These delicious, gluten-free pumpkin waffles are crispy on the outside and fluffy on the inside. This pumpkin waffle recipe’s secret ingredient is oat flour! You can easily make your own oat flour at home (check the recipe notes for details). This recipe yields 4 round, 7-inch Belgian waffles. Note: when I say “scant,” I mean just a couple teaspoons shy of the measurement listed.
2 1/4 cups (200 grams) oat flour*
1 tablespoon baking powder
3/4 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon nutmeg
1/4 teaspoon allspice or cloves
3 large eggs
Scant 2/3 cup milk of choice (I used plain, unsweetened almond milk)
Scant 1/2 cup melted coconut oil or 7 1/2 tablespoons unsalted butter, melted
1/2 cup (122 grams) packed pumpkin puree
3 tablespoons maple syrup
1 tablespoon vanilla extract
Suggested toppings: more maple syrup, nut butter and/or toasted nuts, coconut whipped cream…
In a large mixing bowl, combine the oat flour, baking powder, salt, cinnamon, ginger, nutmeg and all spice or cloves. Whisk to combine.
In a medium mixing bowl, whisk the eggs. Then add the milk, coconut oil or butter, pumpkin purée, maple syrup and vanilla extract. Whisk until the mixture is thoroughly blended.
Pour the liquid mixture into the oat flour mixture. Stir with a big spoon until just combined (the batter will still be a little lumpy). Let the batter rest for 10 minutes so the oat flour has time to soak up some of the moisture. Plug in your waffle iron to preheat now.
Once 10 minutes is up, give the batter one more, gentle swirl with your spoon. The batter will be pretty thick, but don’t worry! Your waffles will turn out great. Pour batter onto the heated waffle iron, enough to cover the center and most of the central surface area, and close the lid.
Once the waffle is deeply golden and crisp, transfer it to a cooling rack or baking sheet. Don’t stack your waffles on top of each other or they’ll lose crispness. If desired, keep your waffles warm by placing them in a 200 degree oven until you’re ready to serve. Repeat with remaining batter and serve with desired toppings on the side.
Recipe adapted from my gluten-free oat waffles recipe. *Make your own oat flour: Simply blend old-fashioned or quick-cooking oats in a food processor or blender until they are ground into a fine flour. You’ll need to blend about 2 1/4 cups oats to make 2 1/4 cups flour. *A note on gluten free oats: Be sure to buy certified gluten-free oats or certified gluten-free oat flour to ensure your waffles are gluten free. Freeze it: These waffles freeze beautifully. Just store in freezer-safe plastic bags and pop individual waffles into the toaster until warmed through. Recommended equipment: This fancy-pants non-stick waffle maker. I love that it has a large cooking surface, which means I can cook an entire batch of waffles with just two presses. More pumpkin recipes: Check out my gluten-free pumpkin oat pancakes, vegan pumpkin pecan scones and maple-sweetened pumpkin muffins.
▸ Nutrition Information
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #cookieandkate.