Pumpkin Waffles Recipe
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!
Whenever I ask my boys what they want for breakfast, it’s always waffles. Years ago I started making a double batch of banana waffles to stash in the freezer for busy weekdays to fuel their addiction.
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 are in the regular rotation.
In the fall, it’s all about these sweet potato waffles or Pumpkin Waffles, especially when chocolate chips are involved. 🙂
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!
Why you’ll love this recipe:
- These pumpkin waffles are crisp, fluffy and filled pumpkin and plenty of warm spice flavor.
- They’re made with whole grain oat flour, which lends a surprisingly soft yet hearty texture.
- This is the perfect meal prep recipe as the waffles are freezer-friendly.
- They’re gluten, dairy and refined sugar free.
Recipe ingredients
Ingredient notes
- Oat flour. The oat flour lends a soft yet hearty texture, and makes these pumpkin waffles gluten-free. You can purchase it, or see my post on how to make oat flour.
- Eggs. The eggs add structure to the waffles. Since oat flour is gluten-free, it needs a few extra eggs for added structure.
- Oil. The oil provides a tender crumb. I love coconut oil but it may be substituted with your favorite oil.
- Milk. Use your favorite dairy or non-dairy milk.
- Pumpkin puree. Do not use pumpkin pie filling as it contains sugar and other additives. I recommend purchasing pumpkin puree or see my post on how to make pumpkin puree.
- Spices. My homemade pumpkin pie spice is perfect for these pumpkin spice waffles. You can also use cinnamon or my homemade chai spice mix.
- Chocolate chips. Mini dark chocolate chips take these over the top, but they’re completely optional.
How to make this pumpkin waffle recipe
This pumpkin waffle recipe is extremely easy to make, and it comes together in one bowl!
Pro tip: Make a double batch and stash waffles in the freezer for a special meal prep breakfast.
See the recipe card below for full instructions.
- Whisk the wet ingredients in a large bowl until combined.
- Add the oat flour to the bowl, then sprinkle the baking powder, baking soda, pumpkin pie spice and salt over the flour and whisk until well combined. 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.
FAQs
Yes! I highly recommend making a double batch of this pumpkin waffle recipe so you can freeze half for busy mornings.
Place cooled waffles in a zip top bag and freeze in a single layer. Remove and toast in the toaster when you’re ready to eat.
Recipe notes
- Pro tip: Make a double batch and stash waffles in the freezer for a special meal prep breakfast. Simply toast and serve!
- Freeze leftover pumpkin waffles for up to 3 months.
- The number of servings will vary depending on the waffle iron that you’re using.
- Top these gluten-free pumpkin waffles with almond butter, maple syrup, pecans or whipped cream.
See all of my Breakfast recipes for more inspiration.
More gluten-free breakfast recipes:
- Almond flour muffins
- Gluten free banana bread
- Gluten free pumpkin bread
- Healthy pumpkin muffins
- Oat flour pancakes
- Pumpkin baked oatmeal by The Real Food Dietitians
- Pumpkin breakfast cookies
- Pumpkin coffee cake
- Pumpkin overnight oats
Did you try this recipe? If so, be sure to leave a review below and tag me @flavorthemoments on Facebook and Instagram!
Healthy Pumpkin Waffles
Ingredients
- 4 large eggs
- 4 tablespoons coconut oil melted; sub with your favorite oil
- 3 tablespoons maple syrup
- 3/4 cup unsweetened almond milk sub with your favorite dairy or non-dairy milk
- 1 cup pumpkin puree not pumpkin pie filling
- 2 cups oat flour
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 2 teaspoons pumpkin pie spice
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/4 cup mini dark chocolate chips optional
- maple syrup and pecans, for serving optional
Instructions
- Preheat the waffle iron to medium high. Whisk together the eggs, coconut oil, maple syrup, almond milk and pumpkin puree in a large bowl.4 large eggs, 4 tablespoons coconut oil, 3 tablespoons maple syrup, 3/4 cup unsweetened almond milk, 1 cup pumpkin puree
- Add the oat flour to the bowl, and sprinkle the baking powder, baking soda, pumpkin pie spice, cinnamon and salt over the flour. Whisk well to combine, then fold in the chocolate chips.2 cups oat flour, 2 teaspoons baking powder, 1/4 teaspoon baking soda, 2 teaspoons pumpkin pie spice, 1 teaspoon ground cinnamon, 1/4 teaspoon salt, 1/4 cup mini dark 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!maple syrup and pecans, for serving
Notes
- Pro tip: Make a double batch and stash waffles in the freezer for a special meal prep breakfast. Simply toast and serve!
- Freeze leftover pumpkin waffles for up to 3 months.
- The number of servings will vary depending on the waffle iron that you’re using.
- Top waffles with almond butter, maple syrup, pecans or whipped cream.
Nutrition
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
**This recipe was originally published in October 2019. Step by step photos have been added and the text has been modified to include more recipe information.
3 Comments on “Pumpkin Waffles Recipe”
Marcie, these waffles look so fluffy and wonderful! Even though I can have gluten, I’d love to try them with oat flour. So delicious!
Thank you Kelly! And oat flour is truly wonderful…I hope you get to try it!
These look so fluffy and I love the addition of chocolate chips! I make grain-free pumpkin waffles but I’ll have to give these a try with the oat flour!