Butternut Squash Waffles with Maple Syrup Recipe

This recipe is prepared for serving as a savory butternut squash waffle.  However, it is still delicious with maple syrup.  Our favorite way to eat them is topped with a soft boiled egg, apple smoked cowboy bacon, and sliced tomato. If you like a sweeter batter, simply add some warm spices and a little sugar to the recipe.  This waffle recipe is for thinner Scandinavian style waffles.






1 Small butternut squash, peeled, seeds removed, and grated (about 2 cups)
1 Cup whole wheat flour
1 Cup all-purpose flour
1 Tbsp baking powder
1/2 tsp kosher salt
1/4 Cup canola oil
2 Small eggs
2 Cups buttermilk


Combine dry ingredients in a medium bowl.  In a separate bowl, mix the eggs, oil, and buttermilk.  Pour the wet ingredients onto the flour mixture, along with the grated butternut squash.  Stir until combined.  The batter should be pourable and not too thick.  Add more buttermilk to thin the batter if necessary.  Ladle appropriate quantities of batter into a hot waffle iron.  Serve immediately or you can refrigerate and warm in a toaster oven as needed.

Makes about 12 waffles.  Enjoy!

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