• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Get our Freezer Meal Quick Start Guide
freezer meal quick start guide

Get Our Freezer Meal Quick Start Guide

Loading

 

About
Free Resources
Contact

Instagram

Facebook

Pinterest

YouTube

TikTok

Thriving Home

Food & Lifestyle

  • Recipe Index
    • Course
      • Breakfast
      • Lunch & Dinner
      • Sides & Salads
      • Soups & Chilis
      • Appetizers
      • Snacks
      • Desserts
      • Baked Goods
      • Beverages
      • Condiments
    • Method
      • Freezer Meals
      • Stovetop
      • Oven
      • Slow Cooker
      • Instant Pot
      • Grill or Smoker
      • 6 Ingredients or Less
      • Air Fryer
    • Diet
      • Gluten-Free
      • Dairy-Free
      • Vegetarian
    • Ingredients
      • Chicken & Turkey
      • Beef
      • Pork
      • Seafood
      • Pasta & Pizza
    • Holiday
      • Birthday
      • Christmas
      • Easter
      • Halloween
      • Thanksgiving
      • Valentine's Day
    • All Recipes
  • Freezer Cooking
    • Start Here
    • Freezer Meal Recipes
    • 1 Hour Freezer Prep
    • Cookbooks
  • Menu Plans
  • Shop
    • Cookbooks
    • Our Recipe Ebooks & Digital Products
    • 1 Hour Freezer Prep
    • Shop Our Favorites
    • Gift Guides
Home Recipe Index Breakfast French Toast, Pancakes, & Waffles

Whole Wheat Pumpkin Waffles

5 /5
Jump to Recipe Rate Recipe
By: Rachel TiemeyerPosted: 10/14/23Updated: 8/30/24

This post may contain affiliate or sponsored links. Please read our disclosure policy.

These Pumpkin Waffles are delicious year-round but especially in the fall! Made with whole wheat flour and pumpkin puree, they make for a nutritious breakfast. We recommend doubling this recipe, so you can freeze a batch to use throughout the week.

Whole wheat pumpkin waffle on a plate with whipped cream, pecan pieces, and a sprinkle of cinnamon over all of it. this …


 
Table of Contents
  • Reasons You’ll Love This Recipe
  • Ingredients for Whole Wheat Pumpkin Waffles
  • How to Make Pumpkin Waffles
  • What Type of Waffle Maker Should I Use?
  • Belgian Waffle Maker
  • Tips for Making Great Waffles
  • How to Serve Pumpkin Waffles
  • How to Freeze Waffles
  • More Breakfast Recipes You Might Like
  • FAQs
  • Whole Wheat Pumpkin Waffles

Reasons You’ll Love This Recipe

  • They are 100% whole wheat but you cannot tell.
  • Pumpkin waffles are freezer friendly. Perfect make a perfect make ahead breakfast recipe.
  • They are also a sneaky way to get more vegetables in your kids. Pumpkin is a powerhouse ingredient that kids like. Probably why our Pumpkin Pancakes and Pumpkin French Toast are also popular breakfast recipes.
  • To take them over the top, serve with our Homemade Whipped Cream or Maple Whipped Cream.

Ingredients for Whole Wheat Pumpkin Waffles

Here is what you will need to make this recipe. You likely have them all in your pantry.

Labeled ingredients for pumpkin waffles.

Ingredient Notes:

  • Whole wheat flour – I highly recommend using white whole wheat flour, like King Arthur or Prairie Gold. It makes the bread turn out much lighter than the usual whole wheat flour (made with red wheat). We use this in popular baked goods like our Cinnamon Apple Sauce Bread, Banana Breakfast Cookies, and our Pumpkin Chocolate Chip Muffins.
  • Milk – Plain almond or oat milk works as dairy-free substitution. Here are more dairy-free recipes.
  • Canned pumpkin – Similar to our Pumpkin Spice Latte and Pumpkin Dump Cake, we recommend using plain pumpkin puree, NOT canned pumpkin pie filling.
  • Avocado oil – You can substitute melted coconut oil or butter.
  • Optional: Top with our Homemade Whipped Cream or Maple Whipped Cream.

How to Make Pumpkin Waffles

Mix the dry ingredients

In a large mixing bowl, whisk together all of your dry ingredients for the waffles.

Dry ingredients for pumpkin waffles piled separately in a white bowl before mixing.

Mix the wet ingredients

Next, whisk together all of the wet ingredients.

