Healthy Pumpkin Waffles Recipe

I just nailed a one-bowl Pumpkin Waffles Recipe Healthy that makes spiced, crisp-edged waffles you’ll want every morning.

I adore these pumpkin waffles because they’re stupidly easy and actually taste like fall in every bite. I get obsessed with the mix of pumpkin puree and ground cinnamon; the batter smells like spice and goodness.

They feel like a treat that isn’t dumb-heavy, so I can eat them on repeat without regret. And the texture?

Crispy edges, tender middle. I’m all about Fun Fall Breakfast Ideas and this Pumpkin Waffles Recipe Healthy keeps showing up when I want something real and a little indulgent but still sorta responsible.

Morning win, every time. Not too sweet, just right.

I promise.

Ingredients

• Whole wheat pastry flour: nuttier, more fiber, it keeps waffles hearty and tender.
• All purpose swap: quick fix if you’re out, lighter texture.
• Baking powder: gives lift so waffles aren’t dense, light and fluffy.
• Baking soda: helps browning and tiny rise, balances acidity.
• Fine salt: sharpens flavors, makes spices pop without tasting salty.
• Ground cinnamon: warm, cozy spice, makes it feel like fall.
• Ground ginger: a little zip, brightens the pumpkin notes.
• Ground nutmeg: warm, slightly sweet background spice, classic pumpkin vibe.
• Ground cloves: optional punchy spice, use sparingly for warmth.
• Light brown or coconut sugar: mild sweetness and a touch of caramel.
• Pumpkin puree: moist, fiber-rich base, adds color and subtle sweetness.
• Milk: thins batter and adds calcium, any dairy or plant milk works.
• Greek or plain yogurt: makes batter tender and adds protein.
• Eggs: bind everything together and boost protein and structure.
• Melted butter or oil: keeps waffles crisp and adds richness.
• Vanilla extract: smooth, sweet background note that ties flavors together.
• Cooking spray or oil: prevents sticking so waffles come out intact.
• Maple syrup, pecans, yogurt: toppings for sweetness, crunch, or creaminess.

Ingredient Quantities

• 1 3/4 cups whole wheat pastry flour (or use all purpose if you don’t have it)
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon fine salt
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon ground cloves (optional but nice)
• 2 tablespoons light brown sugar or coconut sugar
• 1 cup pumpkin puree, not pumpkin pie filling
• 1 1/4 cups milk (dairy or any plant milk)
• 1/4 cup plain Greek yogurt or plain yogurt for extra tenderness
• 2 large eggs
• 3 tablespoons melted butter or neutral oil (coconut, canola)
• 1 teaspoon vanilla extract
• cooking spray or a little extra oil for the waffle iron
• maple syrup, chopped pecans, or yogurt for serving if you want them

How to Make this

1. Preheat your waffle iron according to manufacturer instructions and lightly spray or brush with oil so waffles don’t stick.

2. In a large bowl whisk together 1 3/4 cups whole wheat pastry flour, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon fine salt, 1 1/2 teaspoons ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground nutmeg, and 1/8 teaspoon ground cloves. Add 2 tablespoons light brown sugar or coconut sugar and stir to combine.

3. In a separate bowl mix 1 cup pumpkin puree, 1 1/4 cups milk, 1/4 cup plain Greek yogurt, and 2 large eggs until smooth. Stir in 3 tablespoons melted butter or neutral oil and 1 teaspoon vanilla extract.

4. Make a well in the dry ingredients and pour the wet mixture in. Fold gently until just combined. A few small lumps are okay, dont overmix or waffles get tough.

5. If batter seems thick, stir in a tablespoon or two of milk to reach a thick but pourable consistency. If too thin, add a tablespoon of flour.

6. Let batter rest 3 to 5 minutes while the waffle iron finishes heating. This helps the whole wheat pastry hydrate and keeps the texture tender.

7. Spoon or pour the appropriate amount of batter for your waffle iron onto the hot plate, spread a little if needed, close the lid and cook until steam mostly stops and waffles are golden and crisp. Cooking time will vary by iron, usually 3 to 6 minutes.

8. Transfer finished waffles to a wire rack in a single layer to keep them crisp while you cook the rest. If stacking, separate with parchment so they dont get soggy.

9. Serve warm with maple syrup, chopped pecans, extra yogurt or whatever you like. Theyre also great cooled and toasted later.

10. Store leftovers in an airtight container in the fridge for up to 3 days or freeze individually and reheat in a toaster for a quick breakfast.

Equipment Needed

1. Waffle iron (with heat-safe brush or nonstick spray)
2. Large mixing bowl
3. Medium bowl
4. Whisk
5. Rubber spatula or wooden spoon
6. Measuring cups and spoons
7. Ladle or 1/2 cup measuring cup for pouring batter
8. Wire cooling rack (plus parchment if stacking)

FAQ

Healthy Pumpkin Waffles Recipe Substitutions and Variations

• Whole wheat pastry flour: you can use all purpose flour 1:1 for a lighter waffle, or try oat flour (use slightly less, about 1 1/2 cups and expect a denser texture).
• Light brown sugar or coconut sugar: swap with coconut sugar 1:1, or use maple syrup or honey (use about 3/4 cup liquid sweetener and reduce the milk by 2 to 3 tablespoons).
• Plain Greek yogurt: replace with plain regular yogurt same amount, or use unsweetened applesauce 1:1 for fewer calories but the waffles will be a touch less tender.
• Melted butter or neutral oil: use melted coconut oil 1:1 for a subtle coconut note, or try mashed banana or applesauce (use equal parts) to cut fat and add natural sweetness.

Pro Tips

– Let the batter rest for 3 to 5 minutes so the whole wheat pastry can absorb liquid, it’ll make the waffles less gummy and more tender, if it looks too thick add a splash of milk right before cooking.
– Use a hot, well-oiled waffle iron and wait until steam mostly stops before opening, that gives you a crisp exterior without drying the inside.
– If you want extra richness and flavor, swap 1 tablespoon of the milk for buttermilk or add an extra tablespoon of melted butter, it makes them taste more decadent without being heavy.
– Cook on a wire rack instead of stacking straight onto a plate, and separate with parchment if you must stack, this keeps them from getting soggy.
– Make extra and freeze individually on a sheet, then toast from frozen for a fast breakfast that keeps the crisp texture and flavor.