These hearty butternut squash waffles are the perfect breakfast or brunch recipe for fall. The soft waffles are naturally sweet from the squash and surprisingly filling.
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I absolutely love waffles, and I'm so excited every time I manage to make a healthy waffle that tastes great. Made with whole wheat flour, they are really filling and packed with fiber. They are also dairy free and sugar free, but the maple syrup and butternut squash gives them a natural sweet flavor.
🥘 Ingredients
To make these waffles, you will need butternut squash puree. You can buy it canned (like this one from Amazon), or make it yourself.
Additionally, you will need whole wheat flour, baking powder, cinnamon, almond milk, eggs, salt and maple syrup.
Waffles are made using a waffle maker. I use this one!
🔪 Instructions
Step 1: Prepare the butternut squash puree. If you're using canned butternut squash, you can skip this step!
Preheat your oven to 355 °F / 180 °C / 160 °C fan oven.
Peel the squash, remove the seeds and dice it into bite sized pieces. Place the butternut squash on a baking mat, and coat it with a sprinkle of salt and vegetable oil. Bake it until the chunks are soft enough to push a fork through with little resistance.
Transfer the butternut squash into a food processor, and process until it's a smooth puree. Set it to the side.
Step 2: Make the waffle batter. Combine the baking powder, cinnamon, salt and whole wheat flour in a mixing bowl.
Add the almond milk, eggs and butternut squash, and whisk until you have a thick, lump free batter.
Step 3: Cook the waffles! Add the batter to a waffle maker. You might have to brush some butter or oil on the waffle maker to keep the waffles from sticking to it unless you are using a non stick waffle iron.
Cook the waffles until they are golden brown. Most waffle irons have a light to indicate when they have finishes cooking. Repeat until all the batter has been used.
💭 Top tips
Here are my best tips to make the perfect healthy butternut squash waffles:
- Although the recipe calls for whole wheat flour, you can actually use any flour you like. I like whole wheat flour as it's filling and rich in fiber.
- You can also use any milk, not just almond milk. Cow's milk, soy milk, and oat milk are great alternatives.
🥗 Serving suggestions
Waffles are best served as is, or with a sweet topping or spread.
Try serving these soft butternut squash waffles topped with some Greek yogurt, blueberry chia jam, sugar free grape jam, honey, maple syrup or peanut butter.
I like to serve them as a healthy breakfast, but you can also enjoy them as a snack or even for dessert.
🍲 Leftovers
Leftover butternut squash waffles can be stored in a refrigerator for up to 4 days. You can also store the waffle batter for up to 2 days. Super convenient for cooking fresh waffles for breakfast through the week!
You can also freeze the waffles. Add them frozen to a toaster, and toast them until they have heated through.
🍴 You might also like these recipes..
If you love healthy pancakes and waffles, you should try any of these recipes:
📋 Frequently asked questions
Can I substitute the butternut squash? - You can use pureed sweet potatoes or pumpkin in place of the butternut squash. These are all very similar in texture and flavor.
Recipe
Butternut Squash Waffles
Equipment
Ingredients
- 1 cup butternut squash puree (from 800 g butternut squash)
- 1 ½ cup white whole wheat flour (235 g)
- 1 cup almond milk (236 ml)
- 2 eggs
- 1 tablespoon maple syrup (or honey)
- 1 tablespoon baking powder
- 1 ½ teaspoon cinnamon
- pinch of salt
Instructions
Step 1: Prepare the butternut squash puree. If you're using canned butternut squash puree, you can skip this part.
- Preheat your oven to 355 °F / 180 °C / 160 °C fan oven.
- Peel the squash, remove the seeds and dice it into bite sized pieces. Place the butternut squash on a baking mat, and coat it with a sprinkle of salt and vegetable oil. Bake it until the chunks are soft enough to push a fork through with little resistance.
- Transfer the butternut squash into a food processor, and process until it’s a smooth puree. Set it to the side.
Step 2: Make the waffle batter.
- Combine the baking powder, cinnamon, salt and whole wheat flour in a mixing bowl.
- Add the almond milk, eggs and butternut squash, and whisk until you have a thick, lump free batter.
Step 3: Cook the waffles!
- Add the batter to a waffle maker. You might have to brush some butter or oil on the waffle maker to keep the waffles from sticking to it unless you are using a non-stick waffle iron.
- Cook the waffles until they are golden brown. Most waffle irons have a light to indicate when they have finishes cooking. Repeat until all the batter has been used.
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