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One of My Favorite Weekend Breakfasts: Pumpkin Waffles

Robyn Openshaw - Sep 17, 2010 - This Post May Contain Affiliate Links

My Breakfast class at the Zermatt Resort last week was great fun. Just one strange thing I discovered after class when I went to sample the food: the chef apparently made my Pumpkin Waffles without pumpkin!

Weird. But my newsletter with these recipes went out, and one reader immediately went out to find canned pumpkin and said "crop damage" means no canned pumpkin right now. Maybe that's why! (I keep it in my food storage, so I didn't know.) If you can't get it in the store, hang onto this recipe, perfect for fall. Or used cooked pureed carrots or your own winter squash or pumpkin, baked, outer peel removed, and pureed.

We love these dense, delicious waffles with raw applesauce from the apples coming out of our tree now (see the photo below of Tennyson picking them) and a little real maple syrup.

To redeem myself, here's the recipe. It makes a big batch so you'll have leftovers, which you can freeze if you want.

Remember that if you soak the liquids in the grains overnight, you neutralize phytic acids that may bind to minerals, making them unavailable to you. You also break down the proteins, making grains easier to digest. (Check out Chapter 9 of 12 Steps to Whole Foods to learn all about this.)

Pumpkin Waffles


  • 2 cups whole-wheat flour, finely ground (soft white is my favorite for this)
  • 2 cups regular rolled oats
  • 1 (30 oz.) can pumpkin
  • ¼ cup coconut oil (liquid)
  • 3 tbsp Sucanat or unrefined coconut sugar
  • 2 tsp cinnamon
  • 1 tsp nutmeg
  • 1 tsp sea salt
  • 1 ½ tsp baking powder (no aluminum) *reduce by ½ tsp. if you soaked grains overnight
  • 1 cup yogurt or kefir
  • 2 ½ cups water
  • 2 tsp vanilla
  • 3 eggs (organic, free range) or 3 tbsp chia soaked in 9 tbsp water


  1. Blend rolled oats in your high-power blender to break them down to a coarse meal.
  2. Mix whole wheat flour, oats, yogurt, and water together, then cover and let sit overnight (optional).
  3. In the morning, add remaining ingredients and mix by hand, but don't overmix. Batter is dense, and baking time usually must be longer than waffle timer indicates.
  4. Top with your choice of Quick Raw Applesauce, plain yogurt, or real maple syrup.

Quick Raw Applesauce


  • 4 large Jonathan or Fuji apples, washed/cored/quartered
  • 1 cup water
  • 1/3 cup lemon juice
  • 2 tsp cinnamon
  • ½ tsp nutmeg
  • 1/3 cup (or more, to taste) maple syrup

Pulse all ingredients in high-power blender for a chunky sauce.

my son Tennyson


Read next: Everything You Need to Know About Growing Your Own Green Smoothie Greens

Photograph of Robyn Openshaw, founder of Green Smoothie GirlRobyn Openshaw, MSW, is the bestselling author of The Green Smoothies Diet, 12 Steps to Whole Foods, and 2017’s #1 Amazon Bestseller and USA Today Bestseller, Vibe. Learn more about how to make the journey painless, from the nutrient-scarce Standard American Diet, to a whole-foods diet, in her free video masterclass 12 Steps to Whole Foods.

Disclosure: This post may contain affiliate links that help support the GSG mission without costing you extra. I recommend only companies and products that I use myself.

Posted in: Recipes

12 thoughts on “One of My Favorite Weekend Breakfasts: Pumpkin Waffles”

Leave a Comment
  1. Anonymous says:

    Can the same recipe be used for pancakes?

    1. Robyn Openshaw says:

      YES, it works for pancakes too. You can thin with a little water if you want.

  2. Anonymous says:

    Do I let the wheat sit out or put it in the frige?

    1. Robyn Openshaw says:

      Let it sit on the counter.

  3. Anonymous says:

    Hi Robyn! Sorry that this is very off the topic, but I saw a link on your website for The Green Smoothie Weight-loss Program. There was no info in the link. Is there a weight-loss program, aside from the 12 step program? If so, do you have a working link for it? I love your blog and your Green Smoothie book! Nicole

    1. Robyn Openshaw says:

      Nicole, I think it’s a video I did very recently where I talk about how the GS habit is the best way I know of to lose weight. (I also blogged about that recently, how you could drink 2 gallons of GS a day and still lose weight.) I’ll post that video soon.

  4. Anonymous says:

    Off Topic! I read where you said you drink Kefir for breakfast. But I did a search on your website and blog and can’t find any info on that.

    Do you make your own, or purchase it?

    I have a High School Sr. Swimmer this year and he can tolerate food so early in the morning before practice, so I thought that I would try this a little at a time. It might help him.

    Any suggestions you could give would be fantastic. I love your class I recently went to.

    Could you email me your response? not sure if I will be able to find this page again.



    1. Robyn Openshaw says:

      Robin, I’ve probably blogged about it, not sure. I have a new video I’ll post about that, soon, though. I am struggling with how to help people get kefir grains. They are live and I would like to provide them, but haven’t yet figured a way to do so. It’s a goal for 2011. Meanwhile, Wilderness Family Naturals has dried kefir start.

  5. Anonymous says:

    Hi! I’m very excited to try soaked pumpkin waffles- my question is, will quick oats do or should I wait to try until I have old fashioned oats? Thanks!

    1. Robyn Openshaw says:

      Carole, quick oats are a processed food.

  6. The pumpkin waffles sound amazing! Can’t wait to feed my family this healthy and yummy breakfast! Thanks for sharing.

  7. Anonymous says:

    My grains & yogurt are soaking, waiting for Thanksgiving morning! I hope they turn out 🙂

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