I love recipes that bridge the seasons. These watermelon waffles combine a summer favorite with a breakfast that’s healthy enough for busy back-to-school mornings. The formula is infused with oats and protein-rich egg whites, and it’s sweetened solely with fruit, to help fuel your day. But the texture is relatively light and tender, for a brunch-worthy meal. You can make a batch on the weekend, and freeze the rest for easy weekday toaster waffles.
Watermelon Waffles are Fruit Sweetened, yet Fabulously Fluffy
This recipe calls for watermelon juice. You can find this ingredient for a ridiculous price at natural food stores, or simply make your own in seconds. Watermelons have a very high water content, so they’re more like a juice than a smoothie when blended. Just place chunks of red watermelon flesh in your blender and puree – it takes just 15 seconds or so. If desired, you can strain it, but it isn’t usually needed.
The remaining watermelon can be diced and used as a topping for the waffles, but if you still have some extra, you can freeze it. Watermelon freezes pretty solid, like fruit ice, and can be used in drinks or smoothies.
This watermelon waffles recipe with photo was shared with us by the National Watermelon Promotion Board.
Special Diet Notes: Watermelon Waffles
By ingredients, this recipe is dairy-free / non-dairy, nut-free, peanut-free, soy-free, and vegetarian. If you confuse eggs with dairy, you’re not alone! See this post: Are Eggs Dairy? If you need egg-free, see our tip below.
- For egg-free and vegan watermelon waffles, you can substitute about 1/2 cup aquafaba. They will take much longer to whip to stiff peaks (about 10 minutes) and won’t make the waffles quite as fluffy, but still work. For a strictly vegan recipe, skip the honey topping or sub agave nectar.
- For gluten-free watermelon waffles, you can substitute your favorite all-purpose gluten-free flour blend for the regular flour. I would use egg whites, not an egg alternative with the gluten-free version, if possible.
- 1 cup old-fashioned rolled oats
- ¾ cup all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 cup watermelon juice (see post above)
- ½ cup oil
- 4 egg whites
- 3 cups diced watermelon, for garnish
- Dairy-free yogurt, for garnish (optional)
- Powdered sugar or honey, for garnish (optional)
- Preheat your waffle iron.
- In a blender or spice grinder, process the oats into flour (takes about 30 seconds).
- In a large bowl, whisk together the oat flour, all-purpose flour, baking powder, and salt. Stir in the watermelon juice and oil, until just combined.
- In a mixing bowl, whip the egg whites with a hand mixer or whisk until stiff peaks form. Fold the whipped egg whites into the batter.
- Grease the waffle iron and make the waffles according to the waffle iron directions.
- Serve the waffles topped with the watermelon, and garnish with dairy-free yogurt and powdered sugar or honey, if desired.
- Leftover waffles can be frozen. To reheat, pop them in the toaster!