Whole Wheat Chocolate Pumpkin Waffles


healthy waffle recipe

These are hands down my kids’ favorite waffles, aside from the very similar Double Chocolate Zucchini Waffles.  We not only eat them for breakfast but often as snacks by themselves.

pumpkin chocolate waffle recipe

One of the things I love about this Chocolate Pumpkin Waffle recipe, as well, is that they are 100% whole wheat but you absolutely cannot tell. They are also a sneaky way to get more vegetables in your kids.

I will make the bold claim right now that you should double the batch and freeze some of them in a freezer bag for later. In fact, if you trust me, I included Freezer Meal instructions in the recipe (because you know how much I love freezer meal cooking).

pumpkin chocolate waffle recipe

Lastly, make it a game for your little ones to fill the waffles with fruit. I’d like to say this was my two year old’s idea…but it was actually my husband’s waffle.

easy waffle recipe

Now go enjoy yourself some Chocolate Pumpkin Waffles!

Whole Wheat Chocolate Pumpkin Waffles
 
Serves: Makes: 15 4-inch waffles or 6 large waffles
Ingredients
  • 1½ cup whole wheat or spelt flour
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • 1½ teaspoon cinnamon
  • ¼ teaspoon salt
  • ½ cup cocoa powder, sifted
  • ¼ cup brown sugar
  • ¼ cup coconut oil, melted (butter will work)
  • 2 eggs
  • 1¾ cup milk
  • 1 teaspoon vanilla
  • 1 cup pureed canned pumpkin
  • Optional: 1 cup dark chocolate chips (for especially decadent waffles!)
Instructions
  1. 1) Mix dry ingredients (first six ingredients, through cocoa powder) in large bowl.
  2. 2) In a separate bowl, whisk together brown sugar, melted coconut oil, eggs, milk, vanilla, pureed pumpkin.
  3. 3) Add wet ingredients to the dry ingredients and whisk until just combined (do not over mix). (Optional: Stir in chocolate chips.)
  4. 4) Cook according to waffle iron instructions. Mine takes about 3½ minutes for each batch.
  5. Freezing Instructions: Place cooked and cooled waffles into a freezer bag. When ready to eat, stick frozen waffle in the toaster on the defrost setting, and you've got a fast breakfast anytime.

 




Comments

  1. Shonda says

    Mmm, these look delicious!

  2. Denise says

    What sort of waffle iron did you use? Belgium or regular?

    • Polly says

      I have a Belgian waffle iron but either would work.

  3. Heather says

    I noticed just a slight mistake in the recipe! Where it says “first seven ingredients, through cocoa powder” I believe you meant six. Not a big but I thought I’d let you know! Can’t wait to try these out 🙂

    • Rachel says

      Thanks, Heather! I will fix it right away! Sure appreciate the help.

  4. Hickory Nut says

    Just wanted to pass on that these are very good. You don’t taste pumpkin at all, and they are very filling. Plus a very light, nice texture to them. My 3 boys love them, and i like to make them for guests too. Love that they have the pumpkin instead of just being an empty-carb breakfast. Thanks for sharing all your great recipes with all of us!

  5. Ashley says

    Thanks for this wonderful recipe! The kids love them! I added mint chocolate M&M’s to one batch, and chocolate chips to another. I nanny all day away from home and need a quick breakfast to bring along. I made these and froze them. I will definitely be making these again!!

  6. Beverly says

    How would you adjust these to make them into pancakes for those who don’t have a waffle maker?
    Thanks!

  7. mindy says

    Any idea what the calories for this is? I have an anorexic daughter and have to write the calories for everything she eats down in a food journal. She’s a bit fan of chocolate and pumpkin so this should be right up her alley.

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