These healthy Pumpkin Protein Waffles are a delicious way to add extra nutrition to a favorite breakfast! With warm cinnamon spice flavors, waffles make an easy weeknight dinner too! You can repurpose leftover mashed sweet potato or butternut squash, perfect for Thanksgiving leftovers. But, with canned pumpkin, these waffles can add a healthy hidden vegetable any time of year!
Why We Love Them!
- Perfect for Thanksgiving Leftovers but great all year! These banana pumpkin waffles are perfect for using up really anything that is orange! Canned pumpkin, leftover mashed sweet potatoes or squash loaded with butter or a hint of cinnamon are all delicious in this recipe! They feel like fall, but really, you can buy canned pumpkin all year so a healthy homemade breakfast or dinner is easy to pull out of the pantry!
- These Waffles are Healthy! Waffles by nature are usually not very good for you, being made up of mostly flour and sugar. Not these! I've subbed some of the flour for rolled oats and almond flour, and added banana, plain yogurt, milk and eggs for a high protein pumpkin waffle that is filling and nutritious.
- Kid-Friendly - As a rule, my kids don't like anything "cooked up" that is orange (squash, carrots or sweet potatoes). Kids can be picky in their own ways, so hiding some healthy ingredients in their favorite meals is a win. The pumpkin and banana is going to give you a bit denser waffle for a more substantial filling meal, breakfast or dinner!
- If you Love Breakfast for Dinner, try these Easy Homemade Crepes or make a French Toast Bake in the morning and bake it for dinner!
Ingredients & Substitutions
- Flour, Almond Flour, and Oats - These Pumpkin Oat Waffles are high in protein because I've taken the usual large amount of all-purpose flour and broken it up into some healthier components. These can be almond flour or oat flour waffles, or you can substitute some of a gluten free flour mix. I do like keeping some regular flour so they don't get too dense. Just keep it at 3 cups total.
- Baking Powder and Baking Soda - These will be a denser, heavier waffle with all that banana and pumpkin, but baking powder and soda make them rise.
- Cinnamon - Gives waffles that familiar warm pumpkin pie autumn flavor!
- Salt - Enhances the flavors in the pumpkin and all ingredients.
- Canned Pumpkin - You can use canned pumpkin all year long, or substitute leftover mashed sweet potato or butternut squash puree. When I have extra of these I freeze them in 1 cup portions to use later for waffles. Especially great for Thanksgiving leftovers! If you grow pumpkin in the garden, or buy an extra around Halloween, you can roast it, puree it, and freeze 1 cup portions for healthy pumpkin waffles all year!
- Banana - Adds nutrition and sweetness. You can substitute a half cup of apple sauce if you don't have banana.
- Eggs - Bumping up the protein, go for local organic eggs if you can.
- Milk and Plain Yogurt - Pumpkin Banana Protein Waffles get a big boost of their protein from milk and yogurt. You could also substitute any non-dairy milk like almond milk or soy milk. I always have plain yogurt on hand and flavor it with fresh berries, granola and a drizzle of honey. It's better for you than flavored yogurt, with less sugar, colors and preservatives.
- Butter - A bit of fat is for taste and texture. You could also use melted coconut oil.
- Maple Syrup - Adds a bit of sweetness to the batter. Use real maple syrup if you can!
Whisk together all the dry ingredients in a bowl.
Add everything else and whisk until well combined.
Make sure to preheat your waffle iron! Ladle a heaping ½ cup of batter per waffle. Recipe makes 9 waffles.
What to Serve with Waffles for Brunch or Dinner
Pumpkin Oat Banana Waffles are already a nutritious balanced meal by themselves! But, we especially love to make a bigger brunch or breakfast for dinner by adding a few extras!
- Fruit - Add extra banana slices, strawberries, blueberries or kiwi as a topping or fruit on the side. Check out how to make a beautiful Fruit Platter for a Mother's Day brunch or any brunch waffles menu.
- Healthy Waffle Toppings - You can also sprinkle your pumpkin waffles with toasted pecans or almonds or even some dark chocolate chips. A dollop of store-bought or homemade whipped cream is always a hit with the kids! We like to make homemade whipped cream by adding a half cup of heavy cream and a few pinches of powdered sugar to a jar, and take turns shaking it until we have whipped cream!
- Sausage Links or Bacon - Cook sausage or bacon on a sheet pan in the oven at 400°. Cook 10 minutes, flip and check, then do 5 minutes more until crispy and cooked through.
- Smoothies - A healthy smoothie always balances out a hearty breakfast!
Storage, Freezing and Reheating
The best way to keep your waffles warm while you make more is by setting them on a sheet pan in the oven at 200°. Homemade waffles are so much better for you than store-bought frozen waffles, so I love to meal prep extras to stock my freezer.
- Storage - Store extra waffles in an airtight container in the fridge for up to 2 days.
- Freezer - To freeze extras, lay hot waffles on a sheet pan and let sit in the freezer for an hour. Then cut into halves or quarters and transfer to a freezer bag or airtight container. Freeze up to 4 months.
- Reheating - Meal prepped frozen waffles make a healthy bedtime snack, lunchbox extra, or just a grab-and-go breakfast or snack. Pop in the toaster or microwave to reheat.
What Can I Do with the Rest of the Canned Pumpkin?
The extra canned pumpkin can be frozen in an airtight container, a mason jar works great! You can use it to make these waffles again, or use it in place of the carrots in these Banana Oatmeal Muffins or these Morning Glory Muffins. You can thaw and use it in any recipe that calls for canned pumpkin!
More Breakfasts You'll Love!
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Pumpkin Protein Waffles
- 1 cup flour
- ½ cup almond flour
- 1½ cup rolled oats (or oat flour)
- 1 Tablespoon baking powder
- 1 teaspoon baking soda
- 2 teaspoons cinnamon
- ½ teaspoon kosher salt
- 1 cup canned pumpkin or leftover mashed sweet potato or butternut squash puree
- 1 banana mashed
- 2 eggs
- 1 ½ cups milk
- ½ cup plain yogurt
- 4 Tablespoons butter melted
- 2 Tablespoons maple syrup plus more for serving
- In a large bowl, whisk together the dry ingredients.
- Add all other ingredients and whisk until combined.
- Preheat a waffle maker, adding a heaping ½ cup of batter per waffle.
- Serve with butter and real maple syrup. Add fruit and sausage links for a larger meal.
- To freeze extras, lay hot waffles on a sheet pan and let sit in the freezer for an hour, then cut into halves or quarters and transfer to a freezer bag or airtight container. Reheat in the toaster or microwave.