Erin’s Recipe Rundown
Texture: Light and crispy, with a fluffy interior.
Taste: Classic pumpkin spice flavors combined with rich maple syrup and brown sugar.
Ease: Super simple — comes together in 15 minutes or less!
Top Tips: Mix batter until just combined (don’t over-mix!) or your waffles won’t have that light, crisp texture. Store in a warm oven on a wire rack until ready to serve!
Recommended GF Flour: Works great with gluten-free measure-for-measure flour. Use a high-quality gluten-free flour blend. I like King Arthur Flour and Bob’s Red Mill.
Would I make these again? Definitely! These are a family favorite and make the perfect fall breakfast!
xoxo erin
I don’t know about you, but when pumpkin season rolls around, I’m looking for ALL the ways to embrace it. These gluten-free pumpkin waffles are a fun change of pace from standard pumpkin bread or cookies. They’re a quick, easy, and delicious breakfast any day of the week!
Table of Contents
- Erin’s Recipe Rundown
- Ingredients You’ll Need
- How to Make Gluten-Free Pumpkin Waffles
- Storage/Make Ahead/Freezing Instructions
- Can these gluten-free pumpkin waffles be made dairy-free?
- How do you make crispy pumpkin waffles?
- Can these pumpkin waffles be made egg-free?
- More Gluten-Free Pumpkin Recipes
- Gluten-Free Pumpkin Waffles Recipe
Ingredients You’ll Need
Here are a few notes on some of the key ingredients to make these gluten-free pumpkin waffles. See the recipe card below for exact measurements.
- Gluten-Free Flour: For best results, use a high quality gluten-free measure-for-measure flour blend that contains xanthan gum. King Arthur Flour Gluten-Free Measure-For-Measure Flour is my favorite gluten-free flour. I’ve also had good results with Bob’s Red Mill Gluten-Free 1:1 Baking Flour.
- Maple Syrup: If you’ve never tried waffles with maple syrup in the batter, you’re missing out! It adds an amazing depth of flavor and sweetness that pairs perfectly with the pumpkin flavor.
- Pumpkin Puree: Be sure you’re using pumpkin puree, not canned pumpkin pie filling. Libby’s brand is my personal favorite!
How to Make Gluten-Free Pumpkin Waffles
Here’s an overview of how to make this recipe. You can jump to the recipe for the full instructions!
Whisk dry ingredients: To make these waffles, start by whisking together the dry ingredients. Then you’ll beat eggs in a separate bowl until fluffy.
Combine wet and dry ingredients: Add other wet ingredients in with the eggs, then add dry ingredients and beat until just combined.
Make waffles: Scoop batter onto a hot waffle iron, then cook until golden and crisp. To maintain the crispy exterior, store waffles on a wire rack in a warm oven.
Storage/Make Ahead/Freezing Instructions
To Store: Store these waffles in an airtight container in the fridge for up to 5 days.
To Make Ahead: For best results, make the waffle batter right before serving. If you want to make the waffles in advance, you can store cooked and cooled waffles in the fridge or freezer. Then pop them in the toaster when you’re ready to eat.
To Freeze: Store cooked and cooled waffles in a freezer bag or air-tight container, making sure to squeeze out any extra air. Label the bag with the date.
Can these gluten-free pumpkin waffles be made dairy-free?
Yes! For dairy-free pumpkin waffles, replace the milk with your favorite dairy-free milk (I prefer unsweetened almond milk), then replace regular butter with melted non-dairy butter.
How do you make crispy pumpkin waffles?
Here are two tricks for crispier pumpkin waffles: 1. Mix batter until just combined (don’t over-mix!) 2. Store waffles in a warm oven on a wire rack until ready to serve.
Can these pumpkin waffles be made egg-free?
Yes! For egg-free waffles, you can replace the regular eggs with flax eggs. For one flax egg, combine 1 teaspoon flax meal with 3 teaspoons water.
More Gluten-Free Pumpkin Recipes
Gluten-Free Pumpkin Waffles
Video
Ingredients
Dry Ingredients
- 1 ¾ cup (226g) gluten-free measure-for-measure flour
- ¼ cup dark brown sugar
- 2 tablespoons baking powder
- ½ teaspoon kosher salt
- 1 tablespoon pumpkin pie spice
Other
- 4 large eggs
- 1 ½ cups (360ml) milk
- 1 cup (226g) pumpkin puree
- ½ cup (113g) butter, melted
- ¼ cup maple syrup
- 2 teaspoons vanilla extract
Instructions
- Preheat the oven to 200°F. Place a wire rack on a large baking sheet and set aside.
- In a medium bowl, whisk together the gluten-free flour, dark brown sugar, baking powder, salt and pumpkin pie spice.
- In the bowl of a stand mixer, or using a hand mixer, beat the eggs (do not separate) for 1-2 minutes until light and fluffy. Add the milk, pumpkin, melted butter, maple syrup and vanilla extract and beat on medium speed until combined.
- Add the dry ingredients and beat until just combined.
- Preheat the waffle iron. When the waffle iron is hot, lightly spray the inside with cooking spray, then scoop in the batter. Cook according to the waffle maker’s instructions.
- Serve immediately or keep warm on the wire rack-lined baking sheet in the warm oven until ready to serve.
Hello, is it possible if there is no xanthan gum in the flour. That I add it myself to the flour, and how much should I add?
Hi Maria, good question! You can add it in separately. The general guideline is to add 1/4 teaspoon of xanthan gum per cup of gf flour for recipes like waffles. We hope you enjoy the recipe!
Delicious! My entire family gobbled them down!
Yay! We’re so glad the waffles were a hit with the whole family! Thank you for taking the time to share your positive experience with us, Sarah!
Great tasting, good chew. 2 tsp baking powder perhaps not 2 tbls
Hi Lauren, we’re so glad you enjoyed the recipe! Good question! Typically, 1 tablespoon of baking powder per cup of flour is standard so we only use a tiny bit more than the standard. 2 Tbsp of baking powder is correct to give the waffles the best rise and ensure a light, fluffy texture. Happy baking!
Hi there, we’re sorry they’ve been sticking for you. A few ideas to help troubleshoot: make sure the waffle iron (or griddle for pancakes) is heated enough as too low temps can cause sticking, get a nice golden brown to ensure they’ve cooked through as under-cooked waffles/pancakes often stick, try adding a little extra milk if your batter seems too thick, and make sure your gf flour has xanthan gum in it. We hope these ideas help!