So… green waffles?
Yeah, I know. Green waffles sound like a gimmick. Like something you’d make for a kids’ party or sneak into a St. Patrick’s Day brunch just for laughs. But I swear, these are legit. They’re crisp on the outside, fluffy inside, and packed with good stuff like spinach, green beans, and a little cheese if you’re into that.
I made them on a whim, mostly trying to use up some greens that were on their last leg in the fridge. But the result? Shockingly good. Like, “okay wait, I might crave this next weekend” kind of good.
If you’ve never had a savory waffle before, this is your gentle push. They’re comforting, flavorful, and way easier to pull off than they sound.
What makes these different?
Most green waffles you’ll find are just spinach blended into batter. These go a step further by adding chopped green beans for bite and texture. They don’t just look green. They taste green, in the best possible way. Earthy, fresh, slightly nutty. It’s like your waffle went hiking and came back wholesome.
You can also dress them up with eggs (any kind you like), stack them with roasted veggies like spinach, or keep them simple with a dollop of yogurt and some herbs or even Tyrokafteri dip.
Ingredient Spotlight
Spinach
Packed with iron, vitamins, and fiber, spinach is what gives these waffles their color. Fresh works best, but frozen is fine as long as you thaw and squeeze out extra water.
Green Beans
The secret weapon. They give bite, a subtle earthy flavor, and make the waffles feel more substantial. Don’t skip them if you can help it.
Flax and Chia Eggs
For the vegan version, these work wonders as a binder. They won’t puff quite like eggs, but they keep everything together and add a little nuttiness.
Want to make them gluten-free?
Substitute oat or chickpea flour, and you’re golden.
Step-by-step: How to make them
1. Steam and chop your green beans
Boil or steam your green beans for about 5 minutes, until they’re soft but still green. Drain them and let them cool slightly, then chop them into small pieces. Think tiny bits, not mush, but nothing too chunky either.
2. Blend the base
In a blender, throw in the spinach, eggs, milk, oil or butter, garlic, salt, and pepper. Blend until smooth. The color? Bright, bold green. Don’t let it scare you, it’s supposed to look like that.
3. Mix the batter
In a big bowl, whisk together your flour and baking powder. Slowly pour in the green mixture and stir until just combined. Then fold in your chopped green beans and cheese, if using.
Let the batter sit for 10 minutes while your waffle iron heats up. This helps the flour hydrate and gives you fluffier waffles.
4. Waffle it
Preheat your waffle iron. Lightly grease it if needed. Pour in just enough batter to fill the mold, don’t overdo it unless you want green goo dripping down the sides (learned that one the hard way).
Cook according to your waffle maker’s instructions. Usually takes 4–6 minutes. They should be golden outside and firm to the touch.
5. Serve hot
Stack them. Slice them. Top them. Or eat them plain right off the iron, I’m not judging. I’ve done that more than once.
Making It 100% Vegan
This recipe is already plant-based friendly, but here’s how to make sure it stays fully vegan without losing any of the flavor or texture.
Swap the eggs
- Use a flaxseed or chia seed egg. It’s easy:
- Mix 1 tablespoon of ground flaxseed or chia seeds with 3 tablespoons of water
- Let it sit for 5 to 10 minutes until it thickens
- Use this mixture in place of each egg
- For this recipe, you’ll need two flax or chia eggs.
Choose plant-based milk
Any non-dairy milk works fine. Oat, soy, almond, rice, or even unsweetened coconut milk will do the job. Just make sure it’s plain and unsweetened so you don’t accidentally end up with dessert waffles.
Pick a vegan-friendly fat
Olive oil is perfect here, but melted vegan butter or avocado oil works well too if you want a more neutral flavor.
Optional vegan cheese
If you’re craving that cheesy flavor, try crumbled vegan feta, shredded plant-based cheddar, or even a spoonful of nutritional yeast. Or just skip the cheese and keep things simple and fresh.
That’s it
The rest of the recipe is already vegan. Spinach, green beans, flour, seasonings… nothing to change. No hard-to-find ingredients or complicated substitutions.
