It sure looks like fall outside. The trees are lit up in yellow, orange and red and leaves are swirling around in the streets.
This year, like every year, I’m feeling conflicted about the falling leaves—simultaneously sad to see them go, but awe-struck by their blazing glory on the way down. Sweaters, scarves and holiday cheer will be here before we know it.
These gluten-free, oat flour-based pumpkin waffles are a fun breakfast for Halloween, Thanksgiving, Christmas or any weekend from now until then.
These waffles freeze beautifully, too, so you might want to make a big batch and treat yourself to pumpkin waffles are busy weekday mornings. Just pop them in the toaster and you’re good to go!
These whole grain pumpkin waffles are a riff on my basic oat flour waffles recipe. “Basic” doesn’t begin to do them justice—these waffles are crispy on the outside, fluffy on the inside, light but hearty, and hold me over until lunch time.
In other words, they are basically perfect. I know a few commenters who can back me up on that! It took me a few tries to get the ratio of liquid/fat/pumpkin just right for these waffles, but I finally nailed it with the version below.
Don’t worry if you don’t have oat flour in your pantry. You can easily make your own oat flour in a blender or food processor, like I did for these waffles. See my oat flour tutorial for details.
More Pumpkin Treats to Enjoy
- Easy Pumpkin Cheesecake Cups
- Gluten-Free Pumpkin Pancakes
- Healthy Pumpkin Bread or Healthy Pumpkin Muffins (both offer oat flour options, see gluten-free recipe note)
- Perfect Roasted Pumpkin Seeds
- Whole Wheat Pumpkin Pancakes
View more pumpkin recipes here.
Healthy Pumpkin Spice Waffles
- Author:
- Prep Time: 15 mins
- Cook Time: 10 mins
- Total Time: 25 minutes
- Yield: 4 large waffles 1x
- Category: Breakfast
- Method: By hand
- Cuisine: American
These delicious, gluten-free pumpkin waffles are crispy on the outside and fluffy on the inside. This pumpkin waffle recipe’s secret ingredient is oat flour! You can easily make your own oat flour at home (check the recipe notes for details). This recipe yields 4 round, 7-inch Belgian waffles. Note: when I say “scant,” I mean just a couple teaspoons shy of the measurement listed.
Ingredients
- 2 ¼ cups (200 grams) oat flour*
- 1 tablespoon baking powder
- ¾ teaspoon salt
- 1 teaspoon cinnamon
- ½ teaspoon ginger
- ¼ teaspoon nutmeg
- ¼ teaspoon allspice or cloves
- 3 large eggs
- Scant ⅔ cup milk of choice (I used plain, unsweetened almond milk)
- Scant ½ cup melted coconut oil or 7 ½ tablespoons unsalted butter, melted
- ½ cup (122 grams) packed pumpkin puree
- 3 tablespoons maple syrup
- 1 tablespoon vanilla extract
- Suggested toppings: more maple syrup, nut butter and/or toasted nuts, coconut whipped cream…
Instructions
- In a large mixing bowl, combine the oat flour, baking powder, salt, cinnamon, ginger, nutmeg and all spice or cloves. Whisk to combine.
- In a medium mixing bowl, whisk the eggs. Then add the milk, coconut oil or butter, pumpkin purée, maple syrup and vanilla extract. Whisk until the mixture is thoroughly blended.
- Pour the liquid mixture into the oat flour mixture. Stir with a big spoon until just combined (the batter will still be a little lumpy). Let the batter rest for 10 minutes so the oat flour has time to soak up some of the moisture. Plug in your waffle iron to preheat now.
- Once 10 minutes is up, give the batter one more, gentle swirl with your spoon. The batter will be pretty thick, but don’t worry! Your waffles will turn out great. Pour batter onto the heated waffle iron, enough to cover the center and most of the central surface area, and close the lid.
- Once the waffle is deeply golden and crisp, transfer it to a cooling rack or baking sheet. Don’t stack your waffles on top of each other or they’ll lose crispness. If desired, keep your waffles warm by placing them in a 200 degree oven until you’re ready to serve. Repeat with remaining batter and serve with desired toppings on the side.
Notes
Recipe adapted from my gluten-free oat waffles recipe.
*Make your own oat flour: Simply blend old-fashioned or quick-cooking oats in a food processor or blender until they are ground into a fine flour. You’ll need to blend about 2 ¼ cups oats to make 2 ¼ cups flour.
