Healthy Pumpkin Waffles with Whole Wheat Flour

These whole wheat pumpkin waffles bring real pumpkin flavor to the breakfast table, with crisp edges and a tender, lightly spiced inside.

They are made with whole wheat pastry flour, pumpkin puree, cinnamon and nutmeg, plus chia and flax meal, and sweetened with honey instead of refined sugar.

The Best Whole Wheat Pumpkin Waffles (Honey Sweetened)

It’s fall, which means pumpkin is everywhere! If you can add pumpkin to a recipe, people are doing it! This pumpkin waffle recipe has not only the delicious pumpkin taste but also includes other healthy ingredients like chia and flax meal. I don’t use any refined sugar. I use honey to sweeten them! And the nutmeg gives it a subtle spice flavor. Yummy!

Pumpkin puree waffles are simple and delicious, packed full of fiber and that delicious pumpkin taste. The recipe calls for pastry flour because it adds a lovely chewiness to the waffles, but cake flour also works if pastry flour isn’t available where you are.

Making them is easy. You are going to combine all the dry ingredients in one bowl and the wet in another. Then mix the two and cook them in your waffle maker. I’m pretty sure you could make them into pancakes too, if you didn’t have a waffle maker!

Serve them with fresh fruit and pure maple syrup.

Why You’ll Love These Healthy Pumpkin Waffles

• Real pumpkin flavor. Pumpkin puree, cinnamon and nutmeg taste like fall in every bite.
• No refined sugar. Pure honey is the only sweetener in the batter.
• Packed with fiber. Whole wheat pastry flour, chia seeds and flax meal keep you full.
• Dairy free. Vanilla almond milk and olive oil stand in for milk and butter.

Ingredients You’ll Need

Exact amounts are in the recipe card below.

• Whole wheat pastry flour: Milled from soft wheat, so it is finer and lower in protein than regular whole wheat flour. That keeps the waffles tender instead of heavy, with a lovely chewiness. Cake flour also works if you can’t find pastry flour.
• Baking powder: The only leavener, so make sure yours is fresh. It gives the waffles their lift and light, airy pockets.
• Chia seeds (optional): Add fiber and a little texture. They soak up liquid as the batter rests, which helps it thicken.
• Flaxseed meal: Ground flax adds fiber and a mild, nutty flavor. Use ground, not whole seeds, so it blends into the batter.
• Cinnamon and ground nutmeg: The warm spices that make these pumpkin spice waffles. The nutmeg gives a subtle spice flavor.
• Salt: Just a little balances the honey and brings out the pumpkin and spices, so the waffles don’t taste flat.
• Vanilla almond milk: Adds moisture and a hint of vanilla. Plain almond milk or any milk you like will work.
• Pumpkin puree: Use plain canned pumpkin, not pumpkin pie filling, which already has sugar and spices added. It adds moisture, color and that delicious pumpkin taste.
• Olive oil: Keeps the waffles moist and helps the outside crisp in the iron. A light olive oil has the mildest flavor.
• Pure honey: The only sweetener. It also helps the waffles brown nicely.
• Eggs: Bind the batter and add structure, so the waffles hold together and release cleanly from the iron. Room temperature eggs mix into the pumpkin more smoothly, and cold eggs can make the oil clump up.

Most of these ingredients keep well in the pantry, so you can make these any weekend once you have a can of pumpkin on hand.

Watch how to make whole wheat pumpkin waffles in the video below.

How to Make Whole Wheat Pumpkin Waffles

1. Heat the waffle iron. Preheat your waffle iron to your desired temperature. A fully hot iron gives the waffles a crisp outside.
2. Mix the dry ingredients. In a large bowl, combine the flour, baking powder, chia seeds, flaxseed meal, cinnamon, nutmeg and salt. Mix well so the baking powder and spices are spread evenly.
3. Mix the wet ingredients. In a separate bowl or a blender, mix together the almond milk, pumpkin puree, olive oil, honey and eggs until smooth and evenly orange, with no streaks of honey or egg.
4. Combine. Pour the wet ingredients into the dry ingredients and stir just until the batter comes together. A few small lumps are fine. Overmixing whole wheat batter makes the waffles tough.
5. Rest the batter. Let the batter sit for 5 minutes. The flour, chia and flax soak up liquid, so the batter thickens slightly and the waffles cook up more tender.
6. Cook. Grease the waffle iron and pour 1/2 cup of batter in the center. Close the lid and cook until the waffle is golden brown and the steam slows down, which means most of the moisture has cooked off. Repeat with the rest of the batter. Keep finished waffles in a single layer on a rack in a warm oven so they stay crisp while you cook the rest.
7. Serve. Top with fresh fruit and pure maple syrup and enjoy them warm.

