These Pumpkin Spice Spelt Waffles are the perfect way to welcome in fall! They are sooo yummy, freeze well for those busy weekday mornings, and are the very best way to satisfy those pumpkin cravings. Just add a cozy sweater and a cup of tea and you have the recipe for the perfect Sunday morning.
Fall is officially here; the kids are back to school, and I am savouring every minute of it! I am a big fan of pancakes or waffles because they’re such easy recipes to make and simple enough to involve the kids. The mess factor is worth the extra snuggles and little lessons I give them that I hope will help them out later in life (you’re welcome future wives lol)!
I’m never ready to say goodbye to summer but I’ve got to say, the endless pumpkin recipes on repeat takes off the sting. Opening up a can of pumpkin is like opening Pandora’s box – the opportunities are endless! If after this recipe you’re left with a couple cups of pureed pumpkin (depending on the size of can you buy), try this Pumpkin Pecan Granola, Pumpkin Ice Cream, or these Pumpkin Scones.
We used spelt flour to up the fibre content and LOVED how they turned out. Spelt is an ancient grain that still has gluten in it, but is slightly higher in fibre than regular flour. Pumpkin adds a pile of nutrition with extra fibre and carotenoids – not a bad way to start your morning!
We topped ours with a dollop of yogurt and pecans, and served some sliced pears to go along with it. Oh, and maple syrup of course:)
Make sure that you buy the pure pumpkin NOT the prepared pumpkin pie filling – there’s a big difference. And if you only have whole wheat flour you can use that instead. I haven’t tried it with a flax egg or egg replacer (like Bob’s Red Mills) but it should work totally fine!
Pumpkin Spice Spelt Waffles
These Pumpkin Spice Spelt Waffles are so healthy and perfect for the change in season. Pair them with a cup of coffee or tea, a cozy sweater and you are set up for success my friend. The yield varies depending on the size of your waffle iron.
- 2 cups spelt flour (or whole wheat flour)
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 2 teaspoons pumpkin spice
- 1/4 teaspoon salt
- 1/4 cup maple syrup
- 2 eggs
- 1 cup pumpkin puree (pure pumpkin)
- 1/4 cup coconut oil (melted)
- 1 cup unsweetened almond milk
In a large bowl, mix together the spelt flour, baking powder, baking soda, pumpkin spice mix, and salt.
In a separate bowl, whisk together maple syrup, eggs, pumpkin puree, vanilla, coconut oil, and almond milk. When combined, add into the dry ingredients and stir until combined.
Preheat your waffle iron as per it's instructions. Grease lightly with oil and deepening on the size of your waffle iron, drop about 3/4 cup of batter into the centre of each waffle form.
Cook the waffle according to your waffle irons instructions, roughly 3-5 minutes. Serve with your favourite waffle toppings and enjoy!
These are absolutely delicious. My sister passed along the recipe as this is has become her go-to waffle recipe these days and I’m so glad she did. Everyone loves them, including our kids (my 2 year old niece and 4 year old son).
Quick question for you: do you think this recipe would keep in the fridge if I made it the night before?
Hi Lauren I am SO glad you enjoyed them! I would make the waffles and then put them in the fridge to toast in the morning, I’m not too sure how the batter would do overnight!
Oh of course! I wasn’t thinking, the coconut oil! Darn baby brain. Always trying to look for short cuts with a new baby and a busy 4 year old. That’s a great idea for week day waffle requests. Thanks again 😊
These are delicious! We made a gluten free version that was great!
Quick question, is there suppose to be vanilla in them? The ingredient list doesn’t have it but the instructions say to add the vanilla. I would assume one teaspoon but just wanted to check.
Would you make this with a flax egg as an egg substitute? Or with 1/2 cup pumpkin?
Thanks in advance!
Hi Katelin, I would probably try a flax egg yes! I’d love to hear how they turn out if you give it a go!
Allea Hak says
I have 3 picky little eaters. They don’t like pumpkin or spice, but they all asked for seconds of these waffles. This is definitely going in our rotation
Tori Wesszer says
That’s awesome Allea! I’m so happy they like them!
karen vader says
Made these waffles this morning with red mill gluten free flour 1 to 1. Batter was very thick but still very tasty. Also did flax eggs. Could you recommend sub for coconut oil. Maybe avocado oil? Thanks Tori
Thanks for the pumpkin spice spelt waffles.