These light and fluffy pumpkin waffles are easy to make with simple ingredients. Enjoy them as a warm and cozy fall breakfast treat (or any time of the year).
Homemade Pumpkin Spice Waffles
As soon as the fall season hits (even before in some places), we get bombarded with pumpkin everything, don't we?
And like most, I look forward to the weekends. Not because I get to sleep in cuz that just ain't happening with two little children who think sleep is for the weak. Rather, because the hubby gets to watch the kids for a bit so I can breathe…
These fall-flavored waffles are not hard to make. They just require a few more steps and clean up. And the best part is I get to freeze them for an easy breakfast on a busy morning.
Made with healthy ingredients and no added sugars, these soft waffles are perfect for your baby and toddler as well!
Now I say fall and breakfast, but enjoy the delicious pumpkin flavor any time of the day and year!
- 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 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 real pumpkin puree (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 use homemade pumpkin puree.
- Eggs - use room temperature for lighter, fluffier waffles.
- Butter - use unsalted
- Real maple syrup - optional, if you desire sweeter waffles
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 ;).
Belgian waffles or mini waffles, you can't go wrong with either one!
- In a large mixing bowl, whisk together the dry ingredients to ensure the baking soda and powder gets mixed in evenly.
- In a medium bowl, combine the wet ingredients.
- Combine the wet and dry ingredients and mix until just incorporated. Be careful not to over mix. Let the waffle batter sit for 10 minutes.
- Bake the waffles according to your waffle iron’s instructions, using about ¼ cup of the batter per waffle. You can pour more if using a regular sized waffle maker.
Tips for Success
- Combine the dry and wet ingredients really well separately to ensure that the waffles rise evenly.
- Do NOT over mix 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 directions.
- Cool in single layer. 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.
Toppings for Healthy Pumpkin Waffles
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 of our favorite toppings!
- Fresh fruit - sliced or pureed
- Homemade Date Syrup
- Homemade unsweetened applesauce
- Yogurt, ricotta, cream cheese
- Warm maple syrup
- Melted butter
- Thinned out peanut, nut, or seed butter
- Beetroot chickpea dip
- Pumpkin seed spinach hummus
Serving Suggestions for Babies and Toddlers
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.
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.
Also, the size is perfect for turning them into sandwiches! Simply spread various toppings (as suggested above) in between two waffles.
Master List of Sandwich Ideas for Kids!
Storage and Reheating Tips
Cool leftover waffles completely after cooking. Then store in an airtight container in the fridge for 2-3 days or freeze for up to 3 months.
Pro tip: 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.
More Pumpkin Recipes
Did you make this recipe? Leave a rating below and let me know how you liked the recipe! Your feedback means so much to me!
Healthy Pumpkin Waffles Recipe
- 1 ½ cups (235g) whole wheat flour
- ¼ cup (25g) rolled oats
- 2 teaspoons pumpkin pie spice
- 1 teaspoon cinnamon
- 2 teaspoons baking powder
- 1 ½ cups whole fat milk
- ¾ cup (180g) pumpkin puree
- 2 eggs beaten, at room temperature
- 2 tablespoons butter, melted
- 1-2 tablespoons maple syrup (optional)
- 1 teaspoon pure vanilla extract
- Preheat oven to 200 degrees Fahrenheit if you want to keep waffles warm.
- In a large bowl, mix all the dry ingredients until evenly distributed.
- In a separate bowl, combine the wet ingredients.
- Combine wet and dry ingredients together. Be careful not to over mix. Let the batter sit for 10 minutes or so.
- Preheat waffle iron. Grease by brushing or spraying with oil. Pour in ¼ cup batter (or more if using a regular sized waffle maker) and cook according to manufacturer's directions until golden brown. If using the one I recommend here, 2 minutes and 45 seconds was perfect!
- If desired, place the waffles on a baking sheet and keep warm in the oven while you finish cooking the rest of the batter.