Protein Waffles with Cherry Frużelina
Imported from Instagram
15 minEasy7 servings

Protein Waffles with Cherry Frużelina

High-protein, easy-to-make waffles using skyr and protein powder, served with a quick homemade cherry sauce.

Mise turned a cooking video on Instagram into this written step-by-step recipe — 9 ingredients, 5 steps, 15 min, with a generated photo for every step.

Cook step-by-step in Mise → Free · iPhone
Time15min
LevelEasy
Servings7
Method 5 steps
01

In a bowl, quickly whisk together the natural skyr, eggs, flour, protein powder, and baking powder until a smooth batter forms.

02

Spray a waffle maker with olive oil, pour in the batter, and bake for 4-5 minutes until golden.

03

For the frużelina, place the frozen cherries in a saucepan, add the erythritol, and bring to a simmer.

04

Mix the potato starch with a little juice from the simmering cherries in a separate small bowl. Pour this slurry back into the saucepan, bring to a boil to thicken, and let cool.

05

Serve the baked waffles topped with the cooled cherry frużelina.

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Notes

These protein waffles provide a substantial, texture-focused breakfast that balances the creamy density of Icelandic-style yogurt with the lightness of a leavened batter. The inclusion of skyr ensures a moist crumb that resists drying out during the baking process, while the protein powder adds structure. This version focuses on a quick fruit preparation known as fruŰelina, which results in a glossy, thickened cherry sauce that offers a sharp contrast to the mild, vanilla-adjacent notes of the waffle base.

You should expect a soft, slightly chewy waffle rather than a traditional crisp Belgian style. The key to the dish lies in the interaction between the heat of the iron and the potato starch in the sauce. When cooked correctly, the waffles serve as a neutral, high-protein canvas for the bright, thickened cherries. This is an ideal meal for active mornings when you need a high-volume breakfast that can be assembled in under fifteen minutes.

Before you start

  • Wait for the waffle iron to reach full temperature before adding the batter. A cold iron causes the skyr-based batter to stick and tear.
  • Whisk the batter just until the dry streaks disappear. Overmixing develops the gluten in the flour and results in a rubbery, tough texture after baking.
  • The fruŰelina is ready when the liquid changes from cloudy to translucent. This indicates the potato starch has fully gelatinized and will thicken as it cools.
  • Cook the waffles until the steam stops escaping the iron. This signal ensures the internal structure is set and the exterior has developed a light golden crust.

Swaps that work

  • Replace natural skyr with an equal amount of Greek yogurt for a similar tangy flavor and dense, high-protein waffle consistency.
  • Substitute erythritol with the same volume of honey or maple syrup to achieve a more traditional sweetness and a glossier cherry sauce.
  • Exchange frozen cherries for frozen blueberries or raspberries in the same quantity to adjust the acidity and sweetness of the fruit topping.

Keeping it

These waffles are best enjoyed immediately to maintain their texture. However, you can store leftovers in an airtight container in the refrigerator for up to two days. Reheat them in a toaster or a dry pan to restore some firmness to the exterior. The cherry fruŰelina should be stored separately in a glass jar for up to four days. Freezing is possible for the waffles alone; wrap them tightly for up to a month.

Questions

Why did my waffles turn out soft instead of crispy?

Skyr and protein powder create a moisture-heavy batter that produces a soft, cake-like texture rather than a crisp shell. To maximize crispness, ensure your iron is very hot before pouring and leave the waffles in for the full five minutes until the steam completely dissipates.

Can I prepare the waffle batter the night before?

You should not prepare the batter in advance because the baking powder activates as soon as it hits the wet ingredients. If left overnight, the waffles will not rise and will turn out dense and flat. Always whisk the batter immediately before you intend to bake it.

What if my cherry sauce is too thick to pour?

If the potato starch slurry thickens the fruŰelina too much, stir in a teaspoon of water or lemon juice while the sauce is still warm. This will loosen the consistency without losing the glossy finish. The sauce naturally firms up further as it reaches room temperature.

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