These amazingly easy, fluffy Pumpkin Spice Protein Waffles, made with pea protein powder, pumpkin puree, and almond powder, have 12 grams of Protein per waffle. Serve them with homemade protein chocolate sauce for an extra 5 grams of protein in each chocolate sauce serving!
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I am going to be straight with you guys: I am not usually one to use added protein powders in my cooking. However, since I started intermittent fasting in the mornings, I find that I need an extra boost of protein when I sit down for my first meal of the day. So, I set out to develop homemade waffles that are made with protein powder but also have a nice cake-like texture that my kids are going to love as well. And I'm happy to say that I've got it with these healthy waffles!
These healthy protein waffles are packed with plant-based protein, they are an easy recipe to make, and full of natural ingredients like pumpkin puree, eggs, and almond flour! My kids and I love these waffles with chocolate sauce, so I also ame uo with a chocolate protein sauce. What more do you need for a healthy breakfast?
What protein powder should I use in protein packed waffles?
I tried different plant-based protein powders over the years until I finally found one I like. These recipes were developed and tested with Naked Nutrition protein powders, and to be honest, we liked them so much that we have been making them the SAME WAY every time. In the waffle recipe, I used vegan Naked Pea Protein Powder, and in the chocolate sauce I used Naked Whey Chocolate Whey Protein Powder. I love these protein packed products because, unlike many other protein powders, there are no "surprise ingredients" whose name I can't pronounce. No additives or artificial sweeteners - which means you control your own nutrition, and the flavor of each recipe I've developed.
If you already have a specific kind of protein powder you're using, then feel free to use it to make these protein waffles for breakfast.
Making your own protein waffles is definitely worth it, especially when it comes to pumpkin waffles or pumpkin spice waffles. By preparing them yourself, you can choose the protein powder that works best for you, control the amount of sweetener, and avoid artificial additives. Plus, homemade waffles give you the freedom to include wholesome ingredients, ensuring every bite fits your preferences perfectly.
I love pairing my waffles with pumpkin protein pudding for a protein-heavy, pumpkin-scented breakfast.
What Is the Nutritional Value of These Healthy Protein Waffles?
These easy protein waffles are gluten-free, super simple to make with the blender doing all the work, and incredibly fluffy, thanks to careful testing to get the perfect texture. With 12 grams of protein per waffle and an optional chocolate sauce, adding five extra grams, they make a great high-protein breakfast. They’re also easy to freeze, making them perfect for meal prep.
Each protein waffle you make by this recipe has:
- 221 Calories
- 24g Carbohydrates
- 12 grams
- 10g Fat
- 4g Fiber
- 9653IU Vitamin A
- 3mg Vitamin C
- 86mg Calcium
- 3mg Iron
If you top each waffle with ¼ of the chocolate sauce, you will add:
- Calories: 9kcal
- Carbohydrates: 1g
- Protein: 1g
- Fat: ¼ g
- Potassium: 20 ½ mg
- Fiber: ¼ g
- Vitamin A: 11IU
- Calcium: 14 ¼ mg
What is the recommended serving size of these easy protein waffles?
Honestly, I find that one waffle is enough for me if they're big enough! I usually have my breakfast with a large non-dairy latte alongside it, so that's filling enough for me. But if you have a large appetite, you may want to have two delicious waffles or top it with an egg.
The base recipe makes four regular-sized waffles or three giant waffles.
Directions to Make Protein Waffles for Your Own Healthy Breakfast Recipe
Ingredients to Make These Pumpkin Spice Waffles:
- Pea protein powder: This plant based protein powder adds a boost to these fluffy waffles; try different flavors of protein powder for variety. I use Naked Nutrition pea protein to make these waffles, but you can use any unflavored protein powder you like.
- Almond flour: Provides a nutty richness and gluten-free texture; substitute with other nut flours like cashew or hazelnut for different flavors. Experiment with oat flour or coconut flour for variations in texture and taste.
- Tapioca flour: Helps create a light and airy texture; replace with arrowroot flour or cornstarch if needed.
- Baking powder: Essential for leavening and fluffiness; ensure it's fresh for best results.
- Baking soda: Helps with additional leavening; adjust the amount based on the acidity of other ingredients.
- Whole eggs: Bind the ingredients together and add structure; for vegan options, try flax eggs or aquafaba.
