Gluten-Free Pumpkin Waffles

What better way to celebrate all things Fall by diving facefirst into a plate of pumpkin waffles? These are delicious and bursting with flavor. They also freeze beautifully--make a big batch and wrap them individually and freeze, then pull and toast for a quick breakfast option!
5 minutes
10 minutes
Show nutritional information
This is our estimate based on online research.
Fat:13 g
Carbohydrates:67 g
Protein:16 g
Cholesterol:93 g
Sodium:446 mg
Fiber:7 g
Sugars:10 g
Calculated per serving.

Serves: 2

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
  1. In a medium-sized bowl, add all wet ingredients together and whisk until smooth.
  2. Add spices and whisk to combine.
  3. Add oat flour and baking soda, and stir to combine well.
  4. Preheat waffle maker and spray lightly with cooking spray.
  5. If using a mini waffle maker, pour 1/3 cup batter into greased waffle maker and cook according to instructions. (if using a large waffle maker, add however much batter you need and cook according to instructions)
  6. Top with butter (or nut butter), maple syrup, and perhaps another shake of Pumpkin Pie Spice or cinnamon.


If you want to make pancakes instead, I recommend pouring 1/4 cup batter per pancake!

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