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Healthy Pumpkin Waffles

    These hearty whole wheat pumpkin waffles are protein-packed and full of warm spices including cinnamon, nutmeg and ground cloves.

    Whole Wheat Pumpkin Waffles - The Lemon Bowls

    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 at Farmers Market - The Lemon Bowl

    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.

    Gluten Free Pumpkin Pancakes with Berries and Maple Yogurt Topping - The Lemon Bowl

    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.

    Whole Wheat Pumpkin Waffles by The Lemon Bowl

    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.

    Whole Wheat Pumpkin Waffles by The Lemon Bowl

    Healthy Pumpkin Waffles

    4.39 stars average
    These hearty whole wheat pumpkin waffles are protein-packed and full of warm spices including cinnamon, nutmeg and ground cloves.
    PREP: 10 mins
    COOK: 10 mins
    TOTAL: 20 mins
    Servings: 12



    • 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.


    Calories: 358kcalCarbohydrates: 45.8gProtein: 13gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 8gTrans Fat: 0gCholesterol: 93mgSodium: 362mgFiber: 11.6gSugar: 13.1g

    SHOW AND TELL ON INSTAGRAM!Show me your creation and rate it below! Mention @thelemonbowl or tag #thelemonbowl! I would LOVE to see!

    Liz DellaCroce

    Liz Della Croce is the creator and author of The Lemon Bowl, a healthy food blog. Since 2010, Liz has been sharing delicious recipes that just so happen to be healthy. By using real ingredients with an emphasis on seasonality, Liz has built a growing audience of loyal readers who crave good food for their families. Click Here To Subscribe to my newsletter:


    1. 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!

    2. 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.

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