I never thought I’d put beets in waffles until my kids started refusing to eat their vegetables. Growing up, beets only showed up in salads or as pickled slices from a jar. My mom wasn’t exactly adventurous when it came to hiding veggies in other foods.
That’s what led me to these pink waffles – pure desperation mixed with a bit of morning creativity. Turns out, beets and waffle batter are a perfect match. The earthiness of the beets gets balanced out by the sweetness of the batter, and my kids don’t even realize they’re eating something good for them. Sometimes the best recipes come from trying to solve everyday problems.
Why You’ll Love These Beet Waffles
- Naturally pink color – These waffles get their beautiful pink hue naturally from beets – no artificial food coloring needed. They’re perfect for making breakfast extra special!
- Quick preparation – With just 7 simple ingredients and 25-35 minutes, you can have these unique waffles ready for the table.
- Sneaky vegetables – It’s a clever way to add vegetables to breakfast – kids will be too excited about the pink color to notice they’re eating beets!
- Healthier option – Using oat milk, natural sweetener, and vegetables makes these waffles a more nutritious choice than traditional versions.
What Kind of Beets Should I Use?
For these waffles, you can use either fresh or pre-cooked packaged beets – both options will give you great results. Red beets are the most common choice and will give your waffles that beautiful pink color, but golden beets work just as well if you prefer a more subtle hue. When buying fresh beets, look for ones that are firm and smooth, without any soft spots or blemishes. To prep them, you can either roast them wrapped in foil (which brings out their natural sweetness) or boil them until tender enough to pierce easily with a fork. If you’re short on time, the vacuum-sealed pre-cooked beets found in the produce section are a perfectly fine shortcut.
Options for Substitutions
These pink waffles are pretty flexible when it comes to ingredients. Here’s what you can swap:
- All-purpose flour: You can use whole wheat flour (though waffles might be denser) or gluten-free flour blend (look for one that includes xanthan gum). For either option, you might need to add an extra splash of milk if the batter seems too thick.
- Oat milk: Any plant-based milk works here – try almond, soy, or regular dairy milk. The texture will be similar with any of these choices.
- Cooked beet: While beets give these waffles their signature color and nutrients, you could use cooked purple sweet potato or dragon fruit for a similar pink hue. Just make sure to keep the same weight (80 grams).
- Agave syrup: Feel free to swap this with maple syrup, honey, or even mashed banana. If using banana, reduce the milk by 1 tablespoon to maintain the right consistency.
- Egg: For a vegan version, try a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit for 5 minutes) or mashed banana.
Watch Out for These Mistakes While Cooking
The biggest challenge when making beet waffles is achieving the right batter consistency – too thick and your waffles will be dense, too thin and they’ll lack that classic crispy exterior. To get it just right, make sure your cooked beet is completely pureed until smooth, and add oat milk gradually until you reach a pourable but not runny consistency.
Temperature control is crucial – starting with a properly preheated waffle iron (wait for the ready signal) helps prevent sticking, while cooking at too high a temperature can burn the natural sugars in the beets before the inside is fully cooked.
A common mistake is opening the waffle iron too early – wait until the steam coming from the sides has significantly decreased, usually about 4-5 minutes, and resist the urge to peek! For extra insurance against sticking, give your waffle iron a light brush of oil before the first waffle, even if it’s non-stick.
What to Serve With Beet Waffles?
These pretty pink waffles are super fun to dress up with both sweet and savory toppings! For a breakfast-style serving, try them with a dollop of Greek yogurt and a drizzle of honey or maple syrup – the tanginess of the yogurt works really well with the earthy beet flavor. If you’re going the savory route, these waffles taste great topped with a poached egg, some crumbled goat cheese, and fresh herbs like dill or chives. You could also keep things simple with a pat of butter and a sprinkle of sea salt, letting the natural sweetness of the beets shine through.
Storage Instructions
Keep Fresh: These pretty beet waffles stay good in an airtight container in the fridge for up to 3 days. Place a piece of parchment paper between each waffle to prevent them from sticking together. They make great grab-and-go breakfast options for busy mornings!
Freeze: Want to make a bigger batch? These waffles freeze really well! Let them cool completely, then place them in a freezer bag with parchment paper between each waffle. They’ll keep in the freezer for up to 2 months – perfect for those mornings when you need a quick breakfast.
Warm Up: Pop your chilled or frozen waffles in the toaster for a quick refresh – they’ll get nice and crispy again. If you prefer, you can also warm them in the oven at 350°F for about 5 minutes. Just keep an eye on them to prevent over-crisping!
| Preparation Time | 10-15 minutes |
| Cooking Time | 15-20 minutes |
| Total Time | 25-35 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 300-350
- Protein: 8-10 g
- Fat: 7-9 g
- Carbohydrates: 50-55 g
Ingredients
- 1 small cooked beet (80g, pureed until smooth)
- 1 egg (large, room temperature)
- 1/2 tsp baking powder
- 1/3 cup oat milk
- 2 dashes salt
- 1/2 cup all-purpose flour (I always use King Arthur all-purpose flour)
- 1 tbsp agave syrup
Step 1: Prepare the Dry Ingredients
In a large bowl, gently whisk together the flour, baking powder, and salt.
This will ensure that the dry ingredients are evenly distributed for the batter.
Step 2: Blend the Wet Ingredients
In a blender, combine cubed beet, milk, egg, and agave nectar.
Blend on medium speed until the mixture is smooth with no lumps or chunks remaining.
This will create a vibrant and smooth base for the waffles.
Step 3: Mix Wet and Dry Ingredients
Pour the blended wet ingredients into the bowl with the dry ingredients.
Mix until everything combines into one smooth consistency.
Set the batter aside for it to rest briefly, which will help the ingredients meld together.
Step 4: Cook the Waffles
Preheat your waffle maker according to the manufacturer’s instructions.
Once hot, pour one tablespoon of batter onto the waffle plate and close it.
Cook for 1-2 minutes or until the indicator light turns off if using a dash mini waffle maker.
Carefully remove the cooked waffle and place it on a plate to cool down.
Repeat the process with the remaining batter, making one waffle at a time.
Step 5: Toast and Serve
To achieve a crispier texture, toast the waffles lightly before serving.
Serve with your favorite toppings, such as fresh fruits, syrup, or a dollop of whipped cream, for a delicious and colorful meal.
