Home » Recipes by Age » 6-9 Months » Freezer-Friendly Spinach Waffles for Baby + Toddler
by Michele Olivier on October 4, 2019 (updated Feb 26, 2021)
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5 stars (60 ratings)These Freezer-Friendly Spinach Waffles are a perfect healthy and quick breakfast for baby, toddler and kids! Great for baby-led weaning!
Freezer-Friendly Spinach Waffles for Baby + Toddler
Warm and wholesome waffles made with nutrient packed spinach!
#hiddenveggies for the win! 🌱🏆
These fluffy waffles can be devoured the minute you make them or frozen and reheated for those hectic mornings you want a fast and healthy breakfast for your baby, toddler or kid! I would have to strongly recommend making a double batch so you can eat some right away while having enough leftover to freeze!
My girls are hit or miss with spinach. At some meals they will eat it raw by the handful (table manners are not prevalent in my house apparently😂), while other times they won’t touch spinach with a ten-foot pole.
But whenever I blend spinach up and make a baked good or smoothie with it, they don’t even bat-an-eye at it, they just dive right in.
These green waffles are so good that an entire batched was gobbled up by my family within minutes (hence, the recommendation for making a double batch above 😉).
Reasons to love these Spinach Waffles
- great for baby, toddler and kids
- freezer-friendly
- wholesome and full of protein, iron and fiber
- naturally sweetened
- full of superfood spinach
- great for baby-led weaning or the finger foods stage
- can be served for breakfast, snack, lunch or dinner – waffles are good at any meal of the day:)
- family-friendly
- can be made gluten-free
- great for picky eaters
How to Make Spinach Waffles
- Prep: heat waffle maker to medium heat
- Mix: whisk together the flour, baking powder, cinnamon and salt
- Blend: in a blender, blend the eggs, milk, oil, applesauce, vanilla and spinach (this is to ensure you don’t have any chunks of spinach in your waffles)
- Combine: add the spinach mixture to the flour mixture and gently mixed until combined
- Cook: pour 1/4 cup of batter into each waffle mold and cook until golden brown.
Ways to serve these spinach waffles
- with a little butter and drizzle of maple syrup
- topped with fresh berries and a dusting of powder sugar
- with a layer of cream cheese and hemp seed sprinkles
- with a layer of peanut butter and jelly and made into a sandwich
- served with a dollop of yogurt and a sprinkle of pomegranate seeds
MORE BREAKFAST RECIPES
- 6 Baby-Led Weaning Breakfast Ideas
- 8 Healthy Toddler Breakfasts
- Easy Blender Spinach Pancakes for Baby + Toddler
- 15 Healthy Muffin Recipes for Baby + Toddler
- 3 Green Smoothie Freezer Packs for Toddler
- Golden Milk Waffles
DID YOU MAKE THIS SPINACH WAFFLE RECIPE?
I’D LOVE TO KNOW HOW IT TURNED OUT!LEAVE A COMMENT AND A ⭐️ RATING BELOW👇
Get the recipe:Freezer-Friendly Spinach Waffles
5 stars (60 ratings)
Warm and wholesome waffles made with nutrient packed spinach!
Yield: 16 small waffles
Prep: 5 minutes minutes
Cook: 15 minutes minutes
Author: Michele Olivier
Course: Breakfast
Cuisine: American
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Ingredients
- 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 olive oil or melted coconut oil
- 1/4 cup applesauce
- 1/2 tsp vanilla extract
- 1 cup packed spinach
Instructions
Preheat waffle iron to medium heat.
In a medium bowl, stir together the flour, baking powder, cinnamon and salt.
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.
Add the spinach mixture to the flour mixture and stir until just combined.
Pour waffle mixture onto waffle iron in 1/4 cup increments and bake according to waffle makers instructions.
Serve or store in an air-tight container in the fridge or freezer.
Notes
Freezer-Friendly: take any leftovers and place in a freezer zip-lock baggie and freeze. To reheat, place in toaster and toast until warm. Will last 2-3 months in the 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 dough is too thick, add in up to 1 more cup of milk. Depending on which flour you use, you may need more milk.
Age: 8+ months
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
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6-9 Months 9-12 Months Baby Led Weaning Baked Goods Breakfast Family Finger Foods Gluten Free Hidden Veggie Kids Nut Free Preschoolers School Lunch Toddlers Vegetarian
originally published on October 4, 2019 (updated Feb 26, 2021)
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Lindsey —Reply
My kids love this recipe but I just found out we can’t have anything made with egg at our daycare! I’ve tried using egg replacer and they keep getting stuck to the waffle iron/pulling apart no matter how much I spray it. Any ideas what else I could try?
Michele Olivier —Reply
Have you tried chia plus water? Here is a helpful article of egg subs: https://www.thepioneerwoman.com/food-cooking/cooking-tips-tutorials/g33584750/egg-substitute/
Amber —Reply
What waffle iron do you like/recommend?
Michele Olivier —Reply
My waffle maker is from Crate and Barrel. I would look online at reviews in order to determine best in class for what you want to spend. Hope this helps! xo, Michele
Jinny —Reply
Has anyone used buttermilk for this?
Michele Olivier —Reply
We have not tried using buttermilk in these waffles, but we are pretty confident that it will work. If you try buttermilk, let us know how it turns out.
Rasha —Reply
I used unsweetened applesauce and I felt like these lacked sweetness even with vanilla and cinnamon, is it just me?
Michele Olivier —Reply
You can use sweetened applesauce if you prefer. Since these are geared towards babies and toddlers, the recipe was meant not to have an excess of added sugar in it.
