Breakfast Snack

Pumpkin Protein Waffles

Nutritional Analysis

Serving size: 1 waffle 4 servings per recipe

  • 250


  • 19g


  • 3g


  • 40g


  • 4g


  • 15g

    Total Sugars

  • 10g

    Added Sugars

How much protein do I need?


  • 1 cup white whole wheat flour
  • 3 tablespoons brown sugar
  • 2 scoops vanilla whey protein powder*
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 ½ teaspoons pumpkin pie spice
  • ½ teaspoon cinnamon
  • ½ cup canned pumpkin puree
  • 1 cup milk of choice
  • 1 large egg

    *We encourage you to try other proteins from milk in this recipe as well, simply substitute in place of the called-for protein. Please keep in mind that the nutritional analysis is based on the protein listed in the ingredient list.


Step 1

In a large bowl, whisk the flour, brown sugar, whey protein, baking powder, baking soda, pumpkin pie spice and cinnamon.

Step 2

Add the pumpkin puree, milk and egg. Whisk to combine.

Step 3

Pour the batter into a lightly oiled waffle maker on medium-low heat and cook according to the waffle maker directions. Take care not to over-fill the waffle maker, or you may have overflow once the batter puffs up.

Step 4

Remove waffles from the waffle iron and enjoy right away, or store in the refrigerator in an airtight container for up to 4 days.

Step 5

To freeze, place cooled waffles on a baking sheet and place in the freezer. Once firm, transfer waffles to a freezer-safe bag and store for up to 3 months.

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