Fill your home with the familiar scents of Fall when you make these delicious and healthy homemade pumpkin waffles that kids just love!
You will be thanking me when you see how easy the batter is to whip together!
And be ready to double batch these waffles because they are that good and they reheat well! So, whether you are making waffles for one, two, or ten, you will have breakfast for your kids set for a few days - yay!
Why You'll Love This Pumpkin Waffle Recipe
These waffles are the answer to changing up your typical breakfast routine for kids. And, because this recipe uses ingredients that can easily be found year round, you can make these even when it's not yet 'pumpkin season'! Plus, your home will smell lovely and your kids will be happy!
- Perfect combination of sweet and savory.
- Made from scratch using simple ingredients that are easy to find in most grocery stores.
- High in fiber, so your kids will feel full longer.
- Olive oil is used instead of butter.
- All you need is a mixing bowl and a waffle iron.
- This recipe is quick and easy, even your older kids can make these waffles. In fact, my fifteen-year-old nephew just let me know that he's been making these himself in bulk this summer. He then heats them up for work in the morning. Way to go!
- Pumpkin Provides potassium, vitamin A, Iron, and fiber. And, according to the Mayo Clinic, both canned and fresh pumpkin puree offer the same nutritional benefits.
- White Whole Wheat Flour Believe it or not, white whole wheat flour is unbleached. It has the same nutritional value as whole wheat flour (excellent source of fiber and other nutrients like B vitamins, iron, folate, and selenium), but because of the variety of wheat used to make it, white whole wheat flour has a milder flavor, a lighter color, and a softer texture. I use King Arthur flour.
- Spices Cinnamon, nutmeg, ginger, and cloves are what bring these pumpkin waffles to the next level!
- Olive Oil I use extra virgin olive oil. Avocado oil or other neutral flavored oil can be used instead. Adding it at the end helps keep the waffles from sticking.
- Egg Adds protein and helps bind the waffles together.
- Milk Adds protein, calcium, and vitamin D. I use skim or 2% milk.
- Maple syrup I use pure maple syrup for natural sweetness.
- Baking powder Used for leavening. Do not cut back on the amount or your waffles will flop.
- Salt Added for flavor
- Heat your waffle iron according to manufacturer instructions.
- Whisk together the pumpkin, egg, maple syrup, and milk in a medium sized mixing bowl.
- Add the flour, baking powder, baking soda, salt, and spices to the wet ingredients. Carefully stir in dry ingredients just to combine, being sure not to overmix. There should still be some lumps in the batter when mixing is complete.
- Add the oil to the batter and stir just to combine.
- Pour batter into waffle iron and cook waffles according to the instructions specific to your waffle iron.
- Remove from waffle iron and serve.
Topping Ideas - Let your kids get creative!
- Peanut butter
- Almond butter
- Sunflower seed butter
- Maple Syrup
- A dollop of yogurt
- Sliced bananas
- Sliced pear
- Toasted walnut pieces
- Hemp hearts
- Chocolate chips
- Remember to add the olive oil just before you are ready to pour the batter.
- If you do not have all of the spices called for, you have two options. Either substitute two teaspoons of pumpkin pie spice and an additional teaspoon of cinnamon or simply use just one tablespoon of pumpkin pie spice.
- Avoid overmixing the batter.
- Use canned pumpkin, not pumpkin pie filling.
- Follow the manufacturer's instructions for your waffle iron, including how to properly grease your waffle iron if needed.
Save time in the morning by doing some 'meal prep' the night before. Here are a few time saving tips:
- Measure and mix the dry ingredients in a mixing bowl and cover with an airtight lid.
- Mix the canned pumpkin, eggs, milk, and maple syrup together in a separate bowl and store covered in the refrigerator to be used the next morning.
- If you know you will be making the waffles, but you aren't sure when, simply mix the spices together in a small prep bowl with an airtight lid and store it until it's ready to be used.
Serve these waffles to your kids with a glass of milk (or water), a side of fruit and/or yogurt. Apple cider also pairs well with these waffles!
Yes, these waffles freeze nicely! You may want to put a piece of parchment paper between each waffle, so they pull apart nicely when you are ready to reheat them.
To avoid soggy waffles, I suggest using your toaster oven or oven to reheat these pumpkin waffles.
More Delicious Breakfast Recipes
Did you love this pumpkin waffle recipe? Please leave a 5-star rating below or a review in the comments section.
Don't forget to snap a pic of these incredible pumpkin waffles and tag @carrots.and.cookies on Instagram. Enjoy!
Ultimate Homemade Whole Wheat Pumpkin Waffles
- Waffle Iron
- ½ cup canned pumpkin pumpkin puree
- 1 cup milk I use skim milk
- 1 egg
- 2 tablespoon maple syrup pure maple syrup
- 1 ¼ cup white whole wheat flour I use King Arthur brand
- ¼ teaspoon salt
- 1 ½ teaspoon cinnamon
- ¾ teaspoon nutmeg
- ½ teaspoon ginger
- ¼ teaspoon cloves
- 2 teaspoon baking powder
- 2 tablespoon olive oil extra virgin
- In a medium mixing bowl, whisk together the pumpkin, milk, egg, and maple syrup
- Add flour, baking powder, salt, cinnamon, ginger, nutmeg, and cloves to the wet ingredients. Carefully stir to incorporate all ingredients, being careful not to overmix the batter.
- Add oil to the batter and stir until blended.
- Bake in a hot waffle iron, according to manufacturer instructions