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