Whole Grain Butternut Squash Waffles


It’s been a busy summer, during which time we’ve taken a bit of a break from blogging, but we’re back with a fun recipe and announcement. On Saturday, September 24, we’re giving a demo at the Charlottesville Vegetarian Festival. If you’re in or around Charlottesville next weekend, come downtown to the Ix Art Park and catch our demo starting at 1:15 PM. We’ll be making these scrumptious butternut squash waffles with butternut squash applesauce.

We make waffles frequently because that’s what our kids have for breakfast almost every morning. And you might not think of waffles as a good way to get kids to eat vegetables but we often put a veggie of some sort in our waffle batter for just that reason. We often make them with spinach but we thought butternut squash might be better for the demo. Plus it’s nice to include seasonal vegetables. Right now we have a huge butternut squash patch growing out of our garden that was totally a volunteer from seeds that must have been in our compost. We’ve been using these squash in a variety of dishes, including waffles.

Whole Grain Butternut Squash Waffles


1 c. unbleached white flour
1 c. white whole wheat flour
1 c. rolled oats, ground into a coarse flour in a blender or food processor
1 Tbs. baking powder
1 tsp. baking soda
1 Tbs. ground cinnamon
1 tsp. ground ginger
1/2 tsp. salt
2 c. soy milk (or other non-dairy milk)
1 3/4 c. cooked, pureed butternut squash (or a can of pureed pumpkin)
1/4 c. canola oil
2 tsp. apple cider vinegar
1/4 c. maple syrup
1 tsp. vanilla extract

What you do

In a small mixing bowl, stir the vinegar into the soy milk and set aside. In a larger mixing bowl, mix together the flours, ground oats, baking powder, baking soda, spices and salt. Whisk squash, oil, maple syrup and vanilla into the soy milk mixture. Gently fold these wet ingredients into the dry, mixing just until the flour is incorporated. Cook in a waffle maker according to the manufacturer’s instructions.

Note that you can also make this into a pancake batter by adding about 1/4 c. more of soy milk; then you can cook as pancakes in a skillet.

Butternut Squash Applesauce


2 c. peeled and sliced apples (about 2 large or 4 small apples)
1 tsp. lemon juice
1 c. pureed butternut squash
1/4 c. maple syrup

What you do

Puree everything together in a blender or food processor.

Peanut Butter Waffles


There are many great breakfast/brunch recipes in Vegan Brunch and it’s certainly our go-to book for waffle recipes (and now it’s added to our 52 cookbooks list). The Sneaky Dad’s Waffles recipe that I posted about long ago (and that I still make regularly for our kids) is a heavily adapted version of the Gingerbread Waffles from Vegan Brunch. Another favorite recipe is for these Peanut Butter Waffles (recipe posted here). They’re good with a drizzle of maple syrup or all manner of other toppings but sometimes I just want some PB&J action and I have my peanut butter waffles spread with strawberry jam.


Sneaky Dad’s Waffles

I’ve heard of kids who will eat anything you put in front of them but our 5 year old is not one of those. He’ll definitely eat vegetables but sometimes getting healthy food into him is more of a challenge. One thing he loves though is waffles. So here’s a recipe that packs a lot of nutrition into a kid-friendly form. (This is highly adapted from/inspired by Isa’s Gingerbread Waffles from Vegan Brunch.)


1 1/4 c. white flour

1 c. whole wheat flour

1 c. spelt flour

1 Tbs. baking powder

3/4 tsp. salt

1 tsp. cinnamon

1/2 tsp. ground ginger

2 c. soy milk

1 c. water

1/2 c. hemp seeds

1 c. frozen chopped spinach

1 tsp. cider vinegar

1/4 c. canola oil

6 Tbs. blackstrap molasses

1 tsp. vanilla extract

What you do

Sift together the flours, baking powder, salt, cinnamon and ginger. Add the remaining ingredients to a blender and blend well. Next, pour the wet into the dry and mix gently until just combined. (Note  that my blender doesn’t quite have the capacity for all the liquid ingredients so I hold back the 1 cup of water and add it at the end – or rinse out the blender with it and then add it.) Now make this mixture into waffles according to your waffle maker’s directions. I get about a dozen waffles from this recipe. They freeze well and re-heat easily in a toaster.

Don’t have a waffle maker? No problem. Just add about a half cup more water or soy milk and make pancakes! Also note that if you don’t have spelt flour, equal parts white and whole wheat will work fine. I’ve made these with up to 2 cups whole wheat flour and they turn out fine. You can try white whole wheat also. Finally, here’s one more tip: measure the canola oil first then use the same quarter cup for measuring the molasses, this way it’ll slide right out of the cup. Six tablespoons is one quarter cup plus another half a quarter cup – just eyeball it and it’ll be fine.


Sound good? Here’s another waffle recipe in the same mold from Darlene’s blog.