Featured Comment
From Brenda: “This recipe is a keeper! Light and crispy not gummy like most gluten free waffles and pancakes. Thank you ★★★★★”
From Sheila: “I LOVE these waffles!! I think this recipe is perfect; great flavor and texture. If you didn’t know they were gf you’d never be able to tell!! ★★★★★”
From Sarah: “Delicious! My entire family gobbled them down! ★★★★★”
Recipe Overview
⏱️ Time to Taste: Ready in under 30 minutes from start to finish.
🌾 Flour Used: Gluten-Free Measure-for-Measure Flour (with xanthan gum)
🎃 Key Ingredient: 100% pumpkin puree adds moisture and classic pumpkin flavor.
🧇 Equipment Needed: A waffle maker and a wire rack to keep batches warm and crispy in the oven until ready to serve.
❄️ Freezer Friendly: Freeze cooked waffles for quick fall breakfasts all season long.
🥚 Egg-Free: Egg substitutes, like flax eggs, work well in these waffles!
I don’t know about you, but when pumpkin season rolls around, I’m looking to enjoy ALL of the gluten-free pumpkin recipes!
These gluten-free pumpkin waffles are a fun change of pace from standard pumpkin bread or pumpkin pancakes, with maple syrup cooked into the batter for the best fall flavors in one quick and easy 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: . King Arthur Flour Gluten-Free Measure-For-Measure Flour is my favorite. 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!
I like to prep a wire rack on a large baking sheet in the oven at 200°F to store the waffles on while I cook. This keeps them warm and crisp, perfection in every bite!
This batter comes together fast! Combine the dry ingredients in one bowl, then beat the eggs in the another. Beat in the rest of the wet ingredients before you add in the dry mix.
Always follow your waffle maker’s instructions for best results! Depending on how much your iron holds, you may need to cook in batches, placing the cooked waffles in the oven to keep warm as you go. Serve with your favorite toppings. Enjoy!
Make-Ahead/Storage/Freezing Instructions
To Make Ahead: This batter needs to be cooked right away, but cooked waffles can be stored for an easy make-ahead breakfast!
To Store: You can store cooled waffles in an airtight container or Ziploc bag in the fridge for up to 4 days.
To Freeze: This is my favorite way to store extras! Place cooled waffles in an airtight container or freezer bag squeezing out as much extra air as possible to prevent freezer burn. If stacking, place parchment paper between the layers to prevent sticking too. They will keep well for up to 3 months. Reheat straight from frozen in a toaster or toaster oven!
More Gluten-Free Fall Breakfast Recipes
Fluffy 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 of choice
- 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.
Notes
Nutrition
This post was originally published in October 2024. It was updated with new photos and instructions in September 2025.
Delicious. We have made 4 recipes s9 far. They freeze well. We found them a bit too sweet and cut the sugar and maple syrup back by half.
We’re glad to hear you enjoyed the recipe and that the sugar adjustment worked well for you! Thank you for sharing your positive experience with us, Dee!
Could you increase the protein in these- protein powder or maybe cottage cheese? How do you think you’d alter the recipe?
Hi Ashley, we haven’t tried to make a protein-focused version of these waffles. Adding protein powder or cottage cheese would require other ingredients to be adjusted to keep the wet/dry ratio properly balanced which would take some experiments to get just right. If you decide to give it a try, we’d love to hear how it goes! You many enjoy our pumpkin protein pancake recipe!
Thanks for this Erin! For dietary purposes, I would love to know the serving size ( in weight maybe since waffle size will vary with the maker).
So the nutrition info is for how many grams/ ounces of waffles?
Thank you.
Hi Joan, we don’t have an exact weight measurement for the cooked waffles unfortunately. The nutrition information is based on making 8 waffles out of the batter. We hope you enjoy the waffles!
I see that the nutrition information is based on making 8 waffles. What is unclear is the serving size based on the nutrition information? One waffle? Two waffles? I’d love to make these, but wanted to be sure they fit in my macros. Thanks!
Hi Sonia, 1 waffle is 1 serving when the batter is used to make 8 waffles. We hope you love the recipe!
I LOVE these waffles!! I think this recipe is perfect; great flavor and texture. If you didn’t know they were gf you’d never be able to tell!!
Yay! We’re happy to hear how much you love these waffles, Sheila! Thank you for your kind feedback!
This recipe is a keeper! Light and crispy not gummy like most gluten free waffles and pancakes. Thank you
Yay! We’re happy to hear you enjoyed the waffles so much, Brenda! Thank you for your positive feedback!
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!