It’s officially time for all things pumpkin, baby. I LOVE all things pumpkin spice, so once we were past Labor Day, it was go time. I got busy in the kitchen testing all things pumpkin, and Healthy Pumpkin Waffles were top of my to-do list. Waffles are one of my favorite breakfast items, because I can make a big batch and reheat them throughout the week to enjoy. They also freeze well, so you can store them away for a rainy day.
I have a few waffle recipes on my site – plain, birthday cake, banana bread, and even savory waffles with bacon, cheddar, and scallions. These pumpkin waffles are the latest addition to the roster, and boy are they good. Soft and fluffy, lightly sweet, and big on pumpkin flavor. I topped them with some light maple syrup and a bit of fat free whipped cream and it honestly could have been dessert it was so good. These waffles are 2 points each on all plans – pair with some eggs for a well-rounded, filling breakfast that you’re sure to look forward to!
Making Healthy Pumpkin Waffles
Like my other waffle recipes, these just require a mixing bowl and a waffle maker and you’re ready for breakfast bliss. I use the Dash Mini Waffle Maker, which is compact, simple to use/clean, and makes a perfect ‘toaster size’ waffle. To make the waffles, you’ll need:
- Almond milk. You can substitute any milk – regular or nondairy.
- Nonfat Greek Yogurt. I use Fage 0%.
- Egg to bind the waffles together.
- Powdered sugar to add a bit of sweetness.
- All purpose flour, baking powder, and salt. If you use self rising flour, omit the baking powder and salt.
- Vanilla extract adds flavor, or maple extract would be delicious.
- Melted Smart Balance (a WW friendly butter substitute), but you can use butter as well.
- Pumpkin puree and pumpkin spice to give these major fall flavor.
Melt your butter and let it cool a bit before combining it with the almond milk, greek yogurt, pumpkin puree, egg, and vanilla. In a large mixing bowl, combine flour, baking powder, salt, powdered sugar, and pumpkin spice and mix together. Add wet ingredients into dry and stir well, until mixture is uniform. Heat your waffle maker and pour in enough batter to cover about 80% of the surface area (about 2 tbsp for the dash mini). Close waffle maker and let waffles cook all the way through.
Storage and reheating
These are perfect for meal prep because they’re easy to batch cook and store well. You can store cooked waffles in the fridge for up to 4 days, or freeze for up to 3 months.
To reheat these, you can pop the in the oven, toaster oven, or microwave (they’ll be soft in the microwave vs crispier in the oven or toaster). My preferred method to reheat is the air fryer. I spray the waffles with a bit of cooking spray and pop them in at 350 for about 4-5 minutes (from fridge) or 7-9 minutes from the freezer, until lightly golden and crispy. Serve with your preferred toppings and enjoy!
Healthy Pumpkin Waffles
- Mixing Bowl
- Waffle Iron
- 1 1/2 cup All purpose flour
- 2 tsp Baking powder
- 1/4 tsp Salt
- 2 tbsp Powdered sugar
- 1 tsp Pumpkin spice
- 1 Egg
- 1/2 cup Unsweetened almond milk
- 1/2 cup Greek yogurt Nonfat
- 1 1/2 tsp Vanilla extract
- 1/2 tbsp Smart Balance melted, cooled
- 1/3 cup Pumpkin puree unsweetened
- In a medium sized mixing bowl, combine flour, baking powder, salt, pumpkin spice, and powdered sugar. Stir together.
- In a separate mixing bowl, whisk together pumpkin, eggs, greek yogurt, milk, vanilla, and melted Smart Balance.
- Combine wet and dry ingredients, stirring until mixture is completely uniform.
- Spray waffle iron and cook waffles (roughly 3.5 tbsp/waffle) until lightly golden on either side. Serve with your choice of toppings and enjoy!
- 2 points per waffle on all plans