Pumpkin Waffles

Weelicious's picture

Jul. 25, 2012

Pumpkin waffles are a great way to make use of the flavors of the season. Save a few to make into sandwiches for a fun school lunch twist! Yes, waffle sandwiches. How excited will your kids be when they open their lunch box to see cream cheese (and maybe some sliced fruit) between two fluffy pumpkin waffles? I guarantee you'll win mom (or dad) of the year for that one!


All purpose flour 10 Cup (160 tbs)
Light brown sugar 1 Cup (16 tbs)
Baking powder 10 Teaspoon
Baking soda 1 Teaspoon
Salt 1 Teaspoon
Ground cinnamon 2 Teaspoon
Ground ginger 1 Teaspoon
Eggs 4 Large
Rice milk/Milk 1 Cup (16 tbs) (or soy milk, almond milk, any milk will do)
Low fat buttermilk 1 Cup (16 tbs)
Pumpkin puree 1 Cup (16 tbs)
Butter/Vegetable oil spray 6 Tablespoon , melted



1. Preheat waffle iron.


2. Sift first 7 ingredients into a bowl.

3. In a separate bowl whisk the remaining ingredients.

4. Whisk the dry ingredients into the liquid mixture and whisk until smooth.

5. Pour about 1/2 cup of the pumpkin batter into a waffle iron that’s been buttered or greased and cook according to manufacturer’s directions.

6. To freeze the waffles, allow baked waffles to cool, place in a ziploc bag, label and freeze. When ready to serve, thaw then place in toaster oven or oven at 300 degree F and heat for 10 minutes or until heated through.


7. Serve with maple syrup or make into sandwiches filling with cream cheese and whatever other fillings you desire.

Recipe Summary

Difficulty Level: Easy
Cook Time: 10 Minutes
Ready In: 10 Minutes
Servings: 10

Nutrition Facts

Serving size

Calories 661Calories from Fat 100

 % Daily Value*

Total Fat 11 g16.9%

Saturated Fat 5 g25%

Trans Fat 0 g


Sodium 763 mg31.79%

Total Carbohydrates 124 g41.3%

Dietary Fiber 4 g16%

Sugars 23 g

Protein 16 g32%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet