Pumpkin Waffles are easy gluten free waffles that are soft, fluffy and packed with pumpkin spice flavor!  They’re made with the goodness of whole grain oat flour and are perfect for meal prep!

angled front view pumpkin oat flour waffles on a white plate

Whenever I ask my boys what they want for breakfast, it’s always waffles.  Years ago I started making a double batch of Greek yogurt waffles to stash in the freezer for busy weekdays, and gingerbread waffles are a must during the holiday season!

Almost 2 years ago I started eating a lot less gluten, and began experimenting with oat flour.  As it turns out, oat flour makes incredible gluten-free waffles, and these oat flour waffles and sweet potato waffles are in the regular rotation.

In the fall, it’s all about these Pumpkin Waffles, especially when chocolate chips are involved. 🙂

pumpkin oat flour waffles stacked with maple syrup drizzling over

These pumpkin waffles are soft and fluffy, and packed with pumpkin and warm pumpkin spice flavor.

The oat flour adds heartiness, and provides added fiber and nutrition.

It truly doesn’t get much better for a healthy fall breakfast!

What is oat flour?

Oat flour is simply ground oatmeal.  You can purchase oat flour, or make your own using a high powered blender or food processor.

overhead of pumpkin oat flour waffles

Are oats gluten free?

Oats are gluten free as long as the oats aren’t made in a facility where they can be contaminated with gluten.  

If gluten-intolerant, be sure oat flour and oats say gluten-free on the package.

How to make this recipe

pumpkin oat flour waffles process collage

This pumpkin waffle recipe is extremely easy to make, and it comes together in one bowl!

  • Preheat the waffle iron to medium high heat.
  • Add the eggs, coconut oil, maple syrup, molasses, almond milk and pumpkin to a large bowl and whisk to combine.
  • Add the oat flour to the bowl, and sprinkle the baking powder, baking soda, pumpkin pie spice and salt over the flour and whisk well to combine. 
  • Fold in the chocolate chips.
  • Grease the waffle iron and using an ice cream scoop, scoop out the batter and pour into the center of each cavity.  Spread the batter evenly over the prongs and cook according to manufacturer’s instructions.
  • Serve immediately with optional toppings or cool and freeze!

pumpkin oat flour waffles on a wire rack

Recipe notes

  • The number of servings will vary depending on the waffle iron that you’re using.
  • Freeze leftover pumpkin waffles for up to 3 months.
  • Substitute the almond milk with your favorite milk.
  • Omit the chocolate chips if desired.

close up stack of pumpkin oat flour waffles on a white plate

See all of my Breakfast recipes for more inspiration.

More gluten-free breakfast recipes:

If you make this recipe I’d love to hear from you!  Leave a comment and rating below, or tag me @flavorthemoments on Instagram!

angled front view pumpkin oat flour waffles on a white plate

Pumpkin Oat Flour Waffles (Gluten-Free)

Pumpkin Oat Flour Waffles are easy, healthy gluten free waffles made with oat flour, pumpkin and warm pumpkin spice!
5
reviews

Leave a Review »

Ingredients

  • 3 large eggs
  • 1/3 cup coconut oil melted
  • 2 tablespoons maple syrup
  • 1 tablespoon molasses
  • 1 1/2 cups unsweetened almond milk
  • 1/2 cup homemade pumpkin puree substitute with store bought pumpkin puree
  • 3 cups oat flour
  • 1 tablespoon baking powder
  • 1/4 teaspoon baking soda
  • 2 teaspoons homemade pumpkin pie spice
  • 1/4 teaspoon salt
  • 1/4 cup mini chocolate chips
  • Optional toppings: Maple Syrup pecans, almond butter

Instructions 

  • Preheat the waffle iron to medium high.
  • Whisk together the eggs, coconut oil, maple syrup, molasses, almond milk and pumpkin puree in a large bowl.
  • Add the oat flour to the bowl, and sprinkle the baking powder, baking soda, pumpkin pie spice and salt over the flour. Whisk well to combine, then fold in the chocolate chips.
  • Grease the waffle iron with cooking spray and using an ice cream scoop, scoop waffle batter into the center of each cavity and spread the batter evenly.
  • Cook according to manufacturer's instructions, and repeat with the remaining batter.
  • Serve immediately with optional toppings, or cool and freeze!

Notes

  • The number of servings will vary depending on the waffle iron that you're using.
  • Freeze leftover waffles for up to 3 months.
  • Substitute the almond milk with your favorite milk.
  • Omit the chocolate chips if desired.

Nutrition

Serving: 1waffle, Calories: 200kcal, Carbohydrates: 23g, Protein: 6g, Fat: 10g, Saturated Fat: 6g, Cholesterol: 40mg, Sodium: 210mg, Potassium: 156mg, Fiber: 2g, Sugar: 5g, Vitamin A: 1427IU, Vitamin C: 1mg, Calcium: 117mg, Iron: 2mg

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

Tried this recipe?Mention @flavorthemoments or tag #flavorthemoments!

Sharing is caring!