Prep: 10 Healthy Pumpkin Waffles with 15 grams of protein, hidden fiber, and so much pumpkin spice goodness! They’re crisp on the outside, soft and fluffy in the center, and the BEST cozy high-protein breakfast for fall. I love that a big batch of these waffles come together in under 30 minutes, and they’re great for freezing and reheating throughout the week. Even my kids love these, they’re SO good!
High-Protein Pumpkin Waffles
Give me pumpkin everything in the fall! After my Cottage Cheese Waffles went viral on social media, I knew I had to make a pumpkin version of these. The cottage cheese + pumpkin puree makes them super light and fluffy, then the maple syrup and pumpkin spice sweetens them to perfection and gives them that fall goodness we all love.
My boys love these coated in a cinnamon sugar mixture for a pumpkin donut-like taste and texture, but honestly, they’re amazing on their own with just a little syrup! No matter how you make them, you’ll love how easy these protein pancakes are to make.
RELATED: Easy Healthy Pumpkin Muffins
Why You’ll Love This Recipe
- Light & Fluffy – The cottage cheese makes these waffles super airy while still allowing for crisp edges. Light, thick, and super fluffy, I can’t get enough!
- 15 Grams Protein – Cottage cheese gives these waffles a boost of protein without the need for protein powder. I promise there’s no weird taste or texture, either!
- Quick & Easy – Just whisk the ingredients, cook, and enjoy. You can have the best waffles ready to eat in about 30 minutes.
- Versatile – With simple swaps, these waffles can easily be made gluten and dairy-free.
You’ll Also Love: Pumpkin Baked Oatmeal
Ingredients
- Cottage Cheese (opens in a new tab) – Full-fat works best, but low-fat will also work if needed. Blending it makes the batter extra smooth!
- Pumpkin Puree – Make sure to use pure pumpkin puree, not pumpkin pie filling, which has added sugar and spices.
- Eggs
- Maple Syrup – Sweetens these waffles just a tad without any refined sugar!
- Vanilla Extract
- Coconut Oil (opens in a new tab) – Feel free to swap this out for melted butter!
- Flour – I use all-purpose flour, but you can also use a 1:1 all-purpose gluten-free flour if needed.
- Baking Powder
- Pumpkin Spice – Adjust to taste. Or you can always just use cinnamon instead!
Try these recipes: Pumpkin Oatmeal Pancakes and Pumpkin Protein Pancakes
Best Waffle Maker
There are so many great options for waffle makers out there! Personally, I think the best waffle maker you can own is just a simple one, with a focus on ease of cleaning. I’ve been using this 3-in-1 Waffle Maker (opens in a new tab) for years, and it’s still my favorite option!
How to Make Pumpkin Waffles
I love waffles, because they’re so easy to make! All you need is a large bowl, a blender (opens in a new tab), and a waffle iron (opens in a new tab). Here’s how to make Cottage Cheese Pumpkin Waffles:
- Combine the batter – Whisk the dry ingredients in a large bowl. Then, blend the wet ingredients (except the coconut oil) and mix them into the dry. Stir in the coconut oil until well incorporated.
- Cook – Heat a waffle iron, and cook the waffle batter according to the manufacturer’s instructions. Repeat, using all the batter.
- Serve – Add syrup or your toppings of choice, and enjoy!
Topping Ideas
For a cinnamon sugar topping:
- 1 Tablespoon ground cinnamon
- 1/2 cup sugar
Mix the ground cinnamon and sugar together, then spray each waffle with avocado oil (or brush melted butter on each one). Immediately coat the entire waffle in the cinnamon sugar and set on a cooling rack.
Alternatively, I love topping these with:
- whipped cream
- caramel sauce
- maple syrup
- chopped nuts
- nut butter
- fresh fruit
Tips
- Blend the cottage cheese – Blending the cottage cheese until it’s super smooth ensures the batter is free from curds.
- Don’t overmix – Stirring too much can make the waffles dense. I know that many recipes often say this, but it’s actually very true! Mix the batter JUST until the dry ingredients are incorporated.
- Preheat your waffle iron – A hot waffle iron helps create that signature crispy exterior.
