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If you’re looking to cozy up your breakfast routine, this Pumpkin Waffles Recipe is an absolute must-try. Imagine waffles that are tender and fluffy with warm notes of cinnamon and pumpkin pie spice, perfectly balanced by the subtle creaminess of cottage cheese and the wholesome goodness of oat flour. These waffles bring a lovely autumnal twist to your morning table but can be enjoyed all year round. They’re easy to whip up, naturally sweetened, and boast a delightful texture that will have everyone reaching for seconds.
Ingredients You’ll Need
This Pumpkin Waffles Recipe calls for simple, wholesome ingredients that each play a vital role in building flavor, moisture, and texture. From the smooth pumpkin puree to the protein-packed cottage cheese and aromatic spices, every item enhances the waffles in its own special way.
- 2/3 cup 2% cottage cheese: Adds a creamy texture and a boost of protein without overpowering the pumpkin flavors.
- 1/4 cup canned pumpkin: Brings a natural sweetness and vibrant color, essential for that signature fall waffle.
- 2 large eggs (separated): The yolks enrich the batter while the whipped whites make the waffles incredibly light and fluffy.
- 1 1/2 teaspoon vanilla: Infuses a mellow sweetness that complements the pumpkin and spices beautifully.
- 2 tbsp monk fruit sweetener (or sugar of your choice): Sweetens the batter naturally without being cloying—adjust to taste.
- 5 to 6 tablespoons water: Keeps the batter just thick enough to pour, added gradually for perfect consistency.
- 1 1/4 cup oat flour: Provides a hearty, slightly nutty base and makes this recipe gluten-free if you use certified oat flour.
- 1 teaspoon cinnamon: Warms up the flavor profile and deepens the autumn vibes.
- 1 teaspoon pumpkin pie spice: Packs in the classic seasonal spices that are synonymous with pumpkin treats.
- ½ teaspoon baking powder: Ensures the waffles rise to a light, airy perfection.
- 1/4 teaspoon kosher salt: Balances the sweetness and enhances the overall flavor.
How to Make Pumpkin Waffles Recipe
Step 1: Heat your waffle iron
Start by warming up your waffle iron to a medium setting. This ensures your waffles cook evenly and turn out perfectly crisp on the outside while staying tender inside.
Step 2: Mix the wet ingredients
In a large bowl, combine the cottage cheese, canned pumpkin, egg yolks, vanilla, and monk fruit sweetener. These ingredients create a rich, flavorful base for your batter, adding moisture and natural sweetness.
Step 3: Add the dry ingredients and water
To that mixture, add the oat flour, cinnamon, pumpkin pie spice, baking powder, kosher salt, and water. Mix everything together until you have a smooth batter. The water should be added slowly—start with five tablespoons and add the sixth only if the batter feels too thick. The goal is a thick but pourable consistency.
Step 4: Whip the egg whites
In a separate bowl, beat the egg whites until soft peaks form. This step is key for light, fluffy waffles. Once ready, gently fold the egg whites into the batter, taking care not to deflate all that lovely air.
Step 5: Cook your waffles
Spray your preheated waffle iron with oil to prevent sticking. Pour about 1/4 cup of batter for mini waffles or 1/2 cup for standard size waffles onto the iron. Cook each waffle until golden brown and the steam stops escaping—this usually takes about three minutes. Repeat until all the batter is used up!
How to Serve Pumpkin Waffles Recipe
Garnishes
These pumpkin waffles are delightful on their own, but topping them elevates the experience even more. Think a dollop of whipped cream or Greek yogurt, a drizzle of pure maple syrup, or a sprinkle of chopped pecans or toasted pumpkin seeds for crunch and contrast.
Side Dishes
To round out your meal, pairing these waffles with crispy bacon or sausage adds savory balance. Fresh fruit like sliced apples, pears, or berries also brightens the plate and adds freshness alongside the warm spices in the waffles.
Creative Ways to Present
Try stacking the waffles with layers of cream cheese frosting or mascarpone and a sprinkle of cinnamon sugar between each one for a fun brunch centerpiece. You can also turn these into waffle sandwiches, layering with nut butter and sliced bananas for a kid-friendly twist.
Make Ahead and Storage
Storing Leftovers
If you have any leftover waffles, simply store them in an airtight container in the refrigerator for 3-4 days. This keeps them fresh and ready to heat up again quickly when the craving strikes.
