Pumpkin Waffles/Pancakes

Pumpkin waffles served with raspberries and blackberries

5 from 6 votes

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 Time3

Cook Time5

Total Time8

Course: Breakfast

Cuisine: American

Servings: mini waffles

Author: Lily Payen

Ingredients

⅓ 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

US Customary - Metric

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