Breakfast/ Snacks

Pumpkin Waffles

My waffle machine was such a novelty when I got it first. It was all I wanted for breakfast. Fast forward almost a year later and it probably only gets used once or twice a month.  I definitely couldn’t have decided between a waffle and a pancake back then, the two were my on a par in terms of breakfast superiority!

A weird way to start a post about waffles as opposed to pancakes right!?

Well these waffles stole my heart. I’m going to say they’re better than pancakes, but I thoroughly enjoyed the thick fluffiness and crisp exterior. They are best eaten fresh but you can stick them back into the waffle iron for a few minutes to crisp them back up. I have tried sticking these and other precooked waffles into the toaster but 9 times out 10 its ended in some burning, not inedible, luckily I’ve got them in time and I have quite a high tolerance rate when it comes to charred food!

I would say give them a couple of minutes less time. They’re cooked through, at least in my waffle iron, after 7 to 8 minutes and then I usually leave it in there for another 2 or 3 for crispiness sake.

It’s definitely been pumpkin overload around here, pumpkin breakfast overload but I just went with what my heart was calling! Sweet treats and some savoury recipes are coming your way soon. I do feel I’ve been out of my groove and routine over the past couple of weeks with family things going on in the background and I admittedly I feel a tad uneasy about it. When I feel uneasy these days I try to embrace it and figure out why. It’s an opportunity to learn more about ourselves and discover why we have and how the controls work in our lives to uncover some new inner strength we didn’t know existed. I’m a thinker, if you follow me on Instagram you’ll be well aware!

Pumpkin waffles, topped with pecans, Coyo yogurt, Meridian Foods Crunchy PB, cacao nibs for a final crunch and of course maple syrup was a given. Happy Halloween!!!!

Pumpkin Peanut Butter Waffle

Print Recipe
By Serves: 1 Prep Time: 5 minutes Cooking Time: 10 minutes


  • 70g buckwheat flour
  • 80g canned pumpkin puree, not pumpkin pie filling
  • 1 tbsp (15g) smooth peanut butter
  • 1/2 tbsp (7g) coconut oil melted
  • 1 tbsp (15ml) maple syrup
  • 125ml oat milk
  • 1 large egg*
  • 1/2 tsp baking powder
  • 1 tsp vanilla extract
  • Pinch of Pink Himalayan Rock Salt
  • Pecans, cacao nibs, maple syrup, crunchy peanut butter and coconut yogurt to serve!



Whisk together all ingredients until smooth in a large jug or you can simply blend it up in a blender or food processor.


Preheat waffle iron according to waffle iron instructions.


Pour batter into the waffle iron. Mine accommodates the whole amount but judge it according to your own.


Cook for 8 minutes, or again, according to your own experience with your specific waffle iron. TImes will vary.


I tend to cook mine for a further 2-3 minutes to crisp it up a little further.


Serve topped with all the toppings!


Remove egg for a vegan friendly option and add 8g of milled flaxseed. Add an additional 45ml of oat milk.

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