Fluffy High Protein Pumpkin Waffles Recipe

Introduction

These fluffy high protein pumpkin waffles are a delicious and nutritious way to start your day. Packed with protein and the warm flavors of pumpkin pie spice, they’re perfect for a cozy breakfast or brunch. Plus, they’re easy to make and use wholesome ingredients.

Ingredients

• 1 cup whole wheat flour
• 2 scoops vanilla or unflavored protein powder (approx. 60g)
• 2 teaspoons baking powder
• 1 teaspoon pumpkin pie spice
• 1/4 teaspoon salt
• 1 cup unsweetened almond milk (or milk of choice)
• 1/2 cup pumpkin puree (not pumpkin pie filling)
• 1 large egg (separated)
• 2 tablespoons melted coconut oil (or light-tasting oil)
• 1 tablespoon pure maple syrup (optional, for sweetness)

Instructions

1. Step 1: Preheat your Belgian waffle iron to a medium-high setting. In a large bowl, whisk together whole wheat flour, protein powder, baking powder, pumpkin pie spice, and salt until evenly combined.
2. Step 2: Separate the egg yolk into a medium bowl and the egg white into a clean, separate bowl.
3. Step 3: To the egg yolk, add almond milk, pumpkin puree, melted coconut oil, and maple syrup if using. Whisk until smooth and uniform in color.
4. Step 4: Using an electric mixer, beat the egg white on high speed until stiff peaks form and hold their shape.
5. Step 5: Pour the wet mixture into the dry ingredients. Gently stir with a spatula until just combined; some lumps are fine—do not overmix.
6. Step 6: Fold about one-third of the whipped egg whites into the batter gently to lighten it. Then fold in the remaining egg whites carefully to keep the batter fluffy.
7. Step 7: Lightly grease the hot waffle iron. Pour 1/2 to 2/3 cup of batter onto the center, close the lid, and cook for 3-5 minutes until golden brown and crisp.
8. Step 8: Carefully remove the waffle and place it on a wire rack to keep it crisp. Repeat with the remaining batter. Serve warm.

Tips & Variations

• Use pumpkin pie spice or substitute with a mix of cinnamon, nutmeg, and cloves for a homemade blend.
• For a dairy-free version, stick with plant-based milk and coconut oil.
• Add chopped nuts or chocolate chips to the batter for extra texture and flavor.
• If you don’t have a Belgian waffle iron, a regular waffle maker will work, but cooking time may vary.

Storage

Store leftover waffles in an airtight container in the refrigerator for up to 3 days. To reheat, toast them in a toaster or warm in a preheated oven at 350°F (175°C) for about 5 minutes to restore crispness. You can also freeze cooked waffles; separate with parchment paper and freeze in a sealed bag for up to 1 month. Reheat directly from frozen using the toaster.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin pie filling instead of pumpkin puree?

No, canned pumpkin pie filling contains added sugars and spices that can alter the taste and texture of the waffles. Use plain pumpkin puree for best results.

What protein powder works best for these waffles?

Vanilla or unflavored whey, plant-based, or collagen protein powders all work well. Choose one you enjoy in flavor and that blends smoothly with the batter.

Fluffy High Protein Pumpkin Waffles Recipe

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4.7 from 64 reviews

These fluffy high protein pumpkin waffles are a delicious and nutritious breakfast option. Made with whole wheat flour, protein powder, pumpkin puree, and pumpkin pie spice, they offer a hearty flavor with a light, airy texture achieved by folding in whipped egg whites. Perfectly crisp on the outside and soft on the inside, these waffles are easy to make and ideal for a wholesome start to your day.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American
• Diet: Low Fat

Ingredients

Scale 1x2x3x

Dry Ingredients

• 1 cup whole wheat flour
• 2 scoops vanilla or unflavored protein powder (approx. 60g)
• 2 teaspoons baking powder
• 1 teaspoon pumpkin pie spice
• 1/4 teaspoon salt

Wet Ingredients

• 1 cup unsweetened almond milk (or milk of choice)
• 1/2 cup pumpkin puree (not pumpkin pie filling)
• 2 tablespoons melted coconut oil (or light-tasting oil)
• 1 tablespoon pure maple syrup (optional, for sweetness)
• 1 large egg (separated)

Instructions

1. Prepare and Mix Dry Ingredients: Preheat your Belgian waffle iron to a medium-high setting. In a large bowl, add the whole wheat flour, protein powder, baking powder, pumpkin pie spice, and salt. Whisk thoroughly to break up any clumps and distribute the ingredients evenly.
2. Prepare Wet Ingredients and Separate Egg: Carefully separate the egg yolk and egg white into two clean bowls. To the bowl with the egg yolk, add the unsweetened almond milk, pumpkin puree, melted coconut oil, and optional maple syrup. Whisk until smooth and uniform in color.
3. Whip the Egg White: Using an electric hand mixer or stand mixer, beat the reserved egg white on high speed until stiff peaks form and the peaks hold their shape firmly.
4. Combine the Batter: Pour the wet ingredient mixture into the bowl with the dry ingredients. Gently stir with a spatula until just combined; it’s fine if there are a few lumps. Avoid overmixing to keep the batter light.
5. Fold in the Whipped Egg Whites: Add about one-third of the whipped egg whites to the batter and gently fold them in to lighten the mixture. Then fold in the remaining egg whites carefully until just incorporated, taking care not to deflate the airiness.
6. Cook the Waffles: Lightly grease the preheated waffle iron. Pour about 1/2 to 2/3 cup of batter onto the center of the iron (or the amount recommended by your waffle maker). Close the lid and cook for 3 to 5 minutes, or until the waffles are golden brown and crisp.
7. Cool and Serve: Carefully remove the waffles and place them on a wire rack to keep them from becoming soggy. Repeat with remaining batter. Serve the waffles warm for the best texture and taste.

Notes

• For fluffier waffles, ensure the egg whites are whipped to stiff peaks and folded in gently.
• You can substitute the protein powder with your preferred type, but adjust quantity slightly if the texture changes.
• If you prefer sweeter waffles, increase the maple syrup or add a sprinkle of cinnamon sugar on top when serving.
• Leftover waffles freeze well; reheat in a toaster or oven for crispiness.
• Using a non-dairy milk like almond milk keeps this recipe dairy-free.

Keywords: high protein waffles, pumpkin waffles, healthy waffles, protein breakfast, whole wheat waffles, pumpkin puree recipes