*A note on gluten free oats: Be sure to buy certified gluten-free oats or certified gluten-free oat flour to ensure your waffles are gluten free.
Freeze it: These waffles freeze beautifully. Just store in freezer-safe plastic bags and pop individual waffles into the toaster until warmed through.
Recommended equipment: This fancy-pants non-stick waffle maker. I love that it has a large cooking surface, which means I can cook an entire batch of waffles with just two presses.
Vegetable enthusiast. Dog lover. I'm probably making a big mess in my Kansas City kitchen right now. 
Katrina @ Warm Vanilla Sugar
At least you have the changing leaves! These pumpkin spice waffles would be the perfect morning treat to look out the window with. Great recipe!
Cole
These sound so amazing!
Cole xx
Abby @ The Frosted Vegan
My poor waffle iron broke a few months back, but I think I need a new one just to make these perfect waffles!
Kate
Yes, I think so! :)
Amy @ Parsley In My Teeth
I’ve been so obsessed with Brussels sprouts this season that I have totally neglected the dear pumpkin. These waffles are calling to me and inspiring me to get with the pumpkin program!
Brittany
Love that these are made with oat flour! I’ve never owned a waffle iron but right now I’m kind of feeling like I need one. :)
Kate
Thanks, Brittany! Maybe ask Santa for a waffle iron this year? ;)
Sara @ Cake Over Steak
These sound so perfect, Kate! I’ve been meaning to try out your oat-based waffles, and I may have to start with these ones. And your photos are gorgeous, as usual. They always look so clean and happy. :-)
Kate
Thanks, Sara! I hope you’ll give these a shot. I’m totally obsessed with oat waffles!
Mary @ Cooking Reporter
Luckily I have all of these ingredients in my fridge right now. Making immediately!
Kate
Perfect! Enjoy!
Sam @ PancakeWarriors
Kate, I don’t have a waffle iron, do you think these would be freezable as pancakes as well? I’d love to start having something I can just pop in the toaster that isn’t full of junk! Thanks for sharing
Kate
Hey Sam! I already have a pancake version of these waffles, and yes, I think they would freeze great! https://cookieandkate.com/2013/pumpkin-oat-pancakes/
Christine // my natural kitchen
I’ve been searching for a good pumpkin waffle recipe. Can’t wait to try these!
Dani @ DaniCaliforniaCooks
I love that I can make these with ingredients I already have on hand. Might be time to break out the waffle iron that my parents received as a wedding gift 30 years ago that was re-gifted to me!
Marissa | Pinch and Swirl
I love to keep waffles in the freezer to toast on a lazy morning. I’m making these next! Perfect!
★★★★★
Haley @Cupcakes and Sunshine
Yes. yes. yes. These look to die for! I need them!
Eileen
Yay,[pumpkin in waffle form! I bet the oat flour makes these super tender and moist.
Monique @ Ambitious Kitchen
Absolutely love these!
Sara @ FoodieAnonymous
These look fantastic! Pumpkin waffles are the one pumpkin-themed meal I have not made this season. I think I may need to try out this recipe Saturday morning!
Jennifer @ Show Me the Yummy
Why why WHY do I not own a waffle maker? I’m about to hop onto Amazon and have it same day delivered so I can make these! They look incredible.
Katie @ Butterlust
these waffles look to die for! my boyfriend’s mom is GF so I’m definitely going to have to show off a little and make them on her next visit!
Ella
Currently craving warmly spiced everything. Yum yum yum!
http://www.youtube.com/sparklesandsuch26
dana
Flipping amazing photos, fried! I want these waffles so bad RIGHT NOW! Also, have fun on your trip this week! Hope it’s awesome :D
kristie {birch and wild}
Pumpkin in a waffle sounds a-ma-zing! This will be my Sunday morning breakfast.
Amy @ Thoroughly Nourished Life
Kate you always make me want to eat breakfast three times a day! I can’t wait to make these Amy-friendly breakfast treats, and freezing the rest for a quick midweek breakfast is the best idea :)
jenna @ just j.faye
Oohhhhh, these look so fantastic!! Need to make.
Stacey @ Bake.Eat.Repeat.
Mmmm, I love pumpkin waffles, they are such a nice change from regular waffles! We love freezing our leftover waffles for quick weekday hot breakfasts too! I always make extras for that reason! These look perfect!
Angela
I feel like today we finally hit the “fall weather” cycle. These will be perfect for our saturday morning. :)
Matt @ Plating Pixels
These look wonderful for a cozy Fall morning. I’m working on developing recipes for a large gluten-free company’s social marketing and for my blog, so it’s great to see GF versions of classic recipes. Yum and pinned for later.
★★★★★
Michelle @ Vitamin Sunshine
Those are beautiful! I haven’t broken down and bought a waffle iron yet — I can’t imagine making them often because my other half doesn’t like sweet breakfasts. But they look so good in your recipes!
★★★★★
Lisa
I’m one of those commenters who can back you up on the oat waffles being the best! My family regularly talks about them. Can’t wait to try these.
Gaby
Sure doesn’t feel like fall, but these might make my house smell like it!!
Alison @ Food by Mars
This looks perfect! I’ll need a waffle iron now… ;)
I just made pumpkin buckwheat pancakes recently and they were delish. So I have plenty of pumpkin puree still!
★★★★★
Joanne
I want all of my mornings to start like this, not just the holidays!!
Teffy
Oh wow this looks absolutely yummy!!
I don’t have a waffle maker yet, but am definitely considering buying one in the not-so-distant future, so this recipe is getting saved!
Tea Yoga Me
I can’t think of a better way to start an autumn morning! Simply divine, thank you for sharing
I’ve listed this recipe as one of my top 5 Pumpkin Spiced Latte alternatives
http://teayogame.blogspot.co.uk/2014/10/no-thanks-pumpkin-spiced-latte.html
laurasmess
Although I’m back in sunny Australia, I am definitely going to make these fragrant fall waffles. The combination of pumpkin and oat flour sounds absolutely divine… particularly with the spices and glossy maple syrup. Gorgeous pictures Kate (as always!). I can’t wait to see your other wholegrain recipes, I’m needing a nutritional boost after my time away (so lovely but such terrible food in the UK when you don’t have a kitchen!) so I will definitely try some of the recipes very soon xxx
Amelia
Yesssssss , This is great i can’t wait to try this! I love your foods so much! x
★★★★★
Jenny
I have tried so many gluten free baking recipies in the last 12 weeks, sometimes they are ok, but many are Not Good. This one is Great- made for my family this morning, Halloween day, perfectly delicious! Thank you! I look forward to finding more gems on your site!
Grace
These look SO good!
Phred Fan
It looks like not a single one of the commenters prior to 11/2/2014 actually made the waffles before commenting. I just made them. I found that there is not sufficient liquid in the recipe to make waffle batter. You end up with waffle dough.
When I compared this recipe to my other waffle recipes the proportion of liquid was way off–even taking the addition of the wet pumpkin into account. I adjusted the almond milk and, after the first batch, bumped up the baking powder. These waffles were beautiful. I found they took about 25% longer to bake than my “go to” plain ones.
For my taste, I’d like more cinnamon and cloves. Also, next time I make these, and I will make them again since they were a hit with my gang, I will tweak it to include more pumpkin and some orange zest.
★★★
Kate
Hi! I’m sorry you had trouble with the waffles. I went to great care to make the proportions of liquid just right. Oat flour is different from other flours in that it absorbs a lot of liquid. My batter was thick but it made some awesome waffles. I’m glad you got yours right.
Angela
The batter was thick, but mine cooked beautifully with the thick batter. My kids LOVED these. This will be a repeat and they were very filling!
P.S. I also don’t get why so many people would comment without having made them. Maybe they are personal friends?? It was hard getting to the real reviews.
★★★★★
Kate
Hi Kate! I regularly make your pancake version of these waffles and love them. I love them so much I wanted to share them and have featured them on my blog: http://www.mylittlelarder.com/5-ways-to-use-up-pumpkin/
Can’t wait to try out the waffles, what a great idea!
Alifemoment
What a lovely recipe, I really like waffles :)
Best wishes,
Alice
Sue
Kate these look absolutely heavenly! Our challenge here at home is that my 17 year old, 6’4″ wonderful, bottomless-pit of a son is allergic to eggs. Do you have any suggestions as to how this recipe may be modified without eggs if possible?
Thank you! :)
Kate
Hi Sue! That’s a really good question and I wish I had a solid answer for you. I think flax eggs might work here. Please let me know if you try the waffles!
Lavina
I made these with flax eggs because my daughters are allergic to eggs and it worked beautifully!
