Healthy Pumpkin Waffles Recipe (Whole Wheat Flour)

This healthy pumpkin waffles recipe is the perfect breakfast for a fall morning.

It’s made with real food ingredients like whole wheat pastry flour and honey.

And you’ll love the pumpkin spice flavor!

healthy pumpkin waffles

This recipe was originally shared in September 2011.

Healthy Pumpkin Waffles

When crisp fall weather arrives, I start thinking about pumpkin recipes.

Healthy pumpkin muffins (made with white whole wheat flour), pumpkin pie granola, and pumpkin bars. ​

Pumpkin spice lattes, pumpkin bread, pumpkin butter.

These are just a few of our favorite recipes to make in the fall.

This pumpkin waffle recipe is another one I look forward to making during this time of year.

healthy pumpkin waffles with maple syrup

Why You’ll Love This Recipe

During pumpkin season, I look forward to making all things pumpkin.

The only thing is, so many of my favorite recipes use white flour and refined sugar.

One of the great things about these delicious waffles is that they use whole wheat pastry flour and honey.

Because of the healthy, simple ingredients, I feel good about serving these healthy pumpkin waffles to my family.

I love knowing they’re made with whole grains and naturally sweetened with honey.

healthy pumpkin waffles

You can use store-bought whole wheat flour, or you can grind your own.

Here’s how to make your own flour with a grain mill.

For this recipe, I just got out some whole wheat pastry berries and ran them through my grain mill.

By milling the grain right before making the recipe, we got the freshest possible flour with all the nutrients and minerals.

Also (another reason to love these waffles!), it’s a great easy fall breakfast recipe.

Especially if you make a large batch of waffles and store them in freezer bags for later.

This little bit of advance food prep is so helpful on busy mornings!

healthy pumpkin waffles

Healthy Pumpkin Muffins Notes

  • You can try substituting 2 cups of all-purpose flour for these pumpkin waffles (we always use whole wheat pastry flour, so I haven’t tested this).
  • You could add a teaspoon of vanilla extract to the batter for added flavor.
  • This recipe uses canned pumpkin puree, but feel free to substitute homemade pumpkin puree (here’s how to cook a pumpkin in the oven to use for homemade pumpkin puree).
  • I like to top them with pure maple syrup for a naturally healthy sweetener, but you could serve them with some of the topping ideas shared below.
  • The recipe calls for separating the eggs and adding the yolks and the whites separately. If you forget to separate them (or don’t have time), don’t worry, the recipe will still turn out! Folding the egg whites into the batter makes the waffles lighter and fluffier, so I recommend trying it if you have time. The waffles in these photos were made without separating the eggs, and they were still great!

Supplies Needed for This Recipe

Affiliate links included below, which means I may make a small commission at no extra cost to you. Read my disclosure here.

healthy pumpkin waffles


​Find the full ingredients and instructions for these easy pumpkin waffles in the recipe card at the bottom of the post.

  • whole wheat pastry flour (or 2 cups all-purpose) or whole wheat pastry grain to mill
  • baking powder
  • salt
  • 1 teaspoon cinnamon
  • ground nutmeg
  • honey
  • 3 large eggs, separated
  • milk
  • 1 stick butter, melted
  • 1/2 cup pumpkin puree (not pumpkin pie filling)
  • oil for brushing waffle iron (I use melted coconut oil for this)
  • maple syrup for serving

healthy pumpkin waffles with maple syrup

How to Make Healthy Pumpkin Waffles

1. Heat the oven to 250 degrees F.

2. Combine the dry ingredients (first 6 ingredients) in a large bowl.

3. Whisk together the wet ingredients: egg yolks, milk, butter, honey, and pumpkin in a medium bowl.

4. Beat the egg whites in a small bowl until stiff and set aside.

5. Heat your waffle iron.

6. Add the wet ingredients to the dry ingredients, stirring until combined. Fold the egg whites into the batter.

7. Brush the waffle iron lightly with oil and spoon in the batter (about 1/4-3/4 cup per waffle), spreading quickly.  Cook according to your waffle iron’s instructions.

8. Transfer waffles to a wire rack in the oven to keep them warm and crisp.  I put a wire cooling rack on a cookie sheet for this, and lay the waffles on it in a single layer.

