These fluffy pumpkin waffles are sure to get you in the mood for fall! I’ve been meaning to buy a waffle iron for what seems like forever, and when I finally got one I couldn’t wait to start making waffles from scratch. And with it being fall and all, I decided to make pumpkin waffles with a little twist of adding is some bananas. One, because I love bananas and two, because it adds some natural sweetness which means I don’t need to add a ton of additional sweetener.
If you don’t have a waffle maker, you totally need one! I have this waffle iron by Cuisinart. It’s pretty basic, but it works like a charm! Some of the reviews say the waffles stick and it’s hard to get them just right, but I’ve had zero problems with this waffle maker. I grease it once for the entire batch and every waffle comes out perfectly, so not sure what the bad reviews are talking about.
A few recipe tips for you… don’t overmix the batter or the texture of waffle will be affected. Also, for a super crispy outside, let the waffle cool slightly and place in the toaster before eating. Top with bananas and ground cinnamon… seriously amazing! Oh, and don’t forget that these are great in the freezer and reheated in the toaster. I also will put these in the girls’ lunches. They are perfect when we want to have breakfast for lunch!
Ingredients
- 2 cups white whole wheat flour
- 1/2 tsp. salt
- 2 tsp. baking powder
- 1 tsp. baking soda
- 1 tsp. cinnamon
- 1/4 tsp. nutmeg
- 2 eggs
- 1 1/4 cup milk of choice
- 1/3 cup coconut oil, melted
- 1 tsp. vanilla
- 1 can pumpkin
- 1 small/medium ripe banana, mashed
Instructions
- Turn waffle iron on to med-high heat.
- Mix all of the dry ingredients in a large bowl (flour through nutmeg).
- In a separate bowl, combine the remaining ingredients.
- Add wet mixture to dry mix and mix until just combined. Do not over mix and this can affect the texture of the waffles.
- Using a 1/2 cup measuring cup, fill the measuring cup and poor batter onto waffle maker (if you need to grease your waffle iron prior to making be sure to do this). Cook according to your waffle iron.
- Repeat step 5 until all waffles are made.
- Repeat step 5 until all waffles are made.
Notes
- In order to prevent the coconut oil from solidifying again after it’s added to the other wet ingredients, warm your milk up to at least room temperature (if the other ingredients are too cold, the coconut oil will solidify into small chunks).
- Don’t over mix the batter or texture of waffle will be affected. Also, for a super crispy outside, let the waffle cool slightly and place in the toaster before eating.
Nutrition
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