These chickpea pumpkin waffles are going to be a new add into your breakfast rotation this fall! They’re soft, naturally sweet (no added sugar!), and packed with protein and fiber to keep everyone full and happy. There’s just something about cozy fall mornings and the smell of pumpkin waffles that makes me want to slow down and savor breakfast with my littles. And since we're all busy moms around here, you can toss everything into the blender, plop into a waffle maker, and you have breakfast ready!
Why You and Your Little Ones Will Love These Chickpea Pumpkin Waffles
- no added sugar – naturally sweetened with banana for gentle sweetness toddlers love
- protein + fiber packed – thanks to chickpeas, eggs, and oats for lasting energy
- made in the blender – minimal dishes, maximum ease (perfect for busy mornings!)
- soft + toddler-friendly texture – easy for little hands and mouths
- freezer-friendly – reheat in the toaster or air fryer for a quick breakfast
- cozy fall flavor – pumpkin + warm spices make every bite feel like a treat
- balanced nutrition – a dietitian-approved breakfast that nourishes both you and your littles
If you have waffle lovers in your house, then be sure to try out my spinach waffles and carrot cake waffles for other veggie-packed breakfast options!
Jump to:
- Why You and Your Little Ones Will Love These Chickpea Pumpkin Waffles
- Ingredients You'll Need
- How To Make Your Chickpea Pumpkin Waffles
- Hint For Soft Pumpkin Waffles
- Substitutions
- Variations
- Equipment
- Storing Your Chickpea Pumpkin Waffles
- Tiff's Dietitian Tip
- FAQ
- Related
- Pairing
- Chickpea Pumpkin Waffles (no added sugar, protein + fiber packed)
Ingredients You'll Need
Here's what you'll need to make these chickpea pumpkin waffles:
- chickpeas – packed with plant-based protein, fiber, and iron for lasting energy
- pumpkin purée – rich in vitamin A to support immunity and healthy eyes
- eggs (or flax eggs) – add protein and choline for growing brains
- banana or maple syrup – natural sweetness without added or refined sugar
- vanilla extract – adds warmth and flavor without extra sugar
- pumpkin pie spice or cinnamon – cozy fall flavor that encourages flavor exploration
- baking powder – helps the waffles rise and stay fluffy
- rolled oats (or oat flour) – whole grains for energy and texture
- salt – balances flavor and enhances sweetness
See recipe card for quantities.
How To Make Your Chickpea Pumpkin Waffles
- Step 1: Add all ingredients to a high-speed blender and blend until smooth and creamy. Scrape down the sides as needed. Add a few splashes (2-4 tbsp) of milk if needed for consistency, but it will be thicker than pancake batter.
- Step 2: Warm your waffle iron while the batter rests for a minute.
- Step 3: Pour the batter into your waffle iron (don’t overfill!) and cook for 4-6 minutes, or until golden brown and crisp on the edges.
- Step 4: Let waffles cool slightly before serving. They’ll firm up as they cool. Serve with yogurt, nut/seed butter, or fruit for a nourishing breakfast.
Hint For Soft Pumpkin Waffles
If your batter feels too thick to pour or scoop out easily, add a splash of milk (1-2 tablespoons at a time) until it blends smoothly. Every banana and pumpkin purée has a slightly different moisture level, so adjust as needed. Thick but pourable is perfect!
Substitutions
These chickpea pumpkin waffles are already gluten-free if using gluten-free oats and can easily be made egg-free and dairy-free!
- egg-free: replace each egg with a flax or chia egg (1 tablespoon ground flaxseed/chia + 3 tablespoon water, let sit 5 minutes)
- dairy-free: use unsweetened almond milk, oat milk, soy milk, or coconut milk (any milk works)
- gluten-free: choose certified gluten-free oats or oat flour
- no banana?: swap for unsweetened applesauce or 3 tablespoons of pure maple syrup
- no pumpkin pie spice?: use cinnamon + pinch of nutmeg and ginger for a similar cozy flavor
Variations
Feel free to add different mix-ins to these chickpea pumpkin waffles for added flavor!
- chocolate chip waffles - add a handful of mini chocolate chips
- pumpkin pecan waffles - add finely chopped pecans
- pumpkin carrot waffles - add 1-2 shredded carrots into the batter for an added veggie
See these carrot cake waffles and simple banana waffles for other easy breakfast ideas!
Equipment
A blender (any high-speed blender works!) to make the batter super smooth and a waffle maker for that golden crisp outside. I also like to have a cooling rack nearby so the waffles stay crisp instead of getting soft from steam.
Storing Your Chickpea Pumpkin Waffles
Let the waffles cool completely before storing, this helps prevent them from getting soggy. Once cooled, keep them in an airtight container in the fridge for up to 3 days, or freeze them flat on a baking sheet before transferring to a freezer-safe bag and freeze for up to 2-3 months. When you’re ready to serve, just pop them in the toaster or air fryer straight from the freezer, no thawing needed! They reheat beautifully and taste just as good as the day you made them.
Tiff's Dietitian Tip
Chickpeas are one of my favorite ways to boost nutrition in toddler meals! They’re naturally rich in plant-based protein, iron, and fiber, which help keep little tummies full, support steady energy, and promote healthy digestion. Blending them into recipes like waffles is an easy way to sneak in nutrients, especially for selective eaters who might not love beans on their own.
FAQ
Yes! These chickpea pumpkin waffles are perfect for meal prep. Store them in the fridge for up to 3 days or freeze for up to 2-3 months. Just pop them in the toaster or air fryer to reheat, they come out perfectly crisp.
Absolutely! They’re soft, easy to hold, and have no added sugar. For littles under 2, skip the maple syrup and stick with banana for natural sweetness. Cut into strips for self-feeding.
You sure can! Just pour small rounds of batter onto a greased skillet and cook over medium heat for 2-3 minutes per side until golden and set.
Nope! A quick rinse and drain is all you need. If you want an extra-smooth texture, you can rub them gently in a towel to remove some skins, but it’s totally optional.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with chickpea pumpkin waffles:
Chickpea Pumpkin Waffles (no added sugar, protein + fiber packed)
Equipment
Ingredients
- 1 15 oz can chickpeas rinsed and drained
- ½ cup pumpkin purée not pie filling
- 2 eggs or flax eggs for egg-free
- 1 ripe banana or 2-3 tablespoon maple syrup
- 1 ½ teaspoon vanilla extract
- ½ tablespoon pumpkin pie spice or cinnamon
- 1 teaspoon baking powder
- ⅓ cup rolled oats or oat flour
- pinch of salt
- 2-4 tablespoon milk of choice as needed for blending
Instructions
- Add all ingredients to a blender and blend until smooth and thick. Scrape down sides as needed.
- Heat and lightly grease your waffle maker with avocado or coconut oil spray.
- Pour batter into the waffle iron and cook for 4-6 minutes, or until golden brown.
- Let waffles cool for a few minutes before serving. They’ll firm up as they cool!
Leah says
I made these for the first time with my little ones. I found for myself that they needed something to make them a little sweeter. After I had already cooked them I noticed that maple syrup is listed in the description but not in the recipe card itself. This did require the highest setting on our waffle maker. Not a big deal, but something that might help others.
toddlerdietitiantiff says
Yes, adding some sweetness helps and I added it to the recipe card for optional sweetness (since I was making these for my baby + toddler to avoid added sugars). Glad to hear they still turned out okay!
Tori says
Loved these for my husband and littles!
toddlerdietitiantiff says
Yay!! So glad y'all loved them!