Saturday mornings during football season, Henry wants waffles.
This morning he didn’t even come to the kitchen to ask. He texted me from his bedroom because, after last night’s game, he was too sore to get out of bed.
“Mom? Can you make breakfast?” By “breakfast” I know he means waffles. THE waffles.
How could I say no?
Henry has asked for these every Saturday since football season started, so at this point, I suppose they’re officially Football Season Protein Waffles. His favorite version has chocolate chips and homemade whipped cream. Mine has strawberries, sour cream and brown sugar. Sounds bizarre, but the combo is divine! Hunter eats his reheated around noon as a bacon-waffle sandwich. There is more than one way to make these Saturday morning waffles spectacular.
But here’s the real endorsement: Jon hates protein products. A lot. But he eats these straight off the waffle iron and says they’re the best waffles I’ve ever made. He’s a butter-and-syrup purist, and with waffles four ways, there’s a reason I double this recipe!
Recipe
Note: The quantities below make one batch. I double it for our family. The batter refrigerates well for 24 hours so if you have leftovers you can have waffles on Sunday, too!
Ingredients
- 1 cup all-purpose flour
- ½ cup vanilla protein powder
- 2 tsp baking powder
- 1/2 tsp salt
- 2 large eggs
- 1 cup milk
- ½ cup plain Greek yogurt
- 2 Tbsp melted butter
- 1½ tsp vanilla extract
- 1–2 Tbsp maple syrup or sugar
- Optional: Semisweet chocolate chips
Waffles are messy (but delicious) business!
Instructions
- Preheat your waffle iron thoroughly. A really hot iron is important for crisp waffles.
- Whisk together flour, protein powder, baking powder and salt.
- In another bowl, whisk eggs, milk, Greek yogurt, melted butter, vanilla and maple syrup.
- Pour wet ingredients into dry and stir well. A few small lumps are fine.
- Let the batter sit for 5 minutes. Protein powder absorbs liquid as it rests. If it gets unusually thick, add another splash of milk.
- Lightly grease the waffle iron and cook until deep golden brown and crisp, rather than removing them as soon as the machine says they’re done.
- I stack the waffles on a plate, buttering as I go. You can put them on a wire rack to keep them crisp but mine never last long enough for it to matter.
- For chocolate chip waffles, just add chocolate chips as soon as you pour the batter onto the iron. Then cook as normal.
Waffle assembly line, with a side of sausage!
Breakfast of champions!