Pumpkin Honey Waffles

Breakfast will never be the same after this amazingly fluffy pumpkin and honey waffles, made with Local Hive Honey's Washington Raspberry honey. Topped with a delicious raspberry compote, these waffles are the perfect addition to a weekday or weekend breakfast rotation. Your tastebuds will thank you!


  • 192g paleo flour or all-purpose flour
  • 2 tsp baking powder
  • ⅓ cup pumpkin
  • 1 egg
  • ¾ cup whole milk 
  • ¼ cup oil
  • 3 tbsp Local Hive Honey's Washington Raspberry Honey
  • 1 tbsp pumpkin pie spice

For the Compote:

  • 1 cup raspberries
  • 2 tbsp cup honey


For the Compote:

  1. Add the honey and the raspberries to a small bowl. Using a muddler or a thick-edged spoon, muddle the raspberries and honey together until it forms a sauce or compote consistency.

For the Waffles:

  1. Crack the egg into a large mixing bowl and pour in the honey, olive oil, pumpkin, and milk. Whisk to combine.
  2. To the same bowl, pour in the flour, baking powder, and pumpkin pie spice and whisk to incorporate.
  3. Ladle waffle batter into a pre-greased and hot waffle iron, and let cook until desired crispness. Repeat until all waffles are made.
  4. Create a stack of waffles and top with whipped cream and the raspberry compote. Add an additional drizzle of honey if desired.