PUMPKIN SPICE PROTEIN WAFFLES
(MACRO-VERIFIED)
Protein
22G
Calories
240
Prep Time
10M
Bake Time
15M
Embrace autumn with these warm and spicy pumpkin protein waffles, a cozy and nutritious breakfast treat that offers a satisfying balance of flavors and macros. Packed with 22 grams of high-quality protein per serving, they provide the perfect fuel to kick-start your day or support muscle recovery after a workout. The waffles boast a tender, fluffy interior with a slight crisp on the outside, complemented by the rich, earthy sweetness of pumpkin and warming notes of cinnamon, nutmeg, and cloves. Their delightful texture and comforting aroma make them a true fall favorite. Ideal for meal prepping, these waffles can be made ahead and enjoyed throughout the week—just reheat and savor! For those with dietary preferences, they can easily be made gluten-free with a blend of almond or oat flour, and vegan options are simple with plant-based protein powder and dairy-free milk. For best results, ensure your waffle iron is properly preheated and lightly greased, and don’t overmix the batter to keep them light and airy. Whether served with a drizzle of maple syrup, a dollop of whipped cream, or a handful of toasted pecans, these waffles are a wholesome, satisfying way to enjoy the flavors of fall while nourishing your body. All nutrition data is verified using USDA FoodData Central for accuracy.
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Includes shopping list (grams), freezer guide, and the substitution matrix PDF.
INGREDIENTS
ingredient(s) swapped
Hydration adjustment: ml liquid
-
Originally:
Swap with:
Nutrition Change (per serving):
Nutrition Facts
Updated with substitutions
4 servings per recipe
Serving size
1 pancakes
Amount per serving
Calories
240
Total Fat 9g
12%
Total Carbohydrate 22g
8%
Dietary Fiber 5g
18%
Total Sugars 7g
Protein 22g
44%
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Verified using USDA FoodData Central
INSTRUCTIONS
Preheat your waffle iron to a medium-high setting.
In a large bowl, whisk together the protein powder, flour, pumpkin pie spice, and baking powder.
In a separate bowl, whisk together the pumpkin puree, egg, almond milk, and maple syrup.
Pour the wet ingredients into the dry and mix until just combined. Pour the batter into the preheated waffle iron and cook until golden and crisp.
Serve warm with a dollop of Greek yogurt, a sprinkle of cinnamon, and a drizzle of maple syrup.
TROUBLESHOOTING
My pancakes are too dry
Try adding 1-2 tablespoons more liquid (milk, yogurt, or egg whites). Also ensure you're not over-measuring the protein powder - use the scoop and level method.
They didn't rise properly
Check your baking powder is fresh (test by adding to hot water - it should bubble vigorously). Also, don't overmix the batter as this can deflate the air bubbles.
The texture is rubbery
This usually means too much protein powder or overbaking. Reduce baking time by 2-3 minutes and check doneness with a toothpick.
SUBSTITUTIONS
| Original | Substitute | Notes |
|---|---|---|
| Whey Protein | Casein, Plant Blend | May need +10ml liquid |
| Greek Yogurt | Cottage Cheese, Skyr | Blend smooth first |
| Egg Whites | Flax Egg, Aquafaba | For vegan option |
| Oat Flour | Almond Flour, Coconut Flour | Coconut: use 1/3 amount |
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