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Strawberry Banana Cottage Cheese Waffles Recipe

I can’t get enough of these pink waffles, and neither can my son, Gus. These strawberry banana cottage cheese waffles are thick, fluffy, subtly sweet, and packed with protein—about 13 g per waffle—thanks to the blended cottage cheese. They’re a fun, colorful twist on classic waffles and work great for busy mornings, meal prep, or a weekend treat.

A waffle topped with a pat of butter is shown alongside sliced bananas, strawberries, and a small glass of syrup on a dark surface.

These waffles turn a pretty shade of pink from freeze-dried strawberries and get natural sweetness from banana and a touch of maple syrup. The cottage cheese is blended into the batter so you get a creamy texture and a protein boost without an overt cottage-cheese flavor. I like to make a big batch, freeze extras, and pop them in the toaster for an easy breakfast that’s both satisfying and quick.

Why this cottage cheese waffle recipe works

  • About 13 g of protein per waffle—great for a filling breakfast.
  • A playful twist on blended cottage cheese waffles: pink color and strawberry flavor from freeze-dried strawberries.
  • Simple ingredients you likely have on hand: all-purpose flour, blended cottage cheese, egg, almond milk, banana, and a few pantry staples.
  • Excellent for meal prep—freeze extras and reheat in the toaster for a crisp finish.
A stack of waffles topped with blueberries, raspberries, banana slices, and drizzled with syrup on a round white plate.

Try it

Blended Cottage Cheese Waffles

A similar version with a more traditional flavor profile but the same protein-packed benefits. If you prefer classic waffles, this is a great alternative.

A close-up of a waffle topped with a scoop of butter and syrup, with sliced strawberries and a partially peeled banana in the background.

Storage

Store cooked waffles in an airtight container in the refrigerator for 3–5 days. Reheat in the toaster for a crisp exterior or briefly in the microwave if you prefer a softer texture. These waffles make a convenient weekday breakfast when prepared ahead.

Can you freeze cottage cheese waffles?

Yes—this recipe is ideal for freezing. Make a double batch and keep extras on hand for busy mornings. Follow these steps to preserve texture and flavor:

  1. Cool waffles completely at room temperature to stop steam and reduce moisture that can lead to freezer burn.
  2. Wrap waffles individually in plastic wrap or parchment, or place stacked waffles in a freezer-safe bag. Press out as much air as possible.
  3. Freeze for up to 3 months. Thawing and reheating methods are described below.

How to reheat frozen waffles

  • Option 1: Thaw overnight in the refrigerator, then microwave for about 60 seconds until warm.
  • Option 2 (recommended): Pop frozen waffles straight into the toaster. Toasting restores crispness and warms the center without becoming soggy—toast on medium and adjust time based on your toaster.

More of our favorite

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Strawberry Banana Cottage Cheese Waffles Recipe

These strawberry banana cottage cheese waffles are protein-packed thanks to blended cottage cheese and get a lovely pink hue from freeze-dried strawberries. They are thick, fluffy, and a delicious way to start the day.

By: Lee Funke

Prep: 15 mins   Cook: 12 mins   Total: 27 mins   Servings: 4

A waffle topped with a dollop of butter is surrounded by sliced bananas and strawberries on a dark surface.

Rating: 5 from 2 votes

Ingredients

Dry

  • 1 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 cup freeze-dried strawberries (processed to a powder)

Wet

  • 1 cup cottage cheese
  • 1 cup mashed banana (about 2 medium bananas)
  • 2 tablespoons maple syrup
  • 1/2 cup almond milk
  • 1 large egg
  • 2 tablespoons melted coconut oil

Instructions

  1. Preheat your waffle iron to medium heat.
  2. Make a powder from the freeze-dried strawberries by pulsing them in a small food processor or coffee grinder until fine. You should have slightly more than 1/4 cup of powder.
  3. In a large bowl, combine the dry ingredients: flour, baking powder, baking soda, salt, and the strawberry powder. Set aside.
  4. In a high-speed blender, combine the cottage cheese, almond milk, and mashed banana. Blend until smooth and creamy.
  5. Transfer the blended mixture to a mixing bowl. Whisk in the egg and the melted coconut oil until combined.
  6. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Avoid overmixing to keep waffles tender.
  7. Lightly spray both sides of the waffle iron with cooking spray. Scoop about 1/2 cup of batter into the center of the iron, close, and cook for 2–3 minutes or until golden and cooked through.
  8. Serve warm with your favorite toppings such as fresh fruit, yogurt, nut butter, or a drizzle of maple syrup.

Nutrition

Nutrition information is an estimate and should be used as a guideline.

Per serving: Calories: 436 kcal, Carbohydrates: 71 g, Protein: 13 g, Fat: 11 g, Fiber: 4 g, Sugar: 24 g

These waffles are versatile: swap almond milk for another milk, use a different neutral oil, or try other freeze-dried berries for color and flavor. For best texture when reheating, toast frozen waffles straight from the freezer.

Love this recipe? Leave a comment below and tag your photos on social media with the hashtag #fitfoodiefinds—we’d love to see your creations!