Name: Fluffy Pumpkin Protein Waffles With Chocolate Sauce
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: American
Ingredients: 1 cup whole wheat flour (or oat flour); 1 scoop (about 25 g) vanilla or unflavored protein powder; 2 tsp baking powder; 3/4 cup pumpkin purée (not pumpkin pie filling); 3/4 cup almond milk (or milk of choice); 2 eggs or 2 flax eggs (for vegan option); 2 tbsp coconut oil or melted butter; 2 tbsp maple syrup or coconut sugar; 1 1/2 tsp pumpkin pie spice (or mix of cinnamon, nutmeg, and ginger); Pinch of salt; 2 tbsp cocoa powder; 2 tbsp maple syrup or agave; 1 tbsp coconut oil or 2 tbsp plant-based milk; Pinch of sea salt

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Why You’ll Love This Recipe

These waffles are everything you want in a protein-packed breakfast: fluffy, flavorful, and satisfying. The pumpkin purée adds natural sweetness and moisture, while the warm spices create that classic pumpkin pie aroma. The added protein keeps you energized and full, making this recipe both delicious and nutritious. Plus, the homemade chocolate sauce takes them to dessert-level indulgence without being overly sweet.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Whole wheat flour (or oat flour)
Vanilla or unflavored protein powder
Baking powder
Pumpkin purée (not pumpkin pie filling)
Almond milk (or milk of choice)
Eggs or flax eggs (for vegan option)
Coconut oil or melted butter
Maple syrup or coconut sugar
Pumpkin pie spice (or cinnamon, nutmeg, ginger mix)
A pinch of salt

For the chocolate sauce:

Cocoa powder
Maple syrup or agave
Coconut oil or plant-based milk
A pinch of sea salt

Directions

Preheat your waffle maker and lightly grease it with oil or cooking spray.
In a mixing bowl, whisk together flour, protein powder, baking powder, pumpkin pie spice, and salt.
In another bowl, combine pumpkin purée, milk, eggs (or flax eggs), coconut oil, and maple syrup.
Pour the wet mixture into the dry ingredients and stir until just combined. Don’t overmix; a few small lumps are fine.
Pour batter into the preheated waffle maker and cook according to your waffle iron’s instructions (usually 3–5 minutes) until golden and crisp.
Meanwhile, make the chocolate sauce: In a small saucepan, whisk together cocoa powder, maple syrup, and coconut oil over low heat until smooth. Add a splash of milk to thin if needed.
Drizzle the warm chocolate sauce over the waffles and serve immediately.

Servings and timing

This recipe makes about 3–4 waffles (2–3 servings).
Prep time: 10 minutes
Cook time: 10 minutes
Total time: 20 minutes

Variations

Vegan option: Use flax eggs and plant-based protein powder.
Gluten-free: Substitute oat flour or a gluten-free blend.
Extra indulgent: Add dairy-free chocolate chips to the batter.
Nutty flavor: Stir in a tablespoon of almond or peanut butter.
Spice it up: Increase cinnamon or add a dash of cardamom for more warmth.

Storage/Reheating

Store leftover waffles in an airtight container in the refrigerator for up to 4 days, or freeze for up to 2 months. To reheat, pop them in a toaster or oven at 350°F (175°C) for a few minutes until warm and crispy again. The chocolate sauce can be refrigerated for up to a week—just reheat gently before serving.

FAQs

1. Can I make the batter ahead of time?

Yes, but it’s best to cook the waffles right away for maximum fluffiness. The batter can rest for up to 1 hour in the fridge.

2. What’s the best protein powder for waffles?

A vanilla or unflavored protein powder works best. Avoid ones that are too chalky or have strong artificial flavors.

3. Can I use canned pumpkin pie filling instead of pumpkin purée?

No, pumpkin pie filling contains added sugar and spices. Stick with pure pumpkin purée.

4. How do I make this recipe egg-free?

Replace each egg with a flax egg (1 tablespoon flaxseed meal + 3 tablespoons water).

5. Can I skip the chocolate sauce?

Of course! You can top with nut butter, maple syrup, or coconut yogurt instead.

6. Can I use pancake mix for this recipe?

Yes, use a high-protein pancake mix and add pumpkin purée, spices, and a splash of milk to adjust consistency.

7. How do I keep waffles crispy after cooking?

Place cooked waffles on a wire rack (not stacked) while you finish the batch.

8. Can I make these in a mini waffle maker?

Yes, reduce the cooking time slightly and adjust the portion per waffle.

9. Can I make the chocolate sauce thicker?

Simmer it a little longer or use less milk for a fudgier texture.

10. What toppings go well with these waffles?

Sliced bananas, crushed nuts, coconut flakes, or a dollop of whipped coconut cream are all excellent choices.

Conclusion

Fluffy Pumpkin Protein Waffles with Chocolate Sauce are the perfect blend of cozy fall flavors and healthy indulgence. They’re high in protein, easy to make, and endlessly customizable. Whether you enjoy them fresh off the waffle iron or from the freezer on a busy morning, they’re sure to satisfy your sweet and seasonal cravings every time.

Fluffy Pumpkin Protein Waffles With Chocolate Sauce

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These Fluffy Pumpkin Protein Waffles with Chocolate Sauce are a cozy, high-protein breakfast treat featuring pumpkin purée, warm spices, and a drizzle of rich vegan chocolate sauce. Light, crisp, and satisfying — perfect for a fall morning indulgence.

Author: Laura
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Yield: 3–4 waffles (2–3 servings)
Category: Breakfast
Method: Waffle Iron
Cuisine: American
Diet: Vegetarian

Instructions

Preheat your waffle maker and lightly grease it with oil or cooking spray.
In a large mixing bowl, whisk together the flour, protein powder, baking powder, pumpkin pie spice, and salt.
In a separate bowl, combine pumpkin purée, milk, eggs (or flax eggs), coconut oil, and maple syrup. Mix until smooth.
Pour the wet ingredients into the dry mixture and stir gently until just combined — don’t overmix.
Pour the batter into the preheated waffle maker and cook for 3–5 minutes, or until golden and crisp.
While waffles cook, make the chocolate sauce: whisk cocoa powder, maple syrup, and coconut oil in a small saucepan over low heat until smooth. Add a splash of milk to thin if needed.
Serve waffles warm, drizzled with the chocolate sauce and your favorite toppings.

Notes

Use flax eggs and plant-based protein for a fully vegan recipe.
For gluten-free waffles, use oat flour or a gluten-free blend.
Reheat waffles in a toaster or oven for crispiness.
Store leftover chocolate sauce in the fridge and warm before using.
Top with bananas, nuts, or coconut cream for extra indulgence.

Nutrition

Serving Size: 1 waffle
Calories: 260
Sugar: 9 g
Sodium: 210 mg
Fat: 10 g
Saturated Fat: 5 g
Unsaturated Fat: 4 g
Trans Fat: 0 g
Carbohydrates: 25 g
Fiber: 4 g
Protein: 16 g
Cholesterol: 55 mg