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!

A plate of pumpkin waffles with syrup and pecan halves.

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.

You may also love these Gluten Free Pumpkin Pancakes!

Why these gluten free pumpkin pancakes are our favorites!

  1. These waffles stay fluffy. They are not dense!!
  2. You can make a big batch and freeze the extras, so you have waffles on hand any time!
  3. Add a couple of scoops of collagen protein to make these even healthier!

For more breakfast inspiration, check out all of my tasty gluten free breakfast recipes!

These were so good. I made a blackberry compote to have with the waffles instead of syrup and it was out of this world. My three young granddaughters loved them though they stuck with the syrup.”

Janet R., Blog comment

Allergen Information:

This recipe is gluten-free, dairy-free, and nut-free. See the Substitutions Section for egg-free and gum-free alternatives.

Photos of the pumpkin waffles ingredients.

Ingredient Notes:

For the full list of ingredients and amounts, please go to the recipe card below.

  • 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 have not tested other flours.
  • Xanthan Gum – Add one teaspoon if your blend doesn’t contain xanthan or guar gum.
  • Baking Powder – Use aluminum-free!
  • Brown Sugar and Ground Cinnamon
  • Pumpkin Puree – Use pumpkin puree and not pumpkin pie filling.
  • Eggs – Use size large.
  • Non-Dairy Milk – Use any 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.


  • To make this recipe egg-free: If you are egg-free, use Just Egg egg replacer to make this waffle recipe egg-free.
  • To make this recipe gum-free, Use my DIY Gluten Free Flour Blend.

Tips For Sucess

1. You need to use more baking powder to get these gluten-free pumpkin waffles super fluffy. Using an aluminum-free baking powder is critical to avoid any metallic aftertaste.
2. Always ensure your iron is hot and ready when cooking these waffles. Sometimes, the waffle iron takes a few minutes to heat up again after you open and remove a cooked waffle.
3. I recommend reheating the leftover pumpkin waffles in the toaster. It keeps the waffles crisp and prevents them from getting soggy.

How To Make Gluten Free Pumpkin Waffles:

Photos of steps 1 and 2 making pumpkin waffles.

Step 1: Add the flour, sugar, cinnamon, salt, and baking powder to a large mixing bowl and whisk to blend them.

Step 2: Add the wet ingredients to a medium-sized bowl and whisk to blend.

Photos of steps 3 and 4.

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.

📢 Sandi says: Every gluten-free flour blend has a different starch-to-grain ratio. The brand of gluten-free flour you use will affect the moisture of the batter. If your cake batter is too runny, add more flour, and if it is too thick, add more liquids.
Read Why Gluten-Free Flour Blends Vary to learn more about this.

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.

A photo of the waffle batter in a waffle iron.

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.

A stack of gluten free pumpkin waffles topped with pecans.

Top your waffles with these:

  • 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.

Frequently Asked Questions:

Can you use this gluten free pumpkin waffle batter to make pancakes?

If you don’t have a waffle iron, you can easily use this batter to make pancakes!!

How do you store leftover waffles?

Leftover waffles can be stored in an airtight container in the refrigerator for up to four days. You can also freeze them in a freezer bag.

Can you freeze pumpkin waffles?

You can easily freeze these waffles. Put room-temperature waffles into a freezer-safe zip bag, squeeze out the extra air, and put the bag in the freezer.

Waffles topped with maple syrup.

More Delicious Gluten Free Breakfast Ideas:

Love This Recipe?

If you made and enjoyed this recipe, I would be incredibly grateful if you could leave a comment below. Please include which flour blend you used. This will help others know this recipe is delicious. Thank you!

A stack of gluten free pumpkin waffles topped with pecans.

Easy Gluten Free Pumpkin Waffles

Sandi Gaertner
This quick and easy gluten free pumpkin waffles recipe makes the fluffiest waffles! They are easy to make, and freezable so you can have waffles any time.
5 from 5 votes
dairy free allergen icon
gluten free allergy icon
soy free allergy icon
vegetarian icon
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Gluten Free Breakfast Recipes
Cuisine American
Servings 8 waffles
Calories 294 kcal


  • 2 ½ cups gluten free flour blend * see note
  • 3 teaspoons baking powder It is important to use aluminum-free.
  • 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.


  1. 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.
  2. Add one teaspoon if your flour blend doesn’t contain xanthan or guar gum.
  3. Store leftovers in an airtight container for up to 4 days, or freeze in a freezer bag.


Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn’t test, you may need to adjust your moisture levels in your baked goods.


Serving: 1waffleCalories: 294kcalCarbohydrates: 41gProtein: 9gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.01gCholesterol: 89mgSodium: 96mgPotassium: 349mgFiber: 5gSugar: 12gVitamin A: 4985IUVitamin C: 1mgCalcium: 195mgIron: 2mg
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Nutrition Disclaimer

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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Recipe Rating


  1. I have just recently found your Facebook page and website. Thank you!! I tested the pumpkin waffle recipe today as I am always looking for new breakfast ideas.

    The recipe was so simple to make and the waffles themselves were delicious! I don’t have a waffle iron so I used my silicone waffle forms. Baked them in the oven at 425 degrees for 15 minutes. They came out perfectly! They were moist on the inside and slightly crispy on the inside. I topped them with whipped cream that I made using a dairy free alternative and some blueberries. Will definitely be making these again!

  2. 5 stars
    Made these waffles this morning using gjules flour (only because we really don’t like this blend of flour) and they turned out really good. Hubby was very happy with the taste. The extras will go in the freezer to use at another day. If I figure out how to post pictures, as have done biscuits also. So far any recipe I have tried worked very well. Thank you for all your hard work. Cooking GF is not easy.

  3. 5 stars
    These were so good. I made a blackberry compote to have with the waffles instead of syrup and it was out of this world. My three young granddaughters loved them though they stuck with the syrup. We had these for dinner along with some fried ham.