Healthy Pumpkin Waffles

Healthy pumpkin waffles are fluffy on the inside with an irresistible crispy edge on the outside. They’re whole wheat and naturally sweetened for a delicious warm and cozy fall breakfast treat!

Waffles are a must have in our house pretty much every weekend.

On Saturday morning, my kids wake me up and tell me if they want pancakes or waffles. (Every now and then my son requests French toast instead.)

Mostly we have our go-to easy (1-bowl) whole wheat waffles. Sometimes we get a little crazy and make chocolate chip oatmeal waffles or healthy blueberry waffles.

But it’s nearly October.

So today, we’re celebrating fall and making some healthy pumpkin waffles.

It’s time for ALL the pumpkin things now, right? (Other favorites include pumpkin baked oatmeal with chocolate chips and whole wheat pumpkin applesauce bread. And for savory, vegetarian pumpkin chili and pumpkin mac and cheese with bacon. Yum!)

You can also check out my collection of 20+ healthy pumpkin recipes.

But, oh, you can’t beat these waffles on a chilly fall morning!

They get incredibly tender and fluffy on the inside and perfectly crispy on the outside.

They are seriously addictive!

And smell absolutely heavenly as they are cooking, too. Those warm pumpkin aromas just waft through the air and get everyone giddy for breakfast.

And since these waffles are whole wheat and naturally sweetened, you can feel good that they are a healthier, homemade option for breakfast or brunch.

Now, I’ve got some notes and substitutions coming up on how to make pumpkin waffles. Just tryin’ to be helpful.

We’ve made tons of waffles in our house and tried plenty of variations, so I like to pass on what I know works.

If you want to jump on down to the recipe, simply scroll right on through the rest of the text. The recipe card is near the bottom of the page, above the comments section.

Notes on making healthy pumpkin waffles:

• I use white whole wheat flour (which is a completely whole grain but has a lighter texture and flavor than regular whole wheat). You could also use whole wheat flour or all-purpose flour if you prefer. Or a mix of those, which I’ve also done.
• I use maple syrup as my sweetener - since we’re going to drizzle some on top to serve them - but you can also use honey or sugar in the same amounts. I’ve done all of these ways and they all turn out great. (It's not much so it doesn't make a difference which you choose.)
• Our favorite is using melted butter in the batter for these waffles, as written in the recipe below, but you can also substitute vegetable oil.
• If you want to cut some fat and calories, you can swap out the butter for applesauce. While it loses some richness, it definitely works and still tastes great.
• Or try ⅓ cup plain Greek yogurt in place of the butter - that works too! (Just make sure you whisk it in well with the other wet ingredients so you don’t have any lumps that might make a sour pocket in your cooked waffle.)
• I’ve even made these before using butternut squash puree in place of the pumpkin and that worked great, too, if you’re looking for an alternative flavor.

Like I said, we make a lot of waffles and have tried tons of variations. Speaking of…

Need your waffles to be dairy free and/or vegan? Totally do-able.

How to make vegan pumpkin waffles:

- Use an alternative milk, such as soy milk, rather than a dairy milk.

- Substitute vegetable oil or applesauce for the butter. You could also try melted coconut oil but I haven’t tested that.

- Use a flax egg in place of the regular egg.

Oh, and in case you are in the market for one, I have this Breville 2-slice waffle maker.

I adore it. It makes perfect waffles every time, I barely have to wipe it down to “clean” it and it’s in perfect condition even after several years of heavy use.

(It was a Christmas present from my husband. Given that he eats the waffles that the kids don’t finish, I think it was a good buy on his part. )

Mine is a bit pricey though, so here’s another waffle maker that’s a little more affordable and has good reviews.

The size, shape and total quantity of your waffles will depend on what kind of waffle iron you use of course. (I get 6 waffles that each use about ½ cup of batter.)

Now, while my daughter will happily pick up one of these and just chow down on it completely plain, waffles can only be made better by toppings.

(That’s true about so many foods, don’t you think?)

Here’s a few ideas to get you started.

Topping ideas for pumpkin waffles:

• Extra maple syrup
• Pat of butter
• Fresh fruit
• Pumpkin butter
• Waffle sauce
• Mini chocolate chips
• Whipped cream

You can even use these to make a fun waffle sandwich with sweet or savory fillings. They are great for a school lunchbox!

