Cram Your Summer Veggies Into a Waffle

When summer veggies are pouring in from the garden or the farmer’s market, it’s normal to start sneaking zucchini into muffins and cakes. It’s when you start needing a recipe that will happily accept red peppers, carrots, green beans, and snap peas that you might get stumped. Now there’s the summer veggie waffle — a savory number that will work with nearly anything you throw at it. This waffle recipe uses a basic batter with some savory spices, and it’s modified to work with a little excess water. When you shred your veggies and finely chop fruits and vegetables, you can expect water to seep out. The thick batter in this recipe thins out slightly once the produce is added and it’s ready to waffle. 


Summer Veggie Waffles 



  • • 1 cup flour 
  • • 1½ teaspoons baking powder 
  • • ½ teaspoon salt 
  • • ¼ teaspoon garlic powder 
  • • A crack of black pepper 
  • • 1 egg 
  • • ¾ cup non-dairy milk (substitute any sort of milk) 
  •  • 2 tablespoons oil 
  • • 2 cups shredded veggies 
  • • ¼ cup shredded cheese (optional) 


  • • In a medium bowl, whisk the dry ingredients to combine. 
  • • Add the egg, milk, and oil to the dry mixture and whisk to thoroughly combine. 
  • • Stir in the shredded veggies and cheese. 
  • • Waffle the batter until the steam stops pouring out of the iron and the waffles feel firm and the cheese has crisped and browned in spots.