• Written by: The Vegetarian Homestead

Pumpkin Waffles

If I had to pick one of my top 5 favorite vegetables that do well in my garden, it has to be pumpkins. Or winter squash to be more general. Our soil is heavy clay with very thin top soil. Lots of crops struggle to do well in our garden and some I have almost given up on (beets and carrots). But winter squash love the clay soil and I love using them in lots of different recipes. This was the best year for winter squash. The picture below only shows fraction of the total harvest.

I love winter squash. My husband likes it. Our kids? Not so much unless I "hide" it in a clever way. And that's how I came up with the following waffles recipe. It uses 2 cups pureed squash! The spices are adjustable or can be completely left out. You can also use the same batter to make pancakes.

Lets get started!

Pumpkin Waffle recipe:


2 cups whole wheat flour

1 tablespoon aluminum free baking powder

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon ground clove

1/2 teaspoon ground cardamom

2 cups pumpkin puree ( I make my own, but canned pumpkin will work just fine)

1 cup milk of choice ( I use almond milk)

2 eggs

2 tablespoon oil of choice (I use olive oil)

Start heating your waffle iron while you are making the batter.

In a bowl mix all dry ingredients together until combined.

In a separate bowl, whisk all liquid ingredients together until mixed well.

Add dry ingredients to wet ingredients and mix well until thoroughly combined.

Follow the directions of your waffle makers manufacturer instructions to make the waffles.

My waffle maker takes about 5 minutes to cook the waffle.

Enjoy it with your favorite topping!

These waffles keep well in the fridge for up to a week and also freeze very well. I sometimes double or triple the recipe and save the extras for later.

For my vegan friends: You can substitute the eggs for 2 "flax eggs" and the waffles still turn out fantastic!

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