The Lemon Bowl®

Healthy Recipes Made Easy

Healthy Pumpkin Waffles

By 97 Comments

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 BowlPumpkins 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 BowlWe 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 BowlAside 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.

4.45 from 9 votes
Whole Wheat Pumpkin Waffles by The Lemon Bowl
Print
Healthy Pumpkin Waffles
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
 
These hearty whole wheat pumpkin waffles are protein-packed and full of warm spices including cinnamon, nutmeg and ground cloves.
Course: Breakfast
Servings: 12
Calories: 358 kcal
Author: Liz DellaCroce
Ingredients
US Measurements - Convert to Metric
Instructions
  1. Heat waffle maker while you begin making the batter.
  2. In a medium bowl, whisk together all liquid ingredients: pumpkin through vanilla.
  3. In a large bowl, whisk together dry ingredients: whole wheat pastry flour through salt.
  4. Slowly add the liquid ingredients to the flour mixture and stir until incorporated, careful not to over-mix.
  5. 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.
  6. Serve with chopped walnuts and more maple syrup if you wish although my kids ate them without any toppings!
Recipe Notes

If batter starts to thicken once it sits, simply add more milk and whisk to combine.

Nutrition Facts
Healthy Pumpkin Waffles
Amount Per Serving
Calories 358 Calories from Fat 135
% Daily Value*
Total Fat 15g 23%
Saturated Fat 7g 35%
Polyunsaturated Fat 8g
Cholesterol 93mg 31%
Sodium 362mg 15%
Total Carbohydrates 45.8g 15%
Dietary Fiber 11.6g 46%
Sugars 13.1g
Protein 13g 26%
* Percent Daily Values are based on a 2000 calorie diet.

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.  

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Reader Interactions

Comments

  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!

    Reply

  3. 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.

    Reply

  6. The waffles smell great when cooking but I would definitely add in more milk, the batter was very thick. I was only was able yield 5 servings :(

    Reply

    • Oh no – I’m so sorry to hear that Leandra! Did you make any alterations or modifications to the recipe? Also, sometimes if the batter sits out long it will thicken up as the flour absorbs the liquid so don’t be afraid to add more water or milk! Hope that helps !!

      Reply

  9. This was a really delicious recipe. Often using pumpkin give such a weird texture, but these were great! We loved that you used a decent amount of flax which cut down on the amount of flour. Very light and airy! Love the spice level too!

    Reply

  10. I made these today and they were so good! I used 1 tablespoon pumpkin pie spice for spices and used 1/4 cup flax seed and 1/4 cup chia seed. I didn’t have ground flax and my chia and flax got mixed. It gave it a little bit of a crunchy texture which I liked. It is just a delicious recipe, mine turned out thicker than the ones in the picture but I may just add a little water next time to thin it a bit. I will definitely make them again.

    Reply

  11. No matter what I did I couldn’t get them to cook thoroughly in the middle. I followed all the directions. I don’t know what happened :(.

    Reply

    • Oh no Andrea!! I’m so sorry to hear that!! We tested them twice and they worked out but I will try them again and make sure the measurements are accurate. I’m so sorry these did not turn out for you – they were a huge hit in our house!! Please let me know if you try any other recipes. :)

      Reply

  13. These waffles look so good! I have almost all the ingredients but one. I have regular whole wheat flour would that work in place of the whole wheat pastry flour?

    Reply

    • Regular whole wheat flour will certainly work but I highly suggest trying whole wheat pastry or white whole wheat in the future. It is lighter and creates fluffier baked goods but still has the protein and fiber of wheat flour. :)

      Reply

    • Just made these this morning – having the sticking issues others mentioned, but I use tongs and gently pull them off. We added chocolate chips to the waffles (made sure they were covered with batter before the lid went down) and they are yummy! Topped them with some softened cream cheese that my daughter mixed with maple syrup and a splash of vanilla – oh goodness!!

      Reply

  36. Yumm! If I don’t have flaxseed on hand, do you think I could just sub in some more flour? (Or wheat germ, I have that on hand lol)

    Reply

  43. Do I have permission to buy a waffle maker just for this recipe? It looks way to delicious to pass up!!! I love fall so much, and I think I big reason is because all of the pumpkin recipe. Yum!!!!

    Reply

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