Whole Wheat Pumpkin Waffles (Baked & Waffle Iron)
Whole Wheat Pumpkin Waffles are an easy fuss-free recipe that has the goodness of fall special pumpkin. They are nice and crisp on the outside and soft on the inside. Perfect for your breakfast or your kid lunchbox.
PS– The Pics are not that great, as it is difficult with this one. Kids are always in a hurry to eat 😀
As you all know I love to sneak in different veggies in different recipes. So my experiments keep ongoing. At times the recipes will just have a minor tweak and the seasonal veggies. I have been making this Whole Wheat sweet banana pancake for years now. As bananas are always available, this is one of my go-to recipes when they go ripe.
Waffles or Pancakes
I use the same batter to make both the pancakes and the waffle. You can make both using the same batter. Yes, I know that a waffle should have some fat content in the batter, but I do skip it. I add butter while making the waffle to have it nice and crunchy texture on the outside. I add a little bit of sweetener like jaggery/brown sugar/ demerara sugar, which also helps the waffle to have a crispy texture. So you can make a pancake from the same batter. Follow the instructions here, if you wish to change this to a pancake.
Seasonal Veggies/Fruits in Pancakes
But as the season changes, I like to change the fruit or vegetable a bit to include the seasonal food. So when it is sweet potato season, I make this Whole wheat chocolate sweet potato pancakes and during fall, I make this pumpkin waffles or pumpkin pancakes. Spices can be adjusted as per the taste of your family and you have some delicious breakfast or lunch box for your family.
What is a Waffle?
A waffle is a dish that is made from leavened batter and cooked between two plates. There are different types of waffle irons available and many variations to this dish. You have thin and thick waffles. They are either with a leaving agent or yeast waffles or even sourdough waffles.
The most famous Belgian Waffle, with some chocolate sauce and loads of strawberries, is my favorite. Best eaten hot made from the waffle iron. They can however be even baked in an oven in special waffle molds.
I have even baked waffle using my sourdough discard and we just loved it. They were one of my best waffles. Nice and crispy on the outside and soft inside.
Waffles on a waffle Iron
I would say the Waffles from the waffle iron are one of the best breakfast or brunch recipes you can ever have. They are the perfect weekend brunch recipes when you have time in the morning to cook these waffles. They even go best as a meal or a mid-evening snack or a dessert. So when you have time, make the waffles in the waffle iron.
However, the home-based waffle machines are small and take only 2-4 at a time. They even take time to cook, especially the thicker ones. I have a small waffle iron which only makes 2 waffles at a time. To cook two waffles in a waffle iron takes around 10 minutes. So if you are having hungry monsters in the morning or in a rush, it becomes difficult. So I either make them in advance or bake them.
Can Waffles be Baked?
And what you do when you do not have a waffle Iron. How do you make waffles without a waffle maker. We get this Silicone waffle mould which are perfect for baking. So at times I even use this.
My kids love waffles and I purposely make the excess batter so that I can bake them and freeze it. I use this waffle mould which I love when I am making the waffles in bulk. All I do is pour the batter in the mould and I have 6 waffles ready in 20 minutes.
So either I simultaneously make the waffles while working on some other thing in a waffle iron or simply bake them. Once made these waffles can be eaten straight or frozen. These waffles can then be defrosted in a toaster. They are the same nice and crisp. So you are not missing anything.
Can I freeze the waffles?
Yes, they can. Make the waffles and let them cool completely. Wrap it in parchment paper and freeze it. When you want to serve, just toss them in toaster. So you have some hot, healthy, and delicious breakfast ready in minutes. Yes, health pundits might disagree with my freezing concept. Some time ago I was the same, but it helps when you are unable to do for any reason. They are far better than the store-bought frozen and ready to eat stuff.
Serving Suggestions for Waffles
Waffles are best eaten hot. Top it with chocolate sauce, or some nice honey or maple syrup. And if you fancy a little treat or a dessert, top it with some fresh cream and loads and loads of strawberries or bananas. Berries, chocolate, and waffles are like a match made in heaven.
Spices in Pumpkin waffle
As I am making this for kids I keep it simple. Yes, I have not added any winter special spices like nutmeg, cinnamon, ginger etc, as sometimes kids do not like it. I am happy that I am feeding them some pumpkin a seasonal fall favourite.
But yes you can jazz this waffles a bit with some nutmeg, cinnamon or ginger, or simply the all-spice. Just play around and you will love them.