1 egg = 1tbsp ground flax and 2.5 tbsp water. Let stand 5 min.
Gouda For You
Fell in love with your recipe and I shared it on my blog :) You can check it out here: http://goudaforyou.com/2014/11/21/fall-recipes-favorite-food-blogs/
Kate
Oh, I want to make all of those recipes now! Thank you for including mine. :)
Emily
Oh my goodness! I just made these waffles for dinner and they were incredible! So light and tender and delicious. Your blog is becoming my go-to for breakfast recipes. :-)
★★★★★
Harmony
These waffles are amazing! The first time I made them, I used all purpose flour. The second time I decided to try the oat flour and I haven’t looked back! They are a favorite in our house…even with my seven and three year old kids!
★★★★★
Kate
Thanks, Harmony! I’m so glad you’re all enjoying the waffles! Oat flour waffles are my favorite, for sure.
WonderAurel
This seems very good. I test the next week. Thx
Monisha
Just made these today and they were perfect! I usually am not a fan of very spiced Pumpkin waffles but these were spot on ! Ever since I discovered the Easy oat waffles my breakfasts are something I look forward to! Thank you for all the delicious,simple gluten free options!
Kate
Hooray! Thank you, Monisha! So glad you’re enjoying my oat waffles.
Carly
Hi there, love the look of this recipe, but I did the calculations per waffle, and came up with a whopping 545 calories per waffle! Did I do the calculations right? I know coconut oil carries a fair amount of calories…. I just worry that one waffle won’t fill me up….
Kate
Hey Carly! Waffle recipes need more fat in them than, say, pancakes, in order to achieve those crispy outsides. The calories per waffle will depend on the size of your waffle maker. They are very hearty and filling, though, I’d say!
Amanda
I was wondering if you have tried substituting the butter with applesause? I in think the apple pumpkin combo sounds good together, but wasn’t sure how it would transfer to waffles.
Kate
I haven’t! I like the idea of pumpkin with apple, but waffles need a good amount of fat in them to get nice and crispy, so I’m not sure apple sauce would yield good results. That would probably work well in a pancake recipe, though.
Bee
Tried these this morning for breakfast and the whole family loved them!
Our oldest son got celiac disease and we still needed a good waffle recipe. This one is just perfect. Thanky you so much!
★★★★★
Kate
Thank you, Bee! Glad you all enjoyed the waffles! I bet you would enjoy my basic oat flour waffle recipe, too.
Anne
I made these for my family this morning and we couldn’t have been more pleased. They were absolutely delicious! The batter was thick (as you had warned) but the waffles turned out glorious, crispy on the outside and the flavour was just perfect. They were also very filling, one was enough for me. Thank you!
Kate
Hooray! Thanks, Anne!
kiran
LOVE these! The whole family did, actually:). Thanks!
★★★★★
Kate
Hooray! Thanks, Kiran!
Renee
Could I sub applesauce or bananas for the maple syrup? Thanks!!
Kate
Hi Renee! You might be able to just replace it with additional pumpkin purée.
Rose
I just made these for lunch and they were great! I didn’t have ginger or nutmeg, so used the 1 teaspoon cinnamon, 1/4 teaspoon allspice plus 1/4 teaspoon cloves. My husband, who doesn’t like pumpkin pie, said to keep making them this way because he loved them! Thanks, love all your recipes!
Kate
Perfect! Thanks, Rose!
CC
Made these today for a Thanksgiving breakfast (Canada) and they were so good! My husband usually makes the waffles in our house with a standard white flour and sugar recipe so he was skeptical but agrees that this recipe is FAR better. The batter was thick and I had to spread it on the waffle iron, but they turned out crispy and fluffy and so filling! Thanks for your delicious recipes!
★★★★★
Kate
Yay, thank you, CC! I bet you both would enjoy my basic oat waffles, too—I definitely prefer those to standard waffles, too!
Sarah
What a delicious recipe!
My husband’s everyday breakfast consists of oatmeal with walnuts, honey and fresh fruit – boiled egg on the side. This recipe is a fantastic substitute for all the ingredients.
Fun note: I used this recipe for the first batch of waffles using the Belgian waffle maker my husband and I received as a wedding present. The recipe was a perfect choice!
★★★★★
Susan
These are delicious! Next time I think I’ll add some more pumpkin but other than that they were a hit in my house!
★★★★
Kate
Thanks, Susan! I’m not sure they’ll turn out quite the same with extra pumpkin (they might not be quite as crisp), but please let me know if you try!
