Pumpkin Waffles
on Nov 02, 2021, Updated Sep 29, 2026
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Add as Google preferred sourceThese pumpkin waffles are soft and fluffy on the inside with a lightly crisp exterior and plenty of warm pumpkin spice flavor. They’re made with pumpkin puree, oats, and a few simple ingredients for an easy fall breakfast the whole family can enjoy!
Everything comes together right in the blender, making these waffles quick and easy to prep with minimal cleanup. Pumpkin puree helps keep the centers soft and tender, while maple syrup adds a little sweetness and pairs perfectly with the warm pumpkin pie spice.
Serve these pumpkin waffles on their own or pair them with yogurt, fresh fruit, nut butter, or a drizzle of maple syrup. They’re also freezer-friendly, so they’re perfect for making ahead to have an easy breakfast ready for busy mornings.
Looking for more easy pumpkin recipes? You’ll love these pumpkin banana pancakes, pumpkin French toast sticks, and pumpkin maple muffins for more fun fall breakfast ideas.
What You’ll Need
Here is what you’ll need to make these pumpkin waffles:
- Pumpkin Puree: Adds moisture, pumpkin flavor, and color to the waffles. Make sure to use pure pumpkin puree and not pumpkin pie filling.
- Rolled Oats: Make up the base of the waffle batter and give the waffles structure while keeping the centers soft and tender.
- Eggs: Help bind the ingredients together and give the waffles structure.
- Oil: Adds moisture and helps the waffles develop a lightly crisp exterior.
- Maple Syrup: Lightly sweetens the waffles and pairs perfectly with the pumpkin.
- Baking Powder: Helps the waffles rise and become light and fluffy.
- Pumpkin Pie Spice: Adds warm fall flavor to the waffle batter.
- Salt: Enhances the other flavors and balances the sweetness.
- Vanilla Extract: Adds a little extra flavor.
See the recipe card below for full information on ingredients and quantities.
Ingredient Substitutions & Additions
- Pumpkin Puree: Be sure to use 100% pure pumpkin puree rather than pumpkin pie filling, which contains added sweeteners and spices.
- Rolled Oats: Old-fashioned rolled oats work well for this recipe. Quick oats may also be used. If you need the waffles to be gluten-free, make sure to use certified gluten-free oats.
- Eggs: For an egg-free option, replace the eggs with 2 flax eggs (2 tablespoons ground flaxseed mixed with 6 tablespoons water). Let the mixture sit for 5–10 minutes to thicken before adding it to the blender.
- Oil: I like using a mild-tasting oil such as avocado oil. Melted unsalted butter may also be used.
- Maple Syrup: You can replace the maple syrup with about ½ of an overripe banana for a fruit-sweetened option.
- Pumpkin Pie Spice: If you don’t have pumpkin pie spice, cinnamon may be used instead.
Step-by-Step Instructions
STEP 1: Add the pumpkin puree, rolled oats, eggs, oil, maple syrup, baking powder, pumpkin pie spice, salt, and vanilla extract to a high-powered blender.
STEP 2: Blend until the mixture is completely smooth, scraping down the sides of the blender as needed.
STEP 3: Lightly grease the preheated waffle maker if needed and pour in the amount of batter recommended for your waffle maker.
STEP 4: Close the waffle maker and cook until the waffle is golden and releases easily from the plates. Cooking time will vary depending on your waffle maker (I cooked each waffle for about 4 minutes each in a dash mini waffle iron).
STEP 5: Transfer the cooked waffle to a wire rack and repeat with the remaining batter.
Storage Instructions
Let the pumpkin waffles cool completely before storing them in an airtight container in the refrigerator for up to 3 days. For longer storage, place the cooled waffles in a freezer-safe container or bag and freeze for up to 2 months. You can place parchment paper between the waffles to keep them from sticking together or flash-freeze them in a single layer before transferring them to a freezer-safe bag. Reheat refrigerated or frozen waffles in a toaster, toaster oven, air fryer, or waffle maker until warmed through and lightly crisp again.