Finally, let’s talk about how best to store any extras you have after your breakfast feast.

How to store leftover waffles:

- Waffles can be kept in the refrigerator for up to 5 days. After they are made, let them cool down and then place in a ziptop plastic bag or covered container.

- Waffles freeze great too! Place in a freezer bag, that’s been labelled and dated, and freeze for up to 5 months.

- I let them thaw overnight in the fridge and then pop them in the toaster to help them warm up and get crispy again.

- If you need to heat them directly from frozen, it helps to microwave them for 20-30 seconds to defrost them, then put them in the toaster to get them warmed through and get that crispy exterior again.

Ta da! We are ready for fall. And for a stack of these fluffy pumpkin waffles.

Enjoy!

XO,

Kathryn

P.S. You might also want to try my healthy pumpkin pancakes for another fun fall breakfast.

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4.60 from 10 votes

Healthy pumpkin waffles

Healthy pumpkin waffles are fluffy on the inside with an irresistible crispy edge on the outside. They’re whole wheat and naturally sweetened for a delicious warm and cozy fall breakfast treat!

Prep Time10 minutes mins

Cook Time10 minutes mins

Total Time20 minutes mins

Yield: 6 large waffles

1x2x3x

Cook Mode

Ingredients

• 1 ½ cups all-purpose or white whole wheat flour
• 2 teaspoons baking powder
• 1 teaspoon pumpkin pie spice
• ½ teaspoon cinnamon
• ½ teaspoon salt
• 1 large egg
• 1 cup milk of choice
• 1 cup pumpkin puree
• ⅓ cup melted butter (or vegetable oil)
• 2 tablespoons maple syrup (or sub honey)
• 1 teaspoon vanilla

Instructions

• Preheat your waffle iron.
• In a medium bowl, stir together the flour, baking powder, pumpkin pie spice, cinnamon and salt.
• In a separate small bowl, whisk together the egg, milk, pumpkin puree, melted butter, maple syrup and vanilla until smooth.
• Add the wet ingredients to the dry ingredients and stir until just combined and no flour streaks remain. Don’t overmix the batter. It’s OK to have a few lumps.
• Pour the batter into your waffle iron. See your manufacturer’s instructions for how much to use for each waffle; mine is about ½ cup of batter per waffle.
• Cook according to your waffle iron’s directions and remove when they are finished. Repeat with remaining batter.
• Serve with butter, maple syrup, fresh fruit or any of your favorite waffle toppings. Enjoy!

Notes

Flour: I use white whole wheat flour (which is a completely whole grain but has a lighter texture and flavor than regular whole wheat). You could also use whole wheat flour or all-purpose flour if you prefer. Or a mix of those, which I’ve also done.

Maple syrup: I use maple syrup as my sweetener - since we’re going to drizzle some on top to serve them - but you can also use honey or sugar. I’ve done all of these ways and they all turn out great.

Butter/oil/applesauce: Our favorite is using melted butter in the batter for these waffles, as written in the recipe below, but you can also substitute vegetable oil. If you want to cut some fat and calories, you can swap out the butter for applesauce. While it loses some richness, it definitely works and still tastes great. Or try ⅓ cup plain Greek yogurt in place of the butter - that works too! (Just make sure you whisk it in well with the other wet ingredients so you don’t have any lumps that might make a sour pocket in your waffle.)

Dairy-free/vegan: Use an alternative milk, such as soy milk, rather than a dairy milk. Substitute vegetable oil or applesauce for the butter. Use a flax egg in place of the regular egg.

Leftovers: Waffles can be kept in the refrigerator for up to 5 days. After they are made, let them cool down and then place in a ziptop plastic bag or covered container.

Waffles freeze great too! Place in a freezer bag, that’s been labelled and dated, and freeze for up to 5 months.

I let them thaw overnight in the fridge and then pop them in the toaster to help them warm up and get crispy again.

If you need to heat them directly from frozen, it helps to microwave them for 20-30 seconds to defrost them, then put them in the toaster to get them warmed through and get that crispy exterior again.

Nutrition

Serving: 1large waffle | Calories: 226kcal | Carbohydrates: 25g | Protein: 6g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Cholesterol: 61mg | Sodium: 456mg | Fiber: 3g | Sugar: 6g

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