If you use butter or coconut oil, be sure to melt it first and quickly mix it in so it doesn’t have time to solidify.

Wet ingredients for whole wheat waffles in a glass mixing bowl with a whisk.

Cook the waffles

Follow the instructions for your waffle maker on this step. Every type will be a bit different.

Pumpkin waffles piled on a plate with whip cream on top and a sprinkle of cinnamon.

What Type of Waffle Maker Should I Use?

There are two main types of waffle makers out there:

  1. A Belgian Waffle Maker: This is what I used for the photos in this post. They are thicker in size with extra deep pockets and can be square or circle.
  2. American Waffle Makers: Usually made with a smaller waffle iron that doesn’t make pockets as deep. Because of the waffles’ thinner size, they cook faster. These can be square (I have this one that makes 4 waffles at a time) or round.
Picture of a Belgian waffle maker.

Belgian Waffle Maker

This is the Belgian waffle maker that we use and recommend.

Buy Now

Tips for Making Great Waffles

Since you are clearly in the waffle-making business at the moment, here are a few tips to make your waffles AWESOME.

  1. Strike while the iron is HOT! If the waffles come out a little pale and soft, it could be because the waffle maker you’re using isn’t hot enough. It’s important to preheat the waffle maker for at least 5-10 minutes. Yes, seriously that long! Also, pause for a couple minutes between batches to let the iron heat up again.
  2. Opt for oil instead of butter. For crispier waffles, use avocado oil or coconut oil instead of melted butter in your recipe. Unlike butter, oil doesn’t have any water content, which adds moisture and hinders a crust from forming.
  3. Freeze your extra waffles! To reheat, let them thaw slightly and just pop them in the toaster oven or toaster. You won’t even know they were frozen.
Whole wheat pumpkin waffles on a plate with whipped cream, pecans and cinnamon sprinkled over all of it.

How to Serve Pumpkin Waffles

Oh man, there are so many great ways to serve this recipe. Here are some ideas:

  • Dollop with some whipped cream. Try our decadent Maple Whipped Cream!
  • Slice up a banana and serve it on top.
  • Add some toasted pecans.
  • Sprinkle some mini chocolate chips over the top when serving. Kids will love that!
  • Sever alongside one of our Top 7 Smoothies or some scrambled eggs or Instant Pot Hard boiled eggs.
 A platter of whole wheat pumpkin waffles with a few dollops of whip cream on top and a side of maple syrup.

How to Freeze Waffles

We are big fans of prepping meals ahead and freezing them for later. (Here is a list of our best of the best freezer meals, btw.) So it shouldn’t be a surprise to you that we have freezer meal instructions for waffles!

In fact, waffles are a fabulous make-ahead breakfast idea. I almost always double the recipe and make a whole batch for the freezer.

To Freeze: Make and cool waffles completely on a cooling rack. Place waffles in single layers in a gallon-size freezer bag with parchment paper between layers. Seal tightly and freeze.

To Prepare From Frozen: Toast frozen waffles. If still slightly cold inside, microwave in 10-second increments until warmed through.

Chocolate waffles in a freezer bag.

 

Baked Bacon and Spinach Mini Quiche stacked up on a plate.

Want More Make Ahead Breakfast Ideas?

Foolproof make-ahead breakfast recipes that will help you start the morning the right way.

See Top 10 Make Ahead Breakfasts

More Breakfast Recipes You Might Like

Chocolate waffles on a plate with raspberries and powdered sugar on top.

Chocolate Waffles with Banana

Whole wheat pumpkin pancakes stacked on a plate with pecans, butter, and syrup on top.

Whole Wheat Pumpkin Pancakes

Pumpkin chocolate muffins on a cooling rack.

Pumpkin Chocolate Chip Muffins

Slice of Pumpkin Baked Oatmeal on a white plate with banana slices and mini chocolate chips on top and maple syrup being poured on it.

Pumpkin Baked Oatmeal (with Chocolate Chips)

FAQs

Can I make these without whole wheat flour?

Absolutely. You can make these with white flour and have the same delicious results.

Can I freeze pumpkin waffles?

Yes! Make and cool waffles completely on a cooling rack. Place waffles in single layers in a gallon-size freezer bag with parchment paper between layers. Seal tightly and freeze.

What’s the best way to reheat frozen waffles?

To reheat, let them thaw slightly and just pop them in the toaster oven or toaster. You won’t even know they were frozen.

How can I make my waffles more crispy?

