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These bright orange waffles make a great breakfast or snack! The same batter also doubles as pancake batter, so you can make both pumpkin flavored waffles and pancakes at once!

Waffles and pancakes are two of the top breakfast items that I always have on hand in my freezer. They are convenient to make in large batches to freeze and reheat to serve throughout the week. These waffles have a touch of pumpkin spice and are perfect for the fall season!

WHAT YOU’LL NEED

Here is what you’ll need to make these pumpkin waffles:

• Pumpkin Puree: Be sure to get the unsweetened variety, not the ones that are marked pumpkin pie filling.
• Rolled Oats: I love baking with rolled oats as they are packed with nutrition! Gluten-free rolled oats make these waffles gluten-free.
• Eggs: Used as a binder to help hold the waffles together.
• Pumpkin Spice: Warm spice combination for added flavor.
• Oil: I used extra light tasting olive oil, but any mild tasting oil works as well.
• Baking Powder: Leavening agent to help the waffles rise.
• Maple Syrup: For added sweetness.

PROCESS

1. Blend all of the ingredients together until smooth. 
2. Pour the batter into a preheated waffle iron and cook according to your waffle maker instructions.
3. Slice into strips, or serve as is!

STORAGE INSTRUCTIONS

Let the waffles completely cool and store them in an airtight container for up to 2 days in the refrigerator. To freeze, store in a freezer-safe Ziploc bag for up to 2 months. You may reheat on low heat in a pan or simply microwave for 20-30 seconds, or until warmed through!

SUBSTITUTIONS

• Egg: You may replace the egg with a flax egg. To make a flax egg, combine 3 tablespoons of water with 1 tablespoon of ground flaxseed. Let the mixture sit in the fridge for about 15 minutes until it forms a gel-like texture.
• Oats: You may replace the oat flour with all-purpose flour or whole wheat flour. I used old-fashioned rolled oats in this recipe, but you can also use quick oats. 
• Pumpkin Spice: You may replace the pumpkin spice with a mixture of cinnamon and nutmeg.
• Maple Syrup: The maple syrup may be replaced with ½ of a large, ripe banana.

RECIPE NOTES

• If you prefer not to use maple syrup, you may replace it with half of an overripe banana.
• I use this nutribullet blender to blend the ingredients into a smooth batter.
• Do not overfill your waffle maker with batter. The waffles will rise slightly during cooking and may not cook properly if overfilled.
• 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 to small eggo-sized waffles and no spraying is needed!
• The same batter doubles as pancake batter! To make pumpkin pancakes, scoop out small tablespoon sized circles onto a preheated pan on low heat. Cook for a few minutes per side until cooked through.

You may also like:

• Mini Maple Sweetened Pumpkin Pies
• Pumpkin Puffs
• Pumpkin Muffins