Gluten Free Pumpkin Waffles
Here we go! Gluten free Pumpkin Waffles are on the table. Delicious! Our healthy pumpkin waffles contain pumpkin pie spice and are packed full of nutrition: vitamin A, iron, fiber, protein and low sugar. We do not add gums, or anything artificial and ugly. The batter is a bit thicker, so be prepared for that difference when spooning onto the waffle iron. If you haven’t tried the original recipe yet, click here. Our waffle recipes are destined to become hand-me-down, go-to, feel good recipes.
Use this recipe as a guide – follow your own delightful taste buds and add more or less pumpkin pie spice. Or perhaps you prefer just cinnamon or cinnamon and ground ginger? It’s up to you. Create your own waffle recipe masterpiece.
Fresh vs. Canned
We use canned, organic pumpkin that contains nothing but goodness in our waffles. Canned pumpkin provides an easy, time-saving solution for us and we are happy with our brand choice. However, ’tis the season, and you may have pumpkin just waiting to be prepped and turned into puree. Truly, nothing beats fresh from the garden or farmer’s market produce. Check out this link to Inspired Taste for a tutorial on how to make your own pumpkin puree.
Let us know how it goes! How did your gluten free Pumpkin Waffles turn out? We love to receive questions, comments and pictures. Simply leave a note at the bottom of this page in the space provided.
An important note: This recipe successfully uses Flour Farm Organic Gluten Free Flour Blend. This blend is found online at Amazon.com or in a few local grocery stores. If you choose to make this with another flour blend, please note that your results may differ.
Peace & LOVE – Teri
P.S. Flour Farm gives back. We are committed to bringing healthy food to members of our community. If you are looking for replacement ingredients, please consider supporting Flour Farm and 2nd Harvest by clicking on this Amazon Associate link. We donate 50% of the profit made from Amazon purchases to 2nd Harvest, which is a local organization dedicated to feeding our children, our community and helping those in need. You will be sent directly to Amazon.com; we do not store any of your information. Thank you and share the love.– Teri & Dave
Photos by DuPree Productions; recipe updated 7.20 for clarityPrint
Gluten free Pumpkin Waffles add delicious warmth to your fall feast. Make them for breakfast, brunch or snack anytime a craving for pumpkin pie spice pops in for a visit.
Choose Gluten Free, Non-GMO, & Organic Ingredients.
Substitutions: Do you need suggestions to swap out an ingredient? Click here.
Note: If clicking the 2X or 3X scale boxes to the right, please know that weights listed in parentheses below may or may not change. Please take care to check amounts if increasing the recipe.
- 227g (8 oz) Flour Farm Organic Gluten Free Flour Blend (2C + 1T + 1tsp spoon & level)
- 1T Double Acting, Aluminum Free Baking Powder (13g)
- 1/2 tsp Pink Himalayan Salt (3g)
- 2 T Cane Sugar (28g)
- 1 tsp Pumpkin Pie Spice (2g)
- 296 ml (10 fl. oz) Whole Milk (1 1/4 C)
- 1 T Apple Cider Vinegar (15 ml)
- 2 T Butter, melted & cooled (28g or 1 oz) we use salted butter, increase salt by 1/4 tsp if using unsalted – optional
- 2 Large Pasture Raised Eggs (100g)
- 85g (3 oz) Pumpkin Puree (about 1/3 C)
- 1 1/2 tsp Pure Vanilla Extract (7.5 ml)
Equipment: Digital Scale (preferred), Waffle Iron, 2 Medium/Large Mixing Bowls, Measuring Cups and Spoons, Whisk, Cooling Rack, Receiving Plate or Platter (warm it in the oven)
Before You Dive In – Prep: Please read!
- Combine the milk and vinegar in a small bowl or liquid measuring cup to make buttermilk. Set aside for 10 minutes. The milk needs time to curdle
- Melt and cool the butter
- Preheat the waffle iron according to manufacture instructions, and grease or spray with non-stick spray if necessary
Step 1: If you missed the prep note – combine the vinegar and milk in a small bowl or measuring cup. Set aside.
Step 2: In a medium bowl, whisk together the dry ingredients.
Step 3: In a separate medium sized bowl, whisk together the eggs, pumpkin and vanilla. Add the milk+ vinegar mixture and the cooled, melted butter. Whisk all the wet ingredients together until fully combined.
Step 4: Pour the wet ingredients into the dry ingredients. Stir until all ingredients are incorporated, and well mixed.
Step 5: Spoon batter by 1/3 cup onto the waffle iron (add more or less as needed for your equipment,) and cook each waffle to your perfection.
Step 6: Transfer waffles to a cooling rack or a warm receiving plate.
Make Ahead Time Saver: Weekday mornings are hectic at our house, so I always make extra waffles on the weekend and freeze the rest for a midweek treat. Gluten free waffles are easy to freeze and reheat, and they taste delicious. Place waffles in a freezer bag or container. They do not need to be separated with parchment. When ready to eat, warm them in a toaster or toaster oven set to low for several minutes. They store well in the freezer for up to a month.
Pumpkin Pie Spice: Here is an excellent recipe by Joy the Baker to make your own Pumpkin Pie Spice. Click on the link.
Nutrition information provided below is for the recipe as written using organic salted butter.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: waffles
- Method: baking
- Cuisine: American
- Serving Size: 1 waffle
- Calories: 200
- Sugar: 7g
- Sodium: 370mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 60mg
Keywords: Gluten Free Pumpkin Waffles
For more delicious gluten free recipes by Flour Farm, click on this link!