Happy November! Ready for another pumpkin perfect fall breakfast? Whip up these Whole-Wheat Pumpkin Waffles Saturday morning. They are healthy, filling, and loved by kids. This is a recipe that I double and freeze for another day or stick in the refrigerator for the next day.
To reheat after freezing, stick them in the toaster oven or microwave. Don’t have a waffle iron? Check out Amazon’s choice waffle iron here.
Whole-Wheat Pumpkin Waffles
- Waffle Iron
- 1 ¾ Cup Whole-Wheat Flour
- ¼ tsp Salt
- 1 tsp Baking Powder
- ¼ tsp Baking Soda
- 2 Tbsp Brown Sugar
- 2 tsp Ground Cinnamon
- 1 tsp Ground Ginger
- ½ Cup Puree Pumpkin
- ¼ Cup Applesauce No added sugars
- 2 Eggs
- 1 Tbsp Vinegar
- 1 ¼ Cup Milk
- 2 Tbsp Butter Melted
- Add all dry ingredients to a medium-sized mixing bowl: flour, salt, baking powder, baking soda, brown sugar, cinnamon, ginger and stir up well.
- Pour the vinegar into the milk and allow it to sit for 5 minutes.
- Mix applesauce, pumpkin puree, milk, and eggs together.
- Stir wet and dry ingredients together.
- Add melted butter and stir together just until mixed.
- Once your waffle iron is hot smear a small amount of oil into your waffle iron add the waffle batter (amount varies upon your waffle iron size).
- My waffles are normally finished in 2 ½ minutes to 3 minutes and are golden brown in color.
We love topping these with maple syrup and of course, Eric tops with butter as well. Sometimes the kids beg for a little Reddi Whip on top which makes these waffles extra special. Enjoy!
Make it a great day!