By These apple cinnamon waffles have 29g of protein per serving and not a scoop of protein powder in sight. Shredded apple goes straight into the batter, so every bite is soft and a little sweet on the inside with crispy, cinnamon-sugar edges on the outside. Four ingredients (protein pancake mix, Greek yogurt, eggs, and an apple) plus a cinnamon-sugar sprinkle. One bowl, one waffle iron, and they smell like fall from the second the lid closes.
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If you're a waffle person like me, you've probably already made my cottage cheese waffles or the classic protein waffles. These are the fall version, and they've been on repeat for high protein breakfast around here lately.
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the cinnamon sugar trick
The thing that makes these feel special is where the cinnamon sugar goes. It's not stirred into the batter and it's not sprinkled on at the end. You scoop the batter onto the iron, sprinkle the cinnamon sugar right on top, then close the lid. The sugar hits the hot plate and caramelizes into the top of the waffle while it cooks. You get a crackly, cinnamon-toast-style crust without any extra steps. Don't skip the order here. Sugar on top, then lid down.
key ingredients & swaps
All substitutions are a 1:1 substitute unless otherwise noted. See the recipe card for quantities.
- Shredded apple: One whole apple, shredded on a box grater. No need to peel!
- Vanilla Greek yogurt: If you only have plain, use plain Greek yogurt plus a splash of vanilla bean paste (or maple syrup to sweeten it).
- Protein pancake mix: This is where a big chunk of the protein comes from, and it keeps the ingredient list short. Regular "just add water" pancake mix works just fine too. The waffles cook up exactly the same; you'll just land closer to 19g of protein per serving instead of 29g.
- Eggs: Helps hold the batter together and adds protein.
- Cinnamon sugar: Sprinkled on top of each waffle before the lid comes down. Store-bought or stir together your own.
This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!
step by step: tips to nail this recipe every time
- Medium heat is the move: On my iron that's a 3. Too hot and the cinnamon sugar can scorch before the inside sets.
- Use an ice cream scoop: It's the easiest way to get an even ⅓ cup in every spot, and the batter is thick enough with the apple that a measuring cup gets messy.
- Spray your waffle iron: It's a must to use a non-stick spray when using the cinnamon sugar on top to prevent a sticky mess!
- Do a test waffle: Every waffle iron runs a little differently. Use a bit of batter first to find your sweet spot, then go.
- Pry gently with a fork: The caramelized sugar on top can want to stick a little. Slide a fork under one edge and lift. Spray the iron with non-stick spray first if yours tends to grab.
quick recipe video
serve em' up!
Drizzle with a little protein syrup and a spoonful of Greek yogurt for an easy 30g+ breakfast.
Pair with a couple of breakfast chicken meatballs for a sweet and savory plate.
Cut into strips for toddler hands. Mini waffle dippers with peanut butter Greek yogurt on the side are a hit at our house.
reader questions
Wait for the light. Most waffle irons have an indicator that turns off (or changes color) when the waffle is ready. If yours doesn't, lift the lid and look for golden edges and no steam.
Yes! The waffles cook up exactly the same. You'll land closer to 19g of protein per serving instead of 29g.
Yes. Use plain Greek yogurt plus a splash of vanilla bean paste or vanilla extract to get the same flavor.
Really well. Cool them completely, freeze flat, then reheat straight from frozen in the toaster for crispy edges.
troubleshooting & testing notes
My waffles are sticking
Spray the iron with non-stick spray before the first batch and again between waffles if needed. Make sure you're cooking until the light turns off. A waffle that's pulled too early is a waffle that falls apart.
The cinnamon sugar is burning
Turn the heat down a notch. Medium (a 3 on mine) is the goal. Hotter than that and the sugar can go from caramelized to burnt before the inside is done.
how to store & meal prep it
These are made for doubling. Waffles are the easiest breakfast to pull from the freezer on a weekday, and these reheat beautifully. Here's how to keep them.
- Fridge: Let the waffles cool completely, then store in an airtight container or ziplock bag. They'll keep for about 4 days.
- Freezer: Cool completely, then layer with parchment paper in an airtight container or flash freeze on a baking tray before transferring to a freezer bag.
- Meal Prep: Double the batch. Pop half in the freezer and the rest in the fridge for the week.
- Reheating: Pop them in the toaster straight from the freezer. The toaster brings the crispy edges right back. The microwave works too (30 seconds to a minute), but they'll be softer.
Recipe
apple cinnamon waffles (high protein!)
Ingredients
- 1 apple (shredded)
- ½ cup vanilla Greek yogurt (or plain Greek yogurt + vanilla bean paste or maple syrup for sweetness)
- 1 cup protein pancake mix (regular pancake mix works too, see notes)
- 3 eggs
- cinnamon sugar (for topping)
Before you start!
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Instructions
- Mix 1 apple, ½ cup vanilla Greek yogurt, 1 cup protein pancake mix, and 3 eggs together in a bowl. Heat your waffle iron up to medium (for mine that's 3). Spray the waffle iron with non-stick spray if needed.
- Spray your iron with non-stick spray. Use an ice cream scoop to scoop out the waffles (⅓ cup of batter for each spot). Sprinkle cinnamon sugar on top of the batter before pushing down the lid. See video for visual example.
- Push down the lid and cook until the waffle iron light turns off. Use some batter as a test if desired.
- Remove from the waffle iron carefully using a fork to pry it free, then repeat until all 4 waffles have been made.
Video
Notes
- Medium heat is the move. On my iron that's a 3.
- Use an ice cream scoop for even ⅓ cup portions.
- Do a test waffle to dial in your iron.
- Pry gently with a fork. Spray the iron first if yours tends to stick.
- Fridge: cool completely, airtight container, about 4 days.
- Freezer: layer with parchment or flash freeze, then bag.
- Reheating: toaster from frozen for crispy edges, or microwave 30 seconds to 1 minute.
Looking for more information?
Additional substitution information can be found above in the substitution section of this post.
Nutrition Disclaimer
Nutritional information is an estimate and for informational purposes only.
Nutrition
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| Detailed subs | ✅ (full) | ✅ (brief) |
| Process shots/tips | ✅ | ❌ |
| Storage | ✅ | ✅ (condensed) |
| FAQs | ✅ | ❌ |
| Critical warnings | ✅ | ✅ |
| Nutrition | ✅ (contextual) | ✅ (summary) |
| Allergen call-out | ✅ | ✅ |
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