Start your day with a vibrant, eye-catching breakfast—these pink vegan beetroot waffles are as delicious as they are beautiful! Made with beetroot powder, they’re an easy, nutrient-packed twist on a classic favorite. With a crispy exterior and light, airy interior, every bite is flavorful, wholesome, and perfect for pairing with your favorite toppings!
vegan • dairy free • egg free
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Start your morning with a vibrant pink color that is sure to put you in the best mood! This hidden veggie recipe is simple to make since we use beetroot powder instead of taking the time to roast a beet (not that there's anything wrong with that if you have the beets on hand and a little extra time!).
These are delicious with a subtle sweetness and hint of earthiness from the beetroot powder. Top with your favorite ingredients and enjoy a colorful breakfast or brunch!
❤️ what you'll love about these beautiful beetroot waffles
Striking color. Who wouldn't love a pink-redish hue in their waffles? Great for holidays, kids, or a fun treat to brighten your morning!
Packed with beet nutrients. Beetroot powder adds some nutrients to your waffles similar to other hidden veggie recipes.
Easy to make. No need to roast a fresh beet unless that's what you have handy
Crispy exterior texture with airy interior. Sifting the dry ingredients creates a crisp exterior texture and a moist interior for a lovely finished product.
Vegan and dairy free. Simple ingredients are our favorite, and any time we can create a meal with plant-based power, we love to do it! This makes these waffles better for the environment, which is a win for all of us. More details about the sustainability of this recipe at the end of the post.
🥣 ingredients
dry ingredients
All-purpose flour. I use an unbleached organic all-purpose flour.
Beetroot powder. Beetroot is the star of the show, after all. A few tablespoons of this powder is what adds the beautiful pink color to the waffles and infuses them with beet nutrients.
Struggling to find beetroot powder? This is the beetroot powder brand we have on hand (affiliate link) and PlantYou has a nice homeade beetroot powder recipe if you'd like to try making it yourself.
Baking powder. This is the primary leavening agent in the recipe. We exclude baking soda to help the waffles maintain their color (baking soda is an alkaline ingredient that can dull the appearance of the pink).
Salt. As with most baked goods, a small amount of salt will enhance the flavor of the waffles.
wet ingredients
Oat milk. While any neutral (or vanilla) flavored plant-based milk will work for the recipe, I used oat instead of soy to keep the recipe a little more acidic. The acidity is what helps the color stay vibrant.
Lemon juice. Adding lemon juice to the milk will create a plant-based buttermilk that is both acidic and adds a little more depth of flavor.
Coconut oil. I use refined coconut oil, but if you don't mind a hint of coconut taste in the final result, unrefined will work as well.
Aquafaba. Whipped aquafaba (the juice from chickpeas) is my preferred egg replacement because of the neutral color. I wanted to keep the remaining ingredients in the batter as light as possible to allow the beetroot color to shine.
While I haven't tested the recipe with flax meal eggs, you should be able to make the substitution without issue. Just note that may give the batter a slightly more brown hue.
Granulated sugar. If you are baking this in the U.S., remember that organic granulated sugar is typically vegan.
Pure vanilla extract. Vanilla adds subtle sweetness and a little more depth of flavor to help balance the earthy notes from the beetroot powder.
🔪 equipment
Waffle iron. Our tried and true waffle iron is what we use for any waffle recipe - it's a basic version from Cuisinart that's already nonstick. I don't need to coat the plates, but use the instructions on your waffle iron.
Hand mixer. No need for anything fancy, a basic hand mixer will work.
Mixing bowls. I suggest a small bowl to melt the coconut oil and a few medium-large bowls to combine ingredients.
Measuring cups.
Measuring spoons.
Sifter. This is optional, but I recommend sifting to help achieve the crispy exterior and airy interior.
Small saucepan. If you have a double broiler, you can use that in place of the saucepan, or if you plan to microwave your coconut oil to melt it. Otherwise, the small saucepan with a few inches of water is what will provide the heat to melt the coconut oil.
Cooling rack. Allows the waffles to remain crisp while the rest bake.
Balloon whisk and stirring spoons. I usually give the dry ingredients a quick whisk after sifting and spoons are needed to stir the remaining ingredients.
👩🏽🍳 step-by-step instructions
Preheat your waffle iron. Follow the instructions on your iron. I get the best results by setting it to the highest heat setting (less chance of sticking).
Melt coconut oil. Use the method that works best for you. I create a double broiler by adding a few inches of water to the bottom of a small saucepan and place a glass bowl on top. Then I bring the water to a simmer and add the coconut oil to melt over the heat.
Create your plant-based "buttermilk." I use fresh juice from half a lemon, which is approximately 1 tablespoon. Add to the milk and stir to combine. Most plant-based milks will curdle a bit. If it doesn't, that's ok.
