Peanut Butter Vegetable Waffles

EASY to make, healthy, and delicious peanut butter vegetable waffles for babies and kids! Made with wholesome ingredients and no added sugar, they’re a great way to enjoy more protein, fat, and vegetables for breakfast or any time of the day.

I’ve been sharing a lot of pancake recipes and many of you have been requesting for baby-friendly waffle recipes as well so here’s my very first one to share with you! 

What makes these waffles perfect for babies and kids?

I love adding peanut butter to our breakfast for so many reasons. Besides the fact that it’s so delicious, it’s such an easy way to add more protein, fat, and fiber.

Peanut butter is also one of the top allergens and it’s recommended to introduce it to your baby early and often to minimize the risk of developing a peanut allergy. That means you can and should introduce it as soon as your baby is ready to start solids. If you’re unsure whether your baby is developmentally ready (super important that you observe your baby not the calendar), grab this FREE handout.

These waffles have the perfect texture, flavor, and fluffiness. Packed with simple, wholesome ingredients, they will nourish your baby and child and keep them full for longer than your typical pancakes.

These waffles aren’t too sweet so you can add either sweet or savory toppings to pack in even more nutrition with every bite.

Same goes for these pumpkin baby waffles!

Ingredients

Whole wheat flour – I used regular version but if you want the flavor to be milder, feel free to use white whole wheat flour, which is still 100% whole grain

Rolled Oats – I personally love the texture and heartiness it brings to any baked good. It also thickens the batter, resulting in waffles that are soft on the inside and lightly crispy on the outside.

Peanut butter – In addition to boosting nutrition, it adds a hearty, nutty flavor. Feel free to substitute with any nut butter of choice or sunflower seed butter if there’s an allergy.

Banana – you can control the level of sweetness by its ripeness. And if you’re afraid to offer banana because you think it makes your baby constipated, read this!

Eggs – use room temperature – you’ll end up with lighter, fluffier waffles!

Milk – be sure to use whole fat milk as our babies and kids need fat for optimal brain development. If there’s an allergy, here are my top two non-dairy alternatives.

Carrots and zucchini – be sure to squeeze out as much moisture as possible. Feel free to do all carrots or all zucchini if that’s easier. While you’re at it, grate extra and make these zucchini carrot avocado muffins! 

Waffle Maker

The one we have is a Belgian waffle maker, and we absolutely love it!

As you can see in the images, the waffles are thicker and larger than standard waffles because the waffle iron has deeper grids. The ability to flip the waffles over is also an awesome feature as it helps create fluffy and evenly browned waffles.

I had a friend try this recipe out using her regular waffle maker and she said the waffles turned out perfectly light and fluffy!

The husband is the master waffle maker around here as I don’t want to learn how to use yet another gadget. And he finds it therapeutic so a win-win! Apparently waffles cook faster in a regular waffle maker than in a Belgian waffle maker so definitely bake according to your manufacturer’s instructions. 

Let’s make vegetable waffles!

In a large bowl, whisk together the dry ingredients to ensure the baking soda and powder gets mixed in evenly. 

In another bowl, combine the wet ingredients.

Combine the wet and dry ingredients and mix until just incorporated. Be careful not to overmix. Let batter sit for 10 minutes.

Bake the waffles according to your waffle iron’s instructions, using about 1/2 cup of the batter per waffle.

Expert tips (Be sure to read!)

• Be sure to squeeze out as much excess moisture as you can from the zucchini and carrots by using a dish towel or cheesecloth.
• Combine the dry and wet ingredients really well separately to ensure that the waffles rise evenly.
• Do NOT overmix the batter or you’ll end up with tough rather than light and fluffy waffles.
• Let batter sit for 10 minutes or so to make sure the flour and oats soak up the liquid making the batter thicken. This will also allow the gluten to expand a little, resulting in a more tender texture.
• Be sure to preheat your waffle maker. If you don’t, the exterior won’t crisp up properly.
• Due to the variations of waffle makers (e.g. models, sizes, etc) on the maker, each waffle maker will vary in how long it takes for the waffles to cook through. So bake according to your manufacturer’s instructions.
• Don’t stack the waffles on top of each other as you wait for them all to be made. The heat and steam from them will cause the waffles to get too soft. If you wish, you can keep them warm in the oven while you wait for the rest to finish cooking.
• These waffles are great to make ahead and enjoy on mornings when you’re short on time (when are we not, right?) and need something quick, easy, and healthy.

How to serve these waffles for babies and toddlers

6-8 months: (pictured: waffles with mashed avocado and yogurt, raspberries, omelette strip). Bigger the better at this age so either quarter or cut into strips so your baby can grab with their palm.

9-12 months: You can cut into bite-sized pieces or serve large pieces so your baby can practice taking bites.

Again, these waffles are not very sweet so feel free to make every bite count by topping with either sweet or savory ingredients, like avocado, yogurt, cheese, vegetables, fruit, peanut/tree nut or seed butter, dips, mashed beans, lentils, etc. So many options!

By the way, this plate is AMAZING! It’s so spacious, allowing plenty of room for small hands to explore, and the suction is so powerful! My baby has not once been able to remove it from the table.

For toddlers, here’s a fun idea – DIY waffle bar ;). Serve the waffle alongside various toppings and see what fun combinations they come up with.

Freezing and Reheating Tips

Let waffles cool completely after cooking. Then store in an airtight container in the fridge for 2-3 days or freeze for up to 3 months.

To freeze, lay them on a cookie sheet and flash freeze. This allows you to easily remove from the freezer one at a time. Check out my “how to safely store leftovers” post for details!

When ready to heat, pop them into the toaster or toaster oven. You can also place in the microwave for 1 minute per waffle – won’t be as crispy but still tasty. These can also be enjoyed cold, making it perfect for your child’s lunch box.

Other peanut butter recipes for babies

• Microwave egg oatmeals
• Chia puddings
• Beetroot dip with chickpeas
• 3 ingredient banana cookies
• Beetroot muffins
• Vegan African peanut stew