Can I make these pumpkin waffles with oat flour ahead of time?

Absolutely! These waffles hold up beautifully. Let them cool completely, then store them in an airtight container in the fridge for up to 4 days. If freezing, separate layers with parchment and freeze for up to 2 months. Reheat in a toaster or oven to bring back that crisp texture.

What can I use instead of oat flour?

If you don't have oat flour, you can blend rolled oats into a fine flour using a food processor — it works just as well. For a different texture, almond flour can be used, but it may require a binder like an extra egg. If you’re avoiding grains, try coconut flour — though you’ll need much less of it.

Are these waffles sweet enough without syrup?

They’re gently sweet thanks to pumpkin and maple syrup in the batter. If you're watching sugar intake or want a savory brunch vibe, skip the syrup and top with nut butter or yogurt. They pair nicely with a side of Garlic Bread Ritz Bits for a salty twist.

Can I use canned pumpkin pie mix?

Stick with pure canned pumpkin — not pumpkin pie filling. Pie mix includes sugar and spices, which can throw off the balance of your waffle batter. You want to control the sweetness and spice yourself for the best result.

Pumpkin Waffles with Oat Flour – The Best Cozy Fall Breakfast

Description

These pumpkin waffles with oat flour are gluten-free, warm, and spiced — the perfect cozy breakfast for autumn. Crisp on the outside and soft inside, they’re made with real pumpkin, oat flour, and maple syrup. Easy to freeze, reheat, and perfect for brunch or meal prep.

Ingredients

Scale

1 ½ cups oat flour (store-bought or homemade)
1 tsp baking powder
½ tsp baking soda
½ tsp ground cinnamon
⅛ tsp ground nutmeg
¼ tsp salt
¾ cup pumpkin puree (not pumpkin pie mix)
2 large eggs
¾ cup milk (dairy or plant-based like almond or oat)
2 tbsp maple syrup
2 tbsp coconut oil or butter (melted)
1 tsp vanilla extract (optional)

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Instructions

Preheat your waffle iron and lightly grease it with oil or non-stick spray.
In a large bowl, whisk together the oat flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
In a separate bowl, combine pumpkin puree, eggs, milk, maple syrup, melted coconut oil, and vanilla.
Stir wet into dry ingredients until just combined — do not overmix.
Let the batter rest for 5 minutes to allow oat flour to absorb moisture.
Pour the batter into the hot waffle iron and cook according to your machine’s instructions (usually 3–5 minutes).
Carefully remove the waffles once golden brown and crisp.
Serve warm with maple syrup, sliced bananas, pecans, or your favorite toppings.

Notes

To make your own oat flour, blend rolled oats in a food processor until fine.
Letting the batter rest ensures fluffier texture.
Store leftovers in the fridge for 4 days or freeze for up to 2 months.
Reheat in toaster or oven — not microwave — to maintain crispness.
For a dairy-free version, use plant milk and coconut oil.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Breakfast, Brunch
Method: Waffle Iron
Cuisine: American

Nutrition

Serving Size: 1 waffle
Calories: 220 kcal
Sugar: 6 g
Sodium: 220 mg
Fat: 9 g
Saturated Fat: 5 g
Unsaturated Fat: 3 g
Trans Fat: 0 g
Carbohydrates: 28 g
Fiber: 3 g
Protein: 6 g
Cholesterol: 55 mg