breakfast high protein Recipes

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 quick grab-and-go snack.



  • 1 cup pumpkin puree (NOT pumpkin pie filling)
  • 3 large eggs
  • 2 Tbsp butter, melted
  • 1 teaspoon vanilla extract
  • 2 3/4 cups milk or milk substitute
  • 2 1/2 cups 100% whole wheat or whole 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 color than traditional white flour. It includes the whole grain which makes it a little more nutrient-dense and fiber-rich. Double-check the label when shopping—technically all flour comes from wheat so you want to look for 100% whole wheat or whole grain flour.

How To Make Pumpkin Pecan Waffles

  1. In a large bowl combine all wet ingredients: puree, eggs, melted butter, extract, milk.
  2. Whisk until well combined.
  3. Add all dry ingredients: spices, baking powder, and flour.
  4. Cook waffles on a preheated waffle iron according to manufacture instructions.
  5. Serve with favorite toppings.

Nutritional Information & Macros

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

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

born fitness healthy pumpkin waffles


  1. I love this recipe and would like to save it to use again. Do you ever add a Pinterest button? I will pin it myself but just a thought.

    1. Hi Heather! Stoked to hear you are enjoying this recipe. We will look into adding the ability to share via Pinterest. Great suggestion!

Leave a Comment

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.