A festive holiday breakfast or brunch dish, these dairy free whole wheat butternut squash waffles are light, fluffy, and deliciously sweet.I’m totally having a moment with butternut squash. First, the Spiced Roasted Butternut Squash Soup. Now, THESE. WAFFLES.
Maybe it’s because I have a soft spot for the underdog squash. Maybe it’s because I overdid pumpkin earlier this fall. Maybe it’s because I like when my skin is glowing orange from all the squash I’ve been eating (KIDDING).
But really, bring on the Bnut squash. I’l take the extra fiber, vitamins A and C, potassium, magnesium, and antioxidants any day. I also wouldn’t object to these waffles any (every) day either. Steve’s a HUGE waffle fan. So much so that a waffle maker was his only request for our wedding registry (that and a Nespresso machine). Shortly after, I made these chai waffles with sautéed pears. But it’s been a while which means my kitchen was long overdue for some waffle magic.Enter dairy free whole wheat butternut squash waffles. If you’re not dairy-free, you could easily sub the non-dairy milk for cow’s milk or better yet, buttermilk. And if you’re gluten-free, these could easily be made gluten-free too using all-purpose gluten free flour. You can also use regular all-purpose flour if you’re not feeling the white whole-wheat flour. All of that to say basically my recipes are just a foundation and you can tweak them to make ’em your own! These waffles turned out to be super light and fluffy and are delicious. The pumpkin pie spice (hello cinnamon, nutmeg, ginger and cloves) and maple syrup provide those warm and spicy festive flavors we all love this time of year. And you really can’t tell that they contain butternut squash unless someone gave you a heads up.
I enjoyed these waffles with sweet, juicy pomegranate seeds, chopped pecans and a drizzle of maple syrup. They’re also delicious with a dollop of whipped coconut cream on top. I’ve also been known to make waffle sandwiches with these for lunch with nut butter and pom seeds.These waffles are a festive and delicious holiday brunch for your family and friends. They’re also great for an average Saturday morning :).Print
Butternut Squash Waffles
- Yield: About 8 waffles 1x
- 2 cups white whole wheat flour
- 1 tablespoon baking powder
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon salt
- 1 1/4 cups butternut squash puree
- 1 1/2 cups almond milk
- 1/4 cup maple syrup
- 1/2 cup coconut oil, melted
- 2 eggs, yolks separated
- Optional toppings: maple syrup, chopped pecans, whipped coconut cream, and/or pomegranate seeds
- In a large mixing bowl, add flour, baking powder, pumpkin pie spice, and salt and whisk to combine.
- In a medium bowl, whisk together squash, almond milk, maple syrup, coconut oil, and egg yolks. Add the wet ingredients into the dry ingredients and stir until just combined.
- In small bowl, using a hand blender or whisk, beat the egg whites until stiff peaks form. Slowly fold the egg whites into the batter, stopping short of mixing them all the way through.
- Pour waffle batter (about 1/2 cup) onto preheated waffle iron and cook according to manufacturer’s directions until golden brown.
- Optional: Serve with maple syrup, chopped pecans, whipped coconut cream, and/or pomegranate seeds.
- You can buy canned butternut squash puree or make your own puree by cutting a butternut squash in half lengthwise, removing seeds, brushing with olive oil, sprinkling with 1/4 teaspoon pumpkin pie spice, and roasting at 400 degrees F, cut side down, for 25-35 minutes, or until tender. Then scoop out the flesh of the squash and transfer to a blender or food processor to puree.
This recipe was retested, reshot and revamped to bring you the most delicious (and most beautiful) dish! The original post was published December 2015.
You May Also like
Tell me, have you ever tried butternut squash in your waffles before? What are your holiday brunch plans?
I have recently ditched gluten flour. You’ve very nicely ended my quest for a bread substitute. I love your idea of using your butternut waffles as bread. I will use whole buckwheat flour that I grind myself. Thanks very much, Linda.
Woohoo! Love to hear that, hope you enjoy!
These are so good! I had some cubed butternut squash leftover from another recipe and I used them up with this. They’re my new favorite waffles, fluffy with a great taste. They remind me of autumn.
Yum! I love being able to use leftovers for another recipe. Such a great taste of fall, that’s for sure.
These are so yummy! I did 1/2 whole wheat flour and 1/2 oat flour. Also, I added flax, chia and hemp seeds for extra fiber. Big hit with my toddler!
Hi Megan, so glad you and your family enjoyed the recipe! 🙂
These were GOOD. My husband had seconds and thirds…
Woohoo!! So glad to hear you both enjoyed them! <3
can i use just regular milk in this recipe
You sure can!
Made these for the first time this s’morning….AMAZING!! I shredded my butternut squash raw, pureed it and you couldn’t even taste the squash! So delicious! Do you happen to know the nutritional facts per serving?
Awesome, Abby!! So glad to hear you loved ’em. I don’t have the nutrition facts for any of my recipes because of my nutrition philosophy which you can read about here: https://karalydon.b.wpstage.net/about/
I found that all the comments left before me came up a little short because it seems R no one actually tried the recipe…I told my wife I would leave a comment after I made the waffles, which I made today for my two girls. This might actually be my new favorite waffle recipe!! My girls (5 & 10) are average-ly adventurous when it comes to food but also said they were ‘really good.’ I’ll now be looking up freezing squash purée because I have a lot left from the squash I prepared…and I definitely want to make this for my wife.
These waffles look AMAZING. Must make for Christmas morning…!
Thanks, Jenny! Hope you enjoyed ’em!
Well I now know the very next waffle recipe I’m making….
Hope you enjoy them, Deanna!
I need to get a waffle maker so I can make these. They look delish, and love the addition of the pomegranate seeds on top!
Hopefully Santa brought you one this year! 😉
Any chance of a pancake recipe for the squash?
Hey Marilyn! Great idea! I can definitely experiment with that and add that recipe into the queue 🙂
YUm! These look perfect! i like that there is actually a substantial amount of squash in them, lots of times recipes with hidden veggies only use 1/4 cup, which is practically nothing, but this has over a cup! I must try!
Yes!! #BringOnTheSquash Hope you enjoy ’em!
oh my goodness these waffles look so amazing! I love the user of butternut in them 🙂
I am seriously craving waffles now. These look so good and so festive for the holidays
Thanks, Allie! Hope you got your hands on some waffle goodness. 🙂