Pumpkin Chocolate Chip Waffles


Pumpkin Chocolate Chip Waffles | 5DollarDinners.com

Here’s our “breakfast for dinner” this week.  I ended up doubling this recipe and freezing a batch!  Still working on my “Freezer Stock Up” list for post-baby…Hoping to get it posted next week :)

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Pumpkin Chocolate Chip Wheat Waffles

Yield – 4 servings

Preparation Time – 5 minutes

Cooking Time – 15 minutes


  • 1 1/2 cups wheat flour
  • 3 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 2 t pumpkin pie spice
  • 1 pinch salt
  • 2 eggs
  • 1/4 cup firmly packed brown sugar
  • 1 cup canned pumpkin
  • 1 3/4 cups milk *I used rice milk
  • 1 1/2 cups mini chocolate chips ($1)
  • 4 tablespoons margarine melted and cooled (All waffle ingredients $2.25)
  • 1 Orange and 2 apples ($1.25)
  • Butter and Syrup ($.50)


  • Make waffle batter (all above ingredients minus the fruit/butter and syrup) in blender or in mixing bowl with hand mixer.
  • Place on greased waffle iron. Cook until steam stops escaping from the waffle iron.
  • Cut oranges and apples.
  • Serve Pumpkin Chocolate Chip Waffles with Fruit.

Cost $5.00

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  1. Schroeder says


    I’m a single guy with no idea on saving money. While looking for budget web sites, I came by your site by chance and love it. I enjoy the posts and what everyone has to contribute. I wanted to thank you !!!!


  2. says

    Hi Erin, these look yummy! Can you tell me how many waffles it makes? Also, do you think it would turn out okay if I cut the brown sugar in half or left it out altogether? I’m not sure what sugar does for recipes other than sweeten it? Thanks!

    • says

      I doubled that batch…made 6 waffles pans worth. The sugar is just for sweetening…I imagine you could replace it with agave or honey, but I haven’t tried that yet! Let me know if you do and how it turns out!

  3. Beth in Ohio says

    This recipe sounds great, and it’s nudging me to finally go out and buy wheat flour for the first time. I’m going to also use Splenda Brown Sugar Blend for the first time, I bought it over a month ago but haven’t baked anything yet.

    • says

      Let me know how it turns out with the splenda. I’ve never baked with it, but am curious how/if its different from sugar when baking!

  4. Mary R says

    Hi Erin!

    Love your site! Really nice recipes.

    I have always been curious, how do you reheat your waffles after freezing? My kids have to be to school really early and we have a long drive to get there. They love waffles, so I would love to be able to make them some healthy ones like these, but need to reheat rather than make fresh in the morning.



    • says


      I usually pop them into the toaster still frozen. If they don’t warm up enough or get crispy enough, then I’ll put them in again for maybe half a toaster cycle…don’t want to burn them!


  5. patti says

    I know what I’m preparing for Sunday morning breakfast…this look fantastic!! And I always freeze the extras too…like you, I just pop them in the toaster in the morning and usually spread peanut butter on them.

  6. Bev says

    sugar also helps with structure-it melts and as it cools it helps retain structure as well as crispness and color-it’s not all about sweetness

  7. Lynette says

    These were good. However I feel there was to much chocolate for my taste but my boys devoured them in seconds which says a lot from those picky eaters.

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