Ways to Customize Pumpkin Waffles

• Make pancakes. No waffle maker? Cook the batter on a griddle as pancakes.
• Skip the chia. The chia seeds are optional, so leave them out if you don’t have any.
• Change the flour. Use cake flour if pastry flour isn’t available where you are.
• Top them your way. Fresh fruit and pure maple syrup are classic. Chopped pecans or a spoonful of Greek yogurt are tasty too.

Pumpkin Waffle FAQs

• Are these pumpkin waffles healthy? They are made with whole wheat pastry flour, pumpkin, chia and flax and sweetened with honey, with no refined sugar.
• Can I use regular whole wheat flour? You can, but the waffles will be denser. Pastry flour gives a lovely chewiness, and cake flour also works.
• Can I use pumpkin pie filling? No. Use plain pumpkin puree. Pie filling already has sugar and spices and will make the batter too sweet.
• Are they dairy free? Yes, as written. They use vanilla almond milk and olive oil, with no butter or milk.
• Can I make them into pancakes? Yes. Cook the batter on a greased griddle until bubbles form, then flip.
• How do I store leftovers? Cool completely on a rack so they don’t steam and go soft, then refrigerate in an airtight container for 3 to 4 days.
• Can I make the batter ahead? It is best cooked right after the 5 minute rest. Baking powder starts working as soon as it gets wet, so batter left overnight makes flatter waffles. Cook them all and freeze the extras instead.
• Can I leave out the flax? The flaxseed meal adds fiber and helps bind the batter. You can leave it out, but the batter will be a little thinner.
• Can I freeze them? Yes. Freeze in a single layer, then move to a freezer bag. Reheat in the toaster until hot and crisp.
• Why are my waffles soggy? The iron may not be hot enough, or they came out too soon. Wait until the steam slows before opening the lid.

Pumpkin Whole Wheat Waffles

Lisa

Pumpkin whole wheat waffles made with pumpkin puree, cinnamon, nutmeg, chia seeds and flax meal, sweetened only with honey. They are dairy free, packed with fiber and full of pumpkin flavor.

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Ingredients

  

• 2 and 1/2 cups whole wheat pastry flour
• 1 Tbs baking powder
• 1 Tbs chia seeds (optional)
• 1 Tbs flaxseed meal
• 1 tsp cinnamon
• 1/2 tsp ground nutmeg
• 1/2 tsp salt
• 1 cup vanilla almond milk
• 1/2 cup pumpkin puree
• 1/2 cups olive oil
• 1/2 cup pure honey
• 2 eggs

Instructions

 

• Preheat waffle iron to desired temperature.
• Combine flour, baking powder, chia seeds, flaxseed, cinnamon, nutmeg, and salt in a large bowl. Mix well.
• In a separate bowl or blender, mix together almond milk, pumpkin puree, olive oil, honey, and egg.
• Pour wet ingredients in to dry ingredients. Stir just until batter mixed together. Allow batter to sit for 5 minutes.
• Pour 1/2 cup batter in the center of the greased waffle iron. Bake until desired doneness.
• Serve with fresh fruit and pure maple syrup.

Notes

The recipe calls for pastry flour because it adds a lovely chewiness to the waffles, but cake flour also works if pastry flour isn’t available where you are at.

Made these waffles? Leave a star rating in the recipe card and tell us your favorite toppings in the comments below.

More Recipes You’ll Love

• Homemade Blueberry Waffles
• Raspberry Waffles
• Gluten Free Waffles
• Fluffy Whole Wheat Pancakes
• Pumpkin Banana Muffins
• Eggless Pumpkin Pie

This recipe was shared by Lisa. Visit her blog, A Table Full of Joy, for more recipes.