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Perfect Gluten-Free Pumpkin Waffles

Rated as 5 out of 5 Stars

"Amazing pumpkin waffles that are also gluten-free and dairy-free."
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Ingredients

25 m servings 617 cals
Original recipe yields 4 servings (4 waffles)

Directions

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  1. Combine gluten-free flour, baking powder, cinnamon, pumpkin pie spice, and salt in a large bowl.
  2. Whisk eggs in a separate bowl. Whisk in almond milk, coconut oil, pumpkin puree, maple syrup, and vanilla extract. Fold in flour mixture until batter is just blended.
  3. Preheat waffle iron according to manufacturer's instructions. Let batter rest, about 10 minutes.
  4. Stir batter. Scoop 1/2 cup batter onto the preheated iron and spread to the edges. Close iron and cook until iron stops steaming, about 5 minutes. Repeat with remaining batter.

Footnotes

  • Cook's Notes:
  • Substitute cow's milk for the almond milk if desired.
  • To keep waffles warm, place them in an oven preheated to 200 degrees F (95 degrees C).

Nutrition Facts


Per Serving: 617 calories; 34.1 g fat; 72.2 g carbohydrates; 12.9 g protein; 140 mg cholesterol; 843 mg sodium. Full nutrition

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Reviews

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These are perfect! The batter gets super thick. I used Amy C's Brown Rice Flour Blend (on AR) instead of the type listed. I didn't add any more almond milk than written and I'm glad I didn't. Th...

I substituted rice milk instead of almond and a tad bit of olive oil instead of coconut and goose eggs instead of chiken but i only used 2 bc goose eggs are bigger (I'm allergic) AND STILL THEY ...

In deciding something to make with leftover pumpkin I did a Google search and made these earlier today for my wife to have for brunch, she's both gluten and dairy free. We were both amazed by t...

I followed recipe & added about 2T agave nectar for just a little more sweetness. I was concerned they might take on a coconut flavor from the oil, but they didn’t! I might add a little more spi...

This is a very thick batter. Perfectly spiced we enjoyed these very much!!