- Pumpkin puree: Provides moisture and a hint of fall flavor; swap with mashed banana or applesauce for a different twist.
- Maple syrup or honey: Adds sweetness; adjust the amount based on preference or use a sugar-free alternative like stevia or erythritol.
- Pure vanilla extract: Enhances flavor depth; experiment with almond or maple extract for different flavor profiles.
- Cinnamon: Infuses warm, spicy notes; swap with pumpkin pie spice or nutmeg for variation.
- Strawberries: Optional topping for freshness; try other fruits like blueberries or bananas for different flavors and textures.
Vegan chocolate sauce:
- Chocolate Protein Powder: Adds a rich chocolate flavor and boosts protein content; try different brands or flavors for variety. I use Naked Nutrition chocolate whey protein for this recipe, but you can use any chocolate protein powder you like.
- Unsweetened Cocoa Powder: Intensifies chocolate flavor without added sugar; adjust amount for desired richness.
- Non-dairy milk: Provides a creamy base; use almond, soy, or oat milk depending on preference.
- Maple syrup: Optional for sweetness; substitute with honey or agave syrup, or omit for a sugar-free version.
- Melted coconut oil: Adds richness and smooth texture; replace with melted butter or omit for a lighter sauce consistency.
See recipe card for details.
Equipment
- blender
- waffle maker
- Mixing bowls
- Whisk
- Spatula
How to Make this Pumpkin Protein Waffle Recipe
Preheat waffle iron to high heat.
Make waffle batter:
Combine all the dry ingredients for the waffle mix. Then add the wet ingredients and pour batter into a blender. Blend the components until a velvety texture is achieved. The consistency of the mixture should be dense; if it’s too thin, gradually incorporate 1 teaspoon of almond and tapioca flour.
Cook waffles:
Spray the waffle maker with a cooking spray. Pour in some of the blend, close and heat up until lightly browned on the outside. Move to a serving plate and keep going until all the combination has been used.
Allow the waffle to rest for 2-3 minutes before serving.
How to Make High Protein Chocolate Sauce
Whisk sauce:
In a medium bowl, combine chocolate protein powder, cocoa powder, non dairy milk and maple syrup. Whisk until a uniform mixture is attained.
Thicken if needed:
If the chocolate sauce is a bit thin, add a dash of coconut oil.
Pour over protein waffles:
Pour protein chocolate sauce on waffles, top with strawberries or fruit of your choice, and serve immediately for the perfectly sweet breakfast.
Make Ahead & Storage
Another great thing, you can make this recipe in advance which is great for meal prep and easy breakfast ideas. You can make the batter for these waffles up to 1 day in advance. Store leftover waffles in an airtight container for 2 days. They can be reheated in a toaster.
You can also double the recipe as meal prep and store leftovers in the freezer. But you must cool the waffles completely before transferring them to an airtight storage container. Separate the waffles with parchment paper before freezing, so they will be simple to split when reheating. These waffles will keep in the freezer for 3 months. To reheat from frozen, put the waffles in an already heated oven at 350°F or put it in a toaster.
How do you reheat frozen waffles quick and easy?
Allow the waffles to cool completely before transferring them into an airtight container in the fridge. Place parchment paper between individual servings before freezing, which will make it easier to separate when reheating. These waffles can be stored in the freezer for up to three months. To reheat, simply place the frozen waffle in a preheated oven at 350°F or pop it in a toaster.
Toppings for Best High Protein Waffles
Crispy protein waffles are a delicious, nutritious pudmpkin spice breakfast option that can be customized with a variety of toppings. To really make your protein waffle stand out, consider topping it with:
- Protein chocolate sauce, of course!
- Fresh fruit such as blueberries, raspberries, or sliced bananas. with greek yogurt
- You can also add some crunch by sprinkling on chopped almonds, walnuts, or pecans.
- If you’re looking for something sweet and decadent, top your waffle with nut butter and honey
- For an added boost of flavor and nutrition, sprinkle on some shredded coconut or chia seeds.
No matter what toppings you choose to add to your waffle packed with protein, it’s sure to be an enjoyable, healthy alternative to regular waffles or storebought pancake mixes!
Variations
Apple protein waffles - sub the pumpkin puree for 1 cup unsweetened applesauce.
