Healthy Gluten Free Pumpkin Waffles made with oat flour, cottage cheese, canned pumpkin, and pumpkin spice are the ultimate fall breakfast!
pumpkin waffles
There’s something undeniably comforting about cozy pumpkin recipes during the fall season. So what better way to start your day than with a pile of golden pumpkin waffles? Adapted from my high-protein waffle recipe, these fluffy waffles have the subtle sweetness of pumpkin and the warm embrace of cinnamon and pumpkin pie spice. It’s a delicious way to turn breakfast into a perfect fall moment.
Why You’ll Love These Pumpkin Waffles
Best of all, these waffles are everything we love about fall. But beyond that, it’s versatile and easy to make. Madison loves both pumpkin and waffles, so these are fantastic for this season. I add chocolate chips to her which she loves. But you can also drizzle them with simple maple syrup or serve them with whipped cream and toasted pecans. Definitely popular with family and guests.
- Stay ahead: You can make waffles in advance and freeze them for busy mornings. Just put one in the toaster. If you love meal prep (or just want to enjoy a delicious breakfast without the hassle) these waffles are perfect!
- Additional Protein: It’s made with cottage cheese for extra protein, but I bet you wouldn’t know it!
- Dietary Restrictions: Vegetarian, gluten-free (check GF oats), high protein, high fiber, suitable for weight management.
For more pumpkin recipes, check out Pumpkin Pancakes, Pumpkin Muffins, or Pumpkin Pie. They provide the warmth and coziness we all crave when the weather gets colder.
materials needed
Cottage cheese, oats, and eggs give pumpkin spice waffles a high-protein nutritional boost. One serving contains approximately 9g of protein! Exact measurements are in the recipe card below.
- Cottage Cheese 2% Boost the protein content of these healthy pumpkin waffles and require no oil or butter. Good Culture is my favorite brand.
- Canned Pumpkin Puree Provides fiber, vitamin A, and vitamin K. You can use canned or homemade pumpkin puree.
- egg: Separate the whites and yolks. Beat egg whites and mix them into the batter to create light and fluffy waffles.
- taste: Vanilla extract, cinnamon, and pumpkin pie spice add warm fall flavors.
- sweetener: I used monk fruit sweetener to cut down on calories and carbohydrates, but you can also use granulated sugar.
- water: Water helps thin the batter and make it pourable.
- oat flour It’s oat flour, so if you don’t have it, grind old-fashioned oats in a blender.
- baking powder It helps the waffles rise and makes them fluffy.
- salt Balances sugar and improves texture.
How to Make Pumpkin Waffles
I used a mini waffle maker to make 2 small waffles. All you need is a large iron and you can use up ½ cup of dough when making it. See recipe card for full printable instructions.
- mix Place cottage cheese, pumpkin, egg yolks, vanilla and sugar in blender. Add water, oat flour, cinnamon, pumpkin pie spice, baking powder, and salt and mix until mixture is smooth.
- water: Transfer the batter to a bowl and add more water, a tablespoon at a time, until thick but pourable.
- Egg whites: Beat the egg whites with a hand mixer and mix into the batter until soft peaks form.
- To cook waffles: Heat a waffle iron over medium heat and spray with oil. Pour the batter into the iron and cook until the waffles are golden and no steam comes out.
produce: night soil
Serving Size: 2 Small pancakes (1/2 cup batter)
Heat a waffle iron to medium setting.
Combine cottage cheese, canned pumpkin, egg yolks, vanilla, and sugar (if using) in a large bowl. Add water, oat flour, cinnamon, pumpkin pie spice, baking powder, and salt and mix until mixture is smooth.
In another medium bowl, beat egg whites until soft peaks form. Then fold it into the dough.
Spray a preheated mini or standard waffle iron with oil spray.
Pour batter into iron (about 1/4 cup for mini or ½ cup for large) and cook until golden brown and no longer steaming, about 3 minutes.
Final step:
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Top with maple syrup, agave, almond butter, pumpkin butter, apple butter, or honey. Sliced bananas would be a good fruit option.
clothing material: 2 Small pancakes (1/2 cup batter), calorie: 175 calorie, carbohydrate: 29 g, protein: 9 g, province: 4.5 g, Saturated Fat: 1 g, Cholesterol: 77 mg, sodium: 195.5 mg, fiber: 3.5 g, sugar: 1 g
A fun variation to try
You can enjoy these homemade pumpkin waffles in so many delicious ways.
- Pumpkin Chocolate Chip Waffles: Add a handful of chocolate chips to the batter for a chocolate twist.
- Don’t have pumpkin pie spice? Create your own spice by mixing individual spices (cinnamon, ginger, nutmeg, clove, and allspice).
- More Protein: To add even more protein, mix in a scoop of protein powder.
- Egg whites: If you don’t have a hand mixer, whip the egg whites vigorously with a whisk. You can skip this step, but your waffles will be less fluffy.
- Whipped Cream and Pecans: Enjoy pumpkin waffles topped with cream and pecans for dessert.
What to Serve with Pumpkin Waffles
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- Meal Preparation: If you want to make fresh waffles for breakfast, the batter can be stored in the refrigerator for up to 4 days.
- Refrigerated storage These are leftover waffles after cooking for 5 days.
- hang tightly For 3 months.
- reheat Place refrigerated or frozen waffles in the toaster until warm.
