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My review
Perfect Gluten-Free Pumpkin Waffles
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Happiest Cookie on the Block
"Amazing pumpkin waffles that are also gluten-free and dairy-free."
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Ingredients
25 m servings 617Original recipe yields 4 servings (4 waffles)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Combine gluten-free flour, baking powder, cinnamon, pumpkin pie spice, and salt in a large bowl.
- 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.
- Preheat waffle iron according to manufacturer's instructions. Let batter rest, about 10 minutes.
- 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.
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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
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Reviews
Read all reviews 1114 Ratings
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Most helpful positive review
1/18/2017
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...
Most helpful critical review
2/15/2019
These came out pretty dry; I used Pillsbury GF mix. Very thick batter, and I wasn’t thrilled with the texture at all. My grands are coming to visit. Hope they love them. We will see. I certain...
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Newest
1/18/2017
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...
10/12/2019
Delicious, but I had to add additional almond milk and pumpkin puree because the batter was too thick to spread in my waffle iron. I'm delighted to have a wonderful gluten-free, dairy-free reci...
2/28/2018
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 ...
2/23/2019
Fantastic, my whole family loved it. So yummy we didn't need to add any butter or syrup at the table. I doubled the recipe to use the whole can of puree and to have leftovers. I almost alway...
2/15/2019
These came out pretty dry; I used Pillsbury GF mix. Very thick batter, and I wasn’t thrilled with the texture at all. My grands are coming to visit. Hope they love them. We will see. I certain...
1/15/2019
This is a great recipe as-is, but I‘m only giving it four stars because of the addition of the maple syrup to the batter. I made half the recipe with the syrup and half without and couldn’t real...
10/7/2018
These waffles were pretty good. I used 1/4c coconut flour, 1 c rice flour and 1 c almond flour. I think next time I’d try it with different flours, as they were a tad dry. However nothing that c...
6/4/2018
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...