Pumpkin Spice Protein Waffles
MACRO-VERIFIED 22G PROTEIN

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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INGREDIENTS

ingredient(s) swapped

Nutrition Facts

Updated with substitutions

4 servings per recipe

Serving size

1 pancakes

Amount per serving

Calories

240

% Daily Value*

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

1

Preheat your waffle iron to a medium-high setting.

2

In a large bowl, whisk together the protein powder, flour, pumpkin pie spice, and baking powder.

3

In a separate bowl, whisk together the pumpkin puree, egg, almond milk, and maple syrup.

4

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.

5

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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