Protein Packed Pumpkin Waffles are an easy way to add fall flavors to your breakfast without sacrificing your daily nutrition. They clock in at 21 grams of protein and 6 grams of fiber per serving. These will satisfy your hunger without breaking your caloric budget. I’m all about the fall baking season, but it does mean finding a good balance between eating healthy and enjoying eating ALL the baked goods. This is a great breakfast to get pumpkin spice flavors while still maintaining some caloric wiggle room for apple pie later on. Balance, right?
Fuel your fall adventures without spending much time in the kitchen by taking a few shortcuts. The base of this recipe is the classic, Kodiak Cakes flapjack and waffle mix. For basic waffles and flapjacks, you just add water. We’re going to engineer this a bit to boost protein with liquid egg whites and add in pumpkin and pumpkin spice. I occasionally come across recipes that use less than a standard 15 ounce can of pumpkin puree. I freeze the excess pumpkin puree in silicone ice cube trays in 1 Tablespoon increments and then thaw one cube per serving with I make these waffles. It’s a great way to reduce waste and have the perfect amount of pumpkin on hand for this recipe.
Too healthy? Remember, this is about balance so feel free to add in some mini chocolate chips to the batter. I like to add them to the waffle iron after I pour the batter in and then use a spatula to cover them with a little batter before closing the iron. I’ve added them straight to the batter, but they typically sink.
Adding to the simplicity of this recipe, use a large liquid measuring cup to reduce dishes. Start with the liquid ingredients and mix everything in one vessel that is also easy to pour from. Easy Peasy! This recipe is easily scalable and equates to 1/2 cup of mix per serving.
Protein Packed Pumpkin Waffles
- 1 cup Kodiak Cake Mix
- ½ cup Liquid Egg Whites
- ½ cup Water, cold
- 2 tbsp Pumpkin Puree
- 2 tsp Pumpkin Pie Spice
- 2 tsp Mini Chocolate Chips Optional
- Preheat a waffle iron
- Mix all ingredients, except mini chocolate chips, together. Batter may be slightly lumpy, that's okay.
- Depending on your waffle iron size, pour the appropriate amount of batter onto the iron. If using chocolate chips, add them on top, and lightly cover with batter before closing the iron.
- Once golden brown, remove from waffle iron. Repeat until all batter has been used and enjoy with your favorite toppings.
- Don’t have pumpkin spice? Use 1 t cinnamon + 1/2 t ginger + 1/4 t allspice + 1/4 t nutmeg.
- I add the mini chocolate chips into the batter on the iron because they tend to sink in the batter so it helps me control the distribution.
- By using a 50/50 ratio of water and egg whites, it helps to boost the protein without making the waffles too stiff. I’ve tried 100% egg whites and found the waffles to be tough.
- This is a great way to use up left over pumpkin from other recipes that don’t use a full can. I freeze the extra in ice cube trays in 1 Tbsp increments and then use one 1 Tbsp per serving in the batter.
I hope you enjoy these quick and easy protein packed pumpkin waffles!
PS: If you’re looking for a fancier waffle recipe, check out these Malted Milk Waffles.