Green Waffles
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. Please read my disclosure.I pack spinach, maple syrup, and vanilla into these bright green waffles for a colorful take on a breakfast favorite. I blend everything into a smooth batter, then cook it to that classic waffle crisp and have it warm and ready for my family in a little over 10 minutes.
Green waffles are a fun and playful way of incorporating extra greens into morning meals without anyone complaining. The fresh spinach adds color while remaining relatively inconspicuous in terms of flavor, similar to my spinach pancakes. If you have sneak greens into food, I recommend trying these pancakes. They are slightly less subtle, but still delicious enough to intrigue your kids.
I first started making these when I had an excess of baby spinach in my kitchen. Initially, I was going to freeze it, but I realized I already had spinach in my freezer. Instead, I decided to take inspiration from my spinach banana muffins and use these greens in a meal that I could freeze. At first, these waffles were born out of necessity, but now they are a part of my regular breakfast rotation. I was also lucky in that I started making these during a time when my kids were obsessed with the Shrek franchise and anything green.
👩🏽🍳 Why I Love This Recipe
Gorgeously green waffles make breakfast more exciting for my kids while also delivering good nutrition. And as a mom and health coach, I love that. Spinach adds iron, vitamins A and C, while the maple syrup sweetens the waffles just enough without needing refined sugar. I use eggs for added protein, and keep it light by swapping out butter for coconut oil.
Using a blender for my batter really helps. First, I blend the spinach until smooth before adding the remaining ingredients. After the batter has had a chance to rest, I add the batter to my preheated iron and cook according to the appliance’s specifications. A waffle iron is essential to this recipe, as it creates crispy edges and that three-dimensional grid-like structure that holds syrups and toppings so well.
These waffles have made an appearance at many breakfasts and just as many significant occasions. The vivid color makes it perfect for celebrations like St. Patrick’s Day, but it also lends itself to themed parties. A few Christmases ago, I styled these waffles up with fresh strawberries and piped whipped cream and called them Grinch waffles, and made them for a Shrek-themed dinner. Kids and adults cannot resist bright colors, so be sure to make these for your next breakfast.
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🥘 Ingredients
I use standard ingredients along with fresh spinach to make these green waffles. This is everything I need:
Baby spinach: I use fresh baby spinach, which I have washed and dried thoroughly. This gives me the mildest flavor and brightest color.
All-purpose flour: This helps create crisp edges and a solid shape.
Baking powder: I use this to give my waffles a slight rise and stay light.
Cinnamon: A pinch of cinnamon adds warmth and balances the savory flavor of the greens.
Soy milk: I use unsweetened soy milk, but any other milk works too.
Eggs: This helps bind the batter.
Maple syrup: I use this to add just enough sweetness, without needing refined sugar.
Coconut oil: This adds moisture and helps the exterior of the waffles brown.
🔪 How To Make
These green waffles can be made quickly and easily. All I need is a blender and a waffle iron. If you do not have a waffle iron, the batter can be used for pancakes. This is how I make it:
Blend ingredients: First, I add all ingredients to a blender and process until completely smooth. Then I allow the batter to rest for 5 minutes while I grease and preheat the iron.
Make waffles: Once the waffle iron is fully preheated, I pour 1/2 -3/4 cup of the batter into the center. Then I cook the batter according to the iron’s instructions, usually about 5-6 minutes per waffle.
Serve: I remove the waffles from the iron carefully and serve them warm with toppings.
💭 Expert Tips
My #1 Secret Tip for these green waffles is to blend the spinach completely smooth before cooking. To ensure that the leaves are blended thoroughly, I like adding my spinach to the blender first, with 1/4 of my liquid and blending before adding the remaining ingredients. I also scrape down the sides as I go.
Other Tips To Keep In Mind:
- Hot iron: I always preheat my iron fully before adding the batter so the waffles release easily.
- No peaking: I wait until the steaming slows down before opening the lid of my waffle iron. This gives the exterior a chance to crisp up properly. Opening early may cause the waffles to tear.
- Maximize crispiness: Replace 2-4 tablespoons of the flour with cornstarch if you want a super crispy finish.
- Separate eggs: When I want to go the extra mile for the fluffiest waffles, I separate the eggs and blend the yolks along with the rest of the ingredients. Then, in a separate bowl, I use a hand mixer to beat the whites until stiff peaks form, then gently fold the whites into the batter by hand before cooking.
📖 Variations
I have adapted these green waffles many times over the years, and these are 3 variations I make frequently:
Banana blend: I blend 1/2 ripe banana into the batter for a sweeter taste, which my kids love. If I really want to play up the flavor, I serve it with a spoonful of caramelized bananas.
Protein boost: I add 1 scoop of vanilla protein powder and a splash more milk to the batter for a waffle with a more extensive nutritional profile. The combination of iron and protein makes these green waffles great as a pre-workout meal.
Savory herb: I reduce the maple syrup, leave out the cinnamon, and add 1 teaspoon of dried parsley and a few fresh thyme leaves. This savory variation is great with cheese and fresh tomato. And if you are not strictly vegan, they do really well with a poached egg and some hollandaise sauce. This is my favorite way of enjoying them.
