breakfast meal prep

Protein Waffles with Peach Compote

Name: Protein Waffles with Peach Compote
Prep time: 10 min
Total time: 25 min
Ingredients: 1 ½ cups high-protein Greek yogurt; 2 eggs; 2 tbsp maple syrup; 1 cup Fairlife (or other high-protein milk); 2 tsp vanilla extract; 1 ½ cups flour (gluten-free or whole grain); ½ cup protein powder (whey works best); 1 tbsp baking powder; ½ tsp salt; 3-4 ripe peaches (diced); 1 tsp lemon juice; Pinch of salt; 2 tsp maple syrup; 1/4 tsp cinnamon; ¼ cup Catalina Crunch (lightly crushed); 6 tbsp maple syrup (1 per serving)

August 24, 2025

These high-protein peach waffles are meal-prep friendly and kid-approved. Greek yogurt + protein powder keep them fluffy, with peach compote and Catalina Crunch on top.

Creator: Leslie Stokes

The Peachy Protein Waffles We’re Living On Right Now

If there’s one breakfast that never fails me on busy school mornings, it’s waffles. Not the cardboard freezer kind—homemade, high-protein waffles that reheat like a dream and actually keep everyone full until lunch. This batch has been our late-summer favorite: Greek-yogurt protein waffles with a juicy peach compote, a sprinkle of crunchy Catalina Crunch, and just a 1-tablespoon drizzle of maple syrup at serving. They feel like a weekend brunch plate, but they’re designed for real life—prep once, enjoy all week.

I start with my trusty protein waffle batter (Greek yogurt, eggs, a splash of Fairlife milk, vanilla, flour, and protein powder). It’s the perfect balance of tender and sturdy, so the waffles toast up crisp on the outside and stay soft inside. Then I pile on a quick peach compote—fresh peaches simmered just until jammy—because when peaches are good, you don’t need to do much. To finish, I crush a little Catalina Crunch across the batch for texture. It gives that “crispy, crunchy, creamy” vibe that makes breakfast feel special without turning it into a sugar bomb.

This batch made 5 big waffles. I portion 3 waffle pieces per serving to get 6 meal-prep servings—which leaves a couple of bonus pieces for “chef’s tax” (highly recommended) or a kid snack later.

Why you’ll love these

Protein that doesn’t taste like protein. The Greek yogurt keeps the crumb moist, while the protein powder boosts staying power. No chalky vibes here.

Compote > syrup (but we still drizzle). The peach compote brings bright, fresh sweetness without drowning your waffles. A measured 1 tbsp maple syrup per serving adds that classic finish.

Meal-prep friendly. They cool, freeze, and reheat beautifully. On a Tuesday at 7:12 a.m., that’s everything.

Kid-approved texture. A little crunch from ~¼ cup crushed Catalina Crunch across the batch makes these extra fun.

Ingredient notes (what matters + easy swaps)

Greek yogurt: I use high-protein, nonfat. 2% also works if that’s what you keep on hand.
Fairlife (or ultrafiltered) milk: Adds extra protein and a silky batter. Any milk works.
Protein powder: Whey blends best here. If using plant-based, choose a fine powder and add 1–2 tbsp extra milk if the batter thickens too much.
Flour: All-purpose, whole-wheat pastry, or a 1:1 gluten-free blend all bake up great.
Vanilla + a touch of maple in the batter: Flavor without excess sugar.
Peach compote: Fresh peaches, a squeeze of lemon, tiny pinch of salt. Sweeten only if your peaches need it.
Catalina Crunch (¼ cup total, crushed): Sprinkle lightly over the batch for texture without taking over.

How I make the peach compote (quick + not too sweet)

Add diced peaches to a small saucepan with 1–2 teaspoons lemon juice and a pinch of salt. If your peaches aren’t super sweet, add 1–2 teaspoons maple or honey—just enough to help them gloss over. Simmer 6–10 minutes, stirring occasionally, until the fruit turns glossy and slightly jammy but still has some pieces. Cool before spooning onto waffles so it thickens naturally.

Tip: If you’re using frozen peaches, no problem—don’t thaw, just cook 2–3 minutes longer and sweeten to taste.

Make it your way

Gluten-free: Use a 1:1 GF blend.
Dairy-free: Choose a thick dairy-free yogurt and plant protein powder; thin batter with DF milk as needed.
Extra protein boost: Serve with a dollop of Greek yogurt or a quick cottage-cheese “whip.”
Different fruit: Swap peaches for berries, apples, or nectarines. Same quick-compote method works.

Serving ideas (beyond the plate)

School-morning box: 3 waffle pieces, peach compote, 1 tbsp maple, and a handful of blueberries.
Brunch board: Waffles cut into quarters with bowls of fruit, yogurt, and granola for DIY toppings.
Dessert-ish: Warm waffles with a spoon of vanilla yogurt and extra crushed Catalina Crunch.

Waffle success tips (aka no-fail breakfast)

Fully preheat your iron. Waffles need that initial blast of heat for crisp edges.
Grease lightly. Brush or spray between batches to avoid sticking—especially with protein batter.
Don’t overmix. Stir just until the flour disappears, then let the batter rest 5 minutes so the flour hydrates.
Portion for meal prep. Cool on a rack so steam escapes (this is the crisp secret), then pack 3 pieces per container with a spoonful of compote. Keep maple in a tiny cup to drizzle at serving.

Troubleshooting

Waffles are pale or soft: Your iron wasn’t hot enough, or they steamed on the plate. Finish in the toaster to crisp.
Batter too thick: Add 1–2 tbsp milk at a time until it’s thick-pourable.
Sticking: Re-grease the plates and give the waffle an extra 30–60 seconds to release.

Storage & reheat

Fridge: 3–4 days, airtight.
Freezer: 2 months. Freeze in a single layer, then store in bags.
Reheat: Toaster or air fryer at 350°F for 3–5 minutes until edges are crisp. If microwaving, finish in the toaster for that crunch.