Whole Wheat Pumpkin Waffles

When autumn comes knocking on your door, there’s one thing we all look forward to—pumpkin-flavored everything! And what better way to start your day than with the warm, comforting aroma of freshly made pumpkin waffles wafting through your kitchen? We’ve been making these since our kiddo was a toddler, and they are still as much of a favorite now as they were in 2016. Let’s make some waffles!

Why should I make these pumpkin waffles?

These pumpkin waffles are not only 100% whole grain, but they’re still fluffy on the inside and crunchy on the outside (just like a good waffle should be!). They are tinted orange and spiced with the perfect flavors of Fall—cinnamon, nutmeg, cloves, and a heavy hand of pumpkin. You can serve these up decadent style with whipped cream and maple syrup, or slather them with Greek yogurt and fruit for a healthy, autumnal breakfast.

Whole Wheat Pumpkin Waffles

What kind of flour do you use for this recipe?

This waffle recipe actually comes courtesy of my oldest sister, who is known countrywide as maybe the best waffle maker on the planet. Because I can’t leave well enough alone, I take her amazing waffle recipe and make it with white whole wheat flour. You’ve heard me sing the praises of white whole wheat before, but just in case someone hasn’t heard about it, I gotta go over it again. White whole wheat flour (I really like Bob’s Red Mill Ivory Wheat Flour or King Arthur Flour’s Organic White Whole Wheat) is a 100% whole grain flour—just like whole wheat flour.

The difference is that white whole wheat flour is ground from a lighter, more mildly flavored wheat berry. It results in a lighter color, texture, and flavor. Is it all-purpose flour? Nope, but it’s a nice halfway point between all-purpose and the nutty, heavy taste of whole wheat flour. It’s a GREAT flour to use if you are trying to get more whole grains into your family’s diet, but they are struggling with the (admittedly cardboard-y) taste and texture of regular whole wheat flour. You used to only be able to get white whole wheat flour at specialty stores or by grinding it yourself, but in the past year or so, most major supermarkets have started carrying it. Check your baking aisle!

Whole Wheat Pumpkin Waffles

What else do I need to make these waffles?

In addition to the white whole wheat flour (see above), you’ll need cornstarch, sugar, baking powder, baking soda, salt, pumpkin puree, pumpkin pie spices (cinnamon, nutmeg, cloves), milk, eggs, and coconut oil.

Protip: A spices shortcut

Don’t want to measure out the individual spices? Use 2 1/4 teaspoons of pumpkin pie spice instead!

How do you make pumpkin waffles?

Waffle batter is so straightforward and easy to make! 

  1. Whisk the dry ingredients in a large mixing bowl.
  2. Add the wet ingredients, and stir just until everything is incorporated. You don’t want to overdo it, or the waffles will come out tough.
  3. Let the batter rest for 15-30 minutes. This step is important—giving the batter some time to rest will give you a more tender waffle!

Pour waffle batter into an ungreased waffle iron, and cook until browned and crisp. You’ll need anywhere from 1/3 cup – 1 cup of batter per waffle, depending on the size of your waffle iron.

How do you keep waffles crispy when cooking?

There are a few tricks to keeping your waffles crisp on the outside and tender on the inside:

  • Cornstarch! The cornstarch in the batter will help the outside of your waffles be pleasingly crisp.
  • Wire racks. Set finished waffles in a single layer on wire racks. If you lay them out on a baking sheet or plate, the steam from the hot waffles will soften the edges by the time all the waffles are cooked and ready to eat. On a wire rack, air can circulate all around the waffles and the steam can escape, which equals crispy waffles!
  • Freeze the leftovers. A trip through the toaster gives leftover waffles a delightful crisp crust.

What can I top waffles with besides syrup?

Pumpkin waffles are like a blank canvas just waiting for your creativity. We particularly love these pumpkin waffles with whipped cream, chopped pecans, and a sprinkle of cinnamon. They are also great with a dollop of yogurt and some fresh or cooked fruit!

How do I make these waffles ahead of time?

