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    MJ & Hungryman » Baby/Kid-Friendly Recipes » Breakfast » Healthy Pumpkin Baby Waffles

    Healthy Pumpkin Baby Waffles

    By Min On October 10, 2021

    This post may contain affiliate links. Please see our disclosure policy for more details.

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    healthy pumpkin baby waffles on a fall decorative plate with ricotta, maple syrup, and beet dip in separate bowls

    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!

    healthy pumpkin baby waffles on a fall decorative plate with ricotta, maple syrup, and beet dip in separate bowls

    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!

    Table of Contents
    • Ingredients
    • Waffle maker
    • Step-by-Step Instructions
    • Cooking Tips
    • How to serve to babies
    • Topping Suggestions
    • Storage and Reheating Tips
    • Healthy Pumpkin Baby Waffles

    Ingredients

    all the ingredients laid on a white background

    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

    a three image collage with dry ingredients in a bowl on left, wet ingredients in the middle, and dry and wet ingredients combined on the right

    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 ¼ cup of the batter per waffle. You can pour more if using a regular sized waffle maker.

    Cooking Tips

    a close up shot of a baby waffle sliced into 3 pieces with the middle piece standing up to show the inside
    • 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

    a strip of waffle with ricotta spread on the tip, beet dip on spoon, and four smashed blueberries on the left. A large piece of waffle with ricotta spread on tip, three bite sized pieces of waffle with four smashed blueberries on the right

    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.

    Master List of Sandwich Ideas for Kids!

    Storage and Reheating Tips

    a baby's hand grabbing the waffle in the air

    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.

    Subscribe to my newsletter and follow along on Instagram, Facebook, and Pinterest  for all of the latest updates!

    healthy pumpkin baby waffles on a fall decorative plate with ricotta, maple syrup, and beet dip in separate bowls

    Healthy Pumpkin Baby Waffles

    These healthy pumpkin waffles are the perfect texture for babies. Made with no sugar, they are suitable for 6 months old and up!
    5 from 7 votes
    Print Pin Rate
    Prep Time: 10 minutes
    Cook Time: 20 minutes
    resting time: 10 minutes
    Total Time: 40 minutes
    Servings: 14 waffles
    Author: Min | MJ and Hungryman

    Equipment

    • Mini Waffle Maker

    Ingredients

    Dry Ingredients

    • 1 ½ cups (235g) whole wheat flour
    • ¼ cup (25g) rolled oats
    • 2 teaspoons pumpkin pie spice
    • 1 teaspoon cinnamon
    • 2 teaspoons baking powder

    Wet ingredients

    • 1 ½ cups whole fat milk
    • ¾ cup (195g) pumpkin puree
    • 2 eggs beaten, at room temperature
    • 2 tablespoons butter, melted
    • 1-2 tablespoons maple syrup(optional)
    • 1 teaspoon pure vanilla extract

    Instructions

    • 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.

    Notes

    • 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.
    • Be sure to preheat your waffle maker. If you don’t, the exterior won’t crisp up properly.
    • 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.
    Storage suggestions:
    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.
    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.

    Nutrition

    Calories: 136kcal | Carbohydrates: 13g | Protein: 7g | Fat: 6g | Sodium: 65mg | Fiber: 2g | Vitamin A: 2325IU | Vitamin C: 1mg | Calcium: 86mg | Iron: 1mg
    Course appetizer, snack, breakfast
    Cuisine American
    Tried this Recipe? Tag me Today!Tag me @KidFriendly.Meals today!
    a collage of cover pages for all my three ecookbooks

    Looking for more baby-friendly recipes that the entire family can enjoy? My cookbooks are packed with quick and easy, veggie-forward, freezer-friendly recipes!

    Find out more!
    « Pumpkin Oatmeal Bars with Lentils
    What to do when baby won't eat solids »

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    About Min

    Thank you so much for stopping by! I am Min, a Registered Dietitian, a Christ follower, a wife, and a mom to our two miracle babies! Currently, I’m having a ton of fun feeding their tummies and sharing our baby led weaning journey! Follow me on Instagram if interested in seeing daily menu as well as tips and tricks.

    Reader Interactions

    Comments

    1. Wendy says

      November 25, 2021 at 9:31 pm

      Can’t seem to find pumpkin purée, would this still turn out without it or is it missing a liquid?

      Reply
    2. Christina says

      November 15, 2021 at 11:31 pm

      5 stars
      Everything i have made from you my baby has loved. And I love that most things you make are freezer friendly! These were a hit, going to make them year round. I didn’t melt the butter and they turned out fine FYI.

      Reply
      • Min says

        November 16, 2021 at 6:52 am

        This makes me so happy! Thank you for letting me know!

        Reply
    3. Kyoko says

      November 14, 2021 at 11:52 am

      Tried these as pancakes since I can’t find our waffle maker (lol) and it works! My 9mo old loved them! Thank you for the recipe 🙂

      Reply
      • Min says

        November 14, 2021 at 7:11 pm

        ooh! good to know!

        Reply
    4. Lilly says

      November 10, 2021 at 5:55 pm

      I made these and my daughters absolutely loved them. I did too! They have a nice texture and a great pumpkin flavor. We love your recipes and use them every week. Thank you!

      Reply
      • Min says

        November 10, 2021 at 7:51 pm

        so happy to hear! Thank you!

        Reply
    5. Jacqueline Fioritto says

      November 10, 2021 at 10:13 am

      5 stars
      These were delicious!

      Reply
      • Min says

        November 10, 2021 at 10:28 am

        Yay!! Thank you for letting me know!

        Reply
    6. Rachel says

      October 24, 2021 at 7:54 pm

      5 stars
      I wanted pumpkin doughnuts. Followed the recipe but baked at 350F for 10min. They were delicious!

      Reply
      • Min says

        October 24, 2021 at 9:38 pm

        oh wow! good to know!! Thanks for sharing! Will have to try it myself 😉

        Reply
    7. Shera says

      October 22, 2021 at 10:39 pm

      Can't wait to try this. My baby has loved ALL of your recipes so far!
      Do you think it would work with spelt flour?

      Reply
      • Min says

        October 23, 2021 at 6:23 am

        So happy to hear that! While I haven't tried it, I'm pretty sure it will work! Could you let me know how it turns out if you do?

        Reply
    8. Lisa A. says

      October 21, 2021 at 3:54 pm

      5 stars
      Went and bought the little waffle maker and made these yesterday for a little 14 month old and they are a huge hit! She loves to hold them herself and gobbled the first one up in the blink of an eye. Thanks for another great healthy recipe. We have made the pasta dishes and all the little muffins and we do not eat meat in our house so your recipes offer lots of healthy options for our girl.

      Reply
      • Min says

        October 21, 2021 at 4:21 pm

        Love it!! My son loves the mini waffle maker and made it clear that it is "his" haha. More vegetarian recipes coming your way 😉

        Reply
    9. Emma says

      October 11, 2021 at 1:04 pm

      Would these work as pancakes?

      Reply
      • Min says

        October 11, 2021 at 8:36 pm

        I haven't tried! Will you let me know how they turn out if you do?

        Reply

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    HI!

    I am MJ, a registered dietitian and a mom of 2. I truly hope you’ll enjoy all the recipes and tips that I share on what and how to feed your child!

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