Pumpkin Waffles Recipe Print
This pumpkin waffle recipe will surely become a family favorite!
Enjoy these tasty waffles for a weekend brunch or a ‘breakfast for dinner’ theme and save extras or double the batch and freeze to simply reheat in your toaster oven.
Makes 16 small waffles
1.5 cups milk or dairy-free milk alternative
3/4 cup canned unsweetened pumpkin puree*
2 tbsp vegetable oil
1 cup whole wheat flour
1 cup all purpose white flour
1/4 cup granulated white sugar
1 tbsp ground cinnamon
2 tsp baking powder
1/2 tsp baking soda
Pinch of ground ginger and nutmeg
* Instead of canned pumpkin you can also of course use fresh cooked pumpkin when in season. Canned unsweetened pumpkin puree is different than canned pumpkin pie filling which is sweetened. Extra canned pumpkin can be frozen for the next time you make this recipe or stir into oatmeal with pumpkin pie spice.
- Whisk together eggs, milk, pumpkin and oil. Add remaining ingredients and stir just until mixed (avoid overstirring, it is fine to have a lumpy mixture).
- Brush waffle iron with oil and once heated cook waffles and serve immediately topped with Greek yogurt, cottage cheese or chopped walnuts and a drizzle of maple syrup.
Nutrients Per Serving
20 g carbohydrates
4.5 g protein
3.5 g fat
2.5 g fibre
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