Freezing
Pumpkin waffles freeze beautifully! Lay cooled waffles in a single layer on a baking sheet and freeze until solid. Then transfer to a freezer-safe bag or container. They can be frozen for up to 2 months without losing flavor or texture.
Reheating
To enjoy the waffles like they’re freshly made, reheat them in a toaster or toaster oven on medium heat. This will restore their crispiness without drying out the tender inside. If you’re in a hurry, a quick zap in the microwave works too, though it won’t be quite as crisp.
FAQs
Can I use fresh pumpkin instead of canned?
Absolutely! Just roast and puree fresh pumpkin until smooth. Make sure to drain any excess liquid so your batter isn’t too watery, then substitute the same amount as canned pumpkin.
Is oat flour the only flour I can use?
You can experiment with other flours, but oat flour gives these waffles their signature texture and mild sweetness. If you substitute, consider almond flour or whole wheat flour but adjust the liquid as needed.
Why separate the eggs?
Separating the eggs and whipping the whites adds air to the batter, making the waffles lighter and fluffier than if you just mix them whole.
Can I make this recipe vegan?
This recipe depends on eggs and cottage cheese for structure and moisture, so converting it to vegan would require significant changes and alternative ingredients like flax eggs and vegan yogurt.
How can I make these waffles sweeter?
Feel free to increase the monk fruit sweetener or sugar slightly, or serve with sweet toppings like honey, syrup, or fruit compote to add more natural sweetness.
Final Thoughts
I can’t recommend this Pumpkin Waffles Recipe enough when you want a breakfast that’s cozy, flavorful, and just a little bit special. It’s simple to make, packed with wholesome ingredients, and a guaranteed crowd-pleaser. Give it a whirl on your next weekend morning—you might just find it becoming a new staple for your family!
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Pumpkin Waffles Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 5 servings
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Description
Deliciously fluffy pumpkin waffles made with oat flour, cottage cheese, and warm spices. These waffles are lightly sweetened with monk fruit sweetener, perfect for a healthy fall-inspired breakfast that’s both gluten-free and packed with protein.
Ingredients
Wet Ingredients
- 2/3 cup 2% cottage cheese
- 1/4 cup canned pumpkin
- 2 large eggs (separated)
- 1 1/2 teaspoon vanilla extract
- 2 tbsp monk fruit sweetener (or sugar of your choice)
- 5 to 6 tablespoons water (add 1 tbsp at a time until batter is thick but pourable)
Dry Ingredients
- 1 1/4 cup oat flour (or grind old-fashioned rolled oats in blender)
- 1 teaspoon cinnamon
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon baking powder
- 1/4 teaspoon kosher salt
Instructions
- Preheat Waffle Iron: Heat your waffle iron on its medium setting to ensure it’s ready to cook the waffles evenly and develop a golden crust.
- Mix Wet and Dry Ingredients: In a large bowl, combine the cottage cheese, canned pumpkin, egg yolks, vanilla extract, and monk fruit sweetener. Gradually add the water, oat flour, cinnamon, pumpkin pie spice, baking powder, and kosher salt. Stir the mixture until you have a smooth batter, adjusting water as needed to maintain a thick but pourable texture.
- Beat Egg Whites: In a separate medium bowl, beat the egg whites until soft peaks form. This step is crucial for fluffy waffles as the beaten egg whites will add lightness to the batter.
- Fold in Egg Whites: Gently fold the beaten egg whites into the batter. Be careful not to overmix, as you want to keep the airiness provided by the whipped whites.
- Prepare Waffle Iron: Lightly spray your preheated waffle iron with oil spray to prevent sticking and ensure easy waffle removal.
- Cook Waffles: Pour about 1/4 cup of batter for mini waffles or 1/2 cup for standard size onto the waffle iron. Close the lid and cook for about 3 minutes or until the waffles are golden brown and steam stops releasing, indicating they’re fully cooked.
Notes
- You can substitute monk fruit sweetener with your preferred sweetener like sugar, honey, or maple syrup.
- For oat flour, simply grind rolled oats in a blender or food processor until fine.
- Adjust water quantity carefully to get the batter consistency just right — not too thick or thin.
- Make sure to beat egg whites until soft peaks to avoid dense waffles.
- Waffles can be kept warm in a low oven while cooking the rest.
- These waffles freeze and reheat well; just pop them in the toaster or oven.
