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!
Ingredients
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
Instructions
- 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.
- In a separate bowl, stir together all the dry ingredients until well combined.
- Add the pumpkin puree, eggs, and oil to the milk/oat mixture and stir to combine.
- 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.
- 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.
- 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.