Tips For Success
- Use pure pumpkin puree, not pumpkin pie filling. Pumpkin pie filling is already sweetened and spiced and won’t work the same way in this recipe.
- Blend the batter until completely smooth. Since you’re starting with whole rolled oats, give the blender enough time to fully break them down.
- Fully preheat your waffle maker. Adding batter to a hot waffle iron helps the exterior set and gives you a better golden color and lightly crisp texture.
- Don’t stack the waffles while they’re hot. Stacking traps steam and will make them softer. Let them cool separately before stacking or storing.
- The batter will thicken as it sits. Since the batter contains oats, it may become thicker while you cook the remaining waffles. If it becomes too thick to easily pour or scoop, you can blend in a small splash of water or milk.
Recipe FAQs
Yes! This batter also works well for pancakes. Heat a lightly greased nonstick skillet over medium-low heat, scoop small amounts of batter onto the pan, and cook until the edges look set. Flip and continue cooking until cooked through.
Yes. Since the rolled oats are blended as part of the recipe, you can use 1 cup (about 100 grams) oat flour in their place.
Make sure the waffle maker is fully preheated before adding the batter and allow the waffles to cook until golden and fully set. Transfer them to a wire rack rather than stacking them on a plate so steam can escape. Keep in mind that these oat-and-pumpkin waffles are naturally softer than traditional flour-based waffles.
More Pumpkin Recipes You’ll Like
Pumpkin Maple Muffins
Homemade Baby Pumpkin Puffs
Creamy Pumpkin Pasta
Mini Maple Sweetened Pumpkin Pies
If you tried these Pumpkin Waffles, please leave a ⭐ star rating and let me know how it went in the comments below! I love hearing from you!
Pumpkin Waffles
Ingredients
- ⅓ cup pumpkin puree
- 1 cup old fashioned rolled oats
- 2 eggs
- ½ tsp pumpkin spice
- ⅛ tsp salt
- 2 tbsp oil, mild-tasting
- 2 tbsp maple syrup
- 1 tsp baking powder
- ½ tsp vanilla extract
Instructions
- Preheat a waffle iron as you prepare the batter.
- Add the pumpkin puree, rolled oats, eggs, oil, maple syrup, baking powder, pumpkin pie spice, salt, and vanilla extract to a high-powered blender.
- Blend until the mixture is completely smooth, scraping down the sides of the blender as needed.
- Lightly grease the preheated waffle maker if needed and pour in the amount of batter recommended for your waffle maker (I use between 3 to 4 tablespoons of batter per mini waffle).
- Close the waffle maker and cook until the waffle is golden and releases easily from the plates. Cooking time will vary depending on your waffle maker (I cooked each waffle for about 4 minutes each in a dash mini waffle iron).
- Transfer the cooked waffle to a wire rack and repeat with the remaining batter.
Notes
- Use pure pumpkin puree, not pumpkin pie filling. Pumpkin pie filling is already sweetened and spiced and won’t work the same way in this recipe.
- Blend the batter until completely smooth. Since you’re starting with whole rolled oats, give the blender enough time to fully break them down.
- Fully preheat your waffle maker. Adding batter to a hot waffle iron helps the exterior set and gives you a better golden color and lightly crisp texture.
- Don’t stack the waffles while they’re hot. Stacking traps steam and will make them softer. Let them cool separately before stacking or storing.
- The batter will thicken as it sits. Since the batter contains oats, it may become thicker while you cook the remaining waffles. If it becomes too thick to easily pour or scoop, you can blend in a small splash of water or milk.
- You may need to spray your waffle iron with a little cooking spray, depending on the type of waffle maker you have to prevent sticking. I love using this mini waffle maker or this multi mini waffle maker for small Eggo-sized waffles, and no spraying is needed!
First off, I love all of your recipes! that being said, can I substitute melted butter for the oil in this recipe? thank you!
Hi Samantha! I’m so glad to hear that! And yes, you can absolutely swap the oil with cooled, melted butter in this recipe😊