These gluten free pumpkin waffles will take your breakfast to a whole new level and can be on your table in under 20 minutes. Breakfast (or dessert!) just got a lot more delicious!
Baked to perfection, this recipe features ingredients you probably have on hand right now with tempting spices and pumpkin all wrapped up in an easy-to-make waffle. And while you have that can of pumpkin opened, check out these pumpkin pancakes and pumpkin bread to use up the rest of it!
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Table of contents
⭐Why this recipe is a must-make!
These gluten free pumpkin waffles take breakfast to a whole new level. Not that these breakfast sandwiches and rice flour pancakes aren't a delicious way to start the day, but something about pumpkin and waffles just make for a divine combination. These waffles are also:
- Just 10 minutes to prep (similar to this chocolate pie and oatmeal crepes)
- Dairy free
- Quick to cook with a waffle iron
- Great for storing for later
Follow these tips for gluten free waffles that melt in your mouth!
Use room temperature ingredients
To get the lightest, fluffiest waffles, your ingredients shouldn't be straight from the refrigerator. Here's a tip for when a recipe calls for chilled ingredients... Before gathering any other flours or sugars (things that are stored at room temperature), take the cold items out of the refrigerator so they can sit while you prep everything else.
Measure the dry ingredients by weight
Weight is a more accurate way to measure than cups. If a weight measurement is given, always use the weight. Use a digital scale like this one.
Sift the dry ingredients
This is a small but mighty step. Sifting is a big help with this waffle recipe. With every turn of the dial, the flour is pushed through the mesh of the sifter and is spread out into small particles. It acts as an aerator that both blends and mixes at the same time.
Let the batter rest for 30 minutes
The rest time is important for the lightest and fluffiest waffles. It gives the flours and starches time to hydrate.
Spray the waffle iron grates
Cooking spray is essential for ensuring the waffles don't stick to the waffle iron and break apart!
🧾Ingredients & substitutions
- Eggs - This recipe was tested with large eggs. A good substitute for the eggs would be JUST egg.
- Brown sugar - Swerve brown sugar could also be used in place of the brown sugar.
- Almond milk - An alternative to the almond milk would be coconut milk or oat milk.
- Pumpkin puree - There is no substitute for the pumpkin in this recipe.
- Pure vanilla extract - There is no substitution for the vanilla in this recipe.
- Gluten free flour mix - The gluten free flour mix used in this recipe is here. Other mixes or blends may work, but they have not been tested.
- Sorghum flour - This is the brand of sorghum flour used in this recipe. A sorghum flour substitute has not been tested, but would work fine also.
- Baking powder - The baking powder can not be substituted.
- Baking soda - There is no substitute for the baking soda.
- Salt - Salt can be cut down if you are watching your salt intake.
- Cinnamon - Cinnamon is essential for the spices.
- Nutmeg - Nutmeg is an essential part of the spices.
- Ginger - Also essential.
- Cloves - Also essential.
- Walnuts - Walnuts can be omitted or another nut can be used.
📖Mixing the batter
Pumpkin waffles that are ready to eat in no time? Yes please! The first step is to whisk the two whole eggs and the 2 egg whites in a large bowl (step 1 above). Then add in the brown sugar, almond milk, pumpkin and vanilla extract (step 2) and mix well. Sift together the flours and remaining dry ingredients (step 3). After a 30 minute rest, the batter is ready to cook (step 4).
Aim for about ¾ cup of batter per waffle. Spray the waffle iron, and pour the batter on the iron. Then flip according to the manufacturer directions and let it cook.
Waffles irons have different 'done' indicators. This one that I recommend uses a green light so it's easy to tell when they're ready. Combine that with a darkness selector and you have a perfectly cooked waffle for every taste.
Here’s a tip that will come in handy with waffle storage: waffles cool very quickly, so if you would like your family to eat together, rather than having to devour them as they come off the hot griddle, then try this warming method… Place the hot waffles on a wire rack on a cookie sheet and keep them in a heated, 200 F oven as you are preparing the rest of them – no need to cover with foil or anything, just pop them in there. That way everyone gets a hot waffle, even the cook!
Yes! A good egg substitute is JUST egg.
Possibly but it hasn't been tested.
Absolutely, dairy ingredients can be used!
Delicious pumpkin recipes
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Easy Gluten Free Pumpkin Waffles (Dairy Free!)
- 4 eggs
- 40 grams brown sugar about 3 Tablespoons
- 1 ½ cups almond milk
- ½ cup canned pumpkin
- 2 teaspoons pure vanilla extract
- 70 grams gluten free flour blend about ½ cup
- 70 grams sorghum flour about ½ cup
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon ginger
- ¼ teaspoon ground cloves
- ⅓ cup toasted walnuts chopped fine, optional
- Separate 2 of the eggs, placing the whites in a large bowl. Save the yolks for another use.
- In the large bowl, add the remaining 2 whole eggs to the whites and whisk until frothy. Add in the brown sugar, milk, pumpkin, and vanilla. Whisk until the ingredients are completely blended.
- Place a sifter over the pumpkin mixture and sift in the flour blend, sorghum flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger and cloves. Whisk the mixture together just until everything is combined.
- Set the batter aside to rest for 30 minutes.
- Preheat the waffle iron to the medium-high setting.
- Spray waffle grates with cooking spray.
- With a measuring cup, pour ¾ cup of batter onto the waffle iron and close the iron.
- Following your waffle iron manufacturer instructions, cook the waffles anywhere from 3 minutes to 7 minutes or until it is cooked on the inside and crispy on the outside.
- Make sure your ingredients are at room temperature and measure flours by weight.
- Sift your dry ingredients into the wet.
- Allow batter to rest so the starches fully hydrate.
- Use ¾ cup of batter per waffle.
- Recipe will make 6 waffles. It can be doubled for more.
- Keep cooked waffles warm using a preheated oven.
- Leftover waffles can be frozen or stored at room temperature for up to 2 days.
Recipe was originally published 3/20/2013, updated with new pictures and clearer directions 11/2018. Then again on 8/21/2022.
And don't miss these tasty scones!
DROOOOLLLLLINGGGGG no joke - looks friggin' AMAZING 🙂