Strike while the iron is HOT! It’s important to preheat the waffle maker for at least 5-10 minutes.
Opt for oil instead of butter. Use avocado oil or coconut oil instead of melted butter in your recipe.

Can I use this recipe to make pancakes?

Yes, you can often use a waffle recipe to make pancakes, with a few adjustments. You might need to add a little more milk to thin out the batter.

woman holding a 1 hour freezer prep session

Make 6 Grab-and-Go Breakfasts in 1 Hour!

Try a 1 Hour Freezer Prep Session ($6.99 value) for FREE!
Includes:
  1. Shopping & equipment lists
  2. Step-by-Step instructions & video tutorial
  3. Serving suggestions & dietary substitutions & more

Loading

Did you make this? Snap a photo and tag us on Instagram at @thrivinghome so we can see your creations and cheer you on!

Pumpkin waffles on a white serving platter with small bowls of syrup and pecans on the side.
5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 4 reviews

Whole Wheat Pumpkin Waffles

These healthier pumpkin waffles are delicious year-round but especially in the fall! Made with whole wheat flour and pumpkin puree, they make for a nutritious breakfast for all ages. We recommend doubling this recipe, so you can freeze a batch to use throughout the week.

Yield: 16 (4-inch) waffles or 4–6 large Belgian waffles 1x
Prep: 10 minutesCook: 15 minutesTotal: 25 minutes
Print Recipe Rate Pin for Later
  • Email
Units:
Scale:

Ingredients

  • 2 cups whole wheat flour (recommend using white whole wheat variety; can sub all-purpose flour)
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 2 teaspoons cinnamon
  • 1/4 teaspoon salt
  • 1 3/4 cup milk (plain almond or oat milk works as a dairy-free sub)
  • 1 cup canned pumpkin (NOT canned pumpkin pie filling)
  • 1/4 cup avocado oil (sub: melted coconut oil or butter)
  • 1/4 cup brown sugar
  • 2 eggs
  • 1 1/2 teaspoon vanilla
  • Optional: 1 cup semi-sweet or dark chocolate chips (for decadent dessert-like waffles!)

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

Instructions

Make It Now:

  1. Turn on the waffle iron so it begins to preheat.
  2. In a medium to large mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt. 
  3. In another medium mixing bowl, whisk together the milk, pumpkin, oil, brown sugar, eggs, and vanilla.
  4. Add the wet ingredients to the dry ingredients and whisk just until combined (do not over mix). Optional: Stir in chocolate chips. Let the batter sit for 5 minutes.
  5. Spray waffle iron with cooking spray to prevent sticking and do this in between each batch. Use a 1/4 cup batter per 4 inch waffle or 2/3 cup batter per Belgian waffle. Cook according to waffle iron instructions. (Mine cooked for 3 1/2 minutes per batch, but each waffle iron is different.)
  6. Serve warm with butter, real maple syrup, and our Maple Whipped Cream.

Freeze For Later: Place cooked and cooled waffles into a freezer bag in single layers. Separate layers with parchment paper. Seal, squeezing out excess air, and freeze.

Prepare From Frozen: When ready to eat, stick frozen waffles in the toaster on the defrost setting. If it’s not warmed through, microwave in short increments until warmed through.


Notes/Tips

To Make Chocolate Waffles: If you want to make these chocolate flavored, substitute 1/2 cup cocoa powder in place of 1/2 cup whole wheat flour.

To Keep Waffles Warm in Between Batches: Preheat oven to 200°F. Place a wire rack over a sheet pan and place waffles on top. Keep warm in the oven until ready to eat.

What to Do with Extra Canned Pumpkin: You have a few options:

  1. Add it into recipes like spaghetti sauce, oatmeal, or smoothies to add in extra, sneaky nutrition.
  2. Place the rest in a freezer bag or container, label, and freeze for another time.
  3. Make one of our other pumpkin recipes!

Avocado oil – You can substitute melted coconut oil or butter.

© Author: Rachel Tiemeyer
Cuisine: American Method: Waffle iron

Did you make this?

Snap a photo and tag us on Instagram at @thrivinghome so we can see your creations and cheer you on!

Rate Recipe

Tag Us on Instagram

307 shares
  • Share
  • Email

Rachel Tiemeyer

As co-founder of Thriving Home, Rachel dreams about creating recipes (literally) and uses her husband, her 3 kids, and even the neighbors as guinea pigs several nights a week. She believes that good food has the power to bring families and friends closer together and continues to wake up excited about her job each day, even after 10+ years!

Read more...

