What’s For Breakfast? Pumpkin Waffles!

This is a recipe I came up with (adapted from my basic waffle recipe) to enjoy this past fall. But it’s so good, I just keep on making it! 🙂 I hope you enjoy it as well.
{And as with the regular waffles, all of these ingredients are shelf stable, but unless you have a non-electric waffle iron these still require electricity.}

Whole Wheat Pumpkin Waffles

Download Printable Version

  • 1 cup whole wheat flour
  • 1 cup milk (reconstituted powdered milk)
  • 1 egg (2 Tbsp egg powder + 4 Tbsp water)
  • a little less than ¼ cup of canned pumpkin*
  • a little more than ¼ cup of vegetable oil*
  • 1 heaping tsp baking powder
  • 1 tsp sugar
  • ½ tsp cinnamon
  • between ¼ to ½ tsp pumpkin pie spice
  • dash of salt (optional, but helps enhance flavor)

*tip: I use a ½ measuring cup and put some canned pumpkin in it just under half way full. Then I fill the rest of the measuring cup up with the vegetable oil. If you use too much pumpkin your waffles will be limp and floppy, so it’s a little bit of a balancing act.


  1. Preheat your waffle iron and spray it with non-stick spray.
  2. Whisk all of the ingredients together in a small mixing bowl until fully combined.
  3. Pour the mixture into your waffle iron and allow to cook for approximately 3-5 minutes, or until golden brown (although with the pumpkin, it’s a little hard to tell when it’s ‘golden’).
  4. Remove your waffles and serve warm with your favorite toppings (although butter and homemade maple syrup are absolutely delicious on these). Enjoy!!

Shop Taste of Home (Readers Digest)


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s