These pumpkin waffles are fall in breakfast form: fluffy, cinnamon-spiced, and made with real pumpkin purée. A scoop of protein powder makes them more filling than your average waffle, and date sugar handles most of the sweetness. Make a full batch on the weekend and freeze the rest for easy weekday breakfasts.
Why you’ll love them
They come together in one bowl plus a whisk, they taste like a cozy fall morning, they keep you full longer than regular waffles, and they freeze and reheat beautifully.
Ingredient Notes
Pumpkin purée: Use plain canned pumpkin, not pumpkin pie filling, which is already sweetened and spiced.
Protein powder: Vanilla or unflavored both work. Vanilla adds a little extra sweetness.
Date sugar or Syrup: Made from ground dried dates, it adds a caramel-like sweetness. You can find it at Sprouts or most health food stores.
Pumpkin pie spice: No pumpkin pie spice? Use an extra ½ tsp cinnamon plus a pinch each of nutmeg and cloves.
Fluffy Pumpkin Waffles
Fluffy, warmly spiced pumpkin waffles with a protein boost. Freezer-friendly for easy fall breakfasts.
Serves: 8 people
Prep: 10 minutes · Cook: 20 minutes Total Time: 30 min
Ingredients:
2 cups + 2 tbsp all-purpose flour
¼ cup protein powder, vanilla or unflavored
2 tsp baking powde
1 tsp baking soda
2 tsp ground cinnamon
1½ tsp pumpkin pie spice
¼ tsp ground ginger
¼ tsp salt
3 large eggs
1 cup pumpkin purée
1½ cups milk
¼ cup butter, melted
2 tbsp date sugar
1 tsp brown sugar
1 tsp vanilla extract
Maple syrup or honey, for serving
Steps:
Preheat and lightly grease the waffle maker.
Whisk the flour, protein powder, baking powder, baking soda, cinnamon, pumpkin pie spice, ginger, and salt in a large bowl.
In a separate bowl, whisk the eggs, pumpkin, milk, melted butter, date sugar, brown sugar, and vanilla until smooth.
Add the wet ingredients to the dry and stir just until combined.
Cook the batter in the waffle maker until golden, about 4 to 5 minutes.
Serve with maple syrup or honey.
Hot Tips for Your Waffles
Don’t overmix the batter, because overmixing makes waffles dense instead of fluffy. Let the waffle maker fully preheat between batches for crisp edges.
To keep the first waffles warm while you finish the rest, set them on a rack in a 200°F oven.
Refrigerate leftovers in an airtight container for up to 3 days.
To freeze, cool the waffles completely, freeze in a single layer on a baking sheet, then transfer to a freezer bag for up to 3 months. Reheat straight from frozen in the toaster or air fryer.
Burning FAQs
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Absolutely! Replace with ¼ cup more flour OR ¼ cup of Greek Yogurt
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Certainly. Swap according to your flour of choice suggested ratio.
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Fallmaxxxx it up! Maple syrup, honey, Greek yogurt, toasted and cinnamon-dusted nuts, sliced bananas or my absolute favorite: stewed pears and apples + almond butter