Mornings are always better when waffles are involved! Especially with these Gluten-free Pumpkin Waffles with White Chocolate Chips. I’ve been testing out more pumpkin recipes lately, mainly because I heard there was a canned pumpkin shortage and stocked up. But there’s so much you can do with pumpkin puree, and I love a good make-ahead breakfast option.
These waffles are made with oat flour, pumpkin puree, and warm fall spices like cinnamon, nutmeg and ginger. I love the combination of white chocolate in these, but they’re totally optional or can be swapped for regular chocolate chips!
Serious question- are you team pancake or waffle?
I’m usually a pancake gal, but occasionally have a craving for a fluffy waffle. I love my mini waffle maker. It makes the perfect sized waffles that freeze really well! If you don’t own a waffle maker, this recipe would work well as pancakes, too.
The waffles alone are lightly sweetened, although the chocolate chips add sweetness. I love to serve these with pure maple syrup and a little bit of yogurt on top.
They’re so delicious with a hot cup of coffee, especially on a Sunday morning.
How to reheat these gluten-free pumpkin waffles
The great part about this recipe is that you can store these waffles in the freezer for up to 3 months! When ready to eat, you can pop them in the toaster or oven while still frozen for 10-12 minutes to crisp up.
You’ll need a few simple ingredients for this recipe, most of which can be swapped if needed!
- Oat flour can be swapped with spelt flour or all-purpose flour
- You can use any milk you like! I love using almond to keep these dairy-free
- Maple syrup can be swapped with honey or agave
- Coconut oil can be swapped with any other neutral tasting oil
- White chocolate chips are optional, but can be replaced with regular chocolate chips or nuts
You guys are going to love this easy recipe. Be sure to check out my Gluten-free Pumpkin Bread if you’re looking for more pumpkin recipes!
White Chocolate Chip Pumpkin Waffles
Ingredients
- 2 cups oat flour
- 1 cup pumpkin puree
- 2 eggs
- 3/4 cup milk of choice, I used almond
- 1/4 cup liquid oil, I used coconut
- 1/4 cup pure maple syrup, plus more to top
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 1/4 tsp ground ginger
- 1/4 tsp nutmeg
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 cup white chocolate chips
Directions
- Heat your mini waffle maker (or larger one) while you prep the batter.
- In a medium bowl, whisk together the pumpkin puree, eggs, maple, milk, oil and vanilla.
- Fold in the spices, baking soda, baking powder and oat flour and stir together until well combined.
- Stir in the white chocolate chips.
- Grease your waffle iron between every 2-3 waffles. Pour 1/4 cup of batter into your mini waffle maker, or about 1/3-1/2 cup if using a larger waffle iron. Let cook for about 1-2 minutes, then repeat with remaining batter.
- Serve with maple syrup, extra cinnamon and toppings of choice!
- You can freeze the waffles for up to 3 months. To reheat, bake in toaster or oven on 350 for 10-12 minutes from frozen.
I just made these for my mom for Mother’s Day and she loved them! They were delicious!!
I’m so happy you enjoyed them!
So so good 😊 had this for breakfast and added blueberries and almond butter. Will def be making again
Made these for a post-thanksgiving festive meal, and my boyfriend and I loved them. Super moist and perfect amount of pumpkin seasoning. Will definitely keep this as my go-to pumpkin pancake recipe in the future.
I’m so happy to hear that, Kristina!