Preheat the waffle iron. Get it fully hot so the waffles crisp instead of steaming. Lightly grease it before the first batch.

Blend the wet ingredients. In a blender, add cottage cheese, milk, eggs, melted butter (or oil), vanilla, and sweetener. Blend until smooth. If you prefer a bit of texture, pulse rather than fully blend.

Mix the dry ingredients. In a bowl, whisk flour, baking powder, and salt. This helps distribute the leavening evenly.

Combine gently. Pour the blended mixture into the dry ingredients. Stir with a spatula until just combined. A few small lumps are fine. Overmixing can make waffles tough.

Adjust thickness if needed. The batter should be pourable but not runny. If too thick, add a splash of milk. If too thin, sprinkle in a bit of flour.

Cook the waffles. Pour batter onto the hot iron (follow your waffle maker’s fill guidelines). Close and cook until golden and crisp, usually 3–5 minutes depending on your machine.

Keep them crisp. Transfer finished waffles to a wire rack set over a baking sheet. If making a big batch, keep them in a 200°F (95°C) oven while you finish the rest.

Serve your way. For sweet, try berries, yogurt, and maple syrup. For savory, top with a fried egg, smoked salmon, or avocado and herbs.