Pumpkin Waffles – Skinnytaste

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These healthy, gluten-free pumpkin waffles, made with oat flour, cottage cheese, canned pumpkin, and pumpkin spice, are the best 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 stack of golden pumpkin waffles? Modified from my high-protein waffle recipe, these fluffy waffles are infused with the subtle sweetness of pumpkin and the warm embrace of cinnamon and pumpkin pie spice. They’re a delicious way to transform breakfast into the perfect autumn moment.

Why You’ll Love These Pumpkin Waffles

First and foremost, these waffles capture everything we love about fall. But beyond that, they’re versatile and easy to make. Madison loves all things pumpkin and waffles, so they are fantastic for the season. I add chocolate chips to hers because it’s her favorite, but you can serve them with a simple drizzle of maple syrup or go all out with whipped cream and toasted pecans. They’re a sure hit with family or guests.

• Make Ahead: You can make these waffles ahead of time and freeze them for busy mornings. Just pop one in the toaster, and you’re good to go. If you love meal prep (or just enjoy a delicious breakfast without too much hassle), these waffles are perfect!
• Extra Protein: They’re made with cottage cheese for protein, but I promise you can’t tell!
• Dietary Restrictions: Weight Watchers-friendly, vegetarian, gluten- free (Check for GF oats), high-protein, and high-fiber.

For more pumpkin recipes, check out my pumpkin pancakes, pumpkin muffins, or pumpkin pie, it brings a touch of warmth and coziness that we all crave as the weather cools.

Ingredients You’ll Need

Cottage cheese, oats, and eggs deliver a high-protein boost in these pumpkin spice waffles. One serving has about 9 grams of protein! The exact measurements are in the recipe card below.

• 2% Cottage Cheese boosts the protein content of these healthy pumpkin waffles and eliminates the need for 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.
• Eggs: Separate the yolks from the whites. Beating the egg whites and folding them into the batter creates light and fluffy waffles.
• Flavor: Vanilla extract, cinnamon, and pumpkin pie spice create a warm fall flavor.
• Sweetener: I used monk fruit sweetener to reduce the calories and carbs, but you can also use granulated sugar.
• Water: The water helps thin the batter to make it pourable.
• Oat Flour is ground oats, so if you don’t have it, blend old-fashioned oats in a blender.
• Baking Powder helps the waffles rise and makes them fluffy.
• Salt balances the sugar and improves the texture.

How to Make Pumpkin Waffles

I used a mini waffle maker, which makes the serving 2 small waffles. If you only have a large iron, use the whole ½ cup of batter when making one. See recipe card for the complete printable instructions.

Blend cottage cheese, pumpkin, etc in a blender

Beat egg whites

Fold into batter

Cook the waffles

1. Blend the cottage cheese, pumpkin, egg yolks, vanilla, and sugar in a blender. Add water, oat flour, cinnamon, pumpkin pie spice, baking powder, and salt, and blend until the mixture is smooth.
2. Water: Transfer the batter to a bowl and add more water, a tablespoon at a time, ensuring it’s thick but pourable.
3. Egg Whites: Beat the egg whites with a hand mixer to soft peaks and fold into the batter.
4. Cook the Waffles: Heat your waffle iron on medium and spray it with oil. Pour the batter into the iron and cook until the waffle is golden and no steam is releasing.

Prep: 10 minutes mins

Cook: 30 minutes mins

Total: 40 minutes mins

Yield: 5 servings

Serving Size: 2 small pancakes (1/2 cup batter)

Cook Mode

• Heat a waffle iron on its medium setting.

• Place 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 batter.

• Beat the egg whites to soft peaks in another medium bowl. Then fold into the batter.

• Spray pre-heated mini or standard size waffle iron with oil spray.

• Pour batter into iron (about 1/4 cup of mini or ½ cup if larger) and cook until golden brown and steam is no longer being released, about 3 minutes.

Last Step:

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*check labels for gluten-free.
Top with maple syrup, agave, almond butter, pumpkin butter, apple butter or honey. Sliced bananas would be a good fruit option.

Serving: 2 small pancakes (1/2 cup batter), Calories: 175 kcal, Carbohydrates: 29 g, Protein: 9 g, Fat: 4.5 g, Saturated Fat: 1 g, Cholesterol: 77 mg, Sodium: 195.5 mg, Fiber: 3.5 g, Sugar: 1 g

Fun Variations to Try

You can take these homemade pumpkin waffles in many delicious directions:

• Pumpkin Chocolate Chip Waffles: Add a handful of chocolate chips to the batter for a chocolate twist.
• No pumpkin pie spice? Make your own blend with the individual spices (cinnamon, ginger, nutmeg, cloves, and allspice).
• More Protein: Mix in a scoop of protein powder to add even more protein.
• Egg Whites: If you don’t have a hand mixer, whip the whites vigorously with a whisk. You can also skip this step, but the waffles will be less fluffy.
• Whipped Cream and Pecans: Enjoy these pumpkin waffles as a dessert topped with cream and pecans.

What to Serve with Pumpkin Waffles

Storage

• Meal Prep: The batter can be stored in the fridge for up to 4 days if you want to make fresh waffles for breakfast.
• Refrigerate leftover cooked waffles for 5 days.
• Freeze for 3 months.
• Reheat refrigerated or frozen waffles in the toaster until warm.

More Pumpkin Recipes You’ll Love