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Whole Wheat Pumpkin Waffles
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5 from 4 votes

Whole Wheat Pumpkin Waffles Recipe

An easy homemade whole wheat pumpkin waffle recipe from scratch! Perfectly light and fluffy waffles for a healthy yet delicious breakfast.
Prep Time10 minutes
Cook Time5 minutes
Total Time15 minutes
Course: Breakfast
Cuisine: American
Diet: Vegetarian
Servings: 10 large waffles
Author: Melissa Griffiths

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. 
    To ensure even cooking, spread the batter gently in the waffle iron before closing. 
  • 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.

Nutrition

Serving: 1 of 10 large waffles | Calories: 199kcal | Carbohydrates: 25g | Protein: 8g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 84mg | Sodium: 391mg | Potassium: 210mg | Fiber: 3g | Sugar: 3g | Vitamin A: 328IU | Vitamin C: 0.02mg | Calcium: 133mg | Iron: 2mg

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