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Start your kid’s day off right with these tender and delicious pumpkin oatmeal waffles! Made with pure pumpkin puree and oats, this pumpkin waffle recipe is naturally gluten-free and full of real pumpkin flavor and warm spices. The perfect breakfast for fall!

A white plate with a pumpkin oat waffle with yogurt on top with fall decor around the plate.

Pumpkin Oatmeal Waffles for Kids

If your kids are anything like mine, they love waffles, pancakes, and French toast for breakfast. One of our favorite things to do is give these options a healthier twist without compromising on flavor.

Fortunately, there are lots of ways to make delicious, healthy pumpkin spice waffles without refined flour or a ton of added sugar.

These oatmeal pumpkin waffles are naturally high in fiber, healthy fats, vitamins, and minerals to support those growing bodies every day. Make up a batch on the weekend for easy warm and cozy breakfasts throughout the week! 

A wire rack holding six pumpkin waffles with fall decor around the rack.

Pumpkin Oat waffles

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Why We Love These Healthy Pumpkin Waffles

  • So easy to make: The very best thing about these gluten free pumpkin waffles is that they’re a dump-and-go recipe. Add all of the ingredients to a blender or food processor, blend them together, then pour the batter into the waffle iron. They’re the perfect make ahead option!
  • Perfectly fluffy: Who doesn’t love fluffy waffles? Despite being completely gluten free, these waffles are crispy on the outside and nice and fluffy on the inside. They’re so good!
  • Delicious fall flavors: These fall waffles are seasoned with pure maple syrup, real pumpkin puree, and pumpkin pie spice for a warm, savory flavor. Your family will ask for them all season long!

Ingredient Notes

Labelled ingredients for pumpkin oat waffles recipe.
  • Eggs: These bind the waffle batter together and give them a light, fluffy texture.
  • Pumpkin puree: Use either 100% pure canned pumpkin puree or make your own pumpkin purée by roasting sugar pie pumpkins. Skip the pumpkin pie filling – that isn’t the same thing.
  • Milk: Use any type of milk or milk alternative such as oat milk, almond milk or coconut milk.
  • Canola oil: For fluffy pumpkin waffles, you need to add a liquid oil. If you aren’t a big fan of canola oil, use neutral olive oil or melted coconut oil instead.
  • Maple syrup: This is optional, but maple syrup gives the waffles a little extra sweetness.
  • Vanilla extract: This makes any recipe taste a bit sweeter while providing a delicious aroma.
  • Old fashioned oats: This is the base of the waffles, so it’s important to use the right type of oats. Stick with regular rolled oats, not quick or instant. Use certified gluten-free oats if there is a gluten-interolance in your family to ensure there’s been no cross-contamination with gluten.
  • Baking powder: The baking powder will make these waffles light and fluffy as they cook!
  • Pumpkin pie spice: This is a classic combination to add that warm pumpkin spice flavor to any recipe. 
  • Cinnamon: A little extra cinnamon gives these oat flour waffles even more flavor. 

How to Make Pumpkin Waffles – Step-by-Step

  1. Preheat a waffle iron.
  2. Add all of the ingredients in the order listed. Blend together until smooth.
  3. Spray waffle maker with cooking spray. Pour the batter into the pre-heated waffle iron and cook according to your waffle maker instructions.
  4. Serve as is with desired toppings or slice into strips.
Keep scrolling to the recipe card below for the full printable recipe!

RECIPE TIPS

  • Be sure to spray your waffle maker with cooking spray between each batch to prevent the waffles from sticking.
  • For easier blending, add the liquid ingredients to the bottom of the blender and drying ingredients on top.
  • The length of time you cook the waffles will depend on your waffle maker. I use the Cuisinart Belgian Waffle Maker and cooked mine for about 5-6 minutes on heat setting #2.
  • If serving these pumpkin waffles to babies, skip the maple syrup to limit added sugar. You can replace it with unsweetened applesauce, mashed banana or even blend in a couple of softened dates for added sweetness.
A white plate with two waffles with cream on top on it, surrounded by fall decor.

Recipe FAQs

Can I use quick oats for these waffles?

The difference between quick oats and rolled oats is that quick oats are steamed to help them cook faster. The problem with using quick oats instead of traditional oats is that they absorb moisture much faster, making them softer and soggier. For best results, use regular rolled oats.

Can you make waffles ahead of time?

There are several ways to make waffles before you need them. The first option is to prepare the batter in advance. The nice thing about this is that all of the flavors get a chance to mingle together, making sure your pumpkin waffles have lots of flavor. You may have to add a bit of extra milk if the batter thickens ups. Then just heat up your waffle iron and get cooking!