Whip aquafaba. Use a hand mixer and whip until the aquafaba is a uniform foamy texture (soft peaks). This means we want to avoid any liquid pooling at the bottom of the bowl.
Sift dry ingredients. Sifting helps us achieve the crispy exterior texture and moist interior. After sifting, I usually give one or two quick "whisks" with a balloon whisk to ensure everything is evenly incorporated.
*When sifting, I usually add a cup of flour, the other dry ingredients (baking powder and salt), and the second cup of flour to help distribute the ingredients. This is optional and just a trick I like to use.
Stir together the wet ingredients to combine. **Be sure your vegan buttermilk is close to or at room temperature and not too cold before adding to the melted coconut oil. Otherwise, the oil resolidify in small pieces. Stir the vegan buttermilk, melted coconut oil, sugar, and pure vanilla extract until just combined.
Slowly add the wet ingredients to the dry and stir until just combined. It's normal to have some lumps in the batter, but make sure there are no large flour pockets remaining.
Fold in the whipped aquafaba. Gently fold in the whipped aquafaba until it's mostly incorporated. We want to avoid overmixing. You will see some bubbles in the batter...it will be active!
Pour batter into the waffle iron. Select the amount you'd like (how big you want the waffle to be when done). The waffles will expand and rise a bit as they bake.
Remove from waffle iron and place on cooling rack. Follow the instructions with your waffle iron to determine when done. Ours has a light that will switch green. If you're making the entire batch at once and would like to keep the waffles warm, you can place the cooling rack on a baking sheet in the oven with the oven turned off.
Enjoy warm or store for future use. If storing, follow the storage instructions below the recipe card. When eating, we enjoy topping with vegan butter and syrup, but you can choose your favorite toppings - coconut whipped cream, fresh or frozen fruit, for example!
Recipe
Beetroot Waffles
Equipment
- Mixing bowls
- sifter
- measuring cups
- measuring spoons
- 1 balloon whisk optional
- 1 spatula optional
Ingredients
- 2 cups unbleached all-purpose flour 290g
- 1 ½ cups oat milk or neutral plant-based milk, 19g
- ⅓ cup coconut oil melted, 69g
- 6 tablespoons aquafaba 73g
- 2 tablespoons beetroot powder 19g
- 2 tablespoons granulated sugar 32g
- 1 tablespoon lemon juice juice of ½ lemon, 13g
- 2 teaspoons baking powder 7g
- 1 teaspoon pure vanilla extract 4g
- 1 teaspoon kosher salt 4g
Instructions
Preparation
- Preheat your waffle iron as you prepare your other ingredients. If needed, coat with a nonstick spray. I skip this step as my waffle maker is already nonstick
- Melt your coconut oil and then allow to cool while you proceed with the recipe. I use a double broiler method to melt mine by placing a glass bowl over a pot with simmering water on low-medium heat. Use the method that works best for you.⅓ cup coconut oil
- Squeeze lemon juice into the liquid measuring cup holding your plant-based milk. Briefly stir, then set aside to allow the milk to curdle.1 tablespoon lemon juice
- In a separate mixing bowl, add the aquafaba. On low-medium speed with your hand mixer, whip until soft peaks form and the whipped aquafaba has an even texture (foamy with no concentrated liquid at the bottom of the bowl). Set aside for a few minutes.6 tablespoons aquafaba
Batter
- In a medium mixing bowl, sift together dry ingredients. If beetroot powder isn't evenly incorporated, give the ingredients a quick turn with a balloon whisk.2 cups unbleached all-purpose flour, 2 tablespoons beetroot powder, 1 teaspoon kosher salt, 2 teaspoons baking powder
- Stir together the wet ingredients except aquafaba. Sugar is hygroscopic (attracts water), which is why it's grouped with wet ingredients.1 ½ cups oat milk, ⅓ cup coconut oil, 2 tablespoons granulated sugar, 1 teaspoon pure vanilla extract
- Gently pour and incorporate the wet ingredients into the dry mixture. Stir just until combined to avoid overmixing.
- Fold in the whipped aqufaba until evenly combined.
Bake
- Add a scoop of waffle mix to your waffle maker and bake until the timer is done and released steam from the edges of the waffle maker has slowed.
- Remove the waffle and place on a cooling rack while you repeat the process until all batter has been used. The cooling rack and waffles can be placed in the oven to maintain warmth while the remaining waffles are made.
- Enjoy immediately or cool completely and store in an airtight container in the refrigerator for up to 3 days. Wrap and freeze for up to 3 months for longer term storage. Reheat on a baking sheet in a low oven for about ten minutes to warm and regain the crispy texture.
Notes
- Use room temperature ingredients; though, coconut oil can still be warm after melting
- Follow the instructions of your waffle maker
- The waffles will likely appear light brown in the center and be pinker or more red on the edges
Nutrition
🧊 storage
If not enjoying immediately, be sure to allow the waffles to cool completely before taking next steps.
