These Gluten-free Pumpkin Waffles are loaded with delicious flavor, are easy to make, and are the leftover waffles are freezer-friendly! These pumpkin waffles are perfect for the fall and winter months.
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I love FALL! It’s my favorite time of year because it’s cozy, it’s boots season and it’s time for all things pumpkin. These Gluten-free pumpkin waffles are the perfect way to start a fall morning with a drizzle of maple syrup! They are easy to make and perfect for busy weekday mornings. It’s hard to believe that these waffles are Gluten Free or Vegan, and still have the same crispiness and fluffiness as regular waffles. This is why this recipe is so amazing, it ticks off all those boxes- guaranteed! On top of all that, it’s nutritional as well- thanks to the pumpkin, oats, and banana. Vitamin A, protein, and fibre galore!
What you need to make Gluten Free Pumpkin Pancakes
oat flour/ grounded oats/ or gluten free flour
mashed banana (use a banana that is very ripe)
agave nectar or maple syrup
coconut oil or cooking spray
Pumpkin pie spice
How to Make Pumpkin Waffles
1. Take the dry ingredients and mix them together in a large bowl
2. Take the wet ingredients and add them to the dry mixture using a wooden spoon to incorporate them together.
3. Allow the batter to sit for fifteen minutes.
4. Preheat the waffle iron and grease it with cooking spray or coconut oil as per the manufacturer’s settings. When I made the recipe I set my waffle iron two dials before the max- I have a preference for fluffy waffles with crispy edges.
5. Scoop out ½ measuring cup of the waffle batter and pour it onto the heated waffle iron. Close the maker and allow it to cook until the steam has finished rising completely.
6. Remove each waffle and place them on a wire rack until you complete the rest of the batter.
7. You can serve the Pumpkin Waffles immediately or store them using wax paper or a freezer safe bag and simply reheat to eat it later.
8. Serve the Pumpkin Waffles with coconut cream, candied pecans, chocolate chips maple syrup, and most importantly… Enjoy!
Tips to help you have the perfect Gluten Free Pumpkin Waffles
One : Let the batter sit for at least fifteen minutes.
Two : If your waffles are sticking to your waffle iron, add another tablespoon of coconut oil.
Three : This can’t be said enough- don’t take out your waffles before the steam has stopped. I can guarantee you that you’ll end up making perfect waffles ! The steam is a lot more accurate than the waffle iron’s timer.
Four : When your waffles come out, the best way to keep them crispy is to spread them out separately on a cooling rack- don’t stack them, stacking them will make them wilt.
Five : Figure out how much batter is best for the size and density of the waffles you desire. Keep in mind, in my recipe it’s noted that ½ of a cup of batter is perfect for my waffle iron, yours may be different depending on the make and size of yours- so adjust accordingly.
How long do these gluten-free pumpkin waffles last and do they reheat well?
You can keep these waffles at room temperature for about 12 hours. After this, they should be refrigerated or frozen in an air-tight container. They should keep for about a week in the refrigerator and in a freezer for 6 months. This makes these perfect for meal prep.
Reheat using a toaster oven or a regular toaster and enjoy eating the fluffy and crispy waffles as if they were just made. This dish is perfect for breakfast and brunch.
Can I make these without eggs?
Yes! This gluten-free pumpkin waffles recipe can be made without eggs. To make vegan pumpkin waffles, replace the egg with flax egg and increase the amount of baking powder.
Can I make pumpkin pancakes with the same batter?
Yes! To make gluten-free pumpkin pancakes, just thin the batter out with water or almond milk to get a pancake batter consistency.
- 2 cups of Cup 4 Cup All Purpose Flour
- 2 eggs
- 1 tsp vanilla
- 2 tsp baking powder
- 2 cups of milk ( we used 2% but whole milk can be used)
- 6 tbsp melted butter
- 2 tablespoons of sugar
- 1 tsp pumpkin pie spice
- 1/2 cup of pumpkin puree
- 1 tsp of ground cinnamon
Combine gluten-free flour, baking powder, cinnamon, pumpkin pie spice, and sugar in a large bowl
Whisk eggs in a separate bowl. Whisk in milk, pumpkin puree, and vanilla extract. Fold in flour mixture until batter is just blended.
Preheat waffle iron according to manufacturer's instructions. Let batter rest, about 15 minutes.
Stir batter. Scoop 1/2 cup batter onto the preheated iron and spread to the edges. Close iron and cook until iron stops steaming, about 5 minutes.
Remove each waffle and place them on a wire rack until you complete the rest of the batter.
Tip: Don’t stack your waffles on top of each other or they’ll lose crispness.
Keep them warm by placing them in a 200 degree oven until you’re ready to serve.
Repeat with remaining batter and serve with desired toppings on the side.
FREEZE IT: These waffles freeze so well. Just store in freezer-safe plastic bags so you can pop individual waffles into the toaster until warmed through.
RECOMMENDED EQUIPMENT: I used this mini Waffle Maker. But This fancy one is on my list.
Looking for more pumpkin recipes to make for pumpkin season and you love everything with pumpkin spice flavors? Check out the recipes below!
Pumpkin Spice Cold Brew Recipe