The other option is to precook your waffles, let them cool, and freeze them for later. The waffle batter itself does not freeze well, but the cooked waffles do. Be sure to follow the reheating instructions below to get the perfect texture!

Is it better to freeze waffles or batter?

It’s much better to freeze the cooked waffles than the batter. Although you can freeze the batter, you have to remember that freezing causes any water molecules to expand. This damages the cells in the batter, so when you thaw it out, the ice melts, separating the batter, and giving the the solid ingredients a soggy, gloopy texture. It’s not very pleasant.

On the other hand, cooked waffles can easily be frozen and then toasted to eat fresh any day. 

Storage Guidelines

  • To refrigerate: Store leftover waffles in an airtight container in the fridge for 4-5 days. To reheat them, pop them in a toaster or toaster oven for several minutes to crisp them back up.
  • To freeze: You can also freeze leftover waffles in a freezer-safe container. Simply thaw them in the fridge before reheating or toast them from frozen just like your favorite toaster waffles!
Four strips of a pumpkin waffle on top of a white plate.

Serving Suggestions

These pumpkin oatmeal waffles can be eaten in so many different ways! We like to top them off with our favorite toppings like:

  • Plain Greek yogurt (or sub in vanilla)
  • Sprinkle of cinnamon
  • Peanut butter and banana slices
  • A drizzle of maple syrup
  • Unsweetened applesauce
  • Fresh fruit
  • Mini chocolate chips
  • Homemade whipped cream
  • Healthy chocolate frosting (for a special treat)
  • Pumpkin butter (for extra pumpkin flavor)

Or send them in school lunches for a fun fall option!

Recipe Variations

  • Vegan pumpkin waffles: Use a flax egg instead of regular whole eggs for vegan waffles.
  • Pumpkin pancakes: You don’t have to use this batter to make waffles; it makes amazing pumpkin pancakes too! Just heat up a griddle really well and pour the pancakes like normal.
  • Use oat flour instead: If you don’t want to blend the oats together, you can replace them with oat flour and mix the wet ingredients and dry ingredients together in a large mixing bowl. You can make your own oat flour or use store-bought.
  • Fold in some crunchy add-ins: Add some mini chocolate chips or chopped nuts for extra flavor and texture.
A white plate with a fork and a pumpkin oatmeal waffle with yogurt on top on it, surrounded by fall decor.

More Similar Recipes

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A pumpkin oat waffle topped with yogurt on a white plate with fork and knife.
Recipe
5 from 1 vote

Healthy Pumpkin Oat Waffles Recipe {Gluten-Free}

Created by Elysia Cartlidge
Servings: 8 small waffles
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Start your kid's day off right with these tender and delicious pumpkin oatmeal waffles! Made with pure pumpkin puree and oats, this pumpkin waffle recipe is full of real pumpkin flavor and warm spices. The perfect breakfast for fall! {Gluten-free}

Ingredients
 

  • 3 large eggs
  • 1/2 cup pure pumpkin puree
  • 1/2 cup milk or milk alternative
  • 2 tablespoons canola oil (or melted coconut oil)
  • 2 tablespoons maple syrup (optional)
  • 1 teaspoon vanilla extract
  • 1 1/4 cups old fashioned oats
  • 1 teaspoon baking powder
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon cinnamon

Instructions
 

  • Preheat a waffle iron.
  • Add all of the ingredients to a blender in the order listed. Blend together until smooth.
  • Spray waffle iron with cooking spray. Pour the batter into the pre-heated waffle iron and cook according to your waffle maker instructions.
  • Serve as is with desired toppings or slice into strips.

Notes

  • Be sure to spray your waffle maker with cooking spray between each batch to prevent the waffles from sticking.
  • For easier blending, add the liquid ingredients to the bottom of the blender and drying ingredients on top.
  • The length of time you cook the waffles will depend on your waffle maker. I use the Cuisinart Belgian Waffle Maker and cooked mine for about 5-6 minutes on heat setting #2.
  • If serving these pumpkin waffles to babies, skip the maple syrup to limit added sugar. You can replace it with unsweetened applesauce, mashed banana or even blend in a couple of softened dates for added sweetness.

Nutrition

Calories: 130kcal | Carbohydrates: 15g | Protein: 4g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 62mg | Sodium: 84mg | Potassium: 138mg | Fiber: 2g | Sugar: 5g | Vitamin A: 2502IU | Vitamin C: 1mg | Calcium: 76mg | Iron: 1mg
A pumpkin oat waffle topped with yogurt on a white plate with fork and knife.

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