“Cinnamon Pumpkin Waffles”

This recipe has been one of my absolute favorites for several years now. When I was searching Pinterest for new fall recipes (like every girl does), I came across a pumpkin pancake recipe that used pumpkin puree in the mix. Let me tell you, it changed my life. After using pumpkin puree in my waffle recipes, I never wanted to go back to regular, boring, plain pancakes. I mean, who would after trying these amazingly decadent waffles.

After tweaking the recipe and adapting it for several years, I finally got the thumbs up approval from Justin (my husband). Y’all, he is a harsh critic, so I know it’s good when he cleans his plate and gives me a thank you kiss on the cheek.

Waffle making should be considered an art, it’s not an easy process to get the perfect consistency. The desired crispy edges, the gooey soft texture in the middle. A waffle that holds the syrup but doesn’t become mushy after becoming saturated. A waffle that not only looks good but tastes great too. I think my artwork here is finally finished, its been critiqued, approved, signed, and sent off to the press.

…I hope I have made your mouth water just a tiny bit, maybe I have you dreaming of breakfast in bed. Have I given you enough reasons why you need to try this cinnamon waffle recipe? After all, it is sure to win over your family and friends (especially when you say they are homemade). Add it to your list of favorites, it’s definitely in my recipe box for when those perfectly lazy Saturday mornings come around. If you are anything like us, those Saturday mornings don’t come around too often, oh but when they do- we cherish them.




  • 1  1/4 cup all purpose flour
  • 2 tbsp brown sugar
  • 2 tsp baking powder
  • 1  1/2 tsp pumpkin spice
  • 1/4 tsp sea salt
  • 1 cup milk (I used almond milk)
  • 1 large egg
  • 1/2 cup pumpkin puree
  • 2  1/4 tbsp coconut oil
  • a dash of cinnamon
  • warmed pure maple syrup


  1. In a medium sized mixing bowl, combine the flour, sugar, baking powder, pumpkin spice and sea salt. Whisk together until well incorporated.
  2. Warm the coconut oil for about <30 seconds in the microwave so it becomes liquid.
  3. Pour the milk, egg, pumpkin puree, and coconut oil into the flour mixture. Whisk together until all the ingredients are well incorporated and it becomes smooth in consistency.
  4. Pour the batter into the waffle maker and cook regularly.
  5. After cooking, sprinkle a dash of cinnamon on the waffle and drizzle warmed syrup over the top.
  6. Enjoy your morning!








This is an original Healthy Chew recipe – all rights reserved.

All photos were taken by and for The Healthy Chew – all rights reserved.



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email me at StephanieRackley@thehealthychew.org


5 Comments Add yours

  1. Sonja says:

    Hi Stephanie, I found your site because my husband regularly watches LFG’s youtube videos. I am always trying to add more healthy less processed foods into our family meals. We are always adding puree pumpkin to our morning oatmeal, but these waffles look amazing. I will be trying them for my boys next time we have waffles! Also, we are praying for Justin and his tumor. We are rejoicing with you and the blessings you have had finding a great doctor to perform the surgery, what a miracle!

  2. Cassie says:

    Do you sit your milk and egg out to be room temp before mixing with the coconut oil? And if so, about how long? I always struggle with mixing those because the cold from the milk and egg make the coconut oil harden and become lumpy..

    1. I usually let the eggs sit out to room temperature (about 30 mins or so). Also, make sure the coconut oil is warmed so that it becomes a liquid instead of a solid or butter-like consistency. That should help the consistency from becoming lumpy.

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