Gluten Free Pumpkin Waffles
These Gluten-free Pumpkin Waffles are loaded with delicious flavor, are easy to make, and are the leftover waffles are freezer-friendly! This recipe is a tried and true one that you just must try! These pumpkin waffles are perfect for the fall and winter month
Servings: 4 Large Waffles or 8 small ones
Ingredients
- 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
Instructions
- 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.
Notes
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.
MORE PUMPKIN RECIPES: Check out my gluten-free pumpkin oat pancakes, vegan pumpkin pecan scones and maple-sweetened pumpkin muffins.