Deepthi
Made these on the weekend. Had one for breakfast this morning with almond butter and Greek yogurt + tea. Amazing way to start the week!!!
Kate
Yay, thanks Deepthi! I always love your comments. :)
Deepthi
Forgot to leave a star rating
★★★★★
Mik and the fam
Ok, this has been on regular rotation at our house all fall. I use our homemade puree and it’s perfect. A couple tips:
1) You can make the batter the night before and the waffles come out great;
2) Add-ins like chocolate chips and/ or pecan pieces work great too;
3) I once added left over maple cream cheese spread from your carrot pancake recipe, and it was tasty;
4) Last time it occurred to me that since I was making the oat flour in the food processor, I could just dump all the dry ingredients in there and mix it at the same time. Very easy to do!
Thanks again Kate!
Kate
Thank you, Mik! Fantastic tips!!!
Sarah
I substituted greek yogurt for the coconut oil/butter part and added chocolate chips and they came out great.
★★★★
Christina
Had some Pumpkin in the fridge to use up, so I made these for brunch today! So tasty. A few changes: used some ground Oat flour in place of some of the flour, and swapped 1/4 cup of coconut oil with plain nonfat greek yogurt. Thanks for the recipe! Turned out perfectly – beautiful crunch on the outside, and soft and fluffy inside :)
★★★★★
Denise
Yes, excellent recipe, the Pumpkin GF waffles. Will definitely make again and again! Thank you for sharing.
Molly
I’ve tried this recipe twice now and it’s amazing!
The second time I only put about 1 and 1/2 tablespoons of coconut oil and they still turned out really well :)
Peggy C
I just found this recipe searching online……It was wonderful…. and my picky, picky family loved it too (this includes my college age sons). I was a little skeptical after mixing it all together…. thought it might have a grainy texture, but it did not. Will certainly make these again. I’m in my mid 50’s and just now learning how to eat healthy….better late than never!!
★★★★★
Emily
This has become our Saturday morning staple! We look forward to it every weekend. Thanks for sharing such a yummy, healthy breakfast!
★★★★★
Kathy Peters
These look delicious. I can’t wait to try them. Can these be made in a Belgian waffle maker?
Kate
Yep, they can! I made mine with a Belgian waffle maker.
Mimi
Will this work with regular white whole wheat flour?
Brittany
Hey, Kate! I know this calls for oat flour but can I use whole wheat flour or would that totally change everything? I’m new to using different kinds of flour. These sound delicious!
Kate
Hey Brittany! That’s a good question. I haven’t tried, but it might work. You can make your own oat flour if you have old-fashioned oats at home (just blend it up until it’s a fine powder).
Katie
I followed this recipe exactly. How long should they take to cook in the iron? Mine has been in for over 5 minutes with no sign of crisping up.
Kate
Hi Katie, I’m sorry to hear that. I can’t remember how long they took, although they might take a while. I keep my waffle maker at the highest heat setting and usually leave them in well after the beep.
Dana
Hi Kate ~ I just had to tell you that your pumpkin waffle recipe was the first I clicked on when I did a google search for “healthy pumpkin waffles” (just got a new waffle iron). Your waffles were just what I was looking for. Had all the ingredients so I made them right away. And oh my goodness they were SO good. They turned out exactly they way I had hoped. :) Thanks SO much for sharing … Oh, and since we love nuts in our waffles I wanted to add them, but wasn’t sure if adding them to the batter would work or adding them once the batter was placed on iron would work (so I sprinkled them on top after plating them. Not the same). Have you tried them with adding nuts (pecans or walnuts) to the batter? Again, thank you for sharing. These will for sure be a favorite! :)
★★★★★
The Modern Alice
This is amazing! I definitely have to try making these! Thank you for sharing. <3
Kate
Hope you love them, Alice!
Heather @Boston Girl Bakes
These look fantastic! I’m planning on including these in a pumpkin round up post next week :)
Kate
That would be great! Thank you, Heather.
Colleen
I made these this morning to celebrate the star of my kids’ fall break. They were fantastic, and we all loved them, even my classic-buttermilk-waffles-only husband. Thank you!
★★★★★
Kate
Thank you, Colleen! I’m glad the waffles were a hit!
