Whole Grain Pumpkin Spice Waffles
Whole Grain Pumpkin Spice Waffles- made in just one bowl, these healthy pumpkin waffles are deliciously light and fluffy. They can easily be made gluten-free and vegan too!
These are the kind of pumpkin waffles that will have everyone begging for breakfast. They’re light, fluffy with crisp edges, and have just enough spice to make your house smell incredible.
I initially set out to create more of a basic pumpkin waffle rather than my usual flourless version or those that call for a special blend of flours. I started by testing them with spelt flour because it’s easy to interchange with all-purpose and whole wheat flour.
They came out so perfect that I was tempted to stop right there, but I knew you guys would want gluten-free and vegan options. So of course I made sure to test them four different ways and guess what? Every single version worked!
I get excited about these things because it’s tough to provide a recipe that can appeal to everyone. That said, I did not try to make these grain-free so I can’t help you on that one. I know for sure that coconut flour will not work the same here. Just in case you were wondering.
This recipe is super simple and requires just one bowl. The way it’s written makes about 6 waffles but I like to double the recipe so that I can save some in the freezer for later. You can give them a try with the smaller batch but I’m almost certain you’re going to want to double them too.
I hope you get a chance to slow down this fall and enjoy a big plate of pumpkin waffles with someone you love. Because it just doesn’t get much better than that. :)
Whole Grain Pumpkin Spice Waffles
Yield: 6 waffles
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
- 1 and 1/4 cups non-dairy milk*
- 1 tablespoon apple cider vinegar
- 1 and 1/2 cups spelt flour (or oat flour*)
- 2 tablespoons coconut sugar
- 1 and 1/2 teaspoons pumpkin pie spice**
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 2 pasture-raised eggs (or 2 tablespoons flax + 4 tablespoons water)
- 1/2 cup pumpkin puree
- 2 tablespoons dairy-free butter or coconut oil, melted
In a measuring cup, combine the non-dairy milk with 1 tablespoon apple cider vinegar. If making them vegan, you can also combine the ground flax with water in a small bowl. Set aside.
In a large bowl, combine the spelt four (or oat flour) with coconut sugar, pumpkin pie spice, baking powder, baking soda, and salt. Whisk together.
To the bowl, add the eggs (or flax egg) and pumpkin puree. Pour the milk in and stir a few times. Add the melted butter or coconut oil and continue to stir until evenly mixed. There shouldn’t be any large lumps left but it’s okay if it’s somewhat lumpy.
Let the batter site while you preheat the waffle iron. Lightly grease if needed. Scoop out about 1/3 cup of batter at a time (this may vary depending on your waffle maker) and cook until ready or crisp on the edges. Set cooked waffles aside on a cooling rack as you cook the rest of the batter.
When ready to eat, I like to reheat the cooked waffles in the toaster for extra crispy edges. Leftovers can be stored in an airtight container in the refrigerator for up to 5 days or frozen for up to 3 months. Serve warm with pure maple syrup and enjoy!
*To make these gluten-free: replace the spelt flour with equal parts oat flour and reduce the milk to 1 cup instead of 1 and 1/4 cup.
**Pumpkin pie spice can be replaced with 1/2 teaspoon cinnamon, 1/2 teaspoon ground ginger, ¼ teaspoon ground nutmeg, and ¼ teaspoon cloves.
If you’re looking for a waffle maker, I have this one and love it!