This Gluten Free Pumpkin Waffles recipe is easy to make and tastes like pumpkin pie! Top with toasted pecans and maple syrup for breakfast.
My recipe for Pumpkin Waffle Recipe was first published on Sunday Supper Movement where I am a contributor.
I’m ringing in the fall pumpkin season with these Pumpkin Waffles. This recipe is great because it has all the flavors of pumpkin pie but literally takes a fraction of the time to prepare.
The arrival of fall means that I get to combine two of my favorite things – Pumpkin and waffles. I love ALL the semi-sweet bread-y breakfast foods like pancakes, French toast, and muffins and I would be hard pressed to pick a favorite but waffles are certainly a contender.
It is one of the great joys in life to enjoy a breakfast treat like this alongside a cup of hot coffee as the weather is cold and dreary. The joy is even greater when that breakfast treat includes pumpkin.
Including pumpkin in our recipes signals a seasonal shift that many of us look forward to all summer.
I don't know about you but I’m all for anything that reminds me of pumpkin pie!
How To Make The Batter For Pumpkin Waffles
This recipe is gluten free and calls for a gluten free flour blend such as Bob's Red Mill 1 to 1 Flour. Gluten free flour blends are great, because there is no need for any complicated ingredients or substitutions.
A gluten free free flour blend works much like all-purpose flour.
It starts out with two bowls – One for wet ingredients and the other for dry.
- In the first bowl add 2 ¼ cups Bob's 1 to 1 flour, 1 Tbsp. baking powder, ⅓ packed cup brown sugar (light or dark), 2 tsp. cinnamon, 1 tsp. nutmeg, and ¼ tsp. kosher salt.
- In the second bowl, combine 2 eggs, ¼ cup olive oil, 1 cup milk (or non-dairy milk alternative), 1 tsp. vanilla extract, and 1 ¼ cup pumpkin puree. Whisk the wet ingredients until completely combined.
Combine The Wet and Dry Ingredients
The next step is to add the wet ingredients to the dry ones and combine.
Add the pumpkin mixture to the flour mixture a little at a time and stir until combined. The batter will be a little lumpy. It should be kind of sticky and semi-dense.
The great thing about gluten free flour is that there is no gluten so you don't need to worry about over-mixing it!
If you feel like the batter is a little too dense simply add a bit more milk to thin it out.
How To Make Pumpkin Waffles From Scratch
Next up is to transform the batter into a big stack of waffles!
To make these waffles simply preheat a waffle iron. You can use any type of waffle iron you like – No need for a fancy gadget here. I’ve used the same one for almost 20 years and it’s still going strong!
- Melt some butter on the surface of the waffle iron (top and bottom) to prevent the waffles from sticking as they cook.
- Once the iron is heated, pour a desired amount of the pumpkin waffle batter into the iron and shut the lid. Try not to overfill the waffle iron.
- Cook the waffle for 3-5 minutes (each waffle iron is slightly different). Once the waffle is golden brown and firm it’s done.
- Remove the waffle from the iron and repeat with the remainder of the batter. Be sure to melt a little butter on the surface between each waffle to prevent sticking!
Love breakfast? Check out these recipes!
- Eggnog French Toast
- Fluffy Banana Pancakes
- Sour Cream Streusel Rhubarb Bread
- Gluten Free Rhubarb Muffins
- Jumbo Banana Muffins
- Blueberry Buckle Coffee Cake
- Gluten Free Pancakes
- Cardamom French Toast
What To Serve With Gluten Free Pumpkin Waffles
These Gluten Free Pumpkin Waffles smell SO good as they are cooking! Seriously, you’re home will smell a little like pumpkin pie. This recipe should make 6 waffles (depending on the size of your waffle iron). They are now ready to serve.
I like to eat pumpkin waffles with a little butter, maple syrup, and some pecans (and, of course, some coffee). You don’t need to add the pecans but I highly recommend them. The pecans add some texture and really drive home the ‘pumpkin pie’ factor.