Shannon —Reply
Has anyone made these with almond flour?
Michele Olivier —Reply
I have not made these with almond flour before. If you try it please keep up posted if they work out or not. Thank you.
Sarah —Reply
Hi, what can I substitute apple sauce with?
Michele Olivier —Reply
You can substitute the apple with mashed bananas, plain yogurt or oil.
Brittany —Reply
So amazing!!! Made them like pancakes and they were so fluffy! My 11 month old loved them!
Michele Olivier —Reply
I love that you turned them into pancakes! Great idea ❤️
Carrie —Reply
Perfect snack for visits from our one year old grandson! Easy and nutritious.
Michele Olivier —Reply
So glad your little grandson loved these!
Angela —Reply
Can you use frozen spinach that has been drained?
Michele Olivier —Reply
Yes, you can! It will have a slightly more intense spinach flavor so I would add slightly less than what the recipe calls for. But add the frozen spinach right to the blender, no need to thaw first.
Barbara —Reply
Easy, delicious recipe. I omitted the salt, for my grandson, didn’t miss it.
Michele Olivier —Reply
So glad you liked this recipe. Thanks for leaving the review.
Kiley —Reply
My 22-month-old is ALLLLLLLL about these right now! I had my super old cake pop maker in the kitchen and was too lazy to get out my waffle iron, so I just plopped the batter in the cake pop maker instead and made “waffle balls”. (Also made them with prune-apple puree because I forgot to thaw applesauce and had some prunes to use up). Kiddo thinks they’re amazing, especially with cream cheese, and I’m just happy to have found a healthy, easy breakfast/snack I can easily keep on hand. Thank you!!!
Shubaba —Reply
Tried this today and it was a success! Baby loved them. Just left out the salt!!
Michele Olivier —Reply
So happy to hear that baby loved them!
Jimena —Reply
Hi! This recipe sounds delicious, I just have one question could I substitute whole wheat flour for oatmeal one?
Michele Olivier —Reply
I haven’t tried using whole wheat flour instaed of oats, but I think it would work and is worth a shot. If you try it, let us know how it turns out.
Anna —Reply
Sounds delicious. Will definitely try, but without salt and cinnamon, because that is bad for babies under a year old.
Michele Olivier —Reply
Glad you are going to give these a try! Cinnamon is great for babies under a year, so don’t be scared to add that in. Salt in small amounts is also okay for babies. The salt in this recipe is to help with preservation (so they don’t go back in a day), so if you omit the salt, just be aware that the waffles have a very short self life.
Shannon —Reply
Cab you replace the milk with water? My baby is only 9 months and hasn’t had milk yet
Michele Olivier —Reply
I haven’t tried using water instead, but I don’t see why it wouldn’t work. The waffles might not have the same taste. You can also use plant-based milk or canned coconut milk as well if you prefer.
Lindsay Switzer —Reply
So easy to make, I think you could even add more spinach! I had to add quite a bit of water, to thin it out, as I used whole wheat flour. Delicous!
Michele Olivier —Reply
So glad you enjoyed this recipe! Yes, add more spinach as you see fit!
Dafna —Reply
Made these with my 3 year old and they turned out great! Both my toddler and 8 month old love them, I added a touch more cinnamon to the batter. They freeze and toast very much. Would definitely recommend.
Michele Olivier —Reply
So glad both of your little ones enjoyed these!
Audrey —Reply
These are now a staple in our house! My daughter loves them and I love that they’re healthy and easy! I make a double batch and freeze them 🙂 Even my husband has been know to “steal” a few of her waffles – they really do taste great!
Michele Olivier —Reply
Love hearing this! Freezing a batch it such a great time saver!
Sloane —Reply
May seem like a silly question but is the spinach cooked or raw when you put it in the blender?
Michele Olivier —Reply
Great question – raw spinach has a more mild taste, so I use that.
Hannah —Reply
Not silly; I was looking through the comments for the answer to this question. Thanks for asking!
Taylor —Reply
Very thick batter but just added more milk and water. 1/2 cup of liquid doesn’t seem to hold up to 2 cups of dry flour 😊
Sydney —Reply
Do you think flax eggs would work? We try to stay as vegan as possible. Thank you! I have your books and use them like bibles!
Michele Olivier —Reply
I haven’t tried a flax egg in this recipe, but I think it’s worth a shot! Let me know if you try it and how it goes.
cm —Reply
can these be made into pancakes? we don’t have a waffle iron
Michele Olivier —Reply
I haven’t tried, but I wouldn’t see why it wouldn’t work. I would start by adding in a little more milk to make the batter a little thinner and go from there.
Lee Pfalmer —Reply
Ours was like dough, so we had to add 3-4 times more milk to make it pourable. Maybe the milk quality in the recipe is a typo? Otherwise great recipe, thank you.
Michele Olivier —Reply
Thanks interesting, what flour did you use?
A —Reply
Mine was also like dough. I used all purpose flour
Michele Olivier —Reply
I just updated the recipe, so hopefully, that should help.
Darice —
I also needed a ton more milk. Otherwise super tasty! I don’t have a waffle iron, but made a fantastic pancake!
Alison Buendel —Reply
I actually just had the exact same issue. The batter was incredibly thick, like dough. I used whole wheat flour. I added a lot more milk. My toddler loves them though!
Michele Olivier —Reply
Thanks for letting me know. I just adjusted the recipe for whole wheat flour.
Breanna Arnoczky —Reply
Thank you so much For sharing this recipe! My 15 month old loved these and was rubbing his belly and asking for more the whole time he ate them!
Michele Olivier —Reply
Love this! So glad he likes them!
