If you've ever tried sneaking vegetables into breakfast, you already know the struggle. These carrot waffles were originally created for my toddler, who promptly rejected them with impressive determination! But here's the plot twist: I loved them. And so did everyone else who tried them later. And who knows, maybe next time my toddler will love them too!
These carrot waffles are lightly sweet, soft on the inside, and crisp on the outside. They're made with real vegetables and fruit, naturally sweetened, and perfect for busy mornings, toddler lunches, or even a healthy snack. Whether you're looking for veggie waffles, toddler waffles, or just a smarter alternative to sugary breakfast foods, this recipe deserves a spot in your rotation.
Why Carrot Waffles Are Worth Making
Unlike many "healthy waffles" that end up dry or bland, these carrot waffles stay moist thanks to grated carrot, apple, and applesauce. They're also vegan, dairy-free, and made with a blend of flours for better texture and nutrition.
A common complaint I see online is that vegetable waffles taste too savory or too "healthy." The secret here is balance. Carrots add natural sweetness, apple reinforces it, and warm spices make them taste cozy rather than vegetal.
Another frequent frustration? Veggie waffles sticking to the iron. Thick batters and natural sugars can cause problems, so I'll share tips in the FAQ below to avoid that.
A Smart Way to Add Vegetables for Kids
Each waffle contains a small but meaningful amount of vegetables. No, it won't magically get your child to eat a full serving of carrots, but it does count. And for toddlers who live on beige foods, every bite matters.
These also work beautifully for baby-led weaning (cut into strips), school lunches, or make-ahead breakfasts. You can freeze them, reheat them, and even eat them cold if needed.
Vegan, Toddler-Friendly & Freezer-Friendly
These carrot waffles are naturally egg-free and dairy-free. I like using almond milk, but oat milk works just as well. Serve them with (plant-based) yogurt and maple syrup, or keep things simple with nut butter.
If you enjoy colorful, veggie-packed waffles, be sure to check out my pink waffles with beetroot and these beetroot chocolate pancakes. Another fun way to add vegetables without sacrificing flavor.
Carrot & Apple Waffles (Veggie Waffles)
Equipment
- waffle maker
- mixing bowl
- grater
Ingredients
- 1 cup carrots (grated, about 2 medium sized carrots)
- 1 apple (grated, pick a sweet apple)
- ¾ cup buckwheat flour
- ¾ cup all-purpose flour
- 1 teaspoon baking powder
- 2 teaspoon ground cinnamon (pumpkin pie spice or gingerbread spice work great too)
- pinch of salt
- ½ cup apple sauce (unsweetened)
- ⅓-½ cup unsweetened plant-based milk (almond or oat)
- neutral oil (for greasing the waffle iron)
Toppings (optional)
- yogurt (regular or plant-based)
- maple syrup
- nut butter
Instructions
- Grate 1 cup carrots and 1 apple finely using a food processor or box grater.
- In a large bowl, whisk together ¾ cup buckwheat flour, ¾ cup all-purpose flour, 1 teaspoon baking powder, 2 teaspoon ground cinnamon, and a pinch of salt.
- Stir in the grated carrot and apple along with ½ cup apple sauce.
- Add ⅓-½ cup unsweetened plant-based milk gradually until you have a thick but spoonable batter.
- Preheat and lightly grease your waffle iron.
- Cook the waffles until golden brown and cooked through.
- Serve warm with yogurt and maple syrup, if desired.
Notes
- Let the waffles cool completely before freezing to prevent sogginess.
- Batter should be thick-too thin and the waffles won't crisp properly.
Frequently Asked Questions
Yes! These waffles are soft, naturally sweet, and easy to chew. For younger toddlers, cut them into strips.
Too much moisture from vegetables is usually the issue. Finely grate and avoid adding extra liquid.
Absolutely. Freeze in a single layer, then store in a freezer bag for up to 2 months.
Not at all. The apple and spices balance the carrot flavor beautifully.
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