Pumpkin waffles
7 minutes prep/20 minutes at the waffle iron/ Makes 6
Imagine this: Sunday mornings filled with the warm, inviting smell of pumpkin waffles on a crisp fall day—these are the moments that will become treasured memories your children carry with them forever. I encourage you to try my wholesome waffle recipe—whether today or as part of your meal prep routine. Preparing nutritious breakfasts ahead of time makes mornings more manageable and enjoyable for both you and your kids. In our home, breakfast for dinner is a treasured tradition—it helps ease the evening rush when everyone is busy and tired.
Dry ingredients
1 1/2 cups of flour
1 1/2 tsp of baking powder
1/4 of tsp of salt
2 tsp of cinnamon
1/2 tsp of pumpkin spices
Wet ingredients
1/2 cup of coconut oil
1/2 cup of brown sugar
1 cup of pumpkin puree
1/4 cup of maple syrup
1 egg
1/2 cup of pumpkin puree
1 tsp of vanilla extract
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If you don’t have pumpkin puree, you can substitute it with cooked sweet potatoes or butternut squash. Be sure to blend them thoroughly until you achieve a smooth, puree consistency before using.
I have also made this recipe using ½ cup of pumpkin puree & ½ cup of cottage cheese. You can blend the cottage cheese until smooth in a food processor or just go with the curdles! They melt and look like marshmallows when you take a bite of them!
You can also add chocolate chip to this recipe. OF COURSE!!!
Steps
Prepare your waffle iron and heat it up. I set mine on level 3. If you are in doubt about your waffle maker heat setting, go right in the middle and you can always adjust the heat setting after seeing the color on the first waffle. I like mine slightly golden.
Melt your coconut oil in the microwave for 10 second. Return by 10 second increments until the oil is completely melted. Add the brown sugar and maple syrup and mix well.
Mix together your dry ingredients in a mixing bowl and reserve.
Add the egg, pumpkin puree and vanilla extract to the coconut, brown sugar, and maple syrup mixture. Make sure the bowl is cool before combining.
Add your wet ingredients to your dry ingredients while mixing by hand until it is all well incorporated but not too much.
For soft and tender pumpkin waffles, gently stir the wet ingredients into the dry & avoid overmixing. The more you beat it, the more gluten will develop. It might result in a tougher waffle. Simply stir until moist and start making your waffles at the iron without rest time.
Lightly spray your waffle maker with a coconut oil spray.
Pour 1/2 cup of your batter into the warmed and ready waffle iron and cook for 3 minutes. Again, cooking time may vary depending on your iron and the temperature of your ingredients. Babysit your waffle to insure proper result.
Serve it with a drizzle of maple or chocolate syrup or alongside scramble eggs and a side of protein.
Keep the waffles in an airtight container in the refrigerator for up to 5 days or freeze in Ziploc bags and keep them in your freezer. Simply thaw them overnight when you wish to eat it for breakfast the next day and warm up in the microwave prior to for 15 to 30 second.
Don’t let busy schedules steal these precious moments. Embrace intentional eating, plan ahead, and watch as your family grows closer around the table, one pumpkin waffle at a time.