Banana protein waffles - sub the pumpkin puree for 1-2 mashed bananas.
If you are looking for a keto option, try this yogurt keto chaffle.
For more easy and healthy breakfast recipes:
Meal prep is very important in my household to keep everyone well-fed, happy, and healthy, so recipes like these pumpkin waffles are always great. My family also loves these gluten-free overnight oats. Made with rolled oats, and the fruit of your choosing, its a great breakfast when everyone is in a rush. Another excellent breakfast option for the sweet tooths in the family is my stewed strawberry rhubarb compote with chai coconut pudding. Sweet, tart, and absolutely delicious!
If you want to try even more healthy morning recipes, these low-carb pancakes with healthy caramelized apples or gluten-free Irish Poxty Potato Pancakes. Another easy, make-in-advance breakfast option is muffins, and even better are healthy muffins! Try my Morning Glory Muffins, banana chocolate chip muffins, or dried fruit and granola muffins for quick bites you can grab before leaving the house.
For more waffle and pancake recipes:
If you'd prefer a more zesty pancake, try this Lemon Ricotta Pancake. Light and cheesy, they are the perfect crowd-pleaser at any family gathering. If you want another way to consume yummy pumpkin in a healthy way, these paleo pumpkin cookies are my favorite.
Alternatively, try these golden raise-fritters, the perfect cottage cheese recipe. For something fruity and fun, you'll love this Blueberry Sourdough Pancakes. It's truly the breakfast of champions, with whole-wheat flour, sourdough, and blueberries.
For the most beautiful breakfast pancakes you'll ever serve, try making these gluten-free Russian Pancakes with Rose Petals and Kefir. It's unique and simple, and it's something festive to serve at brunch. For more Russian-infused pancakes, these Russian Buckwheat Pancakes with cardamom, orange, flax seed, and maple syrup is the perfect way to start the day.
Recipe
Tried and loved this recipe? Please leave a 5-star review below! Your reviews mean a lot to me, so if you've got any questions, please let me know in a comment.
Pumpkin Spice Waffle Recipe for Your Next Favorite High Protein Breakfast
Equipment
- waffle maker
Ingredients
Protein waffle recipe:
- 1 scoop pea protein powder
- ½ cup almond flour
- ½ cup tapioca flour
- ¼ tsp. baking powder
- ¼ teaspoon baking soda
- 2 whole eggs
- 1 cup pumpkin puree
- 2-3 tsp. maple syrup or honey optional
- 1 tsp. pure vanilla extract
- 1 teaspoon cinnamon
- Strawberries for serving (optional)
- Hemp hearts for serving (optional)
Protein chocolate sauce:
- 2 tablespoon Chocolate Protein Powder
- 1 tablespoon Unsweetened Cocoa Powder
- 3 tablespoon non-dairy milk
- 1-2 teaspoon maple syrup optional
- ½ teaspoon melted coconut oil optional
Instructions
Protein waffles:
- Preheat waffle iron to high heat.
- Combine all the ingredients in a blender. Process until smooth. Batter should be thick; if it’s too thin, add 1 teaspoon at a time of almond and tapioca flour.
- Spray the waffle iron with cooking spray. Add ¼ cup of batter to the waffle iron, close and cook until golden brown on the outside. Transfer to a plate and repeat until all the batter has been used. If serving immediately, let waffle sit for 2-3 minutes before serving for the best texture.
Protein chocolate sauce:
- In a medium bowl, combine chocolate protein powder, cocoa powder, non dairy milk and maple syrup.
- Whisk until a uniform mixture is attained. If chocolate sauce is a bit thin, add coconut oil.
- Pour protein chocolate sauce on waffles, top with strawberries, and serve immediately.
Notes
Nutrition
Addison says
Love these for a healthy and protein packed breakfast!
Donna says
I have a massive bag of pea protein I bought ages ago and never really knew what to do with it until now. Loved it in these waffles!
Mandy Applegate says
I've been looking for recipes with protein powder in, and most are like, meh, this is the first one that made me want to try them. The waffles were awesome!
Shilpa says
These protein waffles were delicious. I also stirred in some coconut oil and it turned out great. So healthy and filling.
Rupali says
These waffles make for an awesome make-ahead breakfast for busy mornings. I am also going to try them with what protein isolate next.