Description
Whole Wheat Pumpkin Spice Waffles bring autumn’s warmth to breakfast with hearty whole grains and rich seasonal spices. Perfectly crisp edges and tender centers make these dairy-free waffles an irresistible morning treat you’ll crave all season long.
Ingredients
Scale
Main Dry Ingredients:
- 3 cups (384 grams) whole wheat pastry flour
- 2 tablespoons (30 milliliters) baking powder
- 1 teaspoon (5 milliliters) baking soda
- ¼ teaspoon (1.25 milliliters) salt
Spices:
- 2 teaspoons (10 milliliters) cinnamon
- 1 ½ teaspoons (7.5 milliliters) ground ginger
- 1 teaspoon (5 milliliters) nutmeg
Wet Ingredients:
- 4 eggs
- 2 ½ cups (600 milliliters) unsweetened almond milk
- 15 ounces (425 grams) pumpkin puree
- ½ cup (100 grams) brown sugar
- ½ cup (120 milliliters) coconut oil, melted and cooled
- 1 teaspoon (5 milliliters) pure vanilla extract
Serving:
- Pure maple syrup
Instructions
- Prepare a spacious mixing vessel and combine whole wheat pastry flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg using a wire whisk, ensuring all dry ingredients are evenly distributed.
- Select a separate mixing bowl and gently whisk eggs until they are smoothly blended, creating a uniform consistency.
- Add milk (240 milliliters or 8 fluid ounces), pumpkin puree, brown sugar, melted coconut oil, and vanilla extract to the whisked eggs, stirring thoroughly to create a cohesive liquid mixture.
- Pour the wet ingredients into the dry ingredient bowl, gently folding and stirring until just combined, taking care not to overmix the batter – some small lumps are acceptable.
- Preheat the waffle iron to medium-high heat and lightly grease the cooking surfaces with coconut oil or non-stick cooking spray.
- Ladle the pumpkin spice batter into the waffle iron, using the recommended amount per manufacturer’s instructions, typically filling about 2/3 to 3/4 of the surface.
- Cook each waffle until golden brown and crisp, approximately 3-4 minutes, depending on your waffle iron’s specific settings.
- Transfer completed waffles to a wire cooling rack to maintain crispness and prevent soggy bottoms.
- Serve immediately with warm maple syrup, garnishing with optional toppings like chopped nuts or additional cinnamon.
- For storage, allow waffles to cool completely before placing in an airtight container in the refrigerator for up to 3 days or freezer for up to 1 month.
Notes
- Swap whole wheat pastry flour with gluten-free blend for those with wheat sensitivities.
- Coconut oil provides rich, subtle sweetness and helps create crispy waffle edges.
- Spice combination of cinnamon, ginger, and nutmeg delivers classic autumn flavor profile.
- Refrigerate or freeze leftover waffles for quick weekday breakfast reheat options.
- Room temperature eggs and milk blend more smoothly, ensuring consistent waffle texture.
- Brown sugar adds deeper caramel notes compared to white sugar, enhancing overall taste.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Blending
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 520 kcal
- Sugar: 14 g
- Sodium: 580 mg
- Fat: 28 g
- Saturated Fat: 20 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 58 g
- Fiber: 8 g
- Protein: 12 g
- Cholesterol: 125 mg