Turn Leftovers Into A Great Breakfast With These Root Vegetable Waffles

So you’ve got half a butternut squash (or sweet potato, or pumpkin, or carrots…) left over from the night before–what to do? Breakfast, obviously. Pancakes, waffles, crepes–all can be infused with pureed root vegetables with little to no effort and with much reward (or simply your child not noticing the difference). Take a look at the ingredient list and instructions list for proof: really nothing you know or have done pertaining to morning staples is changed. So self back-pat when it comes to these vegetable waffles: you’re not ‘hiding’ vegetables; you’re winning breakfast.

Root Vegetable Waffles

Vegetable waffles might sound like a trick your kid will see right through—but these golden, lightly spiced waffles make vegetables disappear faster than you can say “just one more bite.” They’re soft enough for toddlers, satisfying enough for parents, and built on pureed cooked veggies like sweet potato, pumpkin, or carrot. The result is a breakfast that delivers both comfort and nutrition, disguised as something square, stackable, and syrup-worthy.

Unlike most “hidden-veggie” recipes, these vegetable waffles don’t rely on sneaky tactics. The vegetables actually make the batter richer, more flavorful, and naturally sweet—no extra sugar needed. You can make them ahead, freeze them for easy mornings, or turn the same batter into pancakes for a change-up. Whether you serve them with yogurt and fruit for breakfast or as a snack on the go, this is one of those rare toddler meals that adults will shamelessly steal a bite of too.

Ingredients Overview

This recipe transforms leftover or cooked root vegetables (such as butternut squash, sweet potato, pumpkin or carrots) into a familiar waffle batter—combining mashed or pureed veg with milk, egg, butter, vanilla then flour, baking powder and mild spices. The result: a waffle that tastes like breakfast but delivers extra veggies in toddler-friendly form. Because the vegetable component is fully cooked ahead of time, the batter process remains straightforward and the cooking method stays essentially the same as a typical waffle recipe.

Steps Summary

1. Prepare the vegetables – If your chosen vegetable (squash, sweet potato, carrot) isn’t already cooked, roast/steam/microwave until soft; cool.
2. Blend the wet ingredients – In a blender or food processor combine the cooked vegetable, melted butter, milk, egg, and vanilla until smooth.
3. Add dry ingredients – To the wet mixture add flour, baking powder, a pinch of salt, a shake of ginger powder and cinnamon; thin with a little water if too thick.
4. Cook the waffles – Pre-heat the waffle iron and spray lightly. Pour batter, close, cook about 3 minutes, flip and cook another ~2 minutes (or follow your waffle iron’s guidelines).
5. Serve or crisp – These waffles tend to be soft because of the vegetable puree—if you or your toddler prefer crispier, pop them in the toaster briefly. Serve plain, with a drizzle of syrup or yogurt sauce.

FAQ

Q: Can I swap out the vegetable type?
Yes — the recipe explicitly mentions you can use butternut squash, sweet potato, pumpkin or carrots. The key is the vegetable is cooked and pureed so it can integrate smoothly. New Dad's Kitchen

Q: Can I make pancakes instead of waffles?
Yes. The recipe notes you can pour the batter onto a griddle rather than a waffle iron to make pancakes. New Dad's Kitchen

Q: Are these suitable for infants/toddlers?
Yes—this is designed for infants/toddlers (but always check your child’s individual dietary needs, any allergies, and cut to appropriate size and texture for safe eating).

Q: How do I adjust for freezer-friendly or make-ahead?
Since the waffles are made from cooked vegetables and batter, you could prepare the batter ahead, or cook the waffles and freeze them. Then simply toast when needed (the recipe advises toaster crisping).

Q: Can I make them savory instead of sweet?
Yes—the recipe mentions a savory adaptation: add more salt, garlic and grated cheese, cook as fritters in a pan rather than waffles. New Dad's Kitchen

Links

What to Serve With Vegetable Waffles

• A simple side of yogurt with a drizzle of maple syrup (or honey if age-appropriate)
• Fresh fruit slices (such as banana, berries)
• For older toddlers: turkey or chicken sausage strips
• Make your own fruit syrup

More Toddler-Friendly Recipes Like This

• “Carrot Cake For Kids” — similar root-vegetable inclusion.
• “How To Pancake Brunch For Toddlers and Infants” — similar batter concept in pancake form.
• "Roasted Squash For Toddlers" — a sweet and savory take on roasted veggies that will please the whole family.
• "What To Do With Leftover Pumpkin Seeds: Make Stew"— roasted pepitas become the broth for a chicken and rice stew.