Home RecipesBreakfast Pumpkin Spice Oatmeal Waffles with Maple Cinnamon Whipped Cream

Pumpkin Spice Oatmeal Waffles with Maple Cinnamon Whipped Cream

by saltwaterdaughters

So, we didn’t have pumpkin pie for Thanksgiving this year (blasphemous!).   Nicole was working and dinner was at our Aunt’s in Pasadena.  She always goes all out with baking so we had 3 other delicious desserts, including a pumpkin coffee cake, but we needed more to satisfy our pumpkin fix!!!

Enter the pumpkin spice waffle.   And because it’s never too early to indulge, we paired it with a bitta maple cinnamon whipped cream 😀

We did feel a bit guilty though, so to ease our conscience, we added some oatmeal.  That’s healthy enough right?? Plus, pumpkin is good for you!  So not a total health write-off.   Just maybe take it easy with the maple syrup; or don’t because it’s delicious!  It’s your prerogative!

These waffles are honestly so easy.  A cozy food perfect for warming you up on chilly fall mornings.   Serve ’em with a bitta fresh berries and you’re laughin’.  Even better?   You can just drop the batter in a frying pan instead and make pancakes if you don’t wanna bother cleaning the waffle iron afterwards!

Pumpkin Spice Oatmeal Waffles with Maple Cinnamon Whipped Cream

Serve with berries, extra maple syrup and butter for a more indulgent breakfast.  Hint - this works just as well as a pancake batter!  


For the waffles

  • 1 cup quick oats
  • 1 1/2 cups milk
  • 1/2 cup pumpkin puree fresh or canned
  • 3 large eggs
  • 1/4 cup vegetable oil
  • 2 tbsp brown sugar
  • 2 tbsp baking powder
  • 3/4 tsp salt
  • 1/4 tsp ginger
  • 1/4 tsp cloves
  • 1/4 tsp allspice
  • 1/4 tsp nutmeg
  • 1 tsp cinnamon
  • 2 cups flour

For the whipped cream

  • 1 cup whipping cream (35%)
  • 1/2 tsp cinnamon
  • 3 tsp maple syrup


  1. Mix the oats and the milk together in a large mixing bowl to let the oats absorb the milk while you prep your other ingredients.  

  2. In a separate bowl, stir together all the dry ingredients until well combined.  

  3. Add the pumpkin puree, eggs, and oil to the milk/oat mixture and stir to combine.   

  4. Add the dry ingredients into the bowl with the wet, and stir with a fork until just combined. The mixture should still be a little bit lumpy, but not have any visible clumps of flour.  

  5. Cook in a preheated waffle iron until done (3-4 minutes).  Ours takes about a 1/4 cup of batter per waffle, but that will depend on the size of your waffle iron.  

  6. While the waffles are cooking, prepare the whipped cream.  Combine all ingredients in a deep bowl and beat on high speed until soft peaks are formed that hold their shape, roughly 2-3 minutes.  

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Leanne Verbree October 17, 2017 - 8:53 am

Going to have to try these! Peter has a gluten intolerance so these would be perfect.

saltwaterdaughters October 18, 2017 - 3:19 pm

Hope you like them! Let us know what you think if you do try them:)


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