These hearty whole wheat healthy pumpkin waffles are protein-packed and full of warm spices including cinnamon, nutmeg, and ground cloves.
In this Post: Everything you need for Healthy Pumpkin Waffles
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
Can waffles be healthy?
Waffles can be healthy, by making them with whole grains, without refined sugars, and adding extra nutrient dense foods.
Whats the difference between waffles and Belgian waffles?
The major difference is that Belgian waffles use yeast and not baking powder, and they also frequently use egg whites instead of whole eggs.
Can you freeze waffles?
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
Did you try this recipe and like it? The next time you make it, snap a picture and share it to your socials! Tag @thelemonbowl and #thelemonbowl so we can admire and share your dish.
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.
Your fork is waiting.
Healthy Pumpkin Waffles
Ingredients
- 1 cup plain low fat yogurt
- ¾ cup pure pumpkin
- ½ cup low fat milk
- 2 large eggs
- 2 tablespoons coconut oil (melted)
- 2 tablespoons pure maple syrup
- 1 teaspoon vanilla
- 1 ¼ cups whole wheat pastry flour
- ½ cup ground flax seed
- 1 tablespoon baking powder
- 1 tablespoon cinnamon
- 1 teaspoon ground nutmeg
- ½ teaspoon ground cloves
- ½ teaspoon salt
- chopped walnuts and additional maple syrup – optional
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!
I would consider my kids and I waffle connoisseurs, we have tried a ton of recipes, just stumbled on this recipe last week and let me say, these are hands down the lightest, fluffiest, yummiest waffles I’ve ever had!!!! YUM!
oh I am so so so happy to hear that!!!! Thank you!!!
Do you know what I could substitute for the whole wheat pastry flour? My dad cannot have gluten
the easy answer is a one for one gluten free flour such as bobs red mill or king Arthur
I love this recipe. I’ve made them several times and they come out great, plus they are healthy and my daughter loves them. I love that I know what is in them and they have a good amount of protein and fiber and very little sugar. I’m thinking of replacing the pumpkin with applesauce and omitting the nutmeg and cloves to try an apple cinnamon variation.
I’m so glad you enjoy these waffles Sarah!! My boys can’t get enough of them either!! Let me know how your version comes out!
May i ask how many waffles u were able to make ?
It depends on your waffle maker actually!! The amount of batter it holds.
We love waffles in our nest and eat plenty of them. These look especially thin, almost like Italian cookies. Happy feasting!
Awww “nest” – I love that!!