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Home Recipe Index Breakfast

Whole Wheat Pumpkin Waffles

Updated: 9/19/22
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This post may contain affiliate or sponsored links. Please read our disclosure policy.

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. 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

Contents hide
What Type of Waffle Maker Should I Use?
Belgian Waffle Maker
Ingredients for Whole Wheat Pumpkin Waffles
How to Make Pumpkin Waffles
Tips for Making Great Waffles
How to Serve Pumpkin Waffles
How to Freeze Waffles
Want More Make Ahead Breakfast Ideas?
More Breakfast Recipes You Might Like
Whole Wheat Pumpkin Waffles
Did you make this?
Top 7 Overnight Oats Recipes & Cheat Sheet
Want More Pumpkin Recipes?

One of the things I love about this 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.

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.
Belgium waffle maker

Belgian Waffle Maker

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

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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 (recommend using white whole wheat variety; can sub all purpose flour)
  • Baking powder
  • Baking soda
  • Cinnamon
  • Salt
  • Milk (plain almond or oat milk works as dairy-free sub)
  • Canned pumpkin (NOT canned pumpkin pie filling)
  • Avocado oil (sub: melted coconut oil or butter)
  • Brown sugar
  • Eggs
  • Vanilla
  • Optional: Semi-sweet or dark chocolate chips (for decadent dessert-like waffles!)
pumpkin waffles piled on a plate.

How to Make Pumpkin Waffles

Mix the dry ingredients

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

It’s worth noting that we use white whole wheat flour, which results in lighter, fluffier waffles than regular whole wheat flour.

Dry ingredients for pumpkin 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.

Wet ingredients for whole wheat waffles

Cook the waffles

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

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 your 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

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 hard boiled eggs.
 A platter of whole wheat waffles with 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.

Waffles in a freezer bag
fully cooked ham and egg cups in a freezer bag

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 with Banana

Whole wheat pumpkin pancakes with syrup on top

Whole Wheat Pumpkin Pancakes

Pumpkin Chocolate Chip Muffins

Pumpkin Baked Oatmeal (with Chocolate Chips)

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

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
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Units:
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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 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.

Equipment

Waffle Maker

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Measuring Cups

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Mixing Bowl

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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!
© Author: Thriving Home
Cuisine: American Method: Waffle iron

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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!

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Rachel Tiemeyer

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!

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  1. Avatarmindy 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
  2. AvatarBeverly 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
    • RachelRachel 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. http://thrivinghomeblog.com/2012/08/whole-wheat-pumpkin-pancakes-recipe/

      Reply
  3. AvatarAshley 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
  4. AvatarHickory 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
  5. AvatarHeather 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
    • RachelRachel says

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

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

      Reply
  6. AvatarDenise 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
  7. AvatarShonda says

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

    Mmm, these look delicious!

    Reply

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