Healthy Pumpkin Waffles Recipe

I developed a one-bowl pumpkin waffle recipe that combines pumpkin with pantry spices in a simple batter, and it’s one of my Fun Fall Breakfast Ideas.

I love experimenting with simple breakfasts, and these pumpkin waffles surprised me. Made in one bowl with pumpkin puree and a sprinkle of ground cinnamon, they wake up the kitchen without any fuss.

The batter comes together fast and the flavor is deeper than you’d expect, kinda sweet and spiced but not over the top. I kept them light yet satisfyingly tender so you can have seconds without feeling guilty.

Sometimes they brown more on one side and look imperfect, and i kind of like that, makes them feel real. Try them, you might be surprised.

Pumpkin Waffles Recipe Healthy

Ingredients

• Pumpkin puree: adds moistness, fiber, vitamin A, mild sweetness and cozy fall flavor.
• Whole wheat pastry flour: more fiber than white flour, nutty taste, makes waffles heartier.
• All purpose flour: lightens texture, gives structure, adds carbs for quick energy.
• Brown sugar: gives caramel notes and sweetness, a little moisture, not overpowering.
• Eggs: bind ingredients, add protein and lift, they also make waffles richer.
• Milk: thins batter, adds calcium, helps with browning and tender crumb.
• Coconut oil or butter: adds healthy fats, helps crisp edges and buttery flavor.
• Cinnamon and spices: warm aroma, slightly sweet, offers antioxidants and seasonal vibe.

Ingredient Quantities

• 1 cup whole wheat pastry flour
• 3/4 cup all purpose flour
• 2 tablespoons packed brown sugar
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon fine salt
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon ground cloves
• 1 cup canned pumpkin puree
• 1 1/4 cups milk
• 2 large eggs
• 3 tablespoons melted coconut oil or melted butter
• 1 teaspoon vanilla extract

How to Make this

1. Preheat your waffle iron until it’s hot and set the oven to 200F to keep waffles warm.

2. In a large bowl whisk together the whole wheat pastry flour, all purpose flour, packed brown sugar, baking powder, baking soda, fine salt, cinnamon, ginger, nutmeg and cloves so everything is evenly mixed.

3. Make a little well in the dry mix and add the canned pumpkin puree, milk, eggs, melted coconut oil or melted butter and vanilla extract.

4. Whisk until just combined, a few small lumps are fine dont overmix or waffles get tough.

5. Let the batter rest about 5 minutes so the whole wheat pastry flour hydrates; if it gets too thick add a tablespoon of milk at a time until it pours easily.

6. Lightly oil or brush the hot waffle iron with extra coconut oil or butter just before cooking so they release easier.

7. Spoon the right amount of batter for your iron into the center, close the lid and cook until steam slows and the waffle is golden and crisp around the edges.

8. Transfer cooked waffles to a wire rack set over the warm oven so they stay crisp while you finish the rest.

9. If batter sits a long time give it a quick stir and add a splash of milk if needed, then finish cooking.

10. Serve warm with your favorite toppings or cool and store in the fridge for up to 3 days or freeze for longer.

Equipment Needed

1. Waffle iron (preheat until hot, size depends on your model)
2. Oven (set to 200F to keep cooked waffles warm)
3. Large mixing bowl (for combining dry and wet ingredients)
4. Whisk (to mix dry spices and to whisk wet ingredients)
5. Measuring cups and spoons (for flour, milk, sugar, spices, etc)
6. Rubber spatula or wooden spoon (to fold batter and scrape the bowl)
7. Small saucepan or microwave-safe bowl (to melt coconut oil or butter)
8. Pastry brush or a folded paper towel (to lightly oil the hot waffle iron)
9. Wire rack set over a baking sheet (transfer waffles here so they stay crisp while you finish)

FAQ

Healthy Pumpkin Waffles Recipe Substitutions and Variations

• Whole wheat pastry flour: all-purpose flour (swap 1:1 for lighter texture), spelt flour (1:1, gives a nutty flavor), oat flour (use 3/4 cup oat + 1/4 cup AP or add an extra egg for structure)
• Brown sugar: coconut sugar (1:1, less moist), maple syrup or honey (use about 3/4 the volume and reduce milk by ~2 tbsp), granulated sugar + 1 tbsp molasses (mix to mimic brown sugar)
• Canned pumpkin puree: mashed sweet potato or roasted butternut squash puree (1:1), applesauce (1:1, sweeter and a bit lighter), plain Greek yogurt (use ~3/4 cup yogurt and 1/4 cup pumpkin or adjust liquids)
• Milk: any plant milk like oat, almond or soy (1:1), buttermilk (1:1 for tang and tender crumb), thinned Greek yogurt (whisk equal parts yogurt + water until pourable)

Pro Tips

1) Use room temp eggs and milk so everything mixes faster and you dont have to overwork the batter. Cold liquids make it take more whisking and that can make waffles tough.

2) Measure flour by spooning it into the cup and leveling it off, dont scoop with the cup — packed flour = dense waffles. Also check your baking powder, if its old the waffles wont rise like they should.

3) For extra crispness put cooked waffles on a wire rack instead of stacking them, and keep them in a low oven while you finish. If you need to reheat frozen ones, use a toaster oven or regular oven to bring back crispness, the microwave makes them soggy.

4) Small swaps change flavor a lot: melted butter gives richer, nuttier taste; coconut oil gives a hint of coconut. If you want sweeter browning a bit more brown sugar helps, but dont add too much or the texture will change.