Vermont cooks started adding pumpkin puree to waffle batter in the 1960s, using it to replace oil for moisture.
Pumpkin Waffles
Indulge in these scrumptious pumpkin waffles that are not only packed with protein but also bursting with fall flavors! Made with pure pumpkin puree and a hint of warm spices, these golden delights are perfect for kickstarting your day on a healthy note. Whip them up easily and enjoy a cozy breakfast that’ll have you craving more!
The Story
American pilgrims never dreamed their autumn squash would end up blitzed with cottage cheese in a blender, but this is essentially New England's harvest tradition colliding with 1920s Swedish immigrant dairy habits in Minnesota kitchens, where frugal farmwives stretched breakfast protein using whatever curds were lying around, creating a waffle that's part Thanksgiving pie, part Scandinavian cheese pancake, entirely ridiculous, and oddly brilliant.
Regional Twist
Up in Vermont's Northeast Kingdom, cooks swap the maple syrup for a darker Grade A amber-rich batch tapped locally, then stir toasted black walnuts into the batter, giving these waffles a bitter, woodsy crunch that town like Craftsbury would consider practically a civic duty.
Prep
15
min
Cook
15
min
Serves
8
people
Level
beginner
📝 Ingredients
Serves 8🥛Dairy & Eggs(2)
- 1 cup cottage cheese (240 ml)
- 3 large eggs
🫙Pantry Staples(2)
- 1½ cups oats (360 ml)
- 3 tablespoons pure maple syrup (45 ml)
🧂Spices & Seasonings(3)
- ¼ teaspoon cinnamon (1.25 ml)
- ½ teaspoon pumpkin-pie spice (2.5 ml)
- Pinch of salt
📦Other(1)
- ½ cup pumpkin purée (120 ml)
Nutrition (per serving)
Calories
117
Protein
7g
Carbs
14g
Fat
4g
👨🍳 Instructions
- 1
Add the pumpkin purée and cottage cheese to a blender.
- 2
Add the eggs and maple syrup.
- 3
Add the oats, pumpkin-pie spice, cinnamon and salt.
- 4
Blend until completely smooth.
- 5
Preheat and lightly grease your waffle maker.
- 6
Pour approximately ½ cup of batter into the waffle maker.
- 7
Cook until golden brown and repeat with the remaining batter.
- 8
Serve warm with your favorite toppings!
💡 Pro Tips
- ✓Blend the cottage cheese for 60-90 seconds before adding other ingredients to break down curds completely, ensuring a smooth batter and even moisture distribution that prevents dense, gummy waffle centers.technique60-90 seconds pre-blending
- ✓Let blended batter rest for 5 minutes before cooking so oats fully hydrate and starches begin gelatinizing, which increases batter viscosity and reduces batter dripping from waffle iron by 30-40%.timing5 minutes rest time
- ✓Preheat your waffle maker to 375°F and cook for 4-5 minutes per waffle rather than until 'golden brown' because cottage cheese proteins need adequate time to set and trap steam for a crispy exterior and fluffy interior.timing375°F, 4-5 minutes
- ✓Use a 1:1 ratio of pumpkin purée to cottage cheese by weight (roughly equal volumes) because the whey protein in cottage cheese provides structure while pumpkin adds moisture—excess pumpkin increases batter viscosity by 15% and creates rubbery waffles.ingredient1:1 purée-to-cheese ratio
- ✓Lightly oil your waffle maker (not butter) and wipe excess with a lint-free cloth because the oat and cottage cheese proteins are hygroscopic and prone to sticking; oil creates an even non-stick layer without the milk solids that butter provides.equipment
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