These 3 ingredient pumpkin waffles are my kind of breakfast hack because they're quick to throw together, cozy enough to feel like fall, and toddler-approved. What mom doesn't love a super minimal ingredient recipe?! Just pumpkin, eggs, and oat flour (things I always have in my pantry) turned into soft, fluffy waffles that work for babies just starting solids or toddlers who want to dunk strips into yogurt. Honestly, they’re so easy I’ll even make a double batch and stash extras in the freezer for busy mornings!
Why You and Your Toddler Will Love These Pumpkin Waffles
- just 3 ingredients – no added sugar, no complicated ingredients, items you most likely have on hand already
- nutrient-rich – protein + iron from eggs, fiber + iron from oats, vitamin A from pumpkin
- soft and baby-friendly – soft inside but sturdy enough to hold toppings
- versatile – top with fruit, chia jam, yogurt, or nut butter
- freezer-friendly – reheat in the toaster or air fryer for an easy grab-and-go breakfast or lunchbox option
These 3 ingredient pumpkin waffles were inspired by my other super easy 3 ingredient banana waffles, but I wanted a pumpkin version for fall!
Jump to:
- Why You and Your Toddler Will Love These Pumpkin Waffles
- Ingredients You'll Need
- How To Make Your Pumpkin Waffles
- Hint For Best Pumpkin Waffles
- Substitutions
- Variations
- How To Serve To Toddlers
- Equipment
- Storing Your Pumpkin Waffles
- Tiff's Dietitian Tip
- FAQ
- Related
- Pairing
- Easy 3 Ingredient Pumpkin Waffles (baby + toddler-friendly)
Ingredients You'll Need
These pumpkin waffle ingredients were chosen to create a quick, nutritious breakfast that supports your toddler’s growth while being easy to prep and toddler-approved. Plus, each ingredient is easy to keep on hand making this a true toddler mom staple!
- pumpkin puree: naturally sweet, creamy, and rich in vitamin A
- eggs: bind the waffles and add protein
- oat flour: gives structure and adds fiber
- optional for added flavor cinnamon or pumpkin pie spice and/or vanilla extract
See recipe card for quantities.
How To Make Your Pumpkin Waffles
- Step 1: In a bowl, add the pumpkin, eggs, flour, and cinnamon.
- Step 2: Mix well and stir in any optional mix-ins like mini chocolate chips or hemp/chia seeds.
- Step 3: Preheat and lightly grease your waffle iron. Pour in the batter and cook until golden and set (about 3–5 minutes).
- Step 4: Let cool slightly, then serve warm or freeze for later!
Hint For Best Pumpkin Waffles
If your waffle iron tends to stick, spray it well with oil and let the waffles cook fully before lifting the lid, these waffles are soft and need time to set! Lightly grab and place on plate to cool (and firm some) before serving. You can also make them as mini pancakes if you don’t have a waffle iron.
Substitutions
These easy pumpkin waffles are already naturally gluten-free and dairy-free! Here are other substitutions you can use if needed:
- pumpkin puree → unsweetened applesauce, banana, or mashed sweet potato
- egg-free → use 2 flax eggs or chia eggs (2 tablespoon ground flax or chia + 6 tablespoon water) or egg substitute *the texture will be less fluffy and a little less structure, but it works!
- oat flour → almond flour or whole wheat flour works great, and if you swap with coconut flour use 2 tablespoon coconut flour instead of ⅓ cup flour!
^ egg-free pumpkin waffles! Turned out great still, just a tad softer and make sure to let them cook all the way in the waffle maker. I used Tiny Sprouts booster seeds (brain booster or digestion booster both work well) for these!
Variations
I love adding different mix-ins into these pumpkin waffles to change up the flavor! Here are some fun ideas that your toddler would love:
- pumpkin chocolate chip: add 1-2 tablespoon of mini chocolate chips into the batter
- pumpkin pecan: stir in 1-2 tablespoon of finely chopped pecans for a nutty flavor
- pumpkin carrot: mix in 2 tablespoon finely grated carrot for natural sweetness and a veggie boost
- boosted with seeds: I love adding Tiny Sprouts Booster ground flaxseed for a fiber + omega-3 boost, stir in 1-2 tablespoon into the batter
Check out these carrot cake waffle pops for your toddler or these banana waffles for when you have a lonely banana needing to be used up!
How To Serve To Toddlers
- cut into strips or bite-sized pieces for easy self-feeding
- top with yogurt + fruit or get them to "decorate" their waffle!
- turn into a waffle "sandwich" with peanut butter and banana slices or cream cheese between two waffle halves
- cut into squares and pair with fruit for a snack plate
- make it fun with a small dipping bowl of yogurt or unsweetened applesauce on the side
Equipment
To make these 3 ingredient pumpkin waffles, you'll need a mixing bowl, a fork or whisk to mash and mix the ingredients, and measuring cups and spoons. If you're using rolled oats instead of oat flour, a blender can help you quickly grind them into a smooth flour. You'll also need a waffle iron (mini or regular size works great) and a little nonstick spray or oil to prevent sticking during cooking. This 4-mini waffle maker would be game changer for prepping!
Storing Your Pumpkin Waffles
Store leftover pumpkin waffles in an airtight container in the fridge for up to 3-4 days. For longer storage, let the waffles cool completely, then freeze them in a single layer before transferring to a freezer-safe bag or container. They’ll keep in the freezer for up to 2 months. To reheat, pop them in the toaster, toaster oven, or microwave until warmed through. Perfect for busy mom mornings!
Tiff's Dietitian Tip
These pumpkin waffles may be simple, but they pack a big nutrition punch! Eggs for protein, oats for fiber and iron, and pumpkin for vitamin A. If you’re serving to toddlers, pair them with vitamin C-rich fruit (like berries or oranges) to help their bodies best absorb iron. And remember, if your little one is egg-free, flax eggs make a great swap! Just cook the waffles a little longer so they hold together.
FAQ
Yes! these waffles are soft and made with simple ingredients, perfect for baby-led weaning or early finger foods. Just cut into strips and skip any sweet toppings!
Definitely! Let them cool completely, then freeze in a single layer before transferring to a freezer-safe bag. Reheat in the toaster or microwave when ready to serve.
Yep! Just cook them like pancakes on a nonstick skillet over medium heat, about 2–3 minutes per side.
Yes! You can make these waffles egg-free by using 2 flax eggs (2 tablespoon ground flax + 6 tablespoon water). The texture will be a little softer than the egg version, but still delicious and toddler + baby-friendly. To help them firm up, cook a little longer in the waffle iron and let them cool for a few minutes before serving!
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with these 3 ingredient pumpkin waffles:
Easy 3 Ingredient Pumpkin Waffles (baby + toddler-friendly)
Equipment
Ingredients
- ½ cup pumpkin puree unsweetened
- 2 large eggs or 2 flax eggs
- ⅓ cup oat flour up to ½ cup for firmer waffles
- ½-1 teaspoon cinnamon or pumpkin pie spice optional
Instructions
- Heat and lightly grease waffle iron.
- Stir together pumpkin, eggs, and oat flour until smooth. Add spices and mix-ins if desired.
- Pour batter into waffle iron and cook until golden and set (3–4 minutes).
- Cool slightly, then cut into strips or serve with toppings.
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