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.