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Preheat your waffle iron according to the manufacturer's instructions. Lightly spray the cooking plates with cooking spray if they are not non-stick.

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.

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.

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.

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.

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.

Serve the high protein pumpkin waffles immediately with your favorite toppings such as additional maple syrup, whipped cream, or chopped pecans.


Preheat your waffle iron according to the manufacturer's instructions. Lightly spray the cooking plates with cooking spray if they are not non-stick.

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.

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.

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.

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.

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.

Serve the high protein pumpkin waffles immediately with your favorite toppings such as additional maple syrup, whipped cream, or chopped pecans.
