Currently where I live it is a cool crisp morning. Just at the perfect time for welcoming in the fall season. Also here just in time to welcome this fall are these pumpkin spice whole wheat and oat waffles! Let me tell you how excited I am about these. I woke up on this first cool Saturday and immediately started working on these waffles. I literally just finished eating them before I started typing this. It would not be fair to make you wait for these. They must be shared!
Don’t let the whole wheat and oat flour scare you off from trying these. Something about having whole grains makes this recipe so much more cozy and comforting. The waffles are still amazingly tender and fluffy, but oh so hearty!
You will have to purchase whole wheat flour to make these, but you do not need to buy oat flour. I used rolled oats that I ground up in a food processor. I have not tried it, but you could make these with just whole wheat flour or even all purpose flour. You may just need less liquid to make them. The first time I made these I only used oat flour. This is definitely a gluten free option that can be done for those who need. Just know that this makes for a denser, heartier waffle. I liked them, but I found the combo of whole wheat flour and oat flour to make the best texture.
One other ingredient to be aware of is the maple syrup. We love real maple syrup at my house so much! We don’t like the cost so much though. This recipe calls for maple syrup in the batter. I have not tried it but any pancake syrup should substitute just fine if you do not have maple syrup or don’t want to buy it. *Warning- if you start using the real stuff you won’t want to stop. MMM…..
Top these gorgeous babies with butter and more maple syrup. They are also great topped with melted peanut butter. Are you drooling yet?…..A sprinkle of chopped pecans adds even more the heartiness and fall-ness of these waffles. Do it.
Pumpkin Spice Whole Wheat and Oat Waffles
4 hearty Belgian style waffles
1 cup rolled oats
1 cup whole wheat flour
1 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp cloves
1/8 tsp salt
1 1/2 cups milk ( I used unsweetened vanilla almond milk)
1 cup pumpkin puree
3 tbsp maple syrup
1 tbsp canola oil
1 tsp vanilla
Heat waffle iron following manufacturer instructions.
Add oats to food processor. Pulse till finely ground. Add the rest of the dry ingredients to food processor and pulse till well combined.
In a medium bowl, combine the wet ingredients and whisk together till well combined.
Pour the dry ingredients into the wet ingredients and whisk together till just combined.
Pour enough batter into the iron to fill the whole iron. ( Mine worked well with about 1 cup.)
Allow to cook till golden and crisp on the outside. (My waffle iron has a timer, but I do not go by this. My waffles took a little longer to cook. I recommend that when the timer says they are ready that you try to slowly lift the lid. If you can see the waffle is splitting in half, keep the lid closed and allow it to cook a little longer. You may need to slightly increase the heat of your iron as well.)
*to keep your waffles warm with the outside crisp, heat your oven to 200F. Keep cooked waffles in the oven place directly on the oven rack while you wait for the rest of your waffles to cook.