Healthy Pumpkin Spice Waffles

These waffles are incredible! It’s easy to double this recipe to make a large batch to freeze for quick breakfasts before school and, what’s even better, is that they aren’t filled with all of the unhealthy ingredients that store-bough waffles are! These are the perfect fall waffle!!



Serves: 4-5 large waffles but it depends on the size of the iron you are using

Prep time : about 25 minutes total

  • 2 1/4 cup oat flour (place oats or gluten free oats in a high powered blended and blend until they are ground down to flour consistency)

  • 1 tbsp baking powder

  • 3/4 tsp salt

  • 1 tsp cinnamon

  • 1/2 tsp ginger

  • 1/4 tsp nutmeg

  • 1/4 tsp allspice (you could use cloves as a substitute)

  • 3 large eggs, whisked

  • 2/3 cup milk/almond milk/coconut milk

  • 1/2 cup melted coconut oil

  • 1/2 cup packed pumpkin puree

  • 3 tbsp maple syrup

  • 1 tbsp vanilla

  • optional: chocolate chips


Combine oat flour, baking powder, salt, cinnamon, ginger, nutmeg and allspice in a large bowl and mix well with a whisk to make sure ingredients are well incorporated.

In a separate bowl stir eggs, milk, coconut oil, pumpkin puree, maple syrup and vanilla together to make sure they are well mixed.

Pour wet ingredients into dry ingredients and mix with a spatula until just incorporated. If you are adding chocolate chips, add them now. Let the batter rest while you wait for your waffle iron to heat up…this gives it a chance to thicken just a bit.

Give it one last stir and pour batter into waffle iron with a ladle. Place finished waffles on a cooling rack or straight onto your serving plates. Drizzle with maple syrup, add some butter if you’d like and enjoy!

Recipe by Cookie and Kate