Reader Interactions

Leave a Comment Cancel reply

Have a question? Submit your question or comment below.

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star
Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

  1. Jean says

    Posted on 11/20/24 at 7:12 am

    Great Taste!

    Reply
    • Carla from Thriving HomeCarla from Thriving Home says

      Posted on 11/20/24 at 9:01 am

      Hi Jean! Thanks for taking the time to leave a review. We’re glad you enjoyed the waffles!

      Reply
  2. Jamie says

    Posted on 10/28/24 at 7:07 am

    Great fresh and from frozen. I use mini chocolate chips and I love how that turns out.

    Reply
    • Carla from Thriving HomeCarla from Thriving Home says

      Posted on 10/28/24 at 10:00 am

      Hi Jamie. Thanks for specifying that you these are great fresh or frozen… I know that helps others to trust the recipe. So glad you enjoy this — we don’t make it without chocolate chips in our house either!

      Reply
  3. SarahSarah says

    Posted on 2/27/23 at 2:30 pm

    We loved these. The next time I made them I doubled the batch to have some in the freezer. Great for busy mornings.

    Reply
  4. mindy says

    Posted on 4/3/16 at 5:08 pm

    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.

    Reply
  5. Beverly says

    Posted on 8/30/15 at 5:02 pm

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

    Reply
    • Rachel says

      Posted on 8/31/15 at 4:14 am

      Try our Whole Wheat Pumpkin Pancakes and add in 1/4 cup of cocoa or just toss in some mini chocolate chips. https://thrivinghomeblog.com/2012/08/whole-wheat-pumpkin-pancakes-recipe/

      Reply
  6. Ashley says

    Posted on 7/27/15 at 7:57 am

    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!!

    Reply
  7. Hickory Nut says

    Posted on 7/13/15 at 3:32 pm

    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!

    Reply
  8. Heather says

    Posted on 7/5/14 at 9:34 pm

    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 🙂

    Reply
    • Rachel says

      Posted on 7/6/14 at 3:25 pm

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

      Reply
  9. Denise says

    Posted on 7/1/14 at 8:41 am

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

    Reply
    • PollyPolly says

      Posted on 7/1/14 at 11:17 am

      I have a Belgian waffle iron but either would work.

      Reply
  10. Shonda says

    Posted on 3/9/13 at 5:58 pm

    Mmm, these look delicious!

    Reply

sidebar

polly and rachel

Welcome

We’re moms, cookbook authors, and freezer cooking evangelists. Our mission is to help your home thrive, one delicious meal at a time. Let’s make the most of your time in the kitchen! Read more.

Follow Us On Instagram!

freezer cooking

Order On:

Amazon • Target

Learn More

freezer to table

Order On:

Amazon • Target

Learn More

FREEZER MEALS

Southwest Chicken over a salad

Southwest Chicken

Taco bar with all the toppings lined up

Totally Tasty Taco Bar

Tomato bisque in bowls with spoons and croutons on top.

Tomato Bisque

Chicken taco soup in a white bowl with toppings.

Chicken Taco Soup

TOP RECIPES

Chicken Parmesan casserole in a glass baking dish with a spoon.

Chicken Parmesan Casserole

Meatball subs that have been under the broiler, side by side.

Easy Meatball Subs

Tomato bisque in bowls with spoons and croutons on top.

Tomato Bisque

Seasoned cooked steak sliced on a plate with steamed broccoli and a baked potato.

The Perfect Pan-Seared Steak

Popular Round-Ups

Fully cooked ham and egg cups in a freezer bag.

20+ Make Ahead Breakfast Ideas

Collage image for freezer meals.

Easy Freezer Meals for One or Two

20+ Inexpensive, Easy Meals for Large Groups

Collage of 7 different marinades with chicken breasts on the left and cooked dishes on the right.

7 BEST Chicken Marinades

freezer meal update
New to freezer cooking?

Grab Our Freezer Meal Quick Start Guide!

5 days of recipes & tips from freezer meal experts.

Loading

Instagram

Facebook

Pinterest

YouTube

TikTok

About
About Us
Work With Us
Press
Recipes
All Recipes
Freezer Meals
Menu Plans
Shop
Cookbooks
1 Hour Prep Sessions
Gift Guides
Explore
Free Resources
Shop Our Favorites
Facebook Group
Privacy Policy
Accessibility
Disclaimers
Contact
© 2025 Thriving Home
Site Credits
Designed by Melissa Rose Design Developed by Once Coupled
Back to Top
307 shares