When September rolls around, these pumpkin protein waffles are the perfect thing to start the day off with. Just add bacon or sausage, eggs, fruit and you’ll have a delicious healthy breakfast. Fall is a time for hiking, apple pickin’ or walking around at festivals. This is a stick-to-your ribs kind of meal and will give you the energy to get through until your next meal.
{Jump to Recipe}
Ingredients
2 cups Soft White or Heritage Wheat Flour (fresh milled)
1 scoop Protein Powder (vanilla or chocolate is best)
1 tsp Baking Powder
1/2 tsp Baking Soda
1 tsp Ceylon Cinnamon
1/8 tsp Ground Cloves
1/8 tsp Ground Nutmeg
1/4 tsp Pink Salt
2 tsp Coconut Sugar
1 cup Pumpkin Puree
1 Egg
1-2 tsp Vanilla Extract
1 1/2 cups Buttermilk
Directions
- Combine your flour, protein powder, baking powder, baking soda, spices, salt and sugar in a bowl.
- Slowly add the buttermilk and then the pumpkin puree. Whisk it all together.
- Add the egg and vanilla extract. Whisk this together with the rest of the ingredients.
- The batter should be a little runny. Not thick like pancake batter but a little thinner. If your batter is thick, just add a little buttermilk in 1 tbsp increments.
- Turn on your waffle maker. Most have a light when it’s ready. Once it turns green, it’s ready to go.
- With a 1/2 cup measurement cup, scoop the batter and pour it into the center of the waffle iron. Make sure not to add too much or it will over spill on the sides of your waffle maker.
- Close the lid of the waffle maker. Once you see the green light, they are ready to remove.
- Top with butter and warm maple syrup. I love serving these with fruit, bacon and scrambled eggs.
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TIPS
- If you are using a different flour, you might need more or less of the buttermilk. Start with 1 cup and add gradually until you get the thinner batter. Not runny, but not thick like pancake batter.
- You can use all milk if you like. I just love the fluffiness that buttermilk gives these waffles.
- This recipe makes 8 waffles in the maker I am using in the photos. Depending on the size of your maker, that will determine how many waffles you will get.
Make Your Own Vanilla Extract
Pin For Later
Other Pumpkin Recipes to Make
Pumpkin Maple Sourdough Scones
Old-Fashioned Pumpkin Bundt Cake
Why You’ll Love These Pumpkin Protein Waffles
Pumpkin protein waffles combine the warm, spiced taste of pumpkin pie with the added bonus of protein, making them a wonderful breakfast (or anytime) option. Here’s why you’ll love them:
• Pumpkin spice everything, but actually good for you. Real pumpkin puree brings natural sweetness, moisture, and that classic autumn flavor profile (think cinnamon, nutmeg, cloves). It keeps the waffles soft and tender without needing a ton of extra sugar or oil.
• A way to get extra protein in for the day. Adding protein powder plus the egg turns a normal carb-heavy waffle into something that actually keeps you full. In this recipe, each waffle has 5 grams of protein.
• Fiber + micronutrients baked in. Pumpkin is rich in fiber, vitamin A (from beta-carotene), vitamin C, and potassium. Pair that with whole-grain fresh milled flour and you get better blood-sugar stability and longer-lasting energy than a typical diner waffle.
Beginner’s Guide: Learn to Grind Your Own Flour
Why Add Protein?
Protein added to these pumpkin waffles is an option but I enjoy adding a grass-fed powder to make sure I get extra protein throughout the day. Putting a scoop in the batter allows each waffle to have 5 grams of extra protein. If you have two waffles, two eggs and bacon or sausage, you’re easily over 30 grams of protein for breakfast.
What Type of Protein to Use
There are all kinds of protein options out there. I look for an animal based grass-fed protein with organs and colostrum. It also has to have no gums, fillers, or artificial sweeteners. My favorite protein to use is from Lineage Provisions. They have 100% clean ingredients. Excellent amino absorption with faster muscle recovery. It also has added colostrum for added gut health. This protein powder comes in both a natural and chocolate flavor. In this recipe, I’m using a scoop of the chocolate. It’s so yummy!
Items Used in This Recipe
Pumpkin Protein Waffles
Ingredients
Method
- Combine your flour, protein powder, baking powder, baking soda, salt, spices and sugar in a bowl.
- Slowly add the buttermilk and then the pumpkin puree. Whisk it all together.
- Add the egg and vanilla extract. Whisk this together with rest of the ingredients.
- The batter should be a little runny. Not thick like pancake batter but a little thinner. If your batter is thick, just add a little buttermilk in 1 tbsp increments.
- Turn on your waffle maker. Most have a light when it's ready. Once it turns green, it's ready to go.
- With a 1/2 cup measurement cup, scoop the batter up and pour it into the center of the waffle iron. Make sure not to add too much or it will over spill on the sides of your waffle maker.
- Close the lid of the waffle maker. Once you see the green light, they are ready to remove.
- Top with butter and warm maple syrup. I love serving these with fruit, bacon and scrambled eggs.
Notes
- If you are using a different flour, you might need more or less of the buttermilk. Start with 1 cup and add gradually until you get the thinner batter. Not runny, but not thick like pancake batter.
- You can use all milk if you like. I just love the fluffiness that buttermilk gives these waffles.
- This recipe makes 8 waffles in the maker I am using in the photos. Depending on the size of your maker, that will determine how many waffles you will get.
I hope you enjoy making this recipe for you and your family all year long. Please share this post over on Pinterest and tag me on Instagram.
Wendy Lea Walker, NTP
Nutritional Therapy Practitioner
I’m Wendy. A wife, empty-nester mama, homemaker, homebaker, gardener and small-time farmer. I love sharing wisdom and knowledge I’ve learned along the way. Anyone can garden or homestead, no matter where you live. It’s a mindset. You just have to start somewhere. I believe food is medicine. Feed the body real whole foods and healing will begin. I’m an advocate for eating real food and enjoy sharing all my fresh-milled flour recipes. I’ve learned to slow down over the years from all the noise that came with life and enjoy creating a simple cottage home.
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