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This healthy pumpkin waffles recipe is a great way to start your day. The recipe combines warm maple syrup, cinnamon, and pumpkin pie spice.
These yummy pumpkin waffles are easy to make with just a few all-natural ingredients. You can make them ahead and freeze them for an easy toaster breakfast any morning of the week. These are dairy-free waffles that can also be made gluten-free or vegan if you use gluten-free flour or an egg replacer respectively.
Is Waffle Mix Different Than Pancake Mix?
While I can’t speak for boxed mixes (I never use them), I can tell you that, while the two batters do use the same ingredients, waffle batter is a richer batter due to having more sweetener, butter, and sometimes eggs as well. Pancake batter tends to be a bit thinner overall, and waffle batter tends to be thicker.
What Is The Secret Of Making Crispy Waffles?
There are two secrets you can use to get waffles that are crispy.
- Separate the eggs before adding them to the batter. Whisk the egg yolks into the batter and beat the egg whites until stiff peaks form. Then fold them in.
- Add 1 tbsp. of cornstarch or arrowroot powder to the batter.
What Can I Put On Waffles If I Don’t Like Syrup?
If you don’t like store-bought pancake syrup, I don’t blame you. The flavor is so generic without a trace of real maple to be found anywhere. It’s just pure corn syrup with some flavoring, for the most part. So if you’d rather not, here are some better options:
- Real maple syrup
- Fruit compote
- Homemade Fresh Strawberry Syrup
- Chocolate Syrup
Toppings For Pumpkin Waffles
Okay, great. You picked a syrupy topping. But what else can you top your waffles with? Here are more ideas:
- Fresh fruit pieces
- Ground cinnamon
- Whipped cream
- Nut butter
- Jam or jelly (100% fruit spread is best, it has no added sugar)
- Fresh berries
- Lemon curd
- Greek yogurt
- Vanilla ice cream
Try adding any of the following to further develop the flavors to your liking:
- Quarter teaspoon ground cloves
- One to two teaspoons of vinegar
- One teaspoon pure vanilla extract
- Quarter to half teaspoon salt to balance out the sweetness.
What To Serve With Waffles
If you want to round out the meal, you can serve your waffles with a side of:
- Coffee or tea
- Eggs on the side for some protein
- Potatoes O’Brien.
About The Ingredients
White whole wheat flour – This is not regular white flour. It’s a spring wheat that is a whole grain and it is easier to find than whole wheat pastry flour in many areas. But if you have access to it, you can also use whole wheat pastry flour.
Baking powder – Make sure it’s newer. Old baking powder never does a good job.
Coconut sugar – Or Sucanat, Monk Fruit, or other unprocessed, granular sweetener. Use whatever granular sweetener you are comfortable using.
Pumpkin puree – This is 100% pumpkin, not pumpkin pie filling. You can also use butternut puree if you prefer.
Unsweetened oat milk – You can use any type of milk except full-fat coconut milk.
Oil – Plus some for oiling the waffle maker. Use any oil you are comfortable using. But keep smoke points in mind. Generally speaking, coconut oil or avocado oil work best on appliances like a waffle maker because they have higher smoke points.
Eggs – These work best if they are at room temperature, but chilled eggs will still work.
Butter – This can be regular butter or plant-based butter.
Ground cinnamon – No sugar added.
Ground nutmeg – If you prefer, you can use pumpkin spice instead.
How To Make Pumpkin Waffles
Gather and measure all your ingredients.
In a large bowl whisk together all the dry ingredients
In a second, large bowl, whisk together the eggs, milk, oil, and pumpkin puree. until smooth. Then mix in the melted butter slowly.
Add the dry ingredients to the wet ingredients, and whisk them together. However, do not overmix it. A few lumps are okay.
Preheat a waffle maker and brush the surface with a thin layer of oil. Pour about ½ cup batter per waffle. Cook the waffle until crispy (usually until steam doesn’t come out anymore) for about 5-6 minutes. The time can vary by waffle maker.
Serve with your favorite toppings.
Store leftover waffles without toppings on them for best results. If packed in an airtight container, these will last for up to 3 days in the fridge.
Freezing Pumpkin Waffles
These freeze great! Wrap them well so they don’t get freezer burn. If wrapped properly, they will freeze for up to 4 months.
Reheating Pumpkin Waffles
Pop them in the toaster for easy reheating with a crispy outside. If you don’t mind them on the soggier side, you can reheat them in the microwave. For extra crispy waffles, you can also reheat these on a baking sheet in the oven at 375 F. for approximately 10 minutes, give or take.
More Delicious Waffle Recipes
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Pumpkin Waffles Recipes Card
Pumpkin Waffles Recipe
- 1 waffle maker
- 1¾ cups white whole wheat flour (or whole wheat pastry flour)
- ½ tbsp. baking powder
- ½ cup coconut sugar (or Sucanat, Monk Fruit, or other unprocessed, granular sweetener)
- ½ cup pumpkin puree (not pumpkin pie filling)
- 1½ cups unsweetened oat milk (or almond milk)
- 1 tbsp. oil (plus some for oiling the waffle maker)
- 2 large eggs
- ½ cup butter (1 stick – melted)
- ½ tsp. ground cinnamon
- ½ tsp. ground nutmeg
- Gather and measure all your ingredients.
- In a large bowl whisk together all the dry ingredients
- In a second, large bowl, whisk together the eggs, milk, oil, and pumpkin puree. until smooth. Then mix in the melted butter slowly.
- Add the dry ingredients to the wet ingredients, and whisk them together. However, do not overmix it. A few lumps are okay.
- Preheat a waffle maker and brush the surface with a thin layer of oil. Pour about ½ cup batter per waffle. Cook the waffle until crispy (usually until steam doesn’t come out anymore) for about 5-6 minutes. The time can vary by waffle maker.
- Serve with your favorite toppings.
I'm Tiffany, a cookbook author, food lover, mom, and writer for MSN and the AP Newswire.
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