These fluffy pumpkin protein waffles are incredibly easy to make and perfect for fall cravings, with 6g of protein per waffle. These pumpkin protein waffles are delicious enough to enjoy year-round.
When autumn arrives and the air becomes cooler, it's a clear signal that it's pumpkin season. Pumpkins are not only a symbol of fall, but they are also an adaptable and nutritious ingredient. Starting your day with a healthy and delicious breakfast is important. One way to achieve this is by incorporating pumpkin into your meal. In this blog post, we'll show you how to make mouth-watering pumpkin waffles that are not only tasty but also packed with nutrients to fuel your body.
The Nutritional Benefits of Pumpkin
Pumpkin is a nutritional powerhouse that is rich in essential vitamins and minerals. Its high beta-carotene content gets converted into vitamin A, which is important for maintaining good vision, immune health, and skin health. Moreover, pumpkin is a great source of fiber, potassium, and antioxidants, making it an excellent option for a healthy breakfast.
PUMPKIN PROTEIN WAFFLE INGREDIENTS
Flour or pancake mix - I find that using pancake mix makes the process of making crispy waffles much easier. However, if you prefer additional fiber, you could use whole wheat flour instead, or if you prefer ease of use, you could use plain flour. I’ve also tested this recipe with equal amounts of oat flour and had good results.
Protein Powder- My go-to protein powder is PEScience because I love that it’s a complete protein source and blended proteins cook the best. During the fall, I use PEScience pumpkin protein powder but you can use vanilla if pumpkin is not an optioin.
Baking Powder and Salt- Baking powder will help the waffles rise and keep them fluffy.
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 Wegmans because I am obsessed with that store. But feel free to use Libby's or other brands.
Eggs- Including whole eggs in the waffle batter not only increases the protein content but also makes the waffles light and fluffy while adding moisture. As I have mentioned before, fat is a crucial component of flavor. Many protein waffles tend to eliminate the fat, resulting in waffles that are as flat as pancakes.
Milk- I have used almond milk as I want to keep the calories down, but full-fat milk or cream can work.
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 powder to help make the waffles fluffy and crisp.
Instructions:
Prepare the Batter: Mix all the wet ingredients in a medium bowl
Combine Dry Ingredients: Mix all the dry ingredients in a separate bowl
Combine Wet and Dry Mixtures: Slowly incorporate the dry mixture into the wet mixture, stirring until just combined.
Pour the batter: Evenly spread the mix to a preheated waffle maker. Cook according to the waffle maker's instructions until golden and crisp.
Serve the pumpkin waffles warm: Add your favorite healthy toppings such as fresh berries, Greek yogurt, nuts, or maple syrup to your pumpkin protein pancakes.
Tips for a Healthier Pumpkin Waffle Twist:
Gluten-Free: To make this recipe gluten-free, you can simply substitute the regular flour with a gluten-free version. This should work perfectly and ensure that the recipe is suitable for those with gluten sensitivities.
Whole Wheat Flour: Opt for whole wheat flour to increase the fiber content and enhance the nutritional value of the waffles.
Natural Sweeteners: Use natural sweeteners like maple syrup or honey instead of refined sugars to keep the waffles sweet and healthy.
Toppings: Choose nutritious toppings like fresh fruits, nuts, and Greek yogurt to add more vitamins, minerals, and protein to your meal.
Enjoy these nutritious pumpkin waffles guilt-free, knowing that you're nourishing your body with the goodness of pumpkin and wholesome ingredients. Happy cooking!
LemonKitchen Pumpkin Waffles:
½ cup (~55g) pancake mix (or flour)
½ cup (85g) plain Greek Yogurt
1 scoop vanilla or pumpkin protein powder
2 eggs
¼ cup (60g) pure pumpkin
1-2 oz almond milk
1 tsp pumpkin pie spice
½ tsp cinnamon
¼ tsp nutmeg
1 tbsp syrup (I use a sugar-free version when saving calories)
1 tbsp apple cider vinegar
½ tsp salt
Instructions:
In a large mixing bowl, whisk together the pumpkin puree, eggs, milk, and maple syrup until well combined.
In a separate bowl, mix the pancake mix (or whole wheat/baking flour), baking powder, baking powder, pumpkin pie spice, cinnamon, nutmeg, and salt.
Combine Wet and Dry Mixtures: Slowly incorporate the dry mixture into the wet mixture, stirring until just combined. Be careful not to overmix; a few lumps are okay.
Preheat your waffle maker according to the manufacturer's instructions.
Pour the batter onto the preheated waffle maker, spreading it evenly. Cook according to the waffle maker's instructions until golden and crisp.
Serve the pumpkin waffles warm, topped with your favorite healthy toppings such as fresh berries, Greek yogurt, a sprinkle of nuts, or a drizzle of additional maple syrup.
Nutrition (~ 8 pancakes):
Calories: 531
Protein: 49.1g
Fats: 13.8g
Carbs: 50g
Fiber: 4.2g
Net Carbs: 45.9g
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