth.
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4In a separate bowl, whisk together the flour, sugar, baking powder, and salt.
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5Gradually add the dry ingredients to the wet ingredients, stirring until just combined; do not overmix.
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6Pour an appropriate amount of batter onto your preheated waffle iron and cook according to the manufacturer’s instructions until golden brown. Repeat with the remaining batter and serve warm.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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