Darrah
I’ve been looking for the perfect paleo pumpkin waffles recipe that doesn’t use nut flours or flours that are hard to find for almost 2 years with no luck, until now. I added a little bit more of the spices called for because my family likes a lot of spice but other than that I followed the recipe exactly. These waffles came out better than any other waffles I’ve ever had, even before going gluten free! Definitely a recipe I’ll make over and over again. Thank you!!!
★★★★★
Kate
Awesome! Thanks, Darrah! I bet you’d love my regular oat waffles and maybe the buckwheat waffles, too.
Amanda
Whenever I want to make a special breakfast for my family, this recipe is always a part of our celebration. Thank you for showing me that healthy can also be easy.
★★★★★
Kate
That’s great to hear! Thank you, Amanda.
Amanda
I was so happy to find this recipe. It is such a creative use of the oat flour and the spices really come through. texture was great! Great alternative to our usual Sunday breakfast.
Jody
Sound delish! Could you add ground walnuts to this? How much? Thanks! Look forward to making in the morning!
Cara
These are DELICIOUS! I’ve been searching for the perfect waffle recipe since I went gluten- and dairy- free two months ago, and these are the best I’ve tried by far!! Perfectly fluffy and crisp. Thank you so much, Kate! I’m so excited to be able to eat waffles again!!
★★★★★
Carrie
I am a waffle fanatic and total pumpkin junkie but wanted to try a healthier version of the pumpkin waffle recipe I had used for years, so I gave these a try. Although they were pretty good, the liquid ratio was definitely off. The batter was so thick that I had to spread it on the iron with a big spoon. Very strange consistency that I’ve never experienced before, and I’ve made many varieties of waffles. They were so dense and thick that they didn’t soak up the added syrup when we ate them. They also did not have much flavor to me. I think it would help to separate the eggs and fold in the whites at the end, add more liquid (at least another 1/2 cup), use half whole wheat flour and half oat flour, double up on the spices, omit the syrup in the recipe and use brown sugar, and perhaps add a bit more oil. I did love the tip about cooling them on the baking rack I have never done this and it worked great!
★★★
Anette
I must say that I completely agree with you and Pred Fan above, the liquid ratio was way off, until I increased the liquid by about 1/4 c and added an egg, then they were tolerable. I do know that oatflour does absorb a lot of liquid(not quite as much as coconut flour) but even so… The waffles without the addition of more liquid came out super dry, heavy and dense. Carrie I agree with you, that they didn’t have as much flavor as I expected, so I also suggest at least doubling the spices. I will remake again, but this time trust my own judgement and adjust even more, like you suggest maybe switching out half the flour for something that doesn’t absorb as much liquid, I will also bump up the baking powder like Phred Fan suggested above, esp. since I’m sticking to gluten-free flours.
Monica
These came out well. I made these with one adjustment- separated the yolks from the whites. beat the whites separately to form stiff peaks which I folded in to the final batter. Came out light, fluffy and tasty and my kids loved it.
thanks for a great healthy option for waffles!
★★★★★
Abigail
Can you substitute the eggs for flax eggs??
Nicole
Hi, Kate! Can you clarify the amount of oat flour to be used? Is it 2 and 1/4 cup before or after blending the oats? You note that you will need to blend 2 and 1/4 cup of oats to make 2 and 1/4 cup oat flour, but that comes out to be much less.
Thanks!
kristin
DELICIOUS!!!!! just what the doctor called for after a day down with a head cold. not too hard to make, but not a quick premixed either. i used butter to keep the kids happy. this isn’t a “smooth” pancake, the blended oats add texture that makes it even more fall-ish. and i’m thankful you made note that it will be thick before cooking, because it is.
thanks!!!
★★★★★
Plasterer Bristol
These waffles look amazing. I love all waffles and will be making these tomorrow I’m sure they’ll be great. Thank you
★★★★★
Diane
Just made these…looked beautiful and taste is great but a little dry…..any suggestions
Natalija
Try adding a little more milk.
Natalija
Or pumpkin puree!
Natalija
I had never made waffles before and decided to try this recipe. Let’s just say my very picky toddler loved it as much as the rest of the family! The second time I made this I added a tablespoon each of ground chia seeds and flax seeds. Yummy! Thank you so much for this recipe – it’s a smashing success with our family!
Kate
Thanks so much! I’m always happy to hear that I’ve pleased some picky kiddos :) It’s a badge of honor.