We love to make a double batch of these waffles so that we can stock the freezer. Cook the waffles all the way through, and allow them to cool completely on a wire rack. Arrange the cooled waffles in a single layer on baking sheets and freeze, and then transfer to a freezer bag. Now you have your own homemade waffles ready to pop in the toaster on a busy morning!

Whole Wheat Pumpkin Waffles
Whole Wheat Pumpkin Waffles

Whole Wheat Pumpkin Waffles

Yield: 4 waffles
Prep Time: 25 minutes
Cook Time: 30 minutes
Total Time: 55 minutes

Whole Wheat Pumpkin Waffles are spiced with the perfect flavors of fall. They are fluffy on the inside and crunchy on the outside, like a waffle should be.


  • 1 1/2 cups white whole wheat flour
  • 1/2 cup cornstarch
  • 1 tablespoon granulated sugar
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1 cup pumpkin puree
  • 1 cup milk
  • 2 eggs
  • 1/2 cup vegetable oil or melted coconut oil
  • 2 teaspoons vanilla


  1. Whisk the flour, cornstarch, sugar, baking powder, salt, baking soda, and spices in a large bowl.
  2. Add the pumpkin puree, milk, eggs, oil, and vanilla. Stir just until there are no dry spots left. Rest for 15 minutes.
  3. Cook by pouring ½-1 cup of batter (depending on the size of your waffle iron) onto a ungreased waffle iron and cooking until brown and crisp.
Nutrition Information:
Yield: 8 Serving Size: 1/2 waffle
Amount Per Serving: Calories: 298Total Fat: 18gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 49mgSodium: 441mgCarbohydrates: 30gFiber: 4gSugar: 3gProtein: 6g

At Wholefully, we believe that good nutrition is about much more than just the numbers on the nutrition facts panel. Please use the above information as only a small part of what helps you decide what foods are nourishing for you.

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  1. These were really good. My husband and granddaughter lived them and they rose well and had good flavor. Like it that they actually have real pumpkin in them!!

    1. Thanks so much, Joan! We’re so happy to hear that you and your family enjoyed the waffles. Having real pumpkin in your pumpkin goodies is one of the best parts of making your own!

  2. I just found your blog today while looking for a nursing pillow cover pattern/tutorial, and I’m loving it here! We’ve always tried eating healthy, but are constantly learning more and changing more, so I’m always on the lookout for new recipes and ideas. Breakfast usually has me the most stumped!

    Quick question – we don’t have a waffle iron. Would this recipe work ok for pancakes? It’s pumpkin spice season 365 days a year around here too, so I’m dying to try this recipe!

    1. You could try it! I think pancake batter typically has a little less fat than waffle batter, so you might want to cut back on the oil a bit, but I’m not sure by how much.

  3. I just made these this morning and they were delicious and super easy! I love that it’s just one bowl and no beating and folding in egg whites. I made a double batch and used a standard can of pumpkin purée and although that’s about a half cup less than what the recipe called for, they were perfect! I also used whole wheat pastry flour as that’s what I had on hand. Thank you!!!

  4. Yum! Your ‘cooking with toddler’ tales reminds me of my kiddo. Delighted to find corn inside all those husks, he insists on having several bites of the newly-revealed cob. ….with every cob. Everyone likes their corn with a bite or two missing, right? Sigh.

  5. Yay for baking with Boogie! Nora is just getting into cooking too; most of her pretend play these days revolves around cooking and she likes to join me for baking and making smoothies (“zimmie!”) – oh, and I found a magic trick that might work for other toddlers! Whenever I’m cutting vegetables for lunch or dinner, she wants to sample everything and keeps coming back for more. So she ends up nomming on raw onion, raw garlic, raw cabbage, and other stuff she wouldn’t normally be into if I put it on her plate.

    1. Juni is that way with veggies, too! She was eating whole handfuls of raw green peppers the other day. She never would if it was on her dinner plate!

  6. Looks good and healthy too. Can the batter be made the night before? I’d like to make it tonight, first day of school is tomorrow.

    1. You know, I’ve never tried it, but I don’t see why it wouldn’t work. Just make sure to stash it the fridge. And let me know how they turn out!