When autumn comes knocking on your door, there’s one thing we all look forward to—pumpkin-flavored everything! And what better way to start your day than with the warm, comforting aroma of freshly made pumpkin waffles wafting through your kitchen? We’ve been making these since our kiddo was a toddler, and they are still as much of a favorite now as they were in 2016. Let’s make some waffles!
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Why should I make these pumpkin waffles?
These pumpkin waffles are not only 100% whole grain, but they’re still fluffy on the inside and crunchy on the outside (just like a good waffle should be!). They are tinted orange and spiced with the perfect flavors of Fall—cinnamon, nutmeg, cloves, and a heavy hand of pumpkin. You can serve these up decadent style with whipped cream and maple syrup, or slather them with Greek yogurt and fruit for a healthy, autumnal breakfast.
What kind of flour do you use for this recipe?
This waffle recipe actually comes courtesy of my oldest sister, who is known countrywide as maybe the best waffle maker on the planet. Because I can’t leave well enough alone, I takeher amazing waffle recipe and make it with white whole wheat flour. You’ve heard me sing the praises of white whole wheat before, but just in case someone hasn’t heard about it, I gotta go over it again. White whole wheat flour (I really like Bob’s Red Mill Ivory Wheat Flour or King Arthur Flour’s Organic White Whole Wheat) is a 100% whole grain flour—just like whole wheat flour.
The difference is that white whole wheat flour is ground from a lighter, more mildly flavored wheat berry. It results in a lighter color, texture, and flavor. Is it all-purpose flour? Nope, but it’s a nice halfway point between all-purpose and the nutty, heavy taste of whole wheat flour. It’s a GREAT flour to use if you are trying to get more whole grains into your family’s diet, but they are struggling with the (admittedly cardboard-y) taste and texture of regular whole wheat flour. You used to only be able to get white whole wheat flour at specialty stores or by grinding it yourself, but in the past year or so, most major supermarkets have started carrying it. Check your baking aisle!
What else do I need to make these waffles?
In addition to the white whole wheat flour (see above), you’ll need cornstarch, sugar, baking powder, baking soda, salt, pumpkin puree, pumpkin pie spices (cinnamon, nutmeg, cloves), milk, eggs, and coconut oil.
Protip: A spices shortcut
Don’t want to measure out the individual spices? Use 2 1/4 teaspoons of pumpkin pie spice instead!
How do you make pumpkin waffles?
Waffle batter is so straightforward and easy to make!
- Whisk the dry ingredients in a large mixing bowl.
- Add the wet ingredients, and stir just until everything is incorporated. You don’t want to overdo it, or the waffles will come out tough.
- Let the batter rest for 15-30 minutes. This step is important—giving the batter some time to rest will give you a more tender waffle!
Pour waffle batter into an ungreased waffle iron, and cook until browned and crisp. You’ll need anywhere from 1/3 cup – 1 cup of batter per waffle, depending on the size of your waffle iron.
How do you keep waffles crispy when cooking?
There are a few tricks to keeping your waffles crisp on the outside and tender on the inside:
- Cornstarch!The cornstarch in the batter will help the outside of your waffles be pleasingly crisp.
- Wire racks.Set finished waffles in a single layer on wire racks. If you lay them out on a baking sheet or plate, the steam from the hot waffles will soften the edges by the time all the waffles are cooked and ready to eat. On a wire rack, air can circulate all around the waffles and the steam can escape, which equals crispy waffles!
- Freeze the leftovers.A trip through the toaster gives leftover waffles a delightful crisp crust.
What can I top waffles with besides syrup?
Pumpkin waffles are like a blank canvas just waiting for your creativity. We particularly love these pumpkin waffles with whipped cream, chopped pecans, and a sprinkle of cinnamon. They are also great with a dollop of yogurt and some fresh or cooked fruit!
How do I make these waffles ahead of time?
We love to make a double batch of these waffles so that we can stock the freezer. Cook the waffles all the way through, and allow them to cool completely on a wire rack. Arrange the cooled waffles in a single layer on baking sheets and freeze, and then transfer to a freezer bag. Now you have your own homemade waffles ready to pop in the toaster on a busy morning!
Whole Wheat Pumpkin Waffles
Yield: 4 waffles
Prep Time: 25 minutes
Cook Time: 30 minutes
Total Time: 55 minutes
Whole Wheat Pumpkin Waffles are spiced with the perfect flavors of fall. They are fluffy on the inside and crunchy on the outside, like a waffle should be.
Ingredients
- 1 1/2 cups white whole wheat flour
- 1/2 cup cornstarch
- 1 tablespoon granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 1 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 cup pumpkin puree
- 1 cup milk
- 2 eggs
- 1/2 cup vegetable oil or melted coconut oil
- 2 teaspoons vanilla
Instructions
- Whisk the flour, cornstarch, sugar, baking powder, salt, baking soda, and spices in a large bowl.
- Add the pumpkin puree, milk, eggs, oil, and vanilla. Stir just until there are no dry spots left. Rest for 15 minutes.
- Cook by pouring ½-1 cup of batter (depending on the size of your waffle iron) onto a ungreased waffle iron and cooking until brown and crisp.
Nutrition Information:
Yield: 8Serving Size: 1/2 waffle
Amount Per Serving:Calories: 298Total Fat: 18gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 49mgSodium: 441mgCarbohydrates: 30gFiber: 4gSugar: 3gProtein: 6g
At Wholefully, we believe that good nutrition is about much more than just the numbers on the nutrition facts panel. Please use the above information as only a small part of what helps you decide what foods are nourishing for you.
