Whole Wheat Pumpkin Chocolate Waffles {Freezer Meal}

By Rachel Tiemeyer

Here’s an easy breakfast idea that your family will love: freezer friendly Pumpkin Chocolate Waffles. They are a great way to sneak some nutrition into your breakfast. Make lots and freeze some for later!

whole wheat pumpkin waffle on a white plate

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.

Syrup pouring over a pumpkin chocolate waffle

One of the things I love about this Pumpkin Chocolate 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.

Baby eating a pumpkin waffle

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
Syrup pouring over a pumpkin chocolate waffle

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.

Now go enjoy yourself some Pumpkin Chocolate Waffles!


Whole Wheat Pumpkin Chocolate Waffles

  • Author: Thriving Home
  • Prep Time: 15 minutes
  • Cook Time: 4 minutes
  • Total Time: 19 minutes
  • Yield: 15 4-inch waffles or 6 large waffles 1x
  • Category: Breakfast
  • Method: Waffle iron
  • Cuisine: American


These pumpkin chocolate waffles are made with whole wheat flour and lots of sneaky nutrition. They’re soon to become your next family favorite. Freeze a batch to pull out for a weekday breakfast.


  • 1 1/2 cup whole wheat or spelt flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup cocoa powder, sifted
  • 1/4 cup brown sugar
  • 1/4 cup coconut oil, melted (butter will work)
  • 2 eggs
  • 1 3/4 cup milk
  • 1 teaspoon vanilla
  • 1 cup pureed canned pumpkin
  • Optional: 1 cup dark chocolate chips (for especially decadent waffles!)


  1. Mix dry ingredients (first six ingredients, through cocoa powder) in large bowl.
  2. In a separate bowl, whisk together brown sugar, melted coconut oil, eggs, milk, vanilla, pureed pumpkin.
  3. Add wet ingredients to the dry ingredients and whisk until just combined (do not over mix). (Optional: Stir in chocolate chips.)
  4. Cook according to waffle iron instructions. Mine takes about 3 1/2 minutes for each batch.


Freezer Meal Instructions: To Freeze: Place cooked and cooled waffles into a freezer bag with sheets of waxed paper separating the layers. To Prepare: When ready to eat, stick frozen waffles in the toaster on the defrost setting, and you’ve got a fast, healthy breakfast.

Pumpkin waffle on a plate with strawberries and blueberries

Want More Pumpkin Recipes?

With YEARS worth of content and recipes on Thriving Home, it can be easy to forget about some amazing pumpkin recipes that we have shared over the years. Here are our Top 10 Pumpkin Recipes that you simply must try!