Ingredients
Equipment
Method
- In a large bowl, whisk together the all-purpose flour, protein powder, granulated sugar, baking powder, and salt. Ensure everything is thoroughly combined to prevent clumps in your batter.1 cup all-purpose flour, 1/2 cup protein powder, 2 tablespoons granulated sugar, 2 teaspoons baking powder, 1/2 teaspoon salt
- In a separate medium bowl, whisk together the milk, eggs, melted butter, and vanilla extract until smooth and well incorporated.1 1/4 cups milk, 2 large eggs, 1/4 cup unsalted butter, 1 teaspoon vanilla extract
- Pour the wet ingredients into the bowl with the dry ingredients. Whisk gently until just combined. Be careful not to overmix; a few small lumps are perfectly fine. Overmixing can lead to tougher waffles.
- Preheat your waffle iron according to the manufacturer's instructions. Lightly brush the grids with melted butter or cooking spray to prevent sticking.1/4 cup unsalted butter
- Pour about 1/2 cup of batter onto the preheated waffle iron, spreading it evenly to the edges. Close the lid and cook for 3-5 minutes, or until the waffles are golden brown and cooked through. Cooking time will vary depending on your waffle iron.
- Carefully remove the waffles from the iron and serve hot. Repeat with the remaining batter.
Notes
Allow leftover waffles to cool completely on a wire rack before storing. Stack with parchment paper to prevent sticking. Store in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze in a freezer bag for up to 2-3 months.
