Gluten Free Pumpkin Waffles are delicious and crispy waffles with fall flavors and spices. Perfect way to ease into pumpkin season with this sweet breakfast treat.
I saw this on Pinterest a couple weeks ago and was dying laughing, because its true!! September 1st hits and regardless that most of the country is still in 90-100 deg weather, its bring on the fall baking. Nothing better than heating up the inside of the house to hotter than what it still is outside. Luckily a waffle iