Around the time it drops below 70 degrees in Savannah, our favorite waffle recipe gets an upgrade to Pumpkin Whole Wheat Waffles. These are rich and delicious but still a healthy version of traditional waffles with whole wheat and no refined sugar.
Each Fall our favorite healthy waffle recipe gets and upgrade to these Pumpkin Whole Wheat Waffles. Rich and delicious, but still healthier than traditional waffles with no refined sugar or flour.
It is no secret that we love waffles around here. And pancakes too for that matter. But these Pumpkin Whole Wheat Waffles are the very first thing we make in the fall when the weather gets a just a little cool. Living in Savannah, Georgia, we are often still in shorts while the rest of the country is shoveling snow. So we have to rush to enjoy the crisp weather and savor it while it lasts. Our warm winters get me a lot of grief from friends who live in other climates. But they don’t feel so grumpy in August when they are basking in the sunshine and my beautiful Savannah
Our warm winters get me a lot of grief from friends who live in other climates. But they don’t feel so grumpy in August when they are basking in the sunshine and my beautiful Savannah feels like the fifth level of hell, just far more humid. (It is a stunningly beautiful and historic place – I’ll still take it, even in August.)
Cooking Whole Wheat Waffles with My Kids
The days that I can get up with my kids and cook breakfast together are very special to me. Some days the girls are not into it. Some days they would rather play in their play kitchen than in the real one. Some days they would rather bicker like siblings and I run them all out of the kitchen to enjoy my morning coffee in peace. But on the days it works, cooking breakfast with my kids is memorable. When the time comes that I am no longer tripping over toys and driving kids to practice, I often wonder if cooking together will be the memory that comes the most often and the most joyfully.
Of the many things I enjoy is that our waffles end up all shapes and sizes. My middle child is an expert measurer and likes to do the dipping of the batter, while I do the pouring into the hot waffle iron. She also lets me know when they are done enough to come out of the waffle iron. This is always met with anticipation by her, not just because she gets to eat waffles, but she thinks it is extremely funny when I burn my fingers on the hot waffles because I am too impatient to get the right utensil out of the messy drawer in my kitchen. She thinks it is so funny that I often pretend to burn my fingers, hopping around the kitchen. My charade has probably scarred her for the duration of her waffle eating life. But I will do anything to hear that belly laugh.
Pumpkin Whole Wheat Waffles are a Fall Family Favorite
If you love waffles like we do, you should also check out our Healthy Whole Wheat Waffles. They are made with white whole wheat flour – just like the Pumpkin Whole Wheat versions. White whole wheat flour is much lighter in texture and flavor than traditional whole wheat with the same nutritional profile. One is just milled from white wheat and one from red wheat. If you are looking for more fall-inspired baking. Try these Sweet Potato Muffins. They are unbelievably good!
Note: The Greek Yogurt that I use is very thick. If your yogurt is thin or if you are using fresh pumpkin puree that is thinner than what you might find in a can, withhold 1/2 cup of milk and add it after the batter is stirred to reach the consistency needed for waffles batter. Be careful not to overmix.
- 2 1/2 cup white whole wheat flour
- 1/2 cup coconut sugar
- 2 tsp baking powder
- 1/2 tsp kosher salt
- 3 eggs lightly beaten
- 1 1/2 cup of fresh pumpkin or 1 can of pumpkin
- 1/2 cup Greek yogurt Plain
- 1 to 1 1/4 cup milk if your yogurt is very thick, it might require a little more milk
- 1 tbsp vanilla extract
- 4 tbsp butter melted
- 1 tbsp Pumpkin Pie Spice
- 3 tbsp butter melted
- 1/2 cup 100% pure maple syrup
In a large mixing bowl, combine white whole wheat flour, coconut sugar, baking powder, and salt. Whisk until well combined. In a second mixing bowl, combine eggs, pumpkin, plain Greek yogurt, milk, vanilla extract and melted butter. Whisk until uniform. Add wet ingredients to dry ingredients and mix just until combined. Do not overmix.
Pour waffle batter into your waffle iron based on your waffle iron's recommendations. We have used this recipe in our Belgian waffle maker and our regular waffle maker and it works beautifully in both.
For the Maple Waffle Syrup, melt butter in a small sauce pan. Add syrup and whisk until combined and syrup is warm. Pour into a serving dish. You may need to rewhisk if the syrup sits for a while. DELICIOUS!!!
Stack cooked waffles, pour over the Maple Waffle Syrup. Be happy!