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Golden waffle stack on a white plate with a yogurt dollop and warm blueberry-strawberry syrup dripping down the sides.

Fluffy Cottage Cheese Waffles with Warm Berry Topping

Cottage cheese waffles blended smooth for protein, topped with Greek yogurt and warm honeyed berries, ready in 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: American, American comfort, Tex-Mex, Italian-American
Calories: 436
Ingredients Method Notes

Ingredients
  

Waffle Batter
  • 340 g cottage cheese (1 1/2 cups); small curd, 2% or 4%
  • 4 eggs large
  • 180 ml whole milk (3/4 cup)
  • 180 g all-purpose flour (1 1/2 cups)
  • 2 tsp baking powder
  • 2 tbsp granulated sugar
  • 1 tsp vanilla extract
  • 1/2 tsp salt
  • 2 tbsp unsalted butter melted, plus more for the iron
Warm Berry Yogurt Topping
  • 320 g plain Greek yogurt (about 1 1/3 cups); 2% fat
  • 300 g mixed berries (2 cups); fresh or frozen, strawberries and blueberries
  • 2 tbsp honey
  • 1/4 tsp ground cinnamon optional

Method
 

Make the Waffle Batter
  1. Blend the cottage cheese in a blender or food processor for 30 seconds, until fully smooth with no curds visible.
  2. In a large mixing bowl, whisk together the flour, baking powder, sugar, and salt.
  3. In a second bowl, whisk the eggs, milk, melted butter, vanilla, and blended cottage cheese until combined.
  4. Pour the wet ingredients into the dry ingredients and stir with a spatula until just combined, a few small lumps are fine. Let the batter rest 5 minutes while the waffle iron heats.
Cook the Waffles and Warm the Berries
  1. Preheat the waffle iron to medium-high, about 375 F / 190 C, and brush lightly with melted butter.
  2. Ladle about 1/2 cup batter onto the iron per waffle and cook 4 to 5 minutes, until steam slows and the waffle releases cleanly and looks deep golden brown.
  3. Transfer cooked waffles to a wire rack in a 200 F / 95 C oven to keep warm and crisp while you cook the rest of the batter, making about 8 waffles total.
  4. Meanwhile, combine the berries, honey, and cinnamon in a 1.5-quart / 1.4L saucepan over medium heat. Simmer 4 to 5 minutes, stirring occasionally, until the berries soften and release their juice into a light syrup.
  5. Plate 2 waffles per serving, top each with 80 g Greek yogurt and a spoonful of warm berries. Serve right away.

Notes

  • Blend cottage cheese until fully smooth before mixing into the batter.
  • Cook batter within 15 minutes of mixing for the best rise.
  • Warm berries just until they release juice, don't cook to mush.
  • Keep finished waffles in a low oven, not stacked on a plate.