Anna
I purchased some discounted cans of pumpkin puree and needed ideas how to use them up. I came across this recipe and made it. I actually used a little over 1 cup of pumpkin but kept everything else the same. They turned out amazing!! My kids gobbled them up and the leftovers were even better the next day toasted in the toaster oven. Thank you!
★★★★★
Kate
Thanks so much, Anna – I’m so glad the whole family enjoyed it!
Barbara
hi, can i make it with all purpose flour?
Kate
Hi Barbara, I’m sorry, I haven’t tried. Oat flour behaves a little differently. Please let me know if you give it a shot.
Jenn
Love how healthy the pumpkin spice waffle recipe is! I was wondering if you could be more specific with how much batter to pour in waffle maker, heat setting, and how long to cook (maybe a rough estimate?). I attempted to cook the batter and had poor result. Well, the batter stuck to the griddle?? So, I ate what I could scrape off. Tasted great, anyway! Help!!
Kate
Hi Jenn, that’s so frustrating, I’m sorry! Instructing for waffle makers is tricky because various models differ in surface area and heat settings and non-stick capacities. I usually crank up my heat to about 75% or higher and pour in enough batter that it almost spreads to the edges before shutting (see photos). It’s really important to wait until you don’t see steam escaping from the sides to try opening the waffle maker—too soon, and the waffle will be delicate and might break apart as you lift it.
Iris Lopez
Hello kate, I love the pumpkin muffins so much that I eat them almost every day… I’m worried now becaue I heard a doctor saying that cocoanut oil is the same as lard. That freighter me. He also said it was bad for cholesterol, and I didn’t want to believe it because. I love cocoanut oil… I also wanted I ask you if they are fattening??? Thank you for your wonderful recipes… You are the best
Thomas
Made these with butter, not coconut oil, and they came out a bit heavy and denser than I expected. Didn’t achieve the crispiness I was hoping for despite the recipe’s claims; next time I would butter the waffle iron first to try to remedy that. Great flavor though.
★★★★
Sophy Brown
I’ve just read your waffle recipe and I’m going to try it soon. I can really appreciate that you have wheat free recipes that still include real eggs, milk, and butter.
Sarah
looks amazing. i whipped these up for my breakfast tomorrow. i love to freeze them and then warm them in a toaster for breakfast with some yummy maple syrup! perfect for fall! healthy and delicious! love your recipes <3
★★★★★
Kosolu "Kasa" Ananti
I know I am beyond late but I just made these waffles like an hour ago. I’m about to post it on Facebook, Instagram the are that good. My husband says it’s the best waffles I have made and I make A LOT of waffles!! the are crispy on the outside and moist in the inside. This made my whole day! You got a follower in spades!
★★★★★
Marina
These were amazing!! My 5 and 7 year old boys helped me make these this morning, and they were such a hit! We will be adding these into our weekend breakfast rotation. Thanks for another awesome (and healthy) recipe. I love your site!
Marina
Five stars!!
Matt
This is a great fall recipe! I’ve been making this recipe now for a few years and am currently making a quadruple batch. Kids love them!
Amy Butte
These are perfect. The batter is a bit thick but they cooked great in our (Belgian) waffle iron. We used a heaping 1/2 cup of batter per waffle. The pumpkin spices taste delicious. I used a little less than 1 tbsp of baking powder and they still were perfect. It’s great that you only need oats/oat flour for such a perfect breakfast. Thx for posting!
★★★★★
Kate
Wonderful you are enjoying this recipe! They are packed full simple whole grain goodness. Thanks, Amy for sharing and for your review!
Agnes
Your recipes are awesome. Tried pumpkin muffins as well as pumpkin waffles and my picky 1 year old and husband both loved it. It’s healthy and taste, sometimes it’s hard to achive both!
★★★★★
Kate
Thank you, Agnes for sharing! So happy this recipe is enjoyed by all in your family. I really appreciate your star review :)
Victoria
These were so good! I loved how moist they were – but 1 tbsp of baking powder seemed like a lot, and my waffles tasted heavily of baking powder. Any ideas?
Kate
Thank you, Victoria for your comment. It may be the type of baking powder. Next time, try buying aluminum free baking powder. That should help.
Kathleen
Could I substitute spelt flour for oat?
Kate
Hi Kathleen, spelt flour contains gluten whereas oat flour does not, which is to say that they will probably behave differently. I’d stick to oat flour, which I know works great. It’s super easy to make yourself with oats in a food processor or blender.