Whole Wheat Pumpkin Pecan Waffles


This pumpkin pecan waffle recipe will satisfy your sweet tooth. Enjoy for breakfast, brunch, or a mid-day snack. Pro tip: make them ahead of time, throw them in the freezer, and pop ’em in the toaster for a speedy grab-and-go snack.



  • 1 cup pumpkin puree (NOT pumpkin pie filling)
  • 3 substantial eggs
  • 2 Tbsp butter, melted
  • 1 teaspoon vanilla extract
  • 2 3/4 cups milk or milk substitute
  • 2 1/2 cups 100% entire wheat or entire grain flour*
  • 2 teaspoons ground cinnamon
  • 1 teaspoon nutmeg
  • 2 tsp baking powder
  • 1/2 teaspoon salt
  • Topping: chopped pecans
  • Pure maple syrup and whipped cream(optional)

*Wheat flour has a slightly darker colour than conventional white flour. It consists of the entire grain which tends to make it a small extra nutrient-dense and fiber-wealthy. Double-verify the label when shopping—technically all flour comes from wheat so you want to appear for 100% entire wheat or entire grain flour.


How To Make Pumpkin Pecan Waffles

  1. In a substantial bowl combine all wet components: puree, eggs, melted butter, extract, milk.
  2. Whisk till properly combined.
  3. Add all dry components: spices, baking powder, and flour.
  4. Cook waffles on a preheated waffle iron according to manufacture guidelines.
  5. Serve with preferred toppings.

Nutritional Information &amp Macros

Macros per serving (prior to maple syrup, whipped cream, and chopped pecans):

  • Calories: 449
  • Protein: 15.7 g
  • Fat: 12.7 g
  • Carbs: 62.3 g

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