Pumpkin Protein Waffles- made with pumpkin puree and autumn spices, each waffle packs 16 grams of protein and 3 milligrams of iron. Perfect to prep ahead for busy mornings! (dairy-free with GF option)
If you’re like me and cold smoothies become less desirable to you in the cooler months then you might be looking for alternatives to get in that extra boost of protein. Protein waffles are a fantastic option because they satisfy that morning carb craving while still providing plenty of satiating protein to keep you full all morning long.
I’ve actually been testing different protein waffle recipes for the last couple of months and more often than not they turned out way too dry. I discovered that, in order to achieve an optimal texture without adding a ton of oil, its best to incorporate either mashed banana or pumpkin. I opted for pumpkin because it’s lower in sugar and carbs, a great source of iron and vitamin A, and because I knew they’d make the perfect fall breakfast.
Pumpkin Protein Waffle Ingredients
- Whole Wheat Flour- I find wheat flour to be the best for crispy waffles and whole wheat packs more protein and fiber than white flour. I’ve also tested this recipe with equal amounts oat flour and had good results.
- Protein Powder- My go-to protein powder is Sprout Living because I love that it’s an organic, complete protein source and doesn’t include fillers or artificial flavors. I use the plain unsweetened Epic protein in this recipe and it blends in seamlessly.
- Coconut Sugar- Although I do use a little maple syrup for serving, I find the flavor is enhanced with just a few tablespoons of coconut sugar. You could easily replace this with brown sugar or cane sugar, if desired, or leave it out altogether.
- Baking Powder, Baking Soda, and Salt- We need both baking soda and powder for proper leavening and salt to balance out the sweet.
- Pumpkin Pie Spice- Technically you could use a blend of cinnamon, ginger and cloves but I usually opt for buying pumpkin pie spice as it has the perfect amount of each and only requires taking out one spice jar.
- Pumpkin Puree- My go-to brand for pumpkin puree is Farmers Market because I like that it’s organic and comes in BPA-free packaging. That said, based on reviews of prior pumpkin recipes on my site, it seems like the water content in this brand tends to be higher than others. If you’re using a different brand you may need to add a few tablespoons of milk to the recipe.
- Eggs- Whole eggs help to amp up the protein, make the waffles fluffy and add moisture. I haven’t tested these with flax eggs but there’s a good chance they will work, with the possible need for adding one more tablespoon of oil.
- Milk- I have only tested these with dairy-free milk because that’s the only thing I buy.
- Apple Cider Vinegar- We’re using a little bit of vinegar to help create lactic acid when combined with the milk. This reacts with the baking soda and powder to help make the waffles fluffy and crisp.
- Melted Coconut Oil- I tried making them oil-free but unfortunately they will stick to your waffle iron without enough fat. Just a few tablespoons is all you need though! If you’re not into coconut oil you can sub olive oil or melted vegan butter.
How to Make Pumpkin Protein Waffles
- Preheat your waffle maker while you prepare the batter.
- Combine milk and apple cider vinegar then set aside.
- Whisk together flour, protein powder, coconut sugar, pumpkin pie spice, baking powder, baking soda, and salt.
- Combine milk/vinegar with eggs, pumpkin puree, and pure maple syrup.
- Add dry ingredients to the bowl with the wet, along with coconut oil. Stir until a smooth batter forms.
- Scoop into waffle maker and cook until golden and crispy. Enjoy!
Still craving more pumpkin recipes?
Pumpkin Protein Waffles
Servings: 8 waffles
- 1 cup non-dairy milk
- 1 tablespoon apple cider vinegar
- ½ cup pumpkin puree
- 2 pasture-raised eggs
- 1 cup whole wheat flour, sub oat flour for GF version
- ½ cup plant-based protein powder, plain unsweetened
- 2 tablespoons coconut sugar
- 2 teaspoons pumpkin pie spice, or more, if desired
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon fine sea salt
- 2 tablespoons melted coconut oil , or dairy-free butter
Preheat your waffle iron while you prepare the batter.
In a measuring cup, combine the milk and vinegar then set aside.
In a large bowl, combine the flour, protein powder, coconut sugar baking powder, baking soda, pumpkin spice, and salt. Whisk to sift together.
In a separate large bowl, add the pumpkin puree, eggs, and milk/vinegar combo. Whisk until smooth.
Add the dry ingredients to the bowl with the wet ingredients. Pour in the melted oil/butter then stir until mostly smooth. It’s ok if the batter is a little lumpy but try your best to stir out any large lumps.
Scoop the batter into the waffle maker and cook thoroughly, until golden and crisp. Set aside on a cooling rack to cool. For extra crispy edges, I like to reheat them in the toaster prior to serving. Serve warm with butter and pure maple syrup, and enjoy!
Calories: 161kcal, Carbohydrates: 17g, Protein: 16g, Fat: 4g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 0.004g, Cholesterol: 41mg, Sodium: 157mg, Potassium: 172mg, Fiber: 3g, Sugar: 3g, Vitamin A: 2560IU, Vitamin C: 3mg, Calcium: 113mg, Iron: 3mg