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Pumpkin waffles on a white serving platter with small bowls of syrup and pecans on the side.

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


  • 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:

  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.


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