Meaningful Eats
Gluten-Free Pumpkin Waffles
8 waffles
Light and crispy waffles with warm pumpkin spices and rich maple syrup IN the batter! Fall breakfast doesn't get better than this!My top tips - Don't over-mix the batter, and store in a warm oven on a cooling rack until ready to serve!
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
- 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.
Video
Notes
Gluten-Free Flour: Be sure to use a gluten-free measure-for-measure flour blend with xanthan gum. I use King Arthur, but Bob's Red Mill works well too!
Dairy-Free: Use your favorite dairy-free milk and butter instead of regular milk and butter.
Egg-Free: Egg substitutes, such as flax eggs (1 tablespoon of flaxseed meal mixed with 3 tablespoons water), work well in these waffles!
To Make Ahead: For best results, make the waffle batter right before serving.
To Store: Store cooled waffles in an airtight container in the fridge for up to 5 days.
To Freeze: Place cooled waffles in an airtight container or freezer bag, making sure to squeeze out any extra air. Freeze for up to 3 months.
Nutrition
Calories: 320kcal | Carbohydrates: 39g | Protein: 7g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 118mg | Sodium: 293mg | Potassium: 507mg | Fiber: 4g | Sugar: 17g | Vitamin A: 5316IU | Vitamin C: 1mg | Calcium: 249mg | Iron: 2mg