If you’re a fan of fall flavors, then you’ll love these Whole-Grain Pumpkin Waffles! Whenever my girls have friends sleep over, they always ask for waffles for breakfast. And I ALWAYS double the recipe so I can stick the extras in the freezer. I love having them on hand for busy weekday mornings and even sometimes for waffle sandwiches in the lunchbox. My 6th grader was literally walking out to the bus stop eating one of these (still frozen) waffles the other morning. It was just one of those days, and it’s really not that much extra work to make a bigger batch while you’re at it. You’ll thank yourself later, I promise!
Oh, and if you have an electric donut maker, this same batter works in there, too. Here’s how everything turned out when we tried them both the other weekend. (As you can see, I was sure to balance out all of this with green smoothies and fresh fruit as well!) Enjoy. :)
Whole-Grain Pumpkin Waffles
- 1 ½ cups whole-wheat pastry flour, or regular whole-wheat flour
- 1 tablespoon pumpkin pie spice, found in the spice aisle
- ¼ teaspoon baking soda
- 2 teaspoons baking powder
- ½ teaspoon salt
- 2 eggs, beaten
- 1 ½ cups milk
- 4 tablespoons butter, melted
- 2 tablespoons pure maple syrup, + extra for serving
- ½ cup pumpkin puree
Preheat waffle iron.
In a large bowl, whisk together the flour, pumpkin pie spice, baking soda, baking powder, and salt.
Make a well (hole) in the center and pour in the eggs, milk, melted butter, and maple syrup. Using electric beaters (or a lot of elbow grease with your whisk), mix together until well combined. Gently beat in the pumpkin puree.
Serve warm with pure maple syrup and fresh fruit.
We recommend organic ingredients when feasible.