These waffles aren’t overly sweet – Adding the pecans and maple syrup provides a nice balanced sweetness.
You can top them with any variety of nuts. Walnuts, almonds, hazelnuts, Brazil nuts, or pine nuts are all great options.
If maple syrup isn't your thing you can go with any variety of sweet syrup like sorghum, honey, agave syrup, or brown rice syrup.
You can make them more into a dessert by adding whipped cream or even ice cream.
Looking for more fall desserts? Don't miss these!
- Classic Apple Pie From Scratch
- Cast Iron Skillet Apple Crisp
- Maple Bourbon Pecan Pie
- Gluten Free Apple Crisp
- Vanilla Apple Galette
- Maple Bourbon Walnut Pie
- Apple Cake with Cinnamon Sugar Topping
- Apple Streusel Muffins
Can I Freeze These Pumpkin Waffles?
Simply prepare them as instructed, let them cool completely, and then store in a freezer-safe bag or container for up to 3-4 months.
Since going gluten free I have learned the value of stocking my freezer with pre-cooked baked goods to grab when I'm in a hurry.
These waffles are soft in texture – They’re almost pancake-like. They aren’t thick Belgian-style with crispy edges. Basically, this pumpkin waffle recipe makes pillow-like discs of pumpkin goodness.
Fall baking is wonderful if you have the time for it but this recipe is great when you need a quick and simple treat. I love a good homemade pumpkin pie but admittedly rolling out pie crust and roasting pumpkin takes time.
This recipe is a great way to 'cheat' your way to that pumpkin pie flavor we all know and love!
Love pumpkin? Check out these recipes!
- Gluten Free Pumpkin Bread Pudding
- Pumpkin Coffee Cake
- Crustless Pumpkin Cheesecake
- Gluten Free Pumpkin Scones
- Pumpkin Panna Cotta
Looking For More Pumpkin Recipes? Don't Miss These!
Gluten Free Pumpkin Waffles
- Waffle Maker
- 2 ¼ cups Bob's Red Mil 1 to 1 flour or gluten free flour blend of choice
- 1 Tbsp. baking powder
- ⅓ packed cup brown sugar light or dark
- 2 tsp. cinnamon
- 1 tsp. nutmeg
- ¼ kosher salt
- 2 large eggs
- ¼ cup olive oil
- 1 cup milk or non-dairy milk alternative
- 1 tsp. vanilla extract
- 1 ¼ cup pumpkin puree not pumpkin pie filling
- 2 Tbsp. butter
- ½ cup pecans optional
- In one mixing bowl add 2 ¼ cups Bob's Red Mill 1 to 1 flour (or gluten free flour blend of choice), 1 Tbsp. baking powder, ⅓ packed cup brown sugar (light or dark), 2 tsp. cinnamon, 1 tsp. nutmeg, and ¼ tsp. kosher salt. Stir until completely combined.
- In another mixing bowl whisk 2 eggs. Add ¼ cup olive oil, 1 cup milk (or non-dairy milk alternative), 1 tsp. vanilla extract, and 1 ¼ cup pumpkin puree (not pumpkin pie filling). Whisk until completely combined.
- Slowly add the wet ingredients to the dry. Stir to incorporate the wet ingredients until completely combined. The batter will be slightly lumpy, a little sticky, and slightly dense.
- Heat a waffle iron and melt a little butter on both sides to prevent waffles from sticking as they cook.
- Pour desired amount of batter into the waffle iron and close. Cook the waffle for 3-5 minutes (cooking times will vary depending on the waffle maker). The waffle is done once the color is golden and the edges are slightly crisp.
- Remove the waffle from the iron, melt more butter on both sides, and pour more batter into the iron. Repeat with the remainder of the batter.
- Serve the waffles with a little butter, maple syrup, and some pecans (optional).