Healthy pumpkin waffles made with whole wheat flour and no added sugar have crispy outsides and fluffy, perfectly spiced insides. They're easy to make with just one bowl and are the perfect fall breakfast for lazy weekends! (dairy-free, vegetarian, no added sugar)

Where are my pumpkin lovers? This pumpkin waffle recipe is for you! It's just the recipe you need to welcome a chilly fall morning paired with a cup of hot coffee and some fuzzy socks (and maybe a fall-scented candle if you want to be a little extra.)

Why You'll Love These Healthy Pumpkin Waffles

With crispy outsides and fluffy insides, these pumpkin waffles have the perfect texture. You can thank a generous tablespoon of cornstarch for that - it's the secret to good crispy waffles. Real pumpkin puree and bubbly club soda makes the insides moist, light and fluffy. They're perfectly spiced with pumpkin pie spice and cinnamon, with just a hint of natural sweetness from applesauce. These waffles are the most cozy fall breakfast (especially when you have half a can of pumpkin puree to use)! And you don't need any fancy techniques or a bunch of dishes. Just a bowl, a whisk and a waffle iron! (I love my double waffle iron from Cuisinart!)

What Makes These Waffles Healthy?

Made with white whole wheat flour, real pumpkin puree, and sweetened only with applesauce, these pumpkin waffles are higher in filling fiber and low in sugar. They also have no added butter or oil, and are naturally dairy-free thanks to club soda or seltzer water as the liquid if you can't tolerate dairy. But you'd never know any of that, because they're simply delicious!

How To Make Healthy Pumpkin Waffles

Whisk the pumpkin, applesauce, egg and vanilla in a medium bowl.
Add the club soda or seltzer water and mix until smooth.
Add the flour, cornstarch, baking powder, baking soda and spices and whisk until just combined. Add more soda if needed to the thin the batter.
Pour into your pre-heated waffle iron and cook.
Serve with a bit of real maple syrup or honey, a dusting of powdered sugar, pecans or walnuts, or if you're feeling really ambitious, you can top them with some of my pumpkin granola and fresh figs.

Tips and Recipe Variations

Careful not to over-stir once you add the dry ingredients. You want them just blended in.
Add more soda or seltzer if needed to thin the batter just a bit.
If your waffle maker tends to stick spray or lightly grease it with a bit of oil spray (such as Chosen Foods) or coconut oil.
To keep waffles crispy after cooking, place them in a warm oven to keep warm until you're ready to eat.
If you don't have soda or seltzer water, you can use your favorite milk, they just won't be quite as light and fluffy.
Feel free to add a little bit of brown sugar or pure maple syrup to the batter if you prefer your waffles a little bit sweeter.
I like to add about a tablespoon of ground flaxseed to the batter for a little boost in healthy fats, but it's completely optional.

Can These Waffles Be Made In Advance?

Yes! I love making double batches of these waffles on the weekends to heat up during the week for the girls. Allow the waffles to cool before placing in an airtight container or freezer bag. Place in the refrigerator for 3-4 days or freeze for up to 3 months. Reheat waffles in the microwave, toaster, or in the oven at 400°F.

More Healthy Pumpkin Breakfast Recipes You'll Love

Looking for more pumpkin? I have a full round up of all my best pumpkin recipes!

Did you make this recipe? Please leave a star rating in the comments!

Whole Wheat Pumpkin Waffles

Print Recipe

Author: Kaleigh
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Yield: 4-6 waffles 1x
Category: breakfast
Method: waffle iron
Cuisine: American

Ingredients

Scale

½ cup pumpkin puree
¼ cup unsweetened applesauce
1 large egg
1 tsp vanilla extract
¾ cup club soda or seltzer water
1 cup white whole wheat flour (I like Bob's Red Mill Whole Wheat Pastry Flour)
1 tbsp cornstarch
1 ½ tsp baking powder
¼ tsp baking soda
1 tsp pumpkin pie spice
¾ tsp ground cinnamon
¼ tsp salt

Instructions

In a large bowl, whisk pumpkin puree, egg, and vanilla. Add soda or seltzer and whisk until smooth.
Add dry ingredients (flour, baking soda, baking powder, pumpkin pie spice, cinnamon, and salt). Whisk until just combined. Add more soda if needed to thin the batter.
Lightly grease or spray preheated waffle iron with oil (if necessary) and pour batter by ½ cup (more or less depending on the size of your waffle iron) onto iron. Cook according to manufacturer's instructions.
Serve waffles with maple syrup or any other toppings you like.

Notes

Careful not to over-stir once you add the dry ingredients. You want them just blended in.
Add more soda or seltzer if needed to thin the batter just a bit.
If your waffle maker tends to stick spray or lightly grease it with a bit of oil spray (such as Chosen Foods) or coconut oil.
To keep waffles crispy after cooking, place them in a warm oven to keep warm until you're ready to eat.
If you don't have soda or seltzer water, you can use your favorite milk, they just won't be quite as light and fluffy.
Feel free to add a little bit of brown sugar or pure maple syrup to the batter if you prefer your waffles a little bit sweeter.
I like to add about a tablespoon of ground flaxseed to the batter for a little boost in healthy fats, but it's completely optional.