Wheat-free Pumpkin Spiced Waffles with Orange and Maple Ricotta

Happy Thanksgiving Canada!

As I wake up in the morning with thoughts of upcoming Thanksgiving dinner tonight at my sister-in-law’s house, I decided to whip up a Thanksgiving breakfast. Pumpkin is widely used in baking this time of year, so why not start your day with delicious pumpkin waffles as well. These delicious, light waffles have a subtle pumpkin taste, combined with the orange and maple ricotta which will awake the taste buds. Hope you enjoy it as much as we did.



2 eggs
3 tbsp raw honey
1 3/4 cups almond milk or milk
3/4 cup organic pumpkin purée
1/2 tsp ground cinnamon
1/4 tsp ground clove
1/4 tsp ground nutmeg
2 cups light spelt flour
3 tbsp baking powder
1/4 teaspoon salt
1/4 cup coconut oil


1 tub, (454 g) of good quality original ricotta
3 tbsp whole milk
3 tbsp of pure maple syrup
1 tbsp of orange zest

1/2 cup pure maple syrup (optional)



WAFFLES: Preheat waffle iron. Beat eggs in large bowl with your stand mixer or hand beater until fluffy. Beat in milk, pumpkin and honey until honey dissolves. Beat in flour, baking powder, cinnamon, clove, nutmeg and salt until smooth. Slowly add slightly melted coconut oil.

With a paper towel or a brush, brush on a little coconut oil on the waffle iron. Pour mix onto hot waffle iron. Cook until golden brown. Serve hot.

RICOTTA TOPPING: Mix ricotta, milk, zest and maple syrup in a bowl. Scoop desired amount onto waffle, drizzle with additional maple syrup if desired.


TIP: Don’t have a waffle iron? No problem, just cook the batter as pancakes. This recipe is great to make ahead and freeze (waffles only), when you’re ready to enjoy them any day of the week, just pop them in toaster for a couple of minutes and they are ready.


6 replies

  1. Just beautiful; looks like I could pluck off the screen and eat. Makes me hungry. Now THAT’S success!!

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