Rating: 4.5 stars
16 Ratings
  • 5 star values: 12
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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



Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • 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.

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

617 calories; protein 12.9g; carbohydrates 72.2g; fat 34.1g; cholesterol 139.5mg; sodium 842.6mg. Full Nutrition