Ingredients
Scale
- 2 cups old-fashioned rolled oats (blended into flour)
- 1 cup pumpkin puree (not pumpkin pie filling)
- 2 large eggs
- 3/4 cup milk of choice (dairy, almond, or oat milk)
- 2 tablespoons maple syrup
- 1 tablespoon baking powder
- 1 teaspoon vanilla extract
- 1.5 teaspoons pumpkin pie spice
- 1/4 teaspoon salt
- Cooking spray or melted butter for the waffle iron
Instructions
- Step 1: Create the Oat Flour
Place your rolled oats into a high-speed blender or food processor. Pulse the oats until they reach a fine, flour-like consistency. Ensure there are no large oat flakes left, as a fine grind ensures the fluffiest texture for your waffles. - Step 2: Mix the Wet and Dry Ingredients
In a large mixing bowl, whisk together the pumpkin puree, eggs, milk, maple syrup, and vanilla extract until smooth. Add the freshly ground oat flour, baking powder, pumpkin pie spice, and salt. Stir the mixture until just combined. Let the batter sit for 5 minutes; this allows the oats to hydrate, which creates a thicker, better-structured waffle. - Step 3: Preheat and Prep the Waffle Iron
Plug in your waffle iron and set it to a medium-high heat setting. Once the indicator light signals it is ready, lightly coat the plates with non-stick cooking spray or a brush of melted butter. Proper greasing is essential since pumpkin-based batters can be slightly stickier than traditional ones. - Step 4: Cook to Golden Perfection
Pour about 1/2 cup of batter (depending on your iron size) into the center of the waffle maker. Close the lid and cook for 4 to 6 minutes. Avoid opening the lid too early; wait until the steam mostly stops escaping from the sides. The waffles are done when they are golden brown and firm to the touch. - Step 5: Plating and Serving
Carefully remove the waffles using a silicone spatula. Serve them immediately while hot and crisp. Top with a pat of butter, a generous drizzle of pure maple syrup, and perhaps a sprinkle of toasted pecans or hemp seeds for extra crunch.
- Cook Time: 25 minutes