These crispy, chewy, pumpkin mochi waffles without added sugar are a great way to start your morning! 🙂
Disclaimer: This post contains affiliate links. This recipe was for an Instagram paid partnership with Fairlife to promote their milk.
About these pumpkin mochi waffles
Like many other waffle + pancake recipes, these pumpkin waffles are made in one bowl with just a hand whisk! And what’s even better, is that from start to finish, this recipe will only take about 15 minutes to make.
If you’ve had mochi before, you may know that it’s super chewy, stretchy, and a fun texture to eat. So, recipes using mochiko (mochi flour) yield similar results, depending on how it is cooked. Since these waffles are made with mochiko, they are a bit chewy, yet crispy at the same time!
PLUS, they’re gluten-free waffles, since mochi is made up of ground short-grain rice. PLUS PLUS (lol), these waffles don’t have any added sugar! All of the sugar that is typically in waffle recipes is replaced by an overripe banana. I promise that you won’t even tell, especially if you add toppings like syrup, whipped cream, and fruit.
So, are you ready to make these pumpkin mochi waffles? Keep on reading to get to the mochi waffle recipe!
How to make mochi waffles
This pumpkin waffles recipe is straightforward: everything is mixed in one bowl, then cooked in a waffle maker.
In a large bowl, whisk the wet ingredients until combined. Then, stir in the dry ingredients until no dry spots remain.
Lightly spray the inside of your waffle maker with non-stick oil, then add your waffle batter. Cook until crisp on the outside, about 5 minutes. Serve with toppings of choice, then enjoy!!!
Mochi is a Japanese dessert made of mochiko: short-grain rice that is ground into a fine flour. It is gluten-free and gives foods a stretchy, chewy texture. Mochi typically has different fillings, like red bean paste, fruit, ice cream, etc.
Mochi is also sometimes used as an adjective to describe the texture of something, while also inferring that it’s made with mochiko. That is why “mochi” is in this title for “mochi waffles”, and why you see other desserts like “mochi donuts”, “mochi muffins”, or ” mochi brownies”!
Yes, mochi is gluten-free! This is because it is made up of ground short-grain rice, AKA glutinous rice…which is different than “glutenous”.
You can swap out the egg with an egg replacement, like a chia seed egg, flax egg, or JUSTEgg.
Storing the pumpkin waffles
You can place the gluten-free pumpkin waffles in a storage bag or airtight container in the freezer for up to 1 month. Just make sure to separate each waffle with a parchment/wax paper square so they do not stick together.
Reheat by warming them in the oven or toaster!
Other mochi desserts
Pumpkin Mochi Waffles
- large mixing bowl
- 1 cup mochiko (150 g)
- 1 tsp baking powder
- 1 ½ tsp pumpkin spice
- ½ tsp salt
- ½ cup milk (118 mL)
- ⅓ cup canned pumpkin puree (75 g)
- 1 egg
- 1 tbsp butter, melted and cooled (14 g)
- 1 ripe large banana, mashed
- maple syrup, cinnamon, fruit, toasted nuts, etc.
- In a large bowl, whisk all of the wet ingredients until combined.
- Stir in all of the dry ingredients until no dry spots remain.
- Spray light coating of oil onto waffle maker.
- Add about 2-3 tbsp batter into waffle cavity. Cook waffles until golden and a bit crispy, about 5 minutes. Repeat with remaining batter.
- Serve with toppings of choice and dig in!