- Oil BOTH sides – Lightly grease or spray your waffle iron on the top side and bottom side with oil after each batch to prevent sticking.
- Watch the cook time – Every waffle maker is different! Start checking for doneness after about 3-4 minutes. Mine took exactly 3 minutes for the perfect texture!
- Cool on a wire rack – If cooking multiple batches at once, I recommend cooling the waffles on a wire rack. This allows the air to circulate, preventing them from becoming soggy as they sit!
RELATED: Healthy Pumpkin Bread Recipe
Variations
Pecan Pumpkin Waffles – Fold in ½ cup of chopped walnuts or pecans for extra crunch and flavor.
Chocolate Chip Pumpkin Waffles – Add ½ cup of dark chocolate chips to the batter for a sweeter recipe.
Pumpkin Pie Waffles – Top the cooked waffles with whipped cream, a drizzle of caramel, and crushed graham crackers for a dessert-style breakfast.
Dairy-Free Option – Use a dairy-free cottage cheese alternative and coconut oil for a dairy-free recipe.
How to Store
Refrigerator: Store cooled waffles in an airtight container in the fridge for up to 4 days.
Freezer: Freeze waffles in a single layer, then transfer them to a freezer-safe bag. They’ll keep for up to 2 months.
Reheating: Pop the waffles in the toaster or air fryer to bring back their crispy texture. Then, add fresh toppings before serving.
Healthy Cottage Cheese Recipes You’ll Love
- Cottage Cheese Brownies
- Cottage Cheese Muffins
- Cottage Cheese Cinnamon Rolls
- Cottage Cheese Egg Bites
- Cottage Cheese Pancake Bars
- Cottage Cheese Breakfast Rounds
Looking for more? Find 35+ cottage cheese recipes!
More Healthy Waffle Recipes
- Cinnamon Roll Cottage Cheese Waffles
- Almond Flour Waffles
- Vegetarian Jalapeño Bacon Waffles
- Savory Protein Waffles
- Gluten-Free Waffles Recipe
- Easy Protein Waffles
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Pumpkin Waffles
Ingredients
- 1 1/3 cups all-purpose flour (all-purpose or whole wheat)
- 1 1/2 teaspoons baking powder
- 1 1/2 Tablespoons pumpkin spice (opens in a new tab)
- 1/3 cup pumpkin puree (opens in a new tab)
- 1 cup cottage cheese (opens in a new tab) (full fat is best)
- 3 large eggs
- 1 Tablespoon maple syrup
- 1 teaspoon vanilla extract
- 2 Tablespoons coconut oil (opens in a new tab) (melted and cooled)
Instructions
- In a large bowl, whisk together the flour, baking powder, and pumpkin spice.
- Add the pumpkin puree, cottage cheese, eggs, vanilla, maple syrup, and vanilla to the blender and blend until smooth.
- Add the blended ingredients to the dry ingredients and stir gently.
- Stir in the coconut oil, still until well combined. The batter will be thick.
- Preheat the waffle iron. Spray both sides with oil or rub with butter.
- Scoop about 1/4-1/3 cup batter into each waffle cavity.
- Cook for 3-4 minutes (mine took 3, but this depends on the waffle iron).
- Top with syrup and enjoy!
Watch Me Make This
Notes
- Be sure to spray both sides of the iron with oil (or rub a stick of butter on both sides) to prevent burning or sticking.
- I cooked these waffles for exactly 3 minutes and they were perfect. Be careful not to cook them for too long or the waffles could quickly burn!
- My waffle maker ends up making 11-12 waffles total, so a serving is about 3 waffles. However, I’ve tested this on a larger waffle maker and it can make about 4-6 waffles instead, so a serving would just be 1 large waffle in that case!
Nutrition
Did you make this? I’d love to see!
Tag me on socials at @JarOfLemons (opens in a new tab) or #JarOfLemons (opens in a new tab)
Made these for my grandkids and they loved them! Making again to freeze them and have on hand!Delicious and wonderful that they are good for you! Thank you!
Thanks, Debbie. I’m so glad you and your grandkids enjoyed them!
Can you substitute the flour for GF flour?
Yes, that should work great!