Description
Pumpkin Oatmeal Waffles are cozy, hearty waffles made with pumpkin puree, oats, and warm spices. Crispy outside, soft inside, and perfect for a nourishing fall breakfast.
Ingredients
- 2 cups rolled oats or oat flour
- 2 tsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground ginger
- 1/4 tsp ground cloves (optional)
- 1/4 tsp salt
- 3/4 cup pumpkin puree
- 2 large eggs
- 3/4 cup milk (dairy or non-dairy)
- 2 tbsp maple syrup or honey
- 1 tsp vanilla extract
- Butter or oil, for greasing waffle iron
Instructions
- If using rolled oats, blend them into a fine flour using a food processor or blender.
- In a large bowl, mix oat flour, baking powder, cinnamon, nutmeg, ginger, cloves (if using), and salt.
- In another bowl, whisk together pumpkin puree, eggs, milk, maple syrup, and vanilla extract.
- Combine the wet ingredients with the dry ingredients and stir until fully incorporated. Let the batter rest for 5–10 minutes to thicken.
- Preheat the waffle iron and grease it with butter or oil.
- Scoop batter into the waffle iron and cook according to manufacturer instructions, about 3–5 minutes, until golden and crisp.
- Remove waffles and repeat with remaining batter.
- Serve warm with maple syrup, fruit, or yogurt.
Notes
- Use certified gluten-free oats to make this recipe gluten-free.
- Batter can be made ahead and refrigerated up to 24 hours.
- Add nuts, chocolate chips, or raisins for extra flavor.
- Toast leftovers for best texture when reheating.
- Batter can also be used for pancakes.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Waffle Iron
- Cuisine: American
Nutrition
- Serving Size: 1 waffle
- Calories: 220
- Sugar: 5g
- Sodium: 180mg
- Fat: 7g
- Saturated Fat: 1.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 55mg
