A plate of Pumpkin Waffles with Vanilla Pecan Maple Syrup.

Pumpkin Waffles with Vanilla Pecan Maple Syrup

  • Author: Krista @
  • prep_time Prep Time: 10 mins
  • cook_time Cook Time: 16 mins
  • total_time Total Time: 26 mins
  • yield Yield: 4 round waffles 1x
  • category Category: Breakfast
  • method Method: Waffle Iron
  • cuisine Cuisine: American


Crispy Moist Gluten Free Pumpkin Waffles made with oat flour, filled with pumpkin puree, pumpkin spice flavor then topped with a Vanilla Pecan Maple Syrup – the perfect fall breakfast!



For the Pumpkin Spice Waffles:

  • 2 1/4 cups gluten free oats
  • 1/4 cup splenda brown sugar blend
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon pumpkin pie spice
  • 3 eggs
  • 1/2 cup + 2 tablespoons pumpkin puree
  • 1/2 cup coconut oil, melted
  • 2 teaspoons vanilla extract
  • 2/3 cup lactose free milk (or whatever milk you’d like to use)

For the Vanilla Pecan Syrup:

  • 1/3 cup roughly chopped pecans
  • 1/2 cup maple syrup
  • 1 teaspoon vanilla bean paste


  1. To a food processor add gluten free oats. Blend until the oats turn into a flour or powder. About 3-5 minutes. You may need to stop the food processor and move the oats around a bit to make sure they all get chopped.
  2. Remove from processor and place in a large bowl. Then add splenda brown sugar blend, baking powder, salt, ground cinnamon and pumpkin pie spice. Stir the dry ingredients together and set aside.
  3. To a medium bowl add, 3 eggs, pumpkin puree, coconut oil, vanilla extract and milk. Using a whisk, stir everything together.
  4. Pour the wet ingredients into the dry ingredients. Using a spatula combine the wet and dry ingredients until they are thoroughly mixed. Let sit for 2-3 minutes to let the oats soak up the liquid.
  5. Heat a waffle iron to high heat.
  6. Spray with cooking spray and pour 3/4 -1 cup of the pumpkin waffle batter into the waffle iron. Cook until crispy on the outside. About 3-4 minutes.
  7. While the waffles are cooking. To a small saucepan add chopped pecans, maple syrup and vanilla bean paste. Stir and bring to a simmer. Remove from heat and top each waffle with the Vanilla Pecan Maple Syrup mixture.


Recipe adapted from Cookie and Kate


  • Serving Size: 1/2 waffle
  • Calories: 272
  • Sugar: 8 g
  • Sodium: 353 mg
  • Fat: 17 g
  • Saturated Fat: 12 g
  • Fiber: 3 g
  • Protein: 7 g
  • Cholesterol: 71 mg

Keywords: pumpkin waffles, how to make waffles, homemade waffles