Healthy Pumpkin Waffles

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Fluffy pumpkin waffles with oats, flax, cinnamon and ginger - a fall family favorite!


  • 2 ½ cups flour*
  • 2 tablespoons ground flaxseed
  • 2 ½ teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 2 cups milk
  • 4 large eggs
  • 1 cup pumpkin puree
  • 1 teaspoon pure vanilla extract
  • 3 tablespoons oil
  • 3 tablespoons melted butter
  • Pure maple syrup, for serving


  1. Preheat Belgian waffle iron to medium.
  2. Combine dry ingredients in mixer. In separate bowl, combine wet ingredients (through butter). Add wet ingredients to dry ingredients and mix until you have a smooth batter.
  3. Spray hot waffle iron with cooking spray. Add about ½ cup of waffle mix; spread mixture evenly on waffle iron and close the lid.
  4. Cook the waffle about 1 minute and 45 seconds, or until browned and fluffy.
  5. Remove waffle from the iron and repeat with remaining waffles. Top with maple syrup.


Substitution Tip: This recipe works with whole wheat pastry flour, whole wheat flour, all-purpose flour, oat flour or gluten free all-purpose flour.

Storage Tip: Store waffles for up to 5 days in the fridge. Reheat in the microwave for a delicious weekday breakfast.