Savory Vegan Green Waffles with Spinach and Green Beans
Share on Facebook Share by EmailIngredients
- 1 cup packed fresh spinach (or thawed frozen, squeezed)
- 1/2 cup green beans (steamed & finely chopped)
- 2 eggs (or 2 flax/chia eggs for vegan)
- 3/4 cup milk (dairy or plant-based)
- 1 cup flour all-purpose, buckwheat, oat, or gluten-free substitute
- 1 tsp baking powder
- 2 tbsp olive oil or melted butter (or vegan butter)
- 1 small garlic clove (optional)
- 1/4 tsp salt
- Black pepper to taste
Optional: 1/4 cup crumbled feta, goat cheese, or shredded cheddar (or vegan cheese)
Instructions
- Steam green beans until tender but still bright green, then chop finely.
- Blend spinach, eggs (or flax eggs), milk, oil, garlic, salt, and pepper until smooth and bright green.
- In a bowl, mix flour and baking powder. Pour in the green blend and stir gently. Fold in green beans and cheese if using. Let batter rest 10 minutes.
- Preheat waffle iron and grease if needed. Pour batter to fill molds without overflowing. Cook 4–6 minutes until golden and firm.
- Serve hot as is or with your favorite toppings.
Vegan Version Tips
- Replace eggs with flax/chia eggs (1 tbsp ground flax/chia + 3 tbsp water per egg, sit 5–10 mins).
- Use any plain, unsweetened plant milk.
- Use olive oil, vegan butter, or avocado oil.
- Try vegan cheese or nutritional yeast if you want a cheesy flavor, or leave it out.
Serving Ideas
You can always make a cake, just layer a few waffles and top with cream or other favorite topping like a homemade elderberry syrup, some fruits, nuts and you’re ready to enjoy ;).
This is where things get fun. These waffles are a blank canvas for almost any flavor.
Brunch style: Top with a fried or poached egg, sliced avocado, and hot sauce, mango chutney or pepper relish.
Savory snack: Cut into quarters and dip in yogurt or hummus.
St. Patrick’s day holiday breakfast
Light dinner: Serve alongside roasted veggies, maybe a herby salad.
Kids’ lunchbox: Leave out the garlic and cheese, cut into strips. They’re great cold.
They’re also freezer-friendly. Make a big batch, freeze the extras, and pop them in the toaster when you need a quick meal.
Tips From My Kitchen To Yours
- Want extra crunch? Add a tablespoon of cornmeal or flaxseeds.
- For a mild flavor, use mozzarella instead of feta or goat cheese.
- Don’t skip the resting time before cooking, this seriously improves the texture.
- If your first waffle comes out pale or soggy, wait for your iron to get hotter. It’s always the test waffle.
- Spice them up: Add a pinch of smoked paprika, cumin, or curry powder to give your waffles a warm, earthy kick.
- Mediterranean twist: Mix in chopped sun-dried tomatoes, olives, and a sprinkle of oregano for a bright, savory twist.
Also, don’t freak out if they seem soft at first. Let them sit for a minute. They crisp up as they cool.
Waffle Help and Hints
Why are my waffles sticking?
Your iron might not be hot enough. Wait longer before adding batter and don’t skimp on greasing.
Can I use frozen spinach?
Yes, just thaw and squeeze out all the water so your batter isn’t soggy.
Can I make the batter ahead?
It’s better to cook the waffles first and then reheat. The batter can lose fluffiness if it sits too long.
How do I store leftovers?
Refrigerate in an airtight container for up to 3 days or freeze up to 2 months. Reheat in a toaster or oven.
I wasn’t planning to write about these green spinach waffles. Honestly, I thought they’d be a one-time experiment. But after making them three weekends in a row, I figured they deserved a post. They’re easy, healthy, and just a little different from the usual pancake or egg situation.
Plus, they’re fun to make, at least it was for me.
Try them once. Worst case? You get a weird waffle story. Best case? You discover your new favorite brunch.
