These Beet Vegan Waffles are a colorful and wholesome twist on a breakfast classic. I love how the beets naturally tint the waffles a beautiful pinkish hue while adding a hint of sweetness and moisture. They’re crisp on the outside, soft inside, and full of earthy, comforting flavor — perfect for mornings when I want something both fun and nourishing.

Why You’ll Love This Recipe

I enjoy this recipe because it transforms simple vegan ingredients into something that feels special and vibrant. The pureed beet adds natural color and nutrients without any artificial dyes, while the combination of maple syrup, cinnamon, and vanilla gives the waffles a warm, cozy aroma. I also appreciate how easy they are to make — no eggs or dairy needed — and how they pair wonderfully with everything from fresh fruit to nut butter or a drizzle of syrup. They’re nutritious, eye-catching, and satisfying all at once.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

▢ 1 cup almond milk, or plant milk of choice
▢ 4 oz cooked and peeled beet, about ½ cup when pureed or one small beet
▢ 2 teaspoons apple cider vinegar
▢ ¼ cup maple syrup
▢ 1 teaspoon vanilla extract
▢ 2 cups white whole wheat flour
▢ 2 teaspoons baking powder
▢ ¼ teaspoon salt
▢ 1 teaspoon cinnamon
▢ 2 tablespoons melted coconut oil

Directions

I start by preheating my waffle iron according to its instructions so it’s ready when the batter is done.
In a blender, I combine the almond milk, cooked beet, apple cider vinegar, maple syrup, and vanilla extract. I blend until the mixture is completely smooth and creamy, with no beet chunks remaining.
In a large mixing bowl, I whisk together the flour, baking powder, salt, and cinnamon until evenly combined.
I pour the blended beet mixture into the dry ingredients and stir gently until just combined — I don’t overmix to keep the waffles fluffy.
I add the melted coconut oil and stir until incorporated. If the batter feels too thick, I add a splash of milk to reach a pourable consistency.
Once the waffle iron is hot, I lightly grease it (if needed) and pour in enough batter to cover the surface, spreading slightly.
I close the lid and cook according to my waffle maker’s instructions — usually about 4–5 minutes — until the waffles are crisp and golden on the edges.
I carefully remove the waffle and repeat with the remaining batter.
I serve the waffles warm, topped with maple syrup, sliced fruit, or a dollop of coconut yogurt for a fully vegan breakfast.

Servings and Timing

This recipe makes 4 large waffles (or 6 smaller ones).

Prep time: 10 minutes
Cook time: 15 minutes
Total time: approximately 25 minutes.

Variations

I sometimes add 1 tablespoon of cocoa powder to the dry mix for chocolate beet waffles.
For extra texture, I fold in a handful of rolled oats or chopped nuts.
I occasionally swap maple syrup for agave nectar or date syrup, depending on what I have.
To make them gluten-free, I use a gluten-free all-purpose flour blend in place of the wheat flour.
If I want them extra crispy, I bake the cooked waffles in a 350°F (175°C) oven for 5 minutes before serving.

Storage/Reheating

I store leftover waffles in an airtight container in the fridge for up to 3 days or freeze them for up to 2 months. To reheat, I pop them in the toaster or oven until warmed and crisp again — I avoid microwaving since it softens the texture.

FAQs

Can I use raw beets instead of cooked?

I prefer cooked beets because they blend smoother and give a milder flavor. Raw beets can make the batter grainy and more earthy, though you can use them if blended very finely.

What’s the best way to cook the beets?

I usually steam or roast them until tender, then peel and let them cool before blending. Boiling works too — just drain them well to avoid excess moisture in the batter.

Do the waffles taste like beets?

The flavor is subtle — I find it slightly earthy but mostly sweet from the maple syrup and warm from the cinnamon. The beet flavor is very mild.

Can I make the batter ahead of time?

I prefer to make the batter fresh, as the baking powder starts to lose its leavening power after mixing. If needed, I blend the wet ingredients ahead and combine with the dry right before cooking.

Can I turn this into pancakes instead?

Yes — the batter works well for pancakes! I pour it onto a hot griddle and cook until bubbles form on top, then flip and cook the other side until golden.

What toppings go best with beet waffles?

I love topping them with coconut yogurt, sliced bananas, maple syrup, or a sprinkle of chopped walnuts. They’re also great with berry compote or nut butter.

How can I make them crispier?

I cook them a little longer in the waffle maker or finish them briefly in a hot oven to re-crisp the edges. A slightly thicker batter also helps.

Are these waffles gluten-free?

Not by default, but they can be made gluten-free using a 1:1 gluten-free flour substitute. I just make sure the mix contains xanthan gum for structure.

Can I use another oil instead of coconut oil?

Yes — melted vegan butter or a neutral oil like sunflower or avocado oil works just as well.

Can I use a different milk?

Absolutely — oat, soy, or cashew milk all work great. I use whatever plant-based milk I have on hand.

Conclusion

These Beet Vegan Waffles are one of my favorite ways to start the day with something nourishing, colorful, and delicious. The natural beet color makes them beautiful, while the warm cinnamon and maple syrup make them comforting. I love how easy and versatile they are — perfect for breakfast, brunch, or even as a fun dessert base. They’re proof that healthy eating can look and taste amazing.