Healthy Pumpkin Waffles

Updated: November 30, 2020 / 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 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 minutes
COOK: 10 minutes
TOTAL: 20 minutes
PRINT RATE
Servings: 12

Ingredients
 

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!

Notes

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

Nutrition

Calories: 358kcalCarbohydrates: 45.8gProtein: 13gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 8gTrans Fat: 0gCholesterol: 93mgSodium: 362mgFiber: 11.6gSugar: 13.1g
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97 thoughts on “Healthy Pumpkin Waffles”

  2. Leandra

    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
    1. Liz DellaCroce

      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
  5. Keely

    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
  6. Theresa

    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
  7. Andrea

    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
    1. Liz DellaCroce

      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
  9. Melissa L.

    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
    1. Liz DellaCroce

      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
    2. Elizabeth

      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

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