Healthy Pumpkin Baby Waffles

Light and fluffy, these pumpkin waffles have the perfect texture for babies. Bursting with warm cozy fall flavors and no sugar, they are suitable for 6 months old and up!

Here’s a delicious and versatile fall breakfast that you can enjoy alongside your baby and kids! A gentle reminder to fuel yourself! I don’t know about you, but too many times, I find myself making all these nutritious baked goods recipes for my kids and freezing the rest, leaving nothing for myself.

Now I say fall and breakfast, but you really can enjoy these baby waffles any time of the day and year!

Ingredients

Whole wheat flour – if you want a milder flavor, use white whole wheat flour. It’s still 100% whole grain.

Rolled oats – adds great texture and heartiness to the waffles. It also thickens the batter so that you’ll end up with waffles that are soft on the inside and lightly crispy on the outside

Pumpkin pie spice and cinnamon – Hello, fall flavors! Even though pumpkin spice contains cinnamon, I like to add extra cinnamon. More flavor, more warmth!

Milk – be sure to use whole fat milk. Our babies and kids NEED fat for optimal brain development. If there’s an allergy, here are my top two non-dairy alternatives.

Pumpkin puree – be sure to use pure pumpkin (the only ingredient is pumpkin), not pumpkin pie filling. The majority of time, I use canned because it’s so convenient and readily available, but you can certainly make it yourself.

Eggs – use room temperature for lighter, fluffier waffles.

Butter – use unsalted

Maple syrup – optional, if you desire sweeter waffles

Waffle maker

As I shared in the peanut butter vegetable waffles post, I love our Belgian waffle maker! Once I shared that recipe, SO many of you recommended that I check out this mini waffle maker. So here I am, a happy owner of one!

The only complaint I have is that it takes longer to make a full batch, but I do end up with the most adorably sized waffles so I guess it’s a price worth paying ;).

I also tried the vegetable waffles batter in it and the waffles came out great, not as thick but still light and fluffy.

Step-by-Step Instructions

In a large bowl, whisk together the dry ingredients to ensure the baking soda and powder gets mixed in evenly. 

In another bowl, combine the wet ingredients.

Combine the wet and dry ingredients and mix until just incorporated. Be careful not to overmix. Let batter sit for 10 minutes.

Bake the waffles according to your waffle iron’s instructions, using about 1/4 cup of the batter per waffle. You can pour more if using a regular sized waffle maker.

Cooking Tips

• Combine the dry and wet ingredients really well separately to ensure that the waffles rise evenly.
• Do NOT overmix the batter or you’ll end up with tough rather than light and fluffy waffles.
• Let batter sit for 10 minutes or so to make sure the flour and oats soak up the liquid making the batter thicken. This will also allow the gluten to expand a little, resulting in a more tender texture.
• Be sure to preheat your waffle maker. If you don’t, the exterior won’t crisp up properly.
• Due to the variations of waffle makers (e.g. models, sizes, etc) on the maker, each waffle maker will vary in how long it takes for the waffles to cook through. So bake according to your manufacturer’s instructions.
• Don’t stack the waffles on top of each other as you wait for them all to be made. The heat and steam from them will cause the waffles to get too soft. If you wish, you can keep them warm in the oven while you wait for the rest to finish cooking.

How to serve to babies

6-8 months:

Pictured – waffle topped with Greek yogurt and ground pecans, beetroot dip, smashed blueberries

Cut waffles into strips, serve as is or topped with suggestions listed below. One strip is plenty to start with. Always follow your baby’s lead and give more if baby seems interested.

9-12 months:

Cut into bite-sized pieces or keep the pieces large to allow your baby to practice taking bites. If your baby is a shoveler, definitely try the latter. It’s really helped slow down my baby and she’s really learning to tear and chew.

Topping Suggestions

I love to not only pack in as many nutrients as possible within baked goods themselves, but I also like to serve them with various toppings for an even tastier, more fun, and healthier snack or meal.

Besides trying to limit sweet-flavored foods to just fruits as much as possible, I purposefully make my baked goods not very sweet. As a result, they taste delicious with both sweet and savory toppings.

Here are some ideas!

• Beetroot chickpea dip
• Pumpkin seed spinach hummus
• Yogurt, ricotta, cream cheese (go for the full-fat!)
• Thinned out peanut, nut, or seed butter
• Mashed avocado
• Fruit

The size is perfect for turning them into sandwiches! Simply spread various toppings (as suggested above) in between two waffles.

Storage and Reheating Tips

Let waffles cool completely after cooking. Then store in an airtight container in the fridge for 2-3 days or freeze for up to 3 months.

To freeze, lay them on a cookie sheet and flash freeze. This allows you to easily remove from the freezer one at a time. Check out my how to safely store leftovers post for details!

When ready to heat, pop them into the toaster or toaster oven. These can also be enjoyed cold, making it perfect for your child’s lunch box.