Pumpkin Waffles Recipe
Classic Pumpkin Waffles or Pancakes from one recipe!
I changed my menu to include pumpkin waffles rather than pancakes. A waffle iron seemed like less effort than a griddle. These waffles got a terrific review from TJ, but Erica however woke up on the wrong side of the bed! Nothing I offered the girl was satisfying. The only thing that would make her happy was if I were to remake the waffles and leave the pumpkin out. She refused to try them. I let her know she was welcome to eat something else for breakfast, but I wasn’t going to help her out, considering I already made breakfast. Ugh… why do girls have to be so stubborn!?
There are so many reasons to love pumpkin (even all year long!). Pumpkin is a great source of:
- Vitamin A- helping support skin health in kids!
- Fiber- helping kids stay regular. lol
- Vitamin C- of course, helping kids to build a strong immunity.
- B vitamins- you know, cause you want those kiddos to have more energy. (wink)
So, when we can add pumpkin to foods like pancakes, waffles, bread, or even cocoa– we do! What a great way to boost a food with a little bit of nutrients. It’s like “hiding veggies“, but not. It’s making something taste amazing, moist, and delicious!
To make these waffles, we first mixed the dry ingredients. (full recipe below)
Then in a separate bowl, mix the wet ingredients and add them together. Do not over mix! Gently fold the dry ingredients with your wet ones.
Pour onto waffle iron and leave until crisp. I opened mine too early, and the waffle fell apart. Leave it closed until you know they are done.
I don’t cut waffles or pancakes for my kids anymore. But they still like it in bite size pieces. So I often find them like this, tearing their waffles up with their fingers.
And finally, Pumpkin Waffles:
Pumpkin Waffles Recipe
- 1 1/2 cup whole wheat flour
- 3 tsp baking powder
- 1/2 tsp baking soda
- 1 tablespoon pumpkin pie spice or 1 tsp each of cinnamon, ginger, and nutmeg
- 1/8 tsp salt
- 2 eggs
- 3 tablespoons brown sugar
- 1 cup pumpkin puree
- 1 2/3 cup milk
- 1/4 cup oil
- Mix the dry ingredients together.
- Then mix the wet ingredients together. Fold them together and give it a few stirs.
- Heat a waffle iron, and cook 1/4 cup of batter at a time. Or, using a griddle, make them into pancakes.
So, get out the pumpkin! Whether you are buying it canned, or making it yourself, you won’t regret having these for breakfast!
I'm a registered dietitian, mom of 4, avid lover of food and strong promoter of healthy habits. Here you will find lots of delicious recipes full of fruits and veggies, tips for getting your kids to eat better and become intuitive eaters and lots of resources for feeding your family.Learn More about Natalie
Those pumpkin waffles look SO yummy! I’d be the first in line to try them. Tell the flip-flopper I’ll take her share.
Just wanted to say Thank you for your blog. I need all the help I can get to get my kids eating healthy food. On your recommendation I am reading the Dr Fuhrman’s books.
I made these waffles this morning. They were very good. I noticed they have to cook a little longer than my other waffle recipe. I mutilated the first batch by opening it too soon, but the other 2 batches came out great. Thanks for the recipe.
We got our waffle iron out last weekend for the first time in years. Love the pumpkin idea – we will have to try it. We did try this new instant batter in a can (!) called batter blaster. Got it at Whole Foods it’s organic so ok I suppose. Wonder if we can add pumpkin to those? It’s been our saviour on crazy school mornings.
Stay warm everybody
[…] Today ended on a yummy note. I didn’t each much throughout the day as a result of the medications. For dinner, though, I was able to eat somewhat normal. We had pumpkin waffles that I made from scratch using pumpkin that I had canned. We also had regular sausage patties. Patience really likes sausage so I made sure she had her share. For the waffles, I had searched for a recipe that had ingredients that I had in the house, but the husband still had to make a run for milk. I found the recipe on a blog about getting kids to eat more healthy foods. Well, I figure it would also help the husband and I as we are both kids at heart. I have also added a link to my sidebar to help direct others to what look like very yummy but healthy eats. In the meantime, if a look at the recipes is warranted, just click below. pumpkin waffles […]
[…] Pumpkin Waffles […]
Very yummy! The whole family loves these:) Thanks for sharing.
I love your recipes. We made the bean cookies today and they were amazing!
I am generally dairy-free for my kids. What’s a good alternative to use here?
LOVE all you recipes. Made the bean cookies yesterday and they were great.
Do you have an alternative to the milk in this recipe? We are normally dairy-free.
Yes Sona! We’ve made this with almond milk, and it turns out great!
For some reason, they didn’t work. stuck to the waffle iron and made a massive mess! 🙁
Can you use olive or coconut oil? Canola or vegetable is not a healthy choice!
I like to use grapeseed oil (monounsaturated) for a neutral oil.
Yes @Dana! I just started using grapeseed oil as well! Love it.
I did not have success with these. I read the other comments about a longer cook time, but even charred they fell apart. I had to turn them into mini pancakes to get the batter to work. The taste was ok, but I wouldn’t make it again 🙁
Anna- were you making waffles, or pancakes?
We loved these! I doubled the recipe and used half whole wheat, half white flour. Also I don’t like nutmeg or ginger, so I just added 2 Tablespoons cinnamon. They cooked perfectly on the #4 setting on my Cuisinart Waffle maker. Thanks for the great recipe!
I made this recipe today and it was the first waffle recipe I ever made using my new waffle maker… Especially that I wanted my toddler to have a healthy breakfast or snack. Total success. Thank you very much!
Do you think I could coconut (or another GF) flour as either a full or half substitute for the whole wheat? Trying to reduce gluten when we can, no allergies so going to make these either way! Look delicious!!
Hi Liza! We haven’t tried that substitution yet. Let us know how it turns out if you try it!
Are the nutrition facts for this available?
Today I made it but it was not good.
These were delicious! I was so pleased with the simple ingredients and how quickly they came together. They cooked up perfectly in my Belgian waffle maker, soft inside and crispy outside.
What type of oil i can use? Also can i freeze them? Thanks ?
Have been enjoying these for breakfast this week. I veganized it by using flax “eggs” and coconut milk, and omitted nutmeg as I didn’t have on hand, though I bet its a great addition :p Thanks for a fabulous recipe!
I subbed out the pumpkin and used fresh butternut squash. Just baked it and used about a cup and a half. My son loves them! I also snuck insome chia, flax and hemp seeds! Extra fiber!!
Delicious! it sounds tasty. thanks for sharing this recipe