Up to 3 days. Place the waffles in an airtight container and store in the refrigerator for up to days.
Longer-term storage. If you need to extend storage, waffles can be wrapped and placed in a freezer-safe container for storage up to 3 months.
When you're ready to eat these beauties, crisp and warm them by placing in a 350 degree (Fahrenheit) oven for 10 minutes or until warmed through. Of course, waffles can also be warmed in a microwave or toaster. I prefer the oven method because it gives a little extra crisp to the exterior, and they can warm while I prepare the other breakfast items.
💡 pro tip
Ignore the typical advice to add cornstarch to the waffle recipe. Yes, cornstarch is a method to create light and airy waffles, but we don't use that trick in this recipe. Cornstarch is alkaline and will result in a dull color when baked. Beetroot powder needs acid to help maintain the pink hues, and the cornstarch will just negate the acidity from the rest of the ingredients. While I encourage you to use cornstarch in other waffle recipes, don't take that advice here.
✅ acceptable substitutions and variations
Oat milk vs other plant-based milks. I make homemade oat milk, so always have that on hand. Oat milk was used for this recipe because it's a bit more acidic than soy milk (for example), to help maintain a pink color. You are welcome to use the plant-based milk of your choice.
Mix-ins. This would be delicious with some additional ingredients mixed in as well. Though I haven't tested these specifically, I would recommend some chopped toasted pecans, vegan chocolate chips, etc.
Toppings. Waffle topping possibilities are pretty endless. Consider vegan butter and syrup, coconut whipped cream, fruit, chopped nuts, vegan chocolate chips, vegan sprinkles, and more!
Vegan eggs. I haven't tested this with other vegan egg alternatives, mostly because I wanted the aquafaba for its light color (to help keep the red hue) and light texture. You can use flaxmeal eggs (as an example), but just be prepared for a little more brown color and potentially slightly denser texture.
🥰 tips for the best beetroot waffles
Keep the batter acidic. Avoid adding cornstarch and other alkaline products that will interact with the beetroot powder and turn it a different color (usually, brown).
Make sure your waffle iron is hot to prevent sticking. I turn ours to the highest setting, but follow your waffle iron's instructions. Depending upon your iron, you may need to give it a little nonstick cooking spray.
Avoid overmixing the batter. Fight the urge to overmix and just make sure ingredients are largely incorporated. Overmixing will create a dense and tough waffle, which isn't the texture we'd like.
♻️ sustainability profile
Beetroot and beetroot powder is a natural dye and resilient crop. Avoid synthetic red dyes and try beetroot powder in baking and textiles. We give the edge to the natural product here and love incorporating simple alternatives into our diets.
Beetroot powder is a relatively easy option to keep beet nutrients on hand long-term, but if you have access to fresh beets, those are great options as well! Beets are largely sustainable; used in crop rotations to maintain soil health, requires less irrigation and fertilizer due to their strong taproots, and sugar beets are being studied as a potentially more sustainable source of sugar (compared to sugarcane production).
- The Sugar Beet: A Sustainable All-Rounder Plant by Suedzucker.com
- Sustainability of Beets by Foodprint.org
Avoiding dairy in this vegan recipe contributes to a lower environmental footprint. Selecting vegan-friendly ingredients helps contribute to a more eco-friendly system. For example, using plant-based milk is a great first step. According to Our World in data:
"Cow's milk has significantly higher impacts than the plant-based alternatives across all metrics. It causes around three times as much greenhouse gas emissions; uses around ten times as much land; two to twenty times as much freshwater; and creates much higher levels of eutrophication."
Dairy vs. plant-based milk: what are the environmental impacts?
To make the recipe even better, select brands that practice sustainability which can apply to anything from the flour to pure vanilla extract.
❓frequently asked questions
What flavors pair well with beetroot?
Beets are a versatile food, and can pair well with both sweet and savory seasonings. For example, the inherent earthy flavors of beets are usually nice to pair with chocolate because they infuse a little more sweetness in addition to a nice depth of flavor from complex earthy tones.
Some additional flavors that complement beetroot include balsamic vinegar (and other vinegar varieties), avocado, citrus, nuts, apples, chives, ginger, thyme, mustard, maple syrup, onions, and more.
Can beetroot powder be used for baking?
Absolutely, similar to what we did here! Beetroot powder is a great baked good addition to infuse pinkish-red hues to baked goods without relying on chemical varieties. Powdered beetroot also adds subtle notes of earthy sweetness to dishes and can be paired with a variety of flavors that are popular for baking - like chocolate. Don't forget that if you want to keep your finished baked good vibrant, you'll need the help of acidic ingredients.
🧇 more breakfast recipes
Take breakfast to the next level with some of our breakfast and brunch favorites:
- Air Fryer Applesauce Fritters
- Banana Blackberry Oatmeal Muffins
- Vegan Lemon Poppyseed Pancakes
- Matcha Baked Oats
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