Pumpkin Waffles (And Pancakes!)

8 Comments

This post may contain affiliate links. Please read our disclosure policy.


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!

Pumpkin waffles served with raspberries and blackberries

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:

Ingredients to make pumpkin waffles and pumpkin pancakes
  • 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!
Steps to make pumpkin waffles. See recipe card for detailed process instructions.

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!

Pumpkin waffles served with raspberries and blackberries

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.
Pumpkin pancakes served with raspberries and blackberries

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.
Pumpkin waffles served with raspberries and blackberries

You may also like:

Want To Save This Recipe?
Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!
Please enable JavaScript in your browser to complete this form.
Pumpkin waffles served with raspberries and blackberries
5 from 6 votes

Pumpkin Waffles/Pancakes

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!
Prep: 3 minutes
Cook: 5 minutes
Total: 8 minutes
Servings: 8 mini waffles

Ingredients 

  • cup pumpkin puree
  • 1 cup old fashioned rolled oats
  • 2 eggs
  • ½ tsp pumpkin spice
  • 2 tbsp oil, mild tasting
  • 2 tbsp maple syrup
  • 1 tsp baking powder
  • ¼ tsp vanilla extract

Instructions 

  • Preheat a waffle iron.
  • Blend all of the ingredients together until smooth.
  • Pour the batter into the pre-heated waffle iron and cook according to your waffle maker instructions.
  • Slice into strips, or serve as is!

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!

Nutrition

Calories: 103.07kcal, Carbohydrates: 11.37g, Protein: 2.83g, Fat: 5.25g, Saturated Fat: 0.74g, Polyunsaturated Fat: 1.43g, Monounsaturated Fat: 2.82g, Trans Fat: 0.02g, Cholesterol: 40.92mg, Sodium: 70.26mg, Potassium: 85.23mg, Fiber: 1.34g, Sugar: 3.5g, Vitamin A: 1648.45IU, Vitamin C: 0.46mg, Calcium: 49.77mg, Iron: 0.85mg
Like this recipe? Rate and comment below!
Until next time, Lily!

About Lily Payen

Hi, I’m Lily! The mama behind Feeding Tiny Bellies. I’m here to help you take some of the stress out of meal times for your little ones. My goal is to create simple recipes with baby in mind that can easily be adapted for the entire family.

You May Also Like

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




8 Comments

  1. 5 stars
    I made this with 2 flax eggs and subbed in a banana for the sweetener and my 10 month old loved it!! It also cooked quickly in the little dash waffle maker and it was easy to blend. Thank you for sharing ideas on ways to alternate the recipe to suit each person. This was great!

    1. Hi Michelle! I’m so glad to hear that you enjoyed this recipe and that the flax eggs swapped worked out well!😊

    1. Hi Julia! The pumpkin purée from the cans are much more concentrated and have some water removed compared to steaming your own which would likely contain that excess water. So while you could make your own pumpkin purée, I’d keep in mind that the taste would be a little different and less concentrated overall. I hope that helps!