Fluffy Whole Wheat Pumpkin Waffles

Sometimes life just calls for waffles. Usually, in our house, life calls out for pancakes and cinnamon rolls and chocolate, chocolate, chocolate. 

But then waffles nudge their way into my brain, and oh-so politely request to be added to the weekend line-up. Who am I to resist the courteous request of a breakfast food? Particularly one that comes with built-in crevices for extra butter and maple syrup to pool into and tastes like breakfast magic. 

I tend to eat a similar rotation of yogurt + granola, oatmeal, toast with nut butter and banana, or the occasional egg sandwich on weekday mornings. I’m happy to eat something relatively similar each morning all week, but when the weekend comes I want something a little more special. Weekend mornings are the only days that Kevin and I eat breakfast together, so it’s nice to treat them like special days, every single weekend. Sometimes we go out for breakfast, but truth be told, we’d much rather make a fun breakfast together in our PJs then get dressed and go out to breakfast. 

I don’t make waffles very often, for the simple reason that it isn’t a breakfast food Kevin or I crave regularly. We love waffles, don’t get me wrong. But with only two mornings a week to eat breakfast together, waffles tend to take the back burner too many weekends in a row. And I’m sure the thought of cleaning the waffle iron deters us a little, too. Though, after buying this one with removable plates a few years ago, waffles have become easy breezy. 

So, when I woke up craving waffles last weekend, I knew exactly what to do. Armed with a jar full of homemade pumpkin puree  and my favorite banana bread waffle  recipe, I got to work making the fluffiest whole wheat pumpkin waffle out there. 

The end result is a waffle made in 1-bowl with under 10 ingredients in 15 minutes or less.

Yes, I’m talking about instant pumpkin waffles, people.

Pumpkin waffles that taste like pumpkin and spice and everything nice but don’t taste like a super pumpkin spice bomb went off in your kitchen- you feel me? Pumpkin waffles that are 100% whole wheat but equally fluffy and sturdy, just like the best waffles should be. Pumpkin waffles that are just as good plain as they are with a handful of chocolate chips thrown in the batter, or better yet, with coffee used instead of the milk so you’re eating a pumpkin spice latte waffle (yes!) on a random weekday morning because eating well doesn’t have to be complicated, but it helps when it feels exciting sometimes. 

This recipe yields two 8-inch Belgian waffles, which I suspect could serve four people if you’re cutting them in half and serving them with some eggs on the side, but only ever feeds the two of us because eating an entire Belgian waffle for breakfast feels extra special, and that’s exactly what we’re going for on a weekend morning. 

If you’re feeding a crowd, this recipe easily doubles or triples to make as many as you need. Even if you’re not feeding a crowd, it doesn’t hurt to make a few extras, cut them in half, and freeze them for busy weekday mornings in the future. You can pop them right in the toaster like the waffles of childhood past and eat a crispy toaster waffle any day, any time. If that’s not the best way to live your life, I just don’t know what is. 

If you try this recipe, let me know how it turns out! Leave a comment below or take a picture and share it with me on Instagram! And don’t forget to check out my PANTRY STAPLES page to stock up on my favorite ingredients for this recipe!  

Fluffy Whole Wheat Pumpkin Waffles

Chelsea Colbath

A thick, fluffy, 100% whole wheat waffle loaded with pumpkin puree and pumpkin spice for the perfect fall breakfast.

Print Pin It

Time 15 minutes mins

Ingredients

  

• 1 cup pumpkin puree*
• 1/4 cup milk of choice coconut, almond, cow's, etc- they all work here
• 1 egg
• 2 Tablespoons maple syrup
• 2 Tablespoons melted butter or melted coconut oil
• 1 teaspoon vanilla exract
• 1 cup white whole wheat flour**
• 2 teaspoons baking powder
• 2 teaspoons pumpkin pie spice***

Instructions

 

• 1. Plug in your waffle iron to start heating up while you make the batter. If your waffle iron lets you choose the heat, turn it to HIGH or whatever your hottest setting is.
• 2. Put all wet ingredients into a medium-sized mixing bowl, and whisk to combine. Add the dry ingredients, then stir with a wooden spoon or rubber spatula just until the flour is incorporated. Don't overmix.
• 3. Grease your waffle iron with butter or nonstick spray (if needed-some are nonstick and greasing isn't necessary) and pour half the batter in. Cook according to package instructions (usually just until a light comes on telling you it's ready) or for approximately 4-6 minutes per waffle. Repeat with the second waffle. Serve immediately.
• 4. Leftovers can be kept in the fridge for up to 5 days, or frozen for up to a month. In either case, I like to cut them in half and pop them into the toaster to warm and crisp up before eating.

Notes

* Homemade or canned pumpkin puree both work well, just make sure there's no added spices or sweetener if using canned.
**I always bake with white whole wheat flour, since it has the same nutritional profile as regular whole wheat but a much milder flavor and texture. You can buy it at all major grocery stores, usually sold as white whole wheat but sometimes sold as ivory whole wheat.
***If you don't have pumpkin pie spice, you can use 1 1/4 teaspoons cinnamon, 1/2 teaspoon ginger, and 1/4 teaspoon nutmeg instead.