In a large bowl, whisk dry ingredients: flour, baking soda, pumpkin spice and salt, set aside.
In a small bowl, whisk eggs then add milk, oil, pumpkin, maple syrup and vanilla extract. Mix well.
Add the wet ingredients to the dry ingredients. Using a wooden spoon mix until incorporated. Set aside, allow batter to rest for 5-10 minutes.
Heat up waffle iron over medium heat.
Once waffle iron ready, give batter one last stir and add about 1/3 cup of the batter into hot waffle iron. I have a deep Belgian style waffle iron so used about 1/3 cup batter in each square. You may need less batter if your waffle iron is not as deep.
Once cooked, add your favorite toppings; butter, maple syrup, maple butter, pecans, pumpkin seeds, etc.
- To make oat flour, pulse whole rolled oats in food processor or blender until resembles flour-like consistency. You want to make sure you get it as fine as possible. The courser your flour the more crumbly your waffle might be.
- store extra waffles in freezer zip bags in the freezer, reheat in toaster or microwave
- Gluten-free (using GF oats) and dairy-free if made as is
- sub regular milk 1:1 ratio
Serving Size 2