Waffles are one of our all-time favorite weekend breakfasts around here. In the fall and winter, make that pumpkin waffles.
We made this healthy pumpkin waffle recipe for breakfast before apple picking yesterday to start off a perfect fall day—delicious breakfast, beautiful weather, a “hay” ride (without any hay), and apple picking.
I love Autumn!
Plus I started repainting our bedroom “aqua ocean” and am ridiculously excited about the new color. I have a few other plans for the room, too, inspired by the overflow of Pinterest goodness.
These waffles are adapted from “the ultimate pumpkin waffle recipe”. There’s a blog set up just for this recipe. And the recipe is amazing as is.
My adaptations simply make it a bit healthier (whole wheat flour, more pumpkin) and easier.
We’ve been making these for a couple of years now. They are flavorful and moist and leftovers reheat really well the next day.
The BEST Healthy Pumpkin Waffle Recipe
INSTRUCTIONS
1. Oil and preheat the waffle iron.
2. Whisk brown sugar and cornstarch in a large bowl. Then whisk in remaining dry ingredients.
3. Next, whisk together pumpkin, milk, egg yolks, and melted butter.
4. Add pumpkin mixture to dry ingredients and mix until combined.
5. Whip egg whites until stiff, then fold into batter. (Note: Harry skips this step when he makes the waffles and they turn out fine. He just mixes the whole eggs in with the pumpkin in step 3.)
6. Pour the batter onto your preheated waffle iron and cook. We use a square waffle iron (that doubles as a griddle and panini press!!), but you can make these with a Belgian waffle iron as well.
7. Serve with butter and maple syrup or whipped cream with sprinkle of cinnamon if you want to get fancy.
Printable healthy pumpkin waffle recipe
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The Best Healthy Pumpkin Waffle Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
Description
adapted from the Ultimate Pumpkin Waffles Recipe
Ingredients
- 1/4 cup dark brown sugar
- 3 Tbsp cornstarch
- 1 1/2 cup white whole wheat flour (a lighter whole wheat sold by King Arthur; if you use regular whole wheat I would try half whole wheat and half all-purpose flour)
- 2 tsp baking powder
- 1/2 tsp salt
- 1 Tbsp pumpkin pie spice mix
- 2 eggs, with yolks and whites separated
- 1 cup whole milk
- 1 15 oz. can pumpkin (if you like your waffles drier, just use 1 cup)
- 4 Tbsp unsalted butter, melted and cooled
Instructions
- Oil and preheat the waffle iron.
- Whisk brown sugar and cornstarch in a large bowl. Then whisk in remaining dry ingredients.
- Next, whisk together pumpkin, milk, egg yolks, and melted butter.
- Add pumpkin mixture to dry ingredients and mix until combined.
- Whip egg whites until stiff, then fold into batter. (Note: Harry skips this step when he makes the waffles and they turn out fine. He just mixes the whole eggs in with the pumpkin in step 3.)
- Pour the batter onto your preheated waffle iron and cook. We use a square waffle iron (that doubles as a griddle and panini press!!), but you can make these with a Belgian waffle iron as well.
- Serve with butter and maple syrup or whipped cream with sprinkle of cinnamon if you want to get fancy.
What’s your favorite pumpkin recipe? Leave a comment below, I’d love to hear about it.
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