Print

Gluten-Free Pumpkin Waffles Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Enjoy a deliciously fluffy and nutritious gluten-free pumpkin waffles recipe that's perfect for breakfast or brunch. This easy-to-make recipe uses simple ingredients like gluten-free oat flour, pumpkin puree, warming spices, and can be adapted to a vegan version. The waffles come out tender with a hint of pumpkin spice flavor and are great fresh or stored for a quick meal later.

Ingredients

Dry Ingredients

  • 1 ¼ cups (120 grams) gluten-free oat flour or gluten-free all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon cinnamon
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground ginger
  • ¼ teaspoon nutmeg

Wet Ingredients

  • 2 eggs (see notes for substitutes)
  • ½ cup pumpkin puree (not pumpkin pie filling)
  • ½ cup almond or non-dairy milk of choice
  • ¼ cup plain yogurt or 3 tablespoons refined coconut oil (see notes)
  • 2 to 3 tablespoons maple syrup
  • ½ teaspoon vanilla extract (optional)

Instructions

  1. Mix Dry Ingredients: In a large mixing bowl, combine the gluten-free oat flour, baking powder, cinnamon, kosher salt, ground ginger, and nutmeg. Stir well to evenly distribute the spices and leavening agents.
  2. Combine Wet Ingredients: In a separate medium-sized bowl, whisk the eggs until smooth. Add in the pumpkin puree, almond or non-dairy milk, plain yogurt (or refined coconut oil if using), maple syrup, and vanilla extract. Stir until the mixture is smooth and well combined.
  3. Combine Wet and Dry: Pour the wet ingredients into the bowl with the dry ingredients. Gently fold the batter together using a spatula or spoon just until combined. Avoid overmixing to keep the waffles tender. Let the batter rest for 10 minutes to allow the oat flour to absorb the liquid, which helps create fluffier waffles.
  4. Preheat Waffle Iron: Heat your waffle iron on medium heat and spray it with a nonstick cooking spray to prevent sticking.
  5. Cook Waffles: Pour approximately 1/3 cup of the batter into the preheated waffle iron (adjust amount depending on your waffle maker’s size, between ¼ to ½ cup). Spread the batter evenly with the back of a spoon or knife. Close the waffle iron and cook for 2 to 4 minutes, checking at 2 minutes since cooking times vary by appliance. The waffles should be golden and cooked through when done.
  6. Serve or Store: Carefully remove the waffles and serve immediately with your favorite toppings. Alternatively, let them cool on a wire rack before storing in an airtight container in the fridge for up to 5 days for quick breakfasts on the go.

Notes

  • Egg substitutes for vegan option: Use flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg) or commercially available egg replacers.
  • For a dairy-free option, swap plain yogurt with coconut yogurt or use refined coconut oil instead of yogurt in the wet ingredients.
  • Ensure pumpkin puree is pure pumpkin and not pumpkin pie filling, which contains added sugars and spices.
  • Cooking times for waffles will vary depending on your waffle iron model; start checking at 2 minutes to avoid overcooking.
  • Use gluten-free certified oats if you have severe gluten intolerance or celiac disease.

Find it online: https://recipeplenty.com/gluten-free-pumpkin-waffles-recipe/