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–+ servings
Two golden Blender Pumpkin Waffles topped with whipped cream and drizzled with maple syrup.

Blender Pumpkin Waffles (Freezer-Friendly)

Make delicious, freezer-friendly pumpkin waffles quickly with this simple blender recipe. Perfect for busy families and meal preppers.
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Prep Time 10 minutes
Cook Time 4 minutes
Total Time 14 minutes
Servings: 2 large belgian waffles
Course: Breakfast
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Dry Ingredients
  • 1 cup whole wheat pastry flour (or white whole wheat flour)
  • 2 teaspoons baking powder
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ½ teaspoon salt
For the Wet Ingredients
  • ¾ cup pumpkin puree
  • ¾ cup unsweetened almond milk (or any milk)
  • 1 egg
  • 1 teaspoon vanilla extract
  • 2 tablespoons maple syrup
  • 1 tablespoon coconut oil

Equipment

  • Blender
  • Waffle Iron
  • Large Bowl

Method
 

  1. Preheat your waffle iron. Add all the dry ingredients to a large bowl and whisk them together.
  2. In a separate large bowl, combine all the wet ingredients and mix until smooth. Add the dry ingredients to the wet ingredients and mix until they are just combined. Do not overmix.
  3. Spray your waffle iron with nonstick cooking spray. Cook the waffles according to your waffle iron's directions, which usually takes about 3-4 minutes per waffle. This recipe makes 2 large Belgian waffles. You can top them with Greek yogurt, nut butter, and maple syrup if you like.

Notes

These waffles freeze well. Let them cool completely, then store them in an airtight container or freezer bag. Reheat in a toaster or toaster oven for a quick breakfast.

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