Whole Grain, Pumpkin and Pecan Waffles

This is a warm and inviting breakfast for the holidays or any time that you have just a smidgen of left over pumpkin puree. It’s a nice change from plain waffles and fills the morning air with the warm spices and reminders of Thanksgiving.

Best Blessings and enJOY!

Donna Miller

Whole Grain Pumpkin Pecan WafflesWhole Grain, Pumpkin and Pecan Waffles

Makes 4 to 5 eight (8) inch Belgium Style Waffles


  • 1 Cup Freshly Milled Hard White Wheat
  • 1 Cup Freshly Milled Soft White Wheat
  • 1/2 Cup Rolled Oats
  • 1/4 Cup Pecan Pieces
  • 1/2 teaspoon Sea Salt
  • 1/2 teaspoon Baking Soda
  • 1 teaspoon Baking Powder
  • 1/2 teaspoon Pumpkin Pie Spice
  • 1 3/4 Cup Buttermilk
  • 1/4 – 1/2 Cup Pumpkin Puree*
  • 3 Tablespoons Melted Coconut Oil
  • 1/2 teaspoon Pure Vanilla Extract
  • 2 Eggs
  • 2 Tablespoons Raw Sugar

* If using 1/2 C Pumpkin Puree you may wish to decrease Buttermilk to 1 1/2 Cups.


  1. Mill grains (separately) in your Wondermill or Wondermill Jr. Deluxe
  2. In medium bowl or your new WonderMix combine the last 7 ingredients (wet, sugar and spices) and mix with whips or fork until smooth.
  3. In a separate bowl combine the first 7 ingredients and mix lightly.
  4. If using the WonderMix combine dry into wet ingredients and mix until just blended.  If by hand, make a well in the center of dry bowl and pour all liquid into center and mix by hand until just blended.
  5. EITHER METHOD be careful not to over mix and make a tough waffle.
  6. Let sit while preheating waffle iron. Batter should become bubbly.
  7. Avoid remixing once batter has sat – just scoop out without mixing.
  8. Once preheated, spray waffle iron with oil or non-stick spray and pour in approximately 3/4 Cup of batter.
  9. Once light goes off or on (depending upon your model of waffle iron) or steam begins to ‘slow’ remove waffle and place on a rack or cooling tray in a warm (175-200 degree) oven until all waffles are done.
  10. Serve with whipped cream, white chocolate (or semi-sweet) morsels, syrup and butter if desired.

These also freeze well if you want to double the batch and place them in the freezer with a wax or parchment sheet between them to avoid sticking together.  Then simply toast directly from freezer in a toaster oven or on a wire rack for 8-10 minutes at 300 degrees and top accordingly.



About Donna Miller

Donna Miller is a believer and follower of The Risen Messiah, the wife of 30 years to the love of her life Joseph, and the mother of three, amazing home-school graduates. She’s now been further blessed, as her family has grown with the additions of a daughter-in-law and a new son-in-law.

The Millers are the owners of Millers Grain House, the founders of PREPARE Magazine and the Organizers of the WNC Preparedness Group in Asheville, NC.

Donna is the hostess of the three popular internet radio podcasts: “Surviving on Shoestrings”, “The Back to Basics Kitchen” and “Your Preparation Station” found on Blog Talk Radio, Stitcher and iTunes. She also hosts a popular YouTube Channel that she hopes will help encourage others to enJOY playing with healthy food and saving money.

Donna is a sought-after speaker and trainer, a published author and a freelance writer for multiple blog and recipe sites. She teaches local classes & ladies retreats and also travels to teach hands-on lost skills to others.

Donna’s deepest desire through all of these endeavors is that God be Glorified as she shares. Her mission is to help “prepare you and your kitchen with tools, tips, skills and encouragement.”

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