These hearty whole wheat healthy pumpkin waffles are protein-packed and full of warm spices including cinnamon, nutmeg, and ground cloves.
Fall is officially in the air and I couldn’t be more excited! Pumpkins are starting to pop up at the farmers market, leaves are starting to change colors, and we have apple picking dates on our calendar. We have been making pumpkin pancakes for years, but these Healthy Pumpkin Waffles have been a favorite of ours lately, especially on Sunday mornings. I’ve said it a million times and I’ll say it again: one of the best weekday time savers is making a double or triple batch on the weekend and freezing them for quick reheating during the week.
Ingredients
- Yogurt: Using Greek yogurt will up the protein content, but yogurt keeps the batter moist.
- Pumpkin: Pure pumpkin puree adds the great pumpkin flavor as well as a ton of vitamins and nutrients, like vitamin A and C.
- Milk: Adds moisture to the batter.
- Eggs: Acts as the binder for the batter.
- Coconut oil: A healthier alternative than vegetable oil, it adds moisture to the batter.
- Maple syrup: Using true maple syrup and not pancake syrup is a great way to naturally sweeten the pancakes in place of refined sugar.
- Vanilla extract: Enhances the flavor of the waffles.
- Whole wheat flour: Using whole wheat flour adds more fiber and vitamins than white flour, and using pastry flour will make the dough even lighter and fluffier.
- Flax seed meal: Doesn’t do much for the flavor, but adds nutritional benefits like omega 3 fatty acids.
- Baking powder: Helps the waffles rise to be soft and fluffy.
- Warm spices: Cinnamon, nutmeg, and cloves give these pancakes that classic pumpkin pie spice flavor.
- Salt: Balances the sweetness and enhances the natural flavor of the other ingredients.
How to Make Healthy Pumpkin Waffles
You’ll start your healthy pumpkin waffles by whisking your wet ingredients together in a large bowl.
In a separate bowl, you’ll whisk the dry ingredients together as well.
Then slowly add your dry ingredients to the wet and mix until fully incorporated.
Spray your waffle iron and once it is hot, add about a 1/2 cup scoop of batter.
Cook until golden brown or to your desired consistency.
Serve topped with walnuts and additional syrup if you’d like, and enjoy your Healthy Pumpkin Waffles!
Frequently Asked QUestions
Waffles can be healthy, by making them with whole grains, without refined sugars, and adding extra nutrient dense foods.
The major difference is that Belgian waffles use yeast and not baking powder, and they also frequently use egg whites instead of whole eggs.
Yes! Just keep them in a freezer safe resealable bag or airtight container, and then reheat in the toaster or microwave!
More PUmpkin Goodness
- Healthy Pumpkin Bread
- Pumpkin Pie Greek Yogurt Parfaits
- Gluten Free Pumpkin Pancakes
- Pumpkin Pie Protein Smoothie
- Pumpkin Spice Latte
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My healthy pumpkin waffles are especially popular with my kids, they don’t even need syrup! They’ll be a hit with your family, too.
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Ingredients
Instructions
- Heat waffle maker while you begin making the batter.
- In a medium bowl, whisk together all liquid ingredients: pumpkin through vanilla.
- In a large bowl, whisk together dry ingredients: whole wheat pastry flour through salt.
- Slowly add the liquid ingredients to the flour mixture and stir until incorporated, careful not to over-mix.
- Spray waffle maker with cooking spray and pour batter in, about 1/2 cup at a time. Cook until lightly golden brown or according to manufacturer’s instructions.
- Serve with chopped walnuts and more maple syrup if you wish although my kids ate them without any toppings!
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