Whole Wheat Pumpkin Waffles Recipe

5 from 4 votes

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A homemade whole wheat pumpkin waffles recipe from scratch just in time for fall! Perfectly light and fluffy waffles for a healthy yet delicious breakfast.

A good healthy waffles recipe is a must for any routine family breakfast. These Healthy Banana Waffles are another favorite recipe in our house and have no added sugar! If you want something that’s a little more sweet but still has fruit, check out these Sweet Cherry Waffles.

Whole Wheat Pumpkin Waffles
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A Healthy Whole Wheat Pumpkin Waffle Recipe

I cook my kids a hot breakfast most mornings and save the cold cereal for Saturday mornings when mama wants to sleep in a minute. This whole wheat pumpkin recipe is one of the very oldest recipes on the blog (I published it for the first time in 2010!) and today it’s getting a much-needed makeover and republish to the top of the blog. I wanted to bring it out of the archives because it’s still one of my very favorite recipes and I make it all the time (not just in the fall either).

Whole wheat pumpkin waffles are the perfect start to any busy day. They only take about 10 minutes to mix together, a few minutes to cook, and then you are on your way with something filling and warm. This makes a large batch of waffles which is great if you want to eat them a second time that week or freeze half for later. The pumpkin makes the waffles a lovely color – plus the addition of cinnamon or pumpkin pie spice makes you feel like you are eating dessert for breakfast; never a bad thing in my book.

Thanks to whole grains and pumpkin, these waffles are full of fiber which helps keep tummies full until lunch. You all know how much I love vegetables and when you can get your kids to eat a vegetable at breakfast, I feel like you are winning at life. A few of my kids will enjoy a green smoothie with me, but for everyone else, pumpkin waffles are the way to go. You’ll love how soft and fluffy these waffles are too (thanks to lots of eggs!). No whole wheat hockey pucks here.

This recipe is part of Pumpkin Week that I’m doing with my friend Emily from One Lovely Life. We are sharing our favorite pumpkin recipes all week long. You can check out her here pumpkin blender oatmeal pancakes here, don’t they look so good?

Healthy Whole Wheat Pumpkin Waffles Recipe

What type of flour is best for whole wheat waffles?

I like to use a whole wheat flour that is labeled “white whole wheat”. That simply means it’s whole wheat flour that has been milled from white wheat berries (opposed to red wheat berries). It tends to be a little lighter and tastes a little less wheaty than whole wheat flour ground from the red wheat berries. Once you start looking at the packages of wheat flour, you’ll see what I’m talking about.

What type of waffle maker works best for whole wheat waffles?

I have a pretty basic Belgian waffle maker that we use and love, but I also have this waffle maker that makes elephant, giraffe, and bunny waffles! It’s $15, works great, and my kids LOVE IT! If you are in the market… get the animal one. 🙂

Can I make pancakes with this pumpkin waffle batter?

If you want to turn pumpkin waffles into pumpkin pancakes, simply add enough milk to make a thinner pancake batter. You know it’s thin enough when it spreads nicely on a hot cast iron skillet.

How many waffles will this recipe make?

This recipe makes a pretty big batch of waffles (10 Belgian waffles) so plan on using half the recipe for later in the week (cook once, eat twice!), store half in the freezer for a later date, or just cut the recipe in half to make 5 waffles instead.

Should I use canned pumpkin?

You can use a can of pumpkin puree or about 2 cups of homemade pumpkin puree. Both are great options.

Easy Whole Wheat Pumpkin Waffles Recipe
Whole Wheat Pumpkin Waffles
5 from 4 votes

Whole Wheat Pumpkin Waffles Recipe

An easy homemade whole wheat pumpkin waffle recipe from scratch! Perfectly light and fluffy waffles for a healthy yet delicious breakfast.
Prep: 10 minutes
Cook: 5 minutes
Total: 15 minutes
Servings: 10 large waffles


  • 2 1/2 cups whole wheat flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon or pumpkin pie spice
  • 1 small can pumpkin, 15 ounces
  • 1/4 cup melted butter
  • 4 eggs
  • 2 cups milk
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  • In a large bowl, combine all of the dry ingredients.
  • Use a whisk to combine them all and then make a large well in the center.
  • Add all of the wet ingredients to the well and then start whisking the two together. Whisk from the middle of the bowl out, slowly making your way out to the dry ingredients. You are slowly incorporating the dry so that they don’t get clumpy.
  • When well-combined, cook according to your waffle iron directions.
  • Serve with lots of butter and real maple syrup.


  • Freeze the extras for a quick breakfast and reheat in the toaster.


Serving: 1 of 10 large waffles, Calories: 199kcal, Carbohydrates: 25g, Protein: 8g, Fat: 9g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.2g, Cholesterol: 84mg, Sodium: 391mg, Potassium: 210mg, Fiber: 3g, Sugar: 3g, Vitamin A: 328IU, Vitamin C: 0.02mg, Calcium: 133mg, Iron: 2mg
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Looking for more hot breakfast ideas? Check these out:

Enjoy this easy homemade whole wheat pumpkin waffle recipe from scratch! Perfectly light and fluffy waffles for a healthy yet delicious breakfast

This recipe was originally published in December 2010 and has been republished in September 2017. The text, recipe, and pictures have been updated.

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Recipe Rating


  1. Joni S says:

    5 stars
    I made these for my grandsons (5yrs&3 yrs) breakfast, after a sleepover at our house. They got 2 thumbs up from the boys. They are a dense waffle, flavorful and filling. The recipe made enough for extras to store i

  2. charyl says:

    5 stars
    My kids and I loved these. It feels good to give them nutrient dense tasty breakfast.