Pumpkin Cream Waffles
22 minutes • Servings: 6 waffles (3 servings of 2 waffles each)
Fluffy pumpkin-spiced waffles made with Dilettoso’s protein-rich Vava Vanilla mix, topped with a light and creamy pumpkin–Greek yogurt filling. This wholesome treat blends autumn flavors with a nourishing boost, perfect for cozy breakfasts or brunch.
What you need
- For the Waffles
- 1 ½ cups Dilettoso Vava Vanilla Mix (≈13.5g protein)
- 1 tsp baking powder
- 1 tsp pumpkin spice blend (or cinnamon + nutmeg + ginger)
- 2 large eggs (≈12g protein)
- 2 tbsp melted unsalted butter (or coconut oil for dairy-free)
- 1 cup pumpkin purée (not pumpkin pie filling)
- ¾ cup milk of choice (dairy or almond/oat milk)
- For the Pumpkin Cream
- ½ cup pumpkin purée
- ¾ cup plain Greek yogurt, full-fat (≈15g protein)
- 1–2 tbsp maple syrup or monk fruit sweetener
- ½ tsp cinnamon
- Pinch of sea salt
- Optional Garnish
- Crushed pecans or walnuts
- Dusting of cinnamon
- Light drizzle of maple syrup
Hot Hot Hot
How to do it
- PREHEAT your waffle iron and lightly grease it with butter or oil.
- WHISK the dry ingredients together: Vava Vanilla Mix, baking powder, and pumpkin spice.
- COMBINE in another bowl: eggs, melted butter, pumpkin purée, and milk.
- FOLD the wet mixture into the dry until just combined (don’t over-mix). Batter should be slightly thick.
- SCOOP batter into the waffle iron and COOK 3–4 minutes until golden brown and crisp. Repeat until batter is used up.
- MAKE the Cream: Stir together pumpkin purée, Greek yogurt, maple syrup, cinnamon, and sea salt until smooth. Taste and adjust sweetness.
- ASSEMBLE: Spread or dollop pumpkin cream between waffles or on top. Sprinkle with nuts, dust with cinnamon, and drizzle with syrup if desired.
Did you make it?
Tag @DilettosoFoods with #MadeWithDilettoso
Did you know?
Pumpkin isn’t just seasonal flair — it’s rich in beta-carotene (a powerful antioxidant), fiber for digestion, and vitamin C to support immunity. Pairing it with protein makes this treat nourishing and indulgent.
