High Protein Pumpkin Waffles
High Protein Pumpkin Waffles
Ingredients
For the Waffles
- 1 cup whole wheat pastry flour
- 1/2 cup vanilla protein powder
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 1/2 teaspoons pumpkin pie spice
- 1/4 teaspoon salt
- 2 large eggs
- 1/2 cup pumpkin puree, not pie filling
- 3/4 cup milk, any kind
- 2 tablespoons maple syrup
- 2 tablespoons melted butter, or coconut oil
- 1 teaspoon vanilla extract
- cooking spray, as needed
For Serving (Optional)
- maple syrup, as needed
- whipped cream, as needed
- chopped pecans, as needed
Instructions
- 1
Preheat your waffle iron according to the manufacturer's instructions. Lightly spray the cooking plates with cooking spray if they are not non-stick.
⏱️ 5 min
- 2
In a large mixing bowl, whisk together the whole wheat pastry flour, vanilla protein powder, baking powder, baking soda, pumpkin pie spice, and salt until well combined.
⏱️ 3 min
- 3
In a separate medium mixing bowl, whisk together the large eggs, pumpkin puree, milk, maple syrup, melted butter (or coconut oil), and vanilla extract until smooth.
⏱️ 3 min
- 4
Pour the wet ingredients into the dry ingredients. Stir gently with a whisk or spatula until just combined. Be careful not to overmix; a few lumps are fine. Overmixing can lead to tough waffles.
⏱️ 2 min
- 5
Pour about 1/2 to 3/4 cup of batter (or the amount recommended by your waffle iron) onto the hot waffle iron. Close the lid and cook for 3 to 5 minutes, or until the waffle is golden brown and crisp, and steam is no longer escaping.
⏱️ 5 min
- 6
Carefully remove the cooked waffle from the iron and transfer it to a plate. Repeat with the remaining batter, spraying the waffle iron again between batches if needed.
⏱️ 5 min
- 7
Serve the high protein pumpkin waffles immediately with your favorite toppings such as additional maple syrup, whipped cream, or chopped pecans.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
High Protein Pumpkin Waffles
Ingredients
For the Waffles
- 1 cup whole wheat pastry flour
- 1/2 cup vanilla protein powder
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 1/2 teaspoons pumpkin pie spice
- 1/4 teaspoon salt
- 2 large eggs
- 1/2 cup pumpkin puree, not pie filling
- 3/4 cup milk, any kind
- 2 tablespoons maple syrup
- 2 tablespoons melted butter, or coconut oil
- 1 teaspoon vanilla extract
- cooking spray, as needed
For Serving (Optional)
- maple syrup, as needed
- whipped cream, as needed
- chopped pecans, as needed
Instructions
- 1
Preheat your waffle iron according to the manufacturer's instructions. Lightly spray the cooking plates with cooking spray if they are not non-stick.
⏱️ 5 min - 2
In a large mixing bowl, whisk together the whole wheat pastry flour, vanilla protein powder, baking powder, baking soda, pumpkin pie spice, and salt until well combined.
⏱️ 3 min - 3
In a separate medium mixing bowl, whisk together the large eggs, pumpkin puree, milk, maple syrup, melted butter (or coconut oil), and vanilla extract until smooth.
⏱️ 3 min - 4
Pour the wet ingredients into the dry ingredients. Stir gently with a whisk or spatula until just combined. Be careful not to overmix; a few lumps are fine. Overmixing can lead to tough waffles.
⏱️ 2 min - 5
Pour about 1/2 to 3/4 cup of batter (or the amount recommended by your waffle iron) onto the hot waffle iron. Close the lid and cook for 3 to 5 minutes, or until the waffle is golden brown and crisp, and steam is no longer escaping.
⏱️ 5 min - 6
Carefully remove the cooked waffle from the iron and transfer it to a plate. Repeat with the remaining batter, spraying the waffle iron again between batches if needed.
⏱️ 5 min - 7
Serve the high protein pumpkin waffles immediately with your favorite toppings such as additional maple syrup, whipped cream, or chopped pecans.
⏱️ 2 min