Whole Grain Pumpkin Waffle Dippers (great for baby, toddler + kids!)
These Whole Grain Pumpkin Waffle Dippers are a fun way for kids to eat, and play, with their breakfast! Great for babies just learning to eat, toddlers and kids – these waffles are definitely a family-favorite in our house. These easy to make waffle dippers are made with whole grains, are naturally sweetened and loaded with fiber and protein.
Whole Grain Pumpkin Waffle Dippers
These whole grain pumpkin waffle dippers have two things going strong for them – they are super fun to eat and they taste delicious!
Those two things combined make this breakfast one of my kids all-time favorites!
Waffle dippers are great for babies doing baby-led weaning or are on the finger food stage👶, toddlers👧, kids🧑as well as grown-ups👱♂️ – basically anyone in life that loves a good pumpkin waffle! That should be just about everyone 👨👩👦👦!
You could serve them the classic way – whole with a drizzle of maple syrup or you could spend another 10 seconds to cut them into strips and serve then with a little yogurt dipping sauce which will blow your kids minds 🤯.
And I find that it is always fun to blow their minds early in the morning as it sets up the day as a #win for all of you. You really can’t do anything wrong as a parent when you start things off this strong.
Plus, what I love about these dippers, is that they are freezer-friendly! So I would STRONGLY recommend that you make an extra batch to freeze for those crazy hectic mornings, can I get a high-five or what 🙋♀️!
Reasons to Love these Pumpkin Waffle Dippers
- easy to make
- fun to eat
- hidden-veggie for the #win
- good source of protein, fiber and probiotics
- great for baby-led weaning
- baby, toddler and kids all love these dippers
- fun for breakfast or packed in a school lunch
How to Make Pumpkin Waffle Dippers
- Prep: heat waffle iron to medium
- Dry Ingredients: mix together the white whole wheat flour, baking powder, pumpkin pie spice mix and salt.
- Wet Ingredients: stir together the pumpkin puree, eggs, coconut oil, applesauce, vanilla extract and milk.
- Combine: whisk together the dry and wet ingredients.
- Cook: pour 1/2 cup of waffle batter into the waffle iron and let cook until golden brown. Remove and let cool. Keep making the waffles until you have used up all of the batter.
- Cut: once cool, cut the waffles you are serving into long strips. I have found it easier to re-heat any extras while they are uncut, so I suggest only cutting the waffles you are serving.
- Mix the Dip: in a bowl, mix together the yogurt and the maple syrup with a spoon and pour into small bowls. Sprinkle with pumpkin pie spice mix.
- Serve: serve a couple of waffle dippers with a small bowl of yogurt dip.
Freezing and Reheating the Dippers
- Freezing: these dippers are great to freeze and reheat on a busy morning. I have found that they are easier to reheat when left whole, so whatever waffles you plan on freezing, don’t cut them into strips. To freeze, simple place whole waffles into a ziplock baggie, stasher bag or sealed container.
- Re-heating: to reheat the waffles, simply place the frozen waffle directly into the toaster or toaster oven and heat on medium. You can also microwave the waffles by placing them on a microwave-safe plate and heating for 30-45 seconds or until warm.
More Breakfast Recipes
- 6 Baby-Led Weaning Breakfast Ideas
- 8 Healthy Toddler Breakfasts
- Easy Blender Spinach Pancakes for Baby + Toddler
- 15 Healthy Muffin Recipes for Baby + Toddler
- 3 Green Smoothie Freezer Packs for Toddler
- Golden Milk Waffles
Get the recipe: Whole Grain Pumpkin Waffle Dippers
- 2 cups white whole wheat flour
- 1 tbsp
- 2 tsp pumpkin pie spice mix
- 1/4 tsp salt
- 1/2 cup pumpkin puree
- 2 large eggs
- 1/4 cup coconut oil melted
- 2 tbsp applesauce
- 1/2 tsp vanilla extract
- 1 1/2 cups milk of choice (cow, almond, soy, coconut, etc)
- 3/4 cup plain whole-fat yogurt
- 2 tbsp maple syrup
- 1/2 tsp pumpkin pie spice
- Heat a waffle iron on medium.
- In a large bowl, whisk together the flour, baking powder, pumpkin pie spice and salt.
- In a medium bowl, whisk together the pumpkin puree, eggs, coconut oil, applesauce, vanilla and milk.
- Pour the wet ingredients into the dry ingredients and whisk until smooth. If your batter is too thick, add more milk in 1/4 cup increments until the batter resembles cake batter.
- Pour 1/2 cup of waffle batter onto each waffle mold and cook according to your waffle irons directions.
- To make yogurt dip, mix the yogurt with the maple syrup until well mixed. Spoon into small bowls and sprinkle with pumpkin pie spice mix.
- Let cool slightly, cut into sticks and serve with a small bowl of the yogurt dip, applesauce or maple syrup.