9. Repeat with the remaining batter.  Serve waffles while still hot. Store leftovers in an airtight container.

Makes about 8 standard-size waffles or 6 Belgian waffles.

(We double or triple this recipe and make a big batch for our family. We then freeze any extras for a quick breakfast later.)

healthy pumpkin waffles

How to Serve Pumpkin Waffles

These whole wheat pumpkin waffles are delicious with just a little bit of melted butter and pure maple syrup drizzled on top.

But here are some more of our favorite toppings to try on these pumpkin spice waffles:

  • Whipped cream
  • Chocolate chips
  • Fruit syrup
  • A sprinkle of pumpkin pie spice
  • Pecans or other nuts

Find More Pumpkin Recipes:

I hope you enjoy these healthy waffles and their delicious pumpkin flavor!

Healthy Pumpkin Waffles

Delicious whole-grain pumpkin waffles with cinnamon and nutmeg!
Prep Time15 minutes
Cook Time25 minutes
Course: Breakfast
Cuisine: American
Keyword: pumpkin waffles, waffles
Servings: 8 waffles
Author: Joy Kincaid


  • 2 cups whole wheat pastry flour
  • 4 tsp baking powder
  • 1 tsp salt
  • 1 tsp cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground ginger
  • 3 large eggs separated
  • 2 tbsp honey
  • 1 3/4 cups milk
  • 1/2 cup butter 1 stick, melted
  • 1/2 cup pumpkin puree canned
  • oil for brushing waffle iron
  • maple syrup for topping


  • Heat the oven to 250 degrees.
  • Combine the dry ingredients in a large mixing bowl.
  • Whisk together the egg yolks, milk, melted butter, honey and pumpkin in a medium-sized bowl.
  • Beat the egg whites in a small bowl until stiff and set aside.
  • Heat your waffle iron.
  • Add the liquid ingredients to the dry ingredients, stirring until combined.
  • Brush the waffle iron lightly with oil.
  • Spoon in the batter (about 1/4 cup - 3/4 cup per waffle), spreading quickly. Cook according to your waffle iron's instructions.
  • Transfer waffles to a rack in the oven to keep them warm and crisp. (I put a baking rack on a cookie sheet for this.)
  • Repeat for the remaining batter. Serve waffles while still hot.


Even if you don't separate the eggs, this recipe still works. Simply add the whole eggs to the bowl of wet ingredients in step three, and skip the part about beating the egg whites until stiff. 
This recipe makes about 8 standard-size waffles or 6 Belgian waffles.


  1. Hi Miss Joy,

    I just finished making the waffles. We had them in waffles and pancakes. The pancakes I had to add a little more flour to make it stiffer.

    These are very good. Thanks for sharing the recipe.

  2. Good Old Household~
    How nice that you have pumpkins from your garden! They are one of my favorite things to grow, and no garden seems complete to me without them! 🙂

    Thank you so much for letting me know that you enjoyed the recipe!

    If you tried them I hope they worked out for you! 🙂


    Miss Sarah~
    I hope you enjoy them!

    Thanks for stopping by and leaving a comment!

    Grace Mae~
    I've never tried making them as pancakes, but it would probably work. I've noticed that most pancake and waffle recipes are often interchangeable. Let me know if you try it and it works for you!

    We really enjoy these…I hope you like them too! 🙂

  3. Hmmmmmm I LOVe love love pumpkin and I also love waffles. I think I am going to have to try these very soon. Thanks for being a inspiration. [o=

    Blessings and ((HUGS))

  4. Dear Joy,

    My hubby made them this morning. They were delicious and very filling. Next time, the recipe will be tweaked a bit due to my diabetes, but otherwise, absolutely scrumptious 🙂


    maria b.

  5. Looks delicious! I would double this for our family of four(we have six children but only two left at home)if there are any leftovers they go in the freezer for quick, but healthy, weekday morning breakfasts. Thanks for the recipe!

  6. Joy, those look delicious!! I've been looking for a pumpkin pancake/waffle recipe to make for my family this fall – this is perfect. Thanks for sharing!

    Lovely photography, too!
    ♥ Collette

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