Waffles are the perfect start to any day, and these gluten free pumpkin waffles are no exception. These delicious gluten free waffles are slightly crisp on the outside and fluffy but chewy on the inside. Make this easy gluten free breakfast in under 20 minutes!
It doesn't get any easier than this gluten free pumpkin waffle recipe. It is also dairy-free, and I share an egg-free option so that those with multiple food allergies can enjoy this recipe.
If you love breakfast time, I have so many great gluten free breakfast recipes to try!
Why You Should Try This Recipe:
- These waffles stay fluffy. They are not dense!!
- You can make a big batch and freeze the extras, so you have waffles on hand any time!
- Add a couple of scoops of collagen protein to make these even healthier!
Tips For Sucess:
- To get these gluten free pumpkin waffles super fluffy, you need to use more baking powder. Using an aluminum-free baking powder is critical to avoid any metallic aftertaste.
- When cooking these waffles, always be sure your waffle iron is hot and ready. Sometimes it takes a few minutes for the waffle iron to heat up again after you open and remove a cooked waffle.
- I recommend reheating the leftover pumpkin waffles in the toaster. It keeps the waffles crisp and prevents them from getting soggy.
- Gluten Free Flour Blend - I have tested this recipe with King Arthur Measure for Measure GF and Bob's Red Mill 1 to 1 GF blend. That doesn't mean others will not work; I just have not tested other flours.
- Xanthan Gum - If your blend doesn't contain xanthan or guar gum, add one teaspoon.
- Baking Powder - Use aluminum free!
- Pumpkin Puree - Use pumpkin puree and not pumpkin pie filling.
- Eggs - Use size large
- Non-Dairy Milk - Use any type of non-dairy or regular milk.
- Oil - I recommend using a very light oil. I have used avocado oil and coconut oil in this recipe. Butter is also okay to use.
If you love waffles, you will also want to try my Gluten Free Mochi Waffles recipe.
Recipe Step-By-Step Directions:
Step 1: Add the flour, sugar, cinnamon, salt, and baking powder to a large mixing bowl. Whisk to blend them together.
Step 2: Add the wet ingredients to a medium-sized bowl and whisk to blend.
Step 3: Pour the wet ingredients into the dry ingredients and whisk to blend the two into a nice waffle batter.
Step 4: This is what your pumpkin waffle batter will look like. Some gluten-free blends are very starchy and need more liquid, so try to match the consistency of the batter in this photo.
Step 5: Heat your waffle iron according to the manufacturer's directions. I like this Oster waffle iron because it is inexpensive and it works really well. I bought mine in 2015, and it still works great.
Step 4: Open the waffle iron and use a ladle to pour pumpkin waffle batter into the waffle iron. Close the lid and cook for 3-4 minutes until done. (Actual cooking time may vary, so go by the manufacturer recommendations that came with your waffle maker.)
Repeat the process until you use up all of the waffle batter.
- Maple Syrup is an awesome topping for these pumpkin waffles. Be sure to check my Maple Syrup List to ensure your maple syrup is gluten free!
- Pecans, walnuts, or chocolate chips make a great topper.
- Instead of syrup, try honey drizzled over the top of the waffles.
Yes, if you are egg-free, just use Just Egg egg replacer to make this waffle recipe egg-free.
If you don't have a waffle iron, you can easily use this batter to make pancakes!!
Store leftover waffles in an airtight container in the refrigerator. They will keep fresh for up to 4 days. You can also freeze them in a freezer bag.
More Delicious Gluten Free Breakfast Ideas:
- Pumpkin Steel Cut Oats
- Gluten Free Pumpkin Cream Cheese Muffins
- The Best Gluten Free Pancakes
- Gluten Free Pumpkin French Toast Casserole
Easy Gluten Free Pumpkin Waffles
- 2 ½ cups gluten free flour blend * see note
- 3 teaspoons baking powder It is important to use aluminum-free.
- ⅛ teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon pumpkin pie spice
- ¼ cup brown sugar
- 1 cup pureed pumpkin
- 4 large eggs
- 2 cups non-dairy milk or regular milk
- ¼ cup light oil or butter
- 1 teaspoon pure vanilla extract
- Preheat your waffle iron according to the manufacturer's directions.
- In a large mixing bowl, add the dry ingredients (the first six ingredients). Whisk to blend them.
- Add the wet ingredients, or the remaining ingredients, to a medium-sized bowl and whisk to blend.
- Pour the wet ingredients into the dry ingredients and whisk into a nice pancake batter.
- Use a ladle or large spoon to add the batter to the waffle iron. Cook according to manufacturer's directions. (Each unit tends to have different cook times.)
- Remove the cooked waffle to a plate and repeat until you use up all of the batter.
- Serve hot with maple syrup.
- I tested this recipe with King Arthur Measure for Measure gluten free flour. Other blends should work well, but keep an eye on the batter consistency. Starchy blends will need more liquid.
- Add one teaspoon if your flour blend doesn't contain xanthan or guar gum.
- Store leftovers in an airtight container for up to 4 days, or freeze in a freezer bag.
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
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