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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.
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.
Ingredients for Whole Wheat Pumpkin Waffles
Here is what you will need to make this recipe. You likely have them all in your pantry.
- 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.
How to Make Pumpkin Waffles
Mix the dry ingredients
In a large mixing bowl, whisk together all of your dry ingredients for the waffles.
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.
Cook the waffles
Follow the instructions for your waffle maker on this step. Every type will be a bit different.
What Type of Waffle Maker Should I Use?
There are two main types of waffle makers out there:
- 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.
- 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.
Belgian Waffle Maker
This is the Belgian waffle maker that we use and recommend.
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.
- 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.
- 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.
- 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.
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.
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.
Want More Make Ahead Breakfast Ideas?
Foolproof make-ahead breakfast recipes that will help you start the morning the right way.
Absolutely. You can make these with white flour and have the same delicious results.
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.
To reheat, let them thaw slightly and just pop them in the toaster oven or toaster. You won’t even know they were frozen.
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.
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.
Make 6 Grab-and-Go Breakfasts in 1 Hour!
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- 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!)
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Make It Now:
- Turn on the waffle iron so it begins to preheat.
- In a medium to large mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
- In another medium mixing bowl, whisk together the milk, pumpkin, oil, brown sugar, eggs, and vanilla.
- 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.
- 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.)
- 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.
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:
- Add it into recipes like spaghetti sauce, oatmeal, or smoothies to add in extra, sneaky nutrition.
- Place the rest in a freezer bag or container, label, and freeze for another time.
- Make one of our other pumpkin recipes!
Avocado oil – You can substitute melted coconut oil or butter.