These healthy pumpkin waffles made with whole wheat flour and no added sugar are naturally dairy-free and perfect for baby led weaning and toddlers. You and your little one will love the taste of fall spices and pumpkin in this feel-good breakfast.
This post has been written and medically reviewed by Kaleigh McMordie, MCN, RDN (Registered Dietitian Nutritionist).
Baby & Toddler Pumpkin Waffles
Though some people reserve pumpkin just for fall, canned pumpkin puree is great year-round for little ones. It is a convenient and tasty way to add nutrients like vitamin A, fiber, and iron to meals. Pumpkin turns these baby-friendly waffles into a fall treat that is both nutrient-dense and delicious. The texture is perfect for baby led weaning, babies in the finger food stage, and toddlers. And thanks to wholesome ingredients like whole wheat flour and applesauce, you can feel good about making this breakfast for the whole family, even the smallest of eaters!
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Ingredients
- Pumpkin puree - canned or homemade (make sure it's 100% pumpkin!)
- Unsweetened applesauce - adds a slight sweetness naturally
- Egg
- Melted butter or coconut oil for dairy-free
- Vanilla
- Club soda or plain seltzer water - The bubbles give these waffles a little lift for a fluffier texture
- Whole wheat flour - you can also use all purpose flour
- Baking powder (aluminum-free if possible) and baking soda
- Spices - Pumpkin pie spice and cinnamon
Helpful equipment: Mixing bowl, whisk, waffle iron (this is the mini waffle iron I used - it's super inexpensive!)
Step By Step Instructions
For the full printable recipe, scroll to the recipe card at the bottom of the page.
- In a large bowl, whisk the pumpkin, applesauce, egg, melted butter or oil and vanilla until well combined.
- Add soda and whisk until combined.
- Add the dry ingredients (flour, baking powder and soda, pumpkin pie spice and cinnamon) and whisk until just combined. Add a little more soda if the batter appears super thick.
- Pour the batter onto a preheated waffle iron and cook according to manufacturer's instructions.
Tips and Recipe Variations
- Since pumpkin is very dense, these waffles will take a little bit longer than typical waffles to bake.
- Try not to over-mix the batter once you add the dry ingredients so that the waffles stay fluffy. You want the flour to just disappear.
- To keep them completely dairy-free make sure to use melted coconut oil in place of butter. You can also use another neutral flavored oil.
- If you don't have club soda, or just prefer it, you can use buttermilk instead.
Storage and Reheating
Store leftover waffles in an airtight container in the refrigerator for up to 4 days. They also freeze well! Store in a freezer bag for up to 3 months. Thaw in the refrigerator overnight or on the counter for up to 2 hours.
My favorite way to reheat waffles in the air fryer on the lowest setting for a few minutes. You can also heat in the toaster or in the oven at 375°F until warmed through and crisped up.
How To Serve Waffles To Babies 6 Months and Up
For baby led weaning babies 6 months and up who do not yet have a pincer grasp, cut waffles into strips the length and width of 1-2 adult fingers. This shape is easiest for them to pick up and munch on.
For babies and toddler who have developed a pincer grasp, you can cut waffles into small bite-sized pieces, or continue cutting into strips.
Track your baby's journey through starting solids! Get my 100 First Foods Checklist and Allergen Checklist Bundle today!
Whole Wheat Pumpkin Waffles for Baby and Toddler
These healthy pumpkin waffles made with whole wheat flour and no added sugar are naturally dairy-free and perfect for baby led weaning and toddlers. You and your little one will love the taste of fall spices and pumpkin in this feel-good breakfast.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: about 7 mini waffles 1x
- Category: breakfast
- Method: waffle
- Cuisine: American
Ingredients
- ½ cup pumpkin puree (not pie filling)
- ¼ cup unsweetened applesauce
- 1 large egg
- 1 tbsp melted butter or coconut oil
- 1 tsp vanilla
- ¾ cup club soda or plain seltzer water
- 1 cup whole wheat flour
- 1 ½ tsp aluminum free baking powder
- ¼ tsp baking soda
- 1 tsp pumpkin pie spice
- ¾ tsp cinnamon
Instructions
- In a large bowl, whisk the wet ingredients (pumpkin, applesauce, egg, melted butter or oil, vanilla, and soda) until well combined.
- Add the dry ingredients (flour, baking soda and powder, pumpkin pie spice and cinnamon) and whisk until streaks of flour just disappear.
- Pour batter into a preheated waffle iron and cook according to manufacturer's instructions. They will take longer than normal waffles since pumpkin is so dense.
- Repeat with all of the batter and serve.
Notes
- To keep things completely dairy-free, make sure to use melted coconut oil or another neutral oil in place of butter.
- If you do not have club soda or seltzer or would prefer it, you can use buttermilk instead.
- All purpose flour can be used in place of whole wheat.
- These waffles are not super sweet. Serve with pure maple syrup for older kiddos and adults. You can also add 1-2 tablespoons of maple syrup to the batter if you're making them for older children.
- This is the mini waffle iron I used. It's super inexpensive!
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