🍽 Serving Suggestions
These green waffles look stunning stacked high with a glossy syrup and berries with their own distinctive coloring. For your next waffle breakfast, try it with some of my vegan honey and a side of my breakfast fruit salad. And if you would like to add more protein to the meal, whip up a batch of silken tofu scramble and make your waffles savory instead of sweet.
A few years ago, my friend and I decided to host St. Patrick’s Day brunch, and of course, everything had to be green. We started with these waffles, which we topped with vegan matcha ice cream. Then laid out a few jars of matcha overnight oats, some spinach and banana smoothies, and some avocado toast with honey. Most people celebrate St. Patrick’s Day with lots of drinking, but personally, I prefer to spend the day eating. Ha!
🧊 Storing And ♨️ Reheating
Refrigeration: I cool leftover waffles completely, then store them in an airtight container in the fridge for up to 4 days.
Freezing: I freeze waffles in a freezer-safe container with parchment paper between layers, for up to 2 months.
Reheating: Whether frozen or chilled, I reheat the waffles in a toaster or oven until crisp and hot.
❓Recipe FAQs
What should the batter look like?
The batter should pour easily and have a similar consistency to a thick pancake batter. If it runs like water, I add 1 tablespoon of flour at a time until it reaches the right thickness. And if it is too thick, I loosen it up with a splash of milk.
How can I keep the finished waffles crisp if I am busy making a large batch?
I place finished waffles on a wire rack in a 200F oven, making sure not to stack them on top of each other. Stacking them or even placing them on a solid baking tray traps steam, which causes condensation, and this leads to a soggy waffle.
Can I use frozen spinach instead of fresh?
It is best to stick with fresh baby spinach, as the frozen variety releases a lot of extra moisture when blended. This thins out the batter and results in soggy waffles.
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🎥 Watch How to Make It
Green Waffles
I pack spinach, maple syrup, and vanilla into these bright green waffles for a colorful take on a breakfast favorite. I blend everything into a smooth batter, then cook it to that classic waffle crisp and have it warm and ready for my family in a little over 10 minutes.
Servings: 5
Calories: 271kcal
Ingredients
- 4 oz baby spinach
- 1½ cups all-purpose flour
- 1 tsp baking powder
- ¼ tsp ground cinnamon
- ¾ cup unsweetened soy milk
- 2 eggs
- 4 tbsp maple syrup can use up to 6 tbsp if needed
- ½ tsp vanilla extract
- 2 tbsp coconut oil melted
Equipment
- Waffle Iron
Instructions
- Place all ingredients into a high speed blender and blend, scrape down the side and blend again until smooth. Allow the waffle batter to sit for 5 minutes while you preheat the waffle iron.
- When the waffle iron is hot brush with oil or lightly spray with spray oil.
- Pour batter into the waffle iron and cook according to the manufacturer's directions, approximately 5-6 minutes per waffle.
- When cooked through remove and repeat with remaining batter. Batter will make between 8-10 waffles depending on the size of the waffle iron being used.
- Serve topped with sliced banana, a drizzle of maple syrup, fresh berries, yogurt or any of your favorite waffle toppings.
- Store cooked waffles in an airtight container in the fridge for up to 4 days.
Notes
- My #1 Secret Tip for this green waffles recipe is to blend the spinach completely smooth before cooking. To ensure that the leaves are blended thoroughly, I like adding my spinach to the blender first, with 1/4 of my liquid and blending before adding the remaining ingredients. I also scrape down the sides as I go.
- Hot iron: I always preheat my iron fully before adding the batter so the waffles release easily.
- No peaking: I wait until the steaming slows down before opening the lid of my waffle iron. This gives the exterior a chance to crisp up properly. Opening early may cause the waffles to tear.
- Maximize crispiness: Replace 2-4 tablespoons of the flour with cornstarch if you want a super crispy finish.
- Separate eggs: When I want to go the extra mile for the fluffiest waffles, I separate the eggs and blend the yolks along with the rest of the ingredients. Then, in a separate bowl, I use a hand mixer to beat the whites until stiff peaks form, then gently fold the whites into the batter by hand before cooking.
Nutrition
Serving: 2waffles | Calories: 271kcal | Carbohydrates: 42g | Protein: 8g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 65mg | Sodium: 59mg | Potassium: 353mg | Fiber: 2g | Sugar: 10g
They taste great! My kids are very picky eaters and they said they taste as good as the regular ones.
Aw yay! I’m so happy to hear that!!
These look so good. I’d love to try them but don’t have a waffle maker. Will the batter work for pancakes too?
Hi Allison!! To be honest, I haven’t tried this batter for pancakes. That being said, waffle batter and pancake batter are really really similar in terms of both ingredients and proportions, so I would imagine these should make decent pancakes too. You may need to adjust the consistency of the batter slightly (either adding a tiny bit more flour or a tiny bit more soy milk) but I think it should work overall. If you do try it, let me know how it turns out!
These waffles have become a favorite in our house! I love making them for the kids for “breakfast dinner” too. Last time we made them we topped them with an almond butter topping – so delicious!
These are so great for a “breakfast dinner”! Love them with almond butter too!
These were really good! My family liked them a lot and it was a great way to add some greens to our mornings.
So happy to hear that Luci! 🙂
Waffles are big in my house and the family loves to have waffle night. Now I can offer a healthier option to several members. They are going to love these.
Yes!! I can’t wait for you all to try this recipe Gina!