Pumpkin waffles

Pumpkin waffles

Oct 30 2019


20-25 mn

Makes 12 waffles

These are the prefect fall breakfast. I make them on the week-end when I have more time and I usually make double batch and freeze for later.
So this way, on a busy day, you just toss in toaster and it is ready on no time!!


  • 1 cup of milk (any kind works)
  • 1/2 cup of greek yogurt (you can sub for almond based yogurt)
  • 2 eggs
  • 2 tsp of coconut oil
  • 2 tbsp of maple syrup
  • 1 tsp of vanilla
  • 1 cup of whole wheat flour (or GF works as well)
  • 1/4 cup of flax seed meal
  • 1/4 cup of almond flour
  • 1 tbsp of baking powder
  • 1 tsp of pumpkin pie spices
  • 1 cup of pumpkin purée
  • 1/2 tsp of salt
  • Toppings: nut butter, fresh cut fruits, greek yogurt, [maple syrup


Combine all the dry ingredients in a large bowl and set aside. In a different bowl, whisk all the wet ingredients together and incorporate in the dry mix until combined. (Do not overtax it, it will create a tough batter and chewy waffles.)

Heat your waffle maker and grease it with coconut oil. Spoon 1/2 cup of the batter at a time and cook for 3-4 minuets until crips and golden brown.

Eat immediately or place on a sheet in the freezer for a couple of hours. When the waffles are frozen transfer to a zip log bag or container (this way they will not stick to one another).

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