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These pumpkin waffles come together with pantry staples you probably already have, and they taste like fall in every bite. Make them for a special weekend breakfast, or freeze a batch so you always have a wholesome breakfast ready to go.
Recipe at a Glance
- No added sugar required: The pumpkin and warm spices do all the work here. A drizzle of maple syrup is nice, but you really don’t need it.
- One batch, every age: No need to make a separate “baby-safe” version and a separate “family” version. This one works whether you’re 6 months old or 60.
- Freezer-friendly: Make a batch now, toast one straight from the freezer later. It’s a real make-ahead breakfast!
- Whole grain, real ingredients: Whole wheat flour, rolled oats, real pumpkin puree, whole milk. Ingredients you can actually pronounce, and probably already have.
- Built for baby’s first bites: Soft enough to gum, but sturdy enough that it won’t fall apart in a baby’s grip before it makes it to their mouth.
“These waffles are great year round! They have a great depth and flavor. Min’s recipes are all awesome!” – Patrizia
I first shared this recipe back in 2021, and every fall my inbox fills with messages from parents who make these on repeat. It’s clearly become a tried-and-true favorite around here, and once you make a batch, it’s easy to see why.
They’re not just a breakfast food, either. Pack a couple in a school lunch box or hand one over as an easy afternoon snack.
If you’re pumpkin-obsessed like we are, don’t stop at waffles: try pumpkin banana bread, 4-ingredient pumpkin cookies, pumpkin banana muffins, and pumpkin oatmeal pancakes. Got leftover puree? Here are more ways to use it up.
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Table of Contents
Key Ingredients
- Whole wheat flour – Keeps things 100% whole grain. If you’re after a milder flavor, white whole wheat flour works just as well and is still whole grain.
- Rolled oats – This is what gives the waffles their heartiness. It also thickens the batter, so you end up with a waffle that’s soft in the middle and lightly crisp on the outside.
- Pumpkin puree – Make sure it’s 100% pure pumpkin, not pumpkin pie filling (which comes pre-sweetened and spiced). Canned is what I reach for most of the time since it’s so easy, but homemade pumpkin puree works too.
- Eggs, room temperature – Room-temp eggs blend into the batter more evenly, which gives you a lighter, fluffier waffle than cold eggs would.
Substitutions
- Flour – All-purpose flour works if that’s what you have on hand (several readers have used it successfully). For a milder flavor with the same whole-grain benefit, use white whole wheat flour.
- Oats – Quick oats work fine in place of rolled oats.
- Eggs – Two flax eggs (2 tbsp ground flaxseed + 5 tbsp water, rested 5 minutes) have worked well for readers avoiding eggs.
- Milk – Whole milk is recommended for the fat content, which matters for a baby’s developing brain, but your favorite non-dairy milk will work if there’s an allergy. See our top two non-dairy picks for toddlers.
- Pumpkin pie spice – No pumpkin pie spice on hand? Use cinnamon plus a pinch each of ginger, nutmeg, and cloves. Or make your own blend.
- Gluten-free – A 1:1 gluten-free flour blend works in place of the whole wheat flour.
How to Make Pumpkin Waffles
Step 1: IIn a large mixing bowl, whisk together all of the wet ingredients until well combined.
Step 2: Add the dry ingredients to the bowl and stir just until combined. Be careful not to overmix. A few small lumps are perfectly fine. llow the batter to sit for about 10 minutes or so.
Step 3: Preheat and lightly grease your waffle maker, if needed. Scoop about 1/4 cup of batter into the waffle maker.
Step 4: Cook according to the manufacturer’s instructions, until golden brown and cooked through.
Expert Tips
- Mix wet and dry separately first. Whisk each well in its own bowl before combining. This helps the waffles rise evenly.
- Don’t overmix. Overmixed batter makes tough waffles instead of tender ones.
- Let the batter rest. Ten minutes gives the flour and oats time to absorb the liquid, which thickens the batter and results in a more tender waffle.
- Preheat the waffle maker fully. If it’s not hot enough, the exterior won’t crisp up.
- Cook times vary by machine. Use your manufacturer’s directions as a guide rather than a fixed time.
- Cool in a single layer. Stacked waffles trap steam and turn soggy. If you want to keep a batch warm while you finish cooking, hold them in a low oven instead.
Serving Suggestions
These waffles are intentionally not very sweet, so they work with both sweet and savory toppings, and the same batch adapts to every age at your table.
Toppings we love:
- Fresh fruit – sliced or pureed
- Homemade Date Syrup
- Homemade unsweetened applesauce
- Yogurt
- Ricotta or another baby- and toddler-friendly cheese
- Warm maple syrup or melted butter
- Thinned out peanut, nut, or seed butter
- Beetroot chickpea dip
- Pumpkin seed spinach hummus
Pumpkin Waffles FAQs
Let waffles cool completely, then store in an airtight container in the fridge for 2–3 days or freeze for up to 3 months.
Pro tip: To freeze, lay them on a cookie sheet and flash freeze. This allows you to easily remove from the freezer one at a time. Check out my how to safely store leftovers post for details!
Reheat straight from the fridge or freezer in the toaster or toaster oven. They’re also good cold, which makes them an easy lunchbox option.
Yes, several readers have made this swap with good results. You’ll lose some of the whole-grain fiber, but the texture works.
Yes, sweet potato puree swaps in 1:1 for the pumpkin puree.
More Waffle Recipes
Did you make this recipe? Leave a rating below and let me know how you liked the recipe! Your feedback means so much to me!
Healthy Pumpkin Waffles
Equipment
Ingredients
Dry Ingredients
- 1 1/2 cups (235g) whole wheat flour
- 1/4 cup (25g) rolled oats
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon cinnamon
- 2 teaspoons baking powder
Wet ingredients
- 1 1/2 cups whole fat milk
- 3/4 cup (180g) pumpkin puree
- 2 eggs beaten, at room temperature
- 2 tablespoons butter, melted
- 2 tablespoons maple syrup (leave out for babies, see notes)
- 1 teaspoon pure vanilla extract
Instructions
- In a large mixing bowl, whisk together all of the wet ingredients until well combined.
- Add the dry ingredients to the bowl and stir just until combined. Be careful not to overmix. Allow the batter to sit for about 10 minutes. This gives the oats and flour time to absorb some of the liquid and helps create soft, fluffy waffles.
- Preheat and lightly grease your waffle maker, if needed. Scoop about 1/4 cup of batter into the waffle maker and cook according to the manufacturer’s instructions, until golden brown and cooked through.
- Combine wet and dry ingredients together. Be careful not to over mix. Let the batter sit for 10 minutes or so.
- Preheat waffle iron. Grease by brushing or spraying with oil. Pour in 1/4 cup batter (or more if using a regular sized waffle maker) and cook according to manufacturer's directions until golden brown. If using the one I recommend here, 2 minutes and 45 seconds was perfect!
- Enjoy warm with your favorite toppings, or allow the waffles to cool completely and freeze for an easy breakfast later.
Notes
- If you’re feeding a baby and older kids, make the batter without maple syrup first and cook a few for baby. Then stir maple syrup into the remaining batter for everyone else, adding a little extra flour if needed.
- Let waffles cool completely after cooking. Then store in an airtight container in the fridge for 2-3 days or freeze for up to 3 months.
Can this be made dairy free?
Didn’t change a thing, just yum!