If getting veggies into your kid feels like a full-time job, these Spinach Waffles are about to be your new best friend. They’re freezer-friendly, baby-led weaning approved, and packed with good stuff like spinach, applesauce, and whole wheat flour — aka a sneaky little win for everyone at the breakfast table.
Looking for the best veggie-packed waffle that your kids will actually want to eat?
Then, I’ve got you!
These fluffy spinach waffles are a breakfast lifesaver. Serve them fresh off the waffle iron or pop them in the freezer for those hectic mornings when you just need something now. (Highly recommend making a double batch — one for today, one for your future self 🙌.)
My girls are hit or miss with spinach. One day they’re munching raw leaves straight from the container (table manners? not here 😂), and the next they won’t touch it with a ten-foot pole. But when I blend spinach into a smoothie, pancakes, or bake it into something like these waffles? Total win. No complaints, just clean plates.
I’ve been making these waffles for over 10 years, and they’re still going strong — even with two pre-teens at the table!
Ingredients
To the kitchen we go ->
#mymomhack – Got leftovers? Pop them into a freezer-safe zip-top bag and stash them away for later. When you’re ready to serve, just reheat straight from frozen in the toaster until warm and crisp. They’ll keep in the freezer for 2–3 months — if they last that long!
Ways to serve these spinach waffles
- Berry Fun: Topped with fresh berries and a light dusting of powdered sugar or cinnamon.
- PB&J Remix: Turn into a sandwich with peanut butter and jelly or sunbutter for allergy-friendly homes.
- Savory Spin: Top with mashed avocado and a pinch of everything bagel seasoning (skip the salt for younger babies).
- Mini Dippers: Cut into bite-sized pieces and serve with a small bowl of yogurt or nut butter for dipping (great for fine motor skills!).
- 2 cups white whole wheat flour (see flour notes)
- 1 tbsp baking powder
- 1 tsp cinnamon
- 1/4 tsp salt
- 2 large eggs
- 1 cup milk
- 1/4 cup butter, melted (or mild olive oil, veggie oil or melted coconut oil)
- 1/4 cup applesauce, no sugar added
- 1/2 tsp vanilla extract
- 1 cup packed spinach
Prevent your screen from going dark
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Preheat waffle iron to medium heat.
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In a medium bowl, whisk together the flour, baking powder, cinnamon and salt.
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In a blender, add in the eggs, milk, oil, applesauce, vanilla extract and spinach. Blend for 1 minute on medium speed or until the spinach is completely blended.
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Add the spinach mixture to the flour mixture and stir until just combined.
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Pour waffle mixture onto waffle iron in 1/4 cup increments and bake according to waffle makers instructions.
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Serve or store in an air-tight container in the fridge or freezer.
Notes on Flour: you can use all-purpose, white whole wheat or whole wheat flour in any combination that you prefer, I will usually use a combo of 1 cup all-purpose and 1 cup whole wheat or 2 cups white wheat flour. You can also make these gluten-free using a gluten-free flour mix (this is our favorite). If using whole wheat flour, you may need to add in extra milk to thin it out as whole wheat flour is extra absorbent.
Notes on Milk: if your batter is too thick, add in up to 1 more cup of milk. Depending on which flour you use, you may need more milk.
Serving: 1small waffle, Calories: 94kcal, Carbohydrates: 12g, Protein: 3.1g, Fat: 4.2g, Saturated Fat: 0.7g, Cholesterol: 24mg, Sodium: 50mg, Potassium: 177mg, Fiber: 1.7g, Sugar: 1.3g, Calcium: 57mg, Iron: 1mg