Eggs in waffle or Pancakes
Adding eggs is completely optional in this batter of pancake or waffle. At times I add and at times I skip. When I add the eggs, the quantity of milk or water used is reduced. That’s it. But yes if you want to add some eggs to your diet, and cannot eat them boiled or as is, this is one of the best ways to add them.
Waffles as Travel and Lunchbox food
They are also easy to travel food. As they can be toasted, all you need to do in the mornings in toss them and you have a nice homemade breakfast while on holidays too. They can even be packed for your kids lunchbox. Yes, they are best when hot, but kids do not prefer very hot food. So they are perfect with some drizzle of honey. If you want the kids to have it hot, pack them in some hot lunch box, in which the food can stay hot for 3-4 hours.
Ingredients in my Whole Wheat Pumpkin Waffles
Yes as the name Indicates, the first main ingredient is Whole Wheat flour. I use our simple daily ata which we use for making chapati or roti. You can however use all purpose flour/plain flour to your liking. As it uses whole wheat flour it is not gluten-free. If looking for a gluten-free pancake, check this Buckwheat Sweet Potato Pancakes, which comes out equally delicious.
The next main ingredient is Pumpkin. I like to use fresh pumpkin puree and I make it at home. I simply peel and chop the pumpkin into small pieces. Then pressure cook it in my Instant pot or pressure cooker. One can even roast the pumpkin and then puree it. Store-bought pumpkin puree can also be used for this recipe.
The next ingredient is a sweetener. I like to use powdered jaggery. Jaggery is less processed than other forms of sugar. But yes you can always replace it with brown sugar/ demerara sugar or even with white granulated sugar.
I like to make these waffles or pancakes with milk instead of water. Milk increases the nutritional content. But you can certainly use water too. I have used both and I prefer milk over the other.
Leavening agents – When I make waffles or thick pancakes baking powder is recommended and must. They will make the waffles soft. However, if you are making thin crepe style pancakes or waffles you can skip the baking powder.
Eggs – Completely optional and up to you if you wish to add them or not. Adjust the quantity of milk or water when using with or without them. I have not used in today’s recipe.
Vanilla Essence – Gives a nice taste and flavour the waffles. One can skip them if required, however do not skip it when adding eggs or you would have the egg flavour in pancakes or waffles.
Salt – To balance out the flavours.
Spices – As said I have not used any spices, but one can add cinnamon, nutmeg and ginger to these Whole Wheat Pumpkin Waffles.
So here goes the recipe of Whole Wheat Pumpkin Waffles
Whole Wheat Pumpkin Waffles (Baked & Waffle Iron)
- Waffle Iron / Silicone Waffle Mould & Oven
- 1 Cup Pumpkin Puree
- 1 Cup Whole Wheat Flour (Plain flour/All Purpose flour can be used)
- 1 Cup more might be required Milk / Water
- 1 teaspoon Vanilla essence
- 1 tablespoon powdered Jaggery (Sweetener of choice)
- 1 teaspoon salt (or to taste)
- ½ teaspoon Baking powder
- Butter or oil for greasing the waffle iron
- In a bowl add in the the pumpkin puree.
- Now add whole wheat flour, Jaggery/Sugar, salt, and baking powder, Vanilla essence.
- Slowly add in the milk and using a whisker or your hand mixer, mix the ingredients together to form a semi-thick consistency batter.
- Let the batter rest for 5 minutes.
Cooking in a Waffle iron –
- In the meantime, heat waffle iron.
- Grease it with butter all over. Be sure to grease the individual grooves, or the batter might stick at times.
- Once the waffle iron is hot, add in 2-3 tablespoon of waffle mixture.
- Add the mixture depending on the size. Do not add too much, as when you would close the waffle iron, it will spread. If you add too much it would even overflow.
- Let this cook for at least 5 minutes or as per the instructions on your waffle maker.
- Once it gets half done, I top it with some butter and let it cook again for further 5-7 minutes until nice golden brown.
- They are done when they are golden brown all over or when they start leaving the edges of the waffle maker.
Cooking in an Oven –
- Preheat the oven to 200 Deg C / 400 Deg F.
- I like to preheat my waffle mould so that applying butter becomes easy and it helps the batter not get stuck in the mould.
- Grease the waffles mold with butter or oil all over. Be sure to grease the individual grooves, or the matter might stick at times.
- Now add in 2-3 tablespoon of waffle mixture, depending on the size.
- Let this cook for 15-20 minutes until they are nicely golden brown and start leaving the edges of the waffle maker.
- 1 Cup = 240 ml, 1 tbsp = 15 ml, 1 tsp = 5 ml
- For thin pancakes, the batter consistency should be more liquid or thin.
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