Discover these wholesome whole wheatPumpkin Spice Waffles– perfectly light and fluffy with fall flavors! A fiber-rich, family-friendly breakfast recipe that freezes beautifully for busy mornings. These homemade pumpkin waffles are easy to make and deliciously nutritious!

This whole wheat pumpkin recipe is one of the very oldest recipes on the blog (I published it for the first time in 2010!) 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).

Thanks to whole grains and pumpkin, these waffles are full of fiber which helps keep tummies full until lunch.You’ll love how soft and fluffy these waffles aretoo (thanks to lots of eggs!). No whole wheat hockey pucks here.

Whole Wheat Pumpkin Waffles Recipe | Favorite Easy Pumpkin Recipes.

Why You’ll Love This Pumpkin Spice Waffles Recipe

Perfect Fall Breakfast:These waffles capture the essence of autumn with their warm cinnamon spices and real pumpkin flavor, creating that cozy breakfast feeling you crave when the leaves start changing.
Sneaky Nutrition:With whole wheat flour and actual vegetable (pumpkin!) in the batter, you’re getting fiber and nutrients while feeling like you’re indulging in a special breakfast.
Make-Ahead For Busy Mornings:This big batch recipe is perfect for meal prep – freeze half and enjoy homemade waffles at a moment’s notice on those hectic weekday mornings. Just pop them in the toaster!
Incredibly Fluffy, Not Heavy:Despite being whole wheat, these waffles stay light and fluffy thanks to the perfect ratio of eggs and leavening agents. No dense, hockey-puck waffles here!

🧇 Waffles are so versatile — sweet, savory, andhearty wafflesall make amazing breakfasts or dinners!

Recipe Ingredients

Whole wheat flour
Baking powder
Baking soda
Salt
Ground cinnamon– Or pumpkin pie spice
Pumpkin– I use canned but you could can make your ownhomemade pumpkin puree.
Butter
Eggs
Milk

See the recipe card below for full information on ingredients and quantities

How to Make Pumpkin Spice Waffles

Step 1:In a large mixing bowl, whisk together the whole wheat flour, baking powder, baking soda, salt, and cinnamon or pumpkin pie spice.

Step 2:Create a well in the center and add the pumpkin, melted butter, eggs, and milk

Step 3:Whisk from the center outwards, gradually incorporating the dry ingredients until well-mixed.

Step 4:Cook the batter in a preheated waffle iron according to the manufacturer’s instructions. Serve with butter and maple syrup.

Recipe FAQs

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.

Top view of Whole Wheat Pumpkin Waffles on a cooling rack next to a bowl of pumpkin puree.

Expert Tips

Useroom-temperature eggs and milkfor asmoother batter.
Avoid over-mixing the batter; a few small lumps are okay and helpkeep the waffles light.
For extra flavor,add a dash of vanillaextract or nutmeg.
To ensure even cooking,spread the batter gently in the waffle ironbefore closing.

How to Serve and Store Healthy Pumpkin Waffles

Serve with homemade Greek yogurt, chopped nuts like maple candied pecans, or fresh fruit for a nutritious boost. Top with whipped cream and a sprinkle of cinnamon for a festive touch. Pair with eggs florentine, farmhouse egg bake, crispy ham and cheese waffles, bacon or sausage for a balanced breakfast.

Store waffles in an airtight container in the refrigerator for up to 3 days. To freeze, lay waffles on a baking sheet in a single layer and freeze. Once frozen, transfer to a freezer-safe bag and store for up to 2 months. Toast them in a toaster or warm in an oven at 350°F until heated through.