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5 from 4 votes

Whole Grain Pumpkin Waffle Dippers

These freezer-friendly waffle dippers are a fun and delicious way for baby to be able to eat, as well as play with, their breakfast.
Prep Time5 mins
Cook Time15 mins
Course: Breakfast
Cuisine: American
Servings: 6 large waffles
Calories: 180kcal
Author: Michele Olivier

Ingredients

Pumpkin Dippers

  • 2 cups white whole wheat flour
  • 1 tbsp

    baking powder


  • 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)

Dipping Yogurt

  • 3/4 cup plain whole-fat yogurt
  • 2 tbsp maple syrup
  • 1/2 tsp pumpkin pie spice

Instructions

  • 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.

Notes

Age: 9+ months and up 
Freezer-Friendly: these waffles are extremely freezer friendly! Simply freeze any leftovers you have and then pop them in the toaster (if left in a full waffle shape) or into the microwave for 30-45 seconds to re-heat.
 

Nutrition

Calories: 180kcal | Carbohydrates: 16g | Protein: 4.7g | Fat: 11.2g | Saturated Fat: 9.7g | Cholesterol: 33mg | Sodium: 77mg | Potassium: 106mg | Fiber: 2.1g | Sugar: 2.4g | Calcium: 43mg