Pumpkin Protein Waffles: 15g Protein Guilt-Free Breakfast Recipe

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Start your day with a breakfast that’s both indulgent and nutritious! These Pumpkin Protein Waffles are fluffy, flavorful, and packed with 15g of protein per waffle. Perfect for busy mornings, post-workout refueling, or family breakfasts, they combine the natural sweetness of pumpkin with the satisfying power of protein powder. Skip the boring oatmeal and enjoy a breakfast that feels like a treat—without the guilt.

Ingredients

• 1 cup (240g) pumpkin puree (fresh or canned, 100% pumpkin)
• 2 large eggs, room temperature
• 1 scoop (30g) vanilla protein powder (whey or plant-based)
• 1/2 cup (56g) almond flour
• 1 tsp baking powder (aluminum-free preferred)
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/4 tsp salt
• 1 tbsp maple syrup (optional, adjust sweetness to taste)

Instructions for Pumpkin Protein Waffles

Step 1: Prepare the Batter

1. Preheat your waffle iron.
2. In a large mixing bowl, combine all ingredients.
3. Whisk until the batter is smooth. It should have a thick, scoopable consistency. Adjust sweetness with maple syrup if desired.

Step 2: Cook the Waffles

1. Lightly grease your waffle iron.
2. Pour about 1/3 cup of batter onto the iron.
3. Close the lid and cook for 3-4 minutes or until golden brown with crisp edges.
4. Remove carefully and repeat with remaining batter.

Pro Tips

• Use fresh pumpkin puree for the best flavor.
• Batter thickness is key: aim for a consistency similar to Greek yogurt.
• Let waffles crisp slightly longer on the iron for extra crunch.
• Cool completely before storing leftovers to maintain texture.

Why This Recipe Works

• High Protein: Each waffle contains 15g protein to keep you full.
• Quick and Easy: Ready in just 15 minutes.
• Nutritious: Pumpkin provides fiber, vitamins, and natural sweetness.
• Kid-Friendly: Even picky eaters love these waffles.

Substitutions & Variations

• Almond Flour Alternative: Use oat flour 1:1 or half coconut flour (add an extra egg).
• Protein Powder Options: Whey, plant-based, collagen, or unflavored powders work.
• Flavor Additions: Mini chocolate chips, walnuts, or pumpkin spice for extra flavor.

Make-Ahead, Storage & Reheating Guide

• Store cooled waffles in an airtight container for up to 3 days.
• Freeze in a single layer for up to 2 months; toast directly from frozen.
• Reheat in a toaster or oven for crisp edges and warm centers.

Serving Ideas for Pumpkin Protein Waffles

• Stack with Greek yogurt and almond butter for a protein-packed breakfast.
• Top with fresh berries and a drizzle of maple syrup.
• Sprinkle with crushed nuts or dark chocolate chips for an indulgent twist.

Nutrition (Per Serving Estimate)

• Calories: 180
• Protein: 15g
• Carbohydrates: 12g (Fiber: 3g)
• Fat: 8g (Saturated: 1.5g, Unsaturated: 5g)
• Sugar: 3g
• Sodium: 150mg
• Cholesterol: 95mg

Frequently Asked Questions

Can I freeze these waffles?
Yes! Freeze in a single layer, then transfer to a freezer bag. Toast straight from frozen.

What protein powder works best?
Vanilla whey is ideal, but any protein powder will work. Adjust for flavor differences.

Can I make these without almond flour?
Yes! Swap for oat flour or a mix with coconut flour (add an extra egg).

Why is my batter too thick?
Different protein powders absorb liquid differently. Add a splash of milk to adjust consistency.

Are these kid-friendly?
Absolutely! Add mini chocolate chips for extra appeal.

These Pumpkin Protein Waffles are the ultimate guilt-free breakfast—quick, delicious, and full of protein. Perfect for families, fitness enthusiasts, or anyone craving a cozy fall-inspired morning meal.

Pumpkin Protein Waffles – 15g Protein Guilt-Free Breakfast Recipe

Ovalioekrg

These Pumpkin Protein Waffles are fluffy, flavorful, and packed with 15g of protein per waffle. Made with real pumpkin puree, warm spices, and protein powder, they’re a quick, nutritious breakfast perfect for busy mornings, post-workout meals, or cozy fall weekends.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 10 minutes mins

Total Time 15 minutes mins

Course Breakfast

Cuisine American

Servings 4 waffles

Calories 180 kcal

Equipment

• waffle iron
• Mixing bowl
• Whisk
• Measuring cups and spoons

Ingredients

  

• 1 cup pumpkin puree (100% pumpkin)
• 2 large eggs, room temperature
• 1 scoop vanilla protein powder (about 30 g)
• 1/2 cup almond flour
• 1 tsp baking powder
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp salt
• 1 tbsp maple syrup (optional)

Instructions

 

• Preheat the waffle iron according to the manufacturer’s instructions.
• In a large mixing bowl, combine the pumpkin puree, eggs, protein powder, almond flour, baking powder, cinnamon, nutmeg, salt, and maple syrup if using.
• Whisk until the batter is smooth and thick. Adjust sweetness or consistency if needed.
• Lightly grease the waffle iron. Pour about 1/3 cup of batter onto the iron.
• Close the lid and cook for 3–4 minutes, or until golden brown and crisp on the edges.
• Remove carefully and repeat with remaining batter. Serve warm or cool completely before storing.

Notes

Use 100% pumpkin puree, not pumpkin pie filling. Batter should be thick but scoopable—add a splash of milk if your protein powder absorbs too much moisture. Waffles crisp best when cooked slightly longer and reheated in a toaster or oven.

Keyword healthy breakfast, high protein waffles, protein waffles, pumpkin breakfast recipe, pumpkin protein waffles

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