I have two picky toddlers who don’t eat enough vegetables. So every Sunday morning, I blend a vegetable into waffle batter and top the veggie waffles with sprinkles. My kids are delighted by this. My 1.5 year old runs around shouting, “spinkle faffle!!” Zucchini is a classic, but you can also take the opportunity to use any veggies in your crisper drawer that won’t otherwise get eaten. Think broccoli stems or the last two carrots that are getting a little too squishy. Bok choy stems work beautifully too (though I usually save those for smoothies!). They keep for 3 months in the freezer, which makes them a great one-handed postpartum snack to prepare ahead of time. In our household, they don’t last more than a day, but you could make a double batch and stash the extras in the freezer. Sprinkles are optional, of course, but they do add a sweet little crunch and extra joy.
What do we love about hidden veggie waffles?
First of all, I love batch cooking something that the whole family loves. My 4 year old is an especially picky eater, and he gobbles these up. He doesn’t love the texture of most veggies, but I blend the veggies into a puree so he has no problem with them. I do tell him there are veggies inside, and that they give him superpowers!
In addition to the vitamins, minerals, and fiber from the veggies, whole wheat flour and ground flax add fiber, and yogurt and egg add some protein, so they’re more filling than a plain waffle. For those who are breastfeeding, flaxseed is also thought to promote lactation.
Best vegetables for hidden veggie waffles
Neutral-tasting, light-colored vegetables work best: zucchini, broccoli stems, and bok choy stems. Use about 1 cup chopped in place of the zucchini.
Firmer vegetables need softening first so they blend smooth. Boil or microwave for 2 minutes.
| Vegetable | Prep |
|---|---|
| Zucchini or yellow squash | Cut into 4–5 pieces, no cooking needed |
| Broccoli stem | Peel, chop, boil or microwave 2 min |
| Bok choy stem | Chop, no cooking needed |
| Carrot | Peel, chop, boil or microwave 2 min |
| Pumpkin | 1 cup purée, a fall favorite |
I have also tried peeled cucumber, which I thought was pretty good (I like the flavor of cooked cucumber), but my 4 year old wasn’t a fan.
Let me know in the comments below if you try a different vegetable!
How to freeze and reheat veggie waffles
Cool the waffles completely, then move them to a freezer bag. They keep for up to 3 months.
Reheat straight from frozen. The oven or air fryer gets them crisp again. The microwave works if you don’t need crispy. A toaster works too, as long as you cut them in half first so they fit.
Hidden Veggie Waffles Recipe
Veggie Waffles
Equipment
- waffle iron (Belgian or standard)
Ingredients
Wet Ingredients
- 1 medium zucchini about 1 cup blended, cut into 4–5 pieces
- 1 cup plain yogurt
- 1/2 cup milk
- 1 tsp vanilla
- 1 egg
- 4 tbsp butter melted
Dry Ingredients
- 1 cup whole wheat flour
- 1/2 cup all-purpose flour or cake flour
- 1 tbsp baking powder
- 3 tbsp sugar
- 1 tbsp cinnamon
- 1 tbsp ground flaxseed
- 1/4 tsp salt
Instructions
- Blend the wet ingredients in a high-powered blender until completely smooth. (See notes in the post above about vegetable options).
- In a large bowl, whisk together the dry ingredients.
- Whisk the wet ingredients into the dry until just combined.
- Ladle about a cup of waffle batter onto a preheated and oiled waffle iron. Add sprinkles on top if desired. Close the waffle iron and cook according to your waffle iron's instructions.
- Enjoy! This recipe makes 4-6 waffles.
Check out my recipes for 5 minute microwave steamed egg or instant pot sweet potato and chicken congee if you’re looking for other easy breakfasts.
Did you make this recipe?
Please leave a comment below!
