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A golden pumpkin oat waffle with crispy edges on a white plate topped with a scoop of ice cream

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Blender Pumpkin Oat Waffles

Recipe by Ailene

Ditching the fussy whipped egg whites for a quick blender batter makes these tender, spiced waffles an easy weekday breakfast. Dropping chopped pecans directly onto the hot iron before adding the batter creates a toasted, crunchy exterior that contrasts beautifully with the soft, fluffy interior.

  • Total Time30 minutes
  • Yield4 large Belgian waffles or 8 standard waffles 1x

Ingredients

Scale

Wet Ingredients

  • 1 cup (225g) whole-milk cottage cheese
  • ½ cup (112g) canned pumpkin puree (not pie filling)
  • 3 large eggs
  • ¼ cup (60ml) whole milk
  • 3 tablespoons (45ml) maple syrup
  • 1 teaspoon vanilla extract

Dry Ingredients

  • 1 ½ cups (180g) oat flour
  • 2 teaspoons pumpkin pie spice
  • 1 ½ teaspoons baking powder
  • ½ teaspoon kosher salt

The Crunch

  • ½ cup (55g) finely chopped pecans
  • Cooking spray or melted butter (for the waffle iron)

Instructions

  1. Preheat the waffle iron: Turn your waffle iron to a medium-high setting and allow it to fully heat up while you prepare the batter.
  2. Blend the wet ingredients: In a standard blender, combine the cottage cheese, pumpkin puree, eggs, milk, maple syrup, and vanilla extract. Blend on high until the mixture is completely smooth and frothy, with no visible cottage cheese curds remaining.
  3. Add the dry ingredients: Add the oat flour, pumpkin pie spice, baking powder, and kosher salt to the blender. Pulse a few times just until the dry ingredients disappear into the batter. Do not overmix.
  4. Let the batter rest: Let the batter sit in the blender jar for 5 minutes. This allows the oat flour to hydrate and thicken the batter slightly.
  5. Cook the waffles: Spray the heated iron generously with cooking spray or brush it with melted butter. Sprinkle about 1 tablespoon of the chopped pecans onto the bottom grid for a standard waffle, or about 2 tablespoons for a large Belgian waffle. Immediately pour about ½ cup of batter, or the amount recommended for your specific iron, over the pecans.
  6. Finish and serve: Close the lid and cook for 3 to 4 minutes, or until the waffle is deeply golden brown, the pecans are toasted, and steam has stopped escaping from the sides. Repeat with the remaining batter and pecans. Serve warm.

Notes

  • Why it works: Thoroughly blending the cottage cheese with the eggs creates an aerated, moisture-rich base. This mimics the lift of traditional whipped egg whites, yielding a light waffle without requiring multiple mixing bowls.
  • Batter consistency: Oat flour absorbs liquid as it sits. If your batter becomes too thick to pour between batches, simply stir in 1 tablespoon of milk at a time until it loosens.
  • Storage: Store leftover waffles in an airtight container in the refrigerator for up to 4 days. Reheat in a toaster or a 350°F (175°C) oven until crisp.
  • Freezing: Freeze cooled waffles in a single layer, then transfer them to a freezer-safe bag for up to 3 months. Reheat directly from frozen.

Nutrition Information

Per serving: Approximately 450 calories, 19g protein, 48g carbohydrates, 20g fat, 6g fiber, and 15g sugar.

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes

Nutrition

  • Serving Size: 1 large Belgian waffle or 2 standard waffles

Find it online: https://foodtrackergirl.com/2026/09/16/blender-pumpkin-oat-waffles-with-a-toasted-pecan-crust/