These hearty whole wheat 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 if I tried. It has always been my most favorite season of the year and I don’t see that ever changing.
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. My boots have been waterproofed, my skinny jeans finally fit again and we just ordered the boys new sneakers. Bring. It. On.
We have been making pumpkin pancakes for years but ever since getting this waffle maker for Christmas last year we have started using it more and more 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 and freezing them for quick reheating during the week.
Aside from pumpkin, there is another secret to these light, fluffy and delicious waffles. Can you guess it? YOGURT! Naturally protein-packed and full of vitamins and nutrients, it is my secret weapon when it comes to healthy baked goods like muffins, breads, donuts and yes, waffles.
Chopped walnuts and a drizzle of pure maple syrup are the perfect topping but truth be told, my kids devoured them without any added syrup.
Your fork is waiting.
- 1 cup plain low fat yogurt
- 3/4 cup pure pumpkin
- 1/2 cup low fat milk
- 2 large eggs
- 2 tablespoons coconut oil melted
- 2 tablespoons pure maple syrup
- 1 teaspoon vanilla
- 1 1/4 cups whole wheat pastry flour
- 1/2 cup ground flax seed
- 1 tablespoon baking powder
- 1 tablespoon cinnamon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1/2 teaspoon salt
- chopped walnuts and additional maple syrup - optional
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!
If batter starts to thicken once it sits, simply add more milk and whisk to combine.
Disclaimer: UDIM has compensated me for my time to develop this recipe. Thank you for supporting the brands that make The Lemon Bowl possible. As always, all thoughts 100% my own.