If your toddler refuses vegetables like mine do, this recipe is a total game changer. These savory veggie egg waffles are soft, easy to hold, and packed with hidden veggies without your toddler even noticing!
It is one of my favorite ways to “sneak in” nutrients, especially on those days when plain veggies just get pushed off the plate.
Why You’ll Love These Savory Veggie Egg Waffles
- A great way to sneak vegetables into picky eaters
- Soft texture, perfect for toddlers and baby-led weaning
- Made with simple pantry ingredients
- Easy to customize with whatever veggies you have
- Freezer-friendly and great for meal prep
If your toddler doesn’t eat vegetables on their own, this is such a simple and stress-free way to still get them in.
Best Vegetables to Use
You can really mix and match depending on what you have, but here are some of the best options:
Mild & Easy to Hide (Great for Picky Toddlers)
- Zucchini (grated)
- Carrots (shredded)
- Spinach (finely chopped)
- Yellow squash
These blend in easily and don’t overpower the flavor.
Tip: Grating Veggies for Picky Toddlers
If your toddler is very picky about vegetables, grating is the best trick.
- Grated veggies blend right into the batter
- They’re less visible (which matters a lot for picky eaters)
- The texture is much softer and more uniform
Zucchini and carrots are especially great for this because they almost “disappear” once cooked.
Savory Veggie Egg Waffles (Toddler-Friendly)
Ingredients
- 3 eggs
- 1/2 cup milk can also sub water
- 1/2 cup all-purpose flour
- 1/2 to 3/4 cup finely chopped vegetables (ideas: broccoli, carrots, mushroom, bell pepper, onion, etc)
- Optional: pinch of garlic powder or onion powder
Instructions
- Finely chop or shred your vegetables. Steam them until soft, especially for harder vegetables like carrots or sweet potatoes. Let them cool slightly.
- In a bowl, whisk together the eggs, water, and flour until smooth. The batter should be slightly runny but still able to coat the vegetables. If needed, adjust the consistency: Add a splash of water if too thick. Add 1–2 tbsp flour if too thin.
- Gently stir in the steamed vegetables until evenly coated.
- Heat up your waffle maker and brush with oil. Pour in waffle batter.
- Cook until lightly golden and waffle light turns green.
- Let cool completely before serving.
- Cut into strips or small squares for easy grabbing.
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