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–+ servings
A stack of golden-brown Blender Pumpkin Waffles drizzled with syrup and sprinkled with cinnamon.

Blender Pumpkin Waffles (Freezer-Friendly)

These waffles are a cozy, seasonal breakfast option that you can make ahead and freeze for busy mornings. They are easy to prepare using a blender and taste like autumn.
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Prep Time 10 minutes
Cook Time 4 minutes
Freezing Time 2 hours
Total Time 2 hours 14 minutes
Servings: 2 large belgian waffles
Course: Breakfast
Calories: 208
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Dry Ingredients
  • 1 cup whole wheat pastry flour or white whole wheat flour
  • 2 teaspoons baking powder
  • 1 teaspoon cinnamon
  • 0.5 teaspoon nutmeg
  • 0.5 teaspoon ground ginger
  • 0.25 teaspoon ground cloves
  • 0.5 teaspoon salt
Wet Ingredients
  • 0.75 cup pumpkin puree
  • 0.75 cup unsweetened almond milk or any milk
  • 1 egg
  • 1 teaspoon vanilla
  • 2 tablespoons maple syrup
  • 1 tablespoon coconut oil

Equipment

  • Blender
  • Waffle iron
  • Large bowl
  • Wire rack
  • Baking sheet
  • Parchment paper
  • Ziploc bag

Method
 

  1. Preheat your waffle iron. Add the dry ingredients to a large bowl and whisk them together.
  2. In a separate large bowl, add the wet ingredients and mix until smooth. Add the dry ingredients to the wet ingredients, mixing until they are just combined.
  3. Spray your waffle iron with nonstick cooking spray and cook according to the waffle iron directions, about 3-4 minutes. This recipe makes 2 large Belgian waffles. You can top them with Greek yogurt, nut butter, and maple syrup if you like.

Nutrition

Calories: 208kcalCarbohydrates: 34.1gProtein: 5.5gFat: 5.7gSaturated Fat: 3.3gFiber: 6.4gSugar: 8.3g

Notes

To freeze waffles: Place them on wire racks until they are completely cool. Then, line a baking sheet with parchment paper, add the waffles, and place it in the freezer. This helps them stay straight and perfect for toasting. Freeze for 2 hours, then transfer the waffles to a ziploc bag, sealing it tightly.

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