Whole Wheat Pumpkin Waffles Recipe
on Sep 22, 2017, Updated Oct 30, 2024
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A homemade whole wheat pumpkin waffles recipe from scratch just in time for fall! Perfectly light and fluffy waffles for a healthy yet delicious breakfast.
This whole wheat pumpkin recipe is one of the very oldest recipes on the blog (I published it for the first time in 2010!) I wanted to bring it out of the archives because it’s still one of my very favorite recipes and I make it all the time (not just in the fall either). This recipe is part of Pumpkin Week that I’m doing with my friend Emily from One Lovely Life. We are sharing our favorite pumpkin recipes all week long. You can check out her here pumpkin blender oatmeal pancakes here, don’t they look so good?
Thanks to whole grains and pumpkin, these waffles are full of fiber which helps keep tummies full until lunch. You all know how much I love vegetables and when you can get your kids to eat a vegetable at breakfast, I feel like you are winning at life. You’ll love how soft and fluffy these waffles are too (thanks to lots of eggs!). No whole wheat hockey pucks here. These Healthy Banana Waffles are another favorite recipe in our house and have no added sugar! If you want something that’s a little more sweet but still has fruit, check out these Sweet Cherry Waffles.
Table of Contents
Why You’ll Love This Recipe
- They only take about 10 minutes to mix together, a few minutes to cook, and then you are on your way with something filling and warm.
- This makes a large batch of waffles which is great if you want to eat them a second time that week or freeze half for later.
- The pumpkin makes the waffles a lovely color – plus the addition of cinnamon or pumpkin pie spice makes you feel like you are eating dessert for breakfast; never a bad thing in my book.
Recipe Ingredients
- Whole wheat flour
- Baking powder
- Baking soda
- Salt
- Ground cinnamon – Or pumpkin pie spice
- Pumpkin – I use canned but you could can make your own homemade pumpkin puree.
- Butter
- Eggs
- Milk
See the recipe card below for full information on ingredients and quantities
How to Make Whole Wheat Pumpkin Waffles
Step #1. In a large bowl, whisk together the whole wheat flour, baking powder, baking soda, salt, and cinnamon or pumpkin pie spice.
Step #2. Create a well in the center and add the pumpkin, melted butter, eggs, and milk
Step #3. Whisk from the center outwards, gradually incorporating the dry ingredients until well-mixed.
Step #4. Cook the batter in a preheated waffle iron according to the manufacturer’s instructions. Serve with butter and maple syrup.
Recipe FAQs
I like to use a whole wheat flour that is labeled “white whole wheat”. That simply means it’s whole wheat flour that has been milled from white wheat berries (opposed to red wheat berries). It tends to be a little lighter and tastes a little less wheaty than whole wheat flour ground from the red wheat berries. Once you start looking at the packages of wheat flour, you’ll see what I’m talking about.
I have a pretty basic Belgian waffle maker that we use and love, but I also have this waffle maker that makes elephant, giraffe, and bunny waffles! It’s $15, works great, and my kids LOVE IT! If you are in the market… get the animal one. 🙂
If you want to turn pumpkin waffles into pumpkin pancakes, simply add enough milk to make a thinner pancake batter. You know it’s thin enough when it spreads nicely on a hot cast iron skillet.
This recipe makes a pretty big batch of waffles (10 Belgian waffles) so plan on using half the recipe for later in the week (cook once, eat twice!), store half in the freezer for a later date, or just cut the recipe in half to make 5 waffles instead.
You can use a can of pumpkin puree or about 2 cups of homemade pumpkin puree. Both are great options.
Expert Tips
- Use room-temperature eggs and milk for a smoother batter.
- Avoid over-mixing the batter; a few small lumps are okay and help keep the waffles light.
- For extra flavor, add a dash of vanilla extract or nutmeg.
- To ensure even cooking, spread the batter gently in the waffle iron before closing.
How to Serve and Store Whole Wheat Pumpkin Waffles
Serve with homemade Greek yogurt, chopped nuts like maple candied pecans, or fresh fruit for a nutritious boost. Top with whipped cream and a sprinkle of cinnamon for a festive touch. Pair with eggs florentine, farmhouse egg bake, crispy ham and cheese waffles, bacon or sausage for a balanced breakfast.
Store waffles in an airtight container in the refrigerator for up to 3 days. To freeze, lay waffles on a baking sheet in a single layer and freeze. Once frozen, transfer to a freezer-safe bag and store for up to 2 months. Toast them in a toaster or warm in an oven at 350°F until heated through.
More Fall Recipes to Consider
Appetizer Recipes
Fresh Cranberry Salsa Recipe | Sweet & Spicy Holiday Dish
Dessert Recipes
Easy Pumpkin Donut Holes
Fall Recipes
18 Fall Recipes With Apples
Did you make this recipe? Leave a ⭐️ review and share it on Instagram, Facebook, or Pinterest!
Whole Wheat Pumpkin Waffles Recipe
Ingredients
- 2 1/2 cups whole wheat flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon or pumpkin pie spice
- 1 small can pumpkin, 15 ounces
- 1/4 cup melted butter
- 4 eggs
- 2 cups milk
Instructions
- In a large bowl, combine all of the dry ingredients.
- Use a whisk to combine them all and then make a large well in the center.
- Add all of the wet ingredients to the well and then start whisking the two together. Whisk from the middle of the bowl out, slowly making your way out to the dry ingredients. You are slowly incorporating the dry so that they don’t get clumpy.
- When well-combined, cook according to your waffle iron directions.
- Serve with lots of butter and real maple syrup.
Notes
- Freeze the extras for a quick breakfast and reheat in the toaster.
- Use room-temperature eggs and milk for a smoother batter.
- For extra flavor, add a dash of vanilla extract or nutmeg.
- Avoid over-mixing the batter; a few small lumps are okay and help keep the waffles light.
Tried your recipe this morning using freshly milled soft white wheat and it was absolutely amazing! Used to buy pumpkin pancake and waffle mix from Trader Joe’s but no more! This is a keeper!
I made these for my grandsons (5yrs&3 yrs) breakfast, after a sleepover at our house. They got 2 thumbs up from the boys. They are a dense waffle, flavorful and filling. The recipe made enough for extras to store i
My kids and I loved these. It feels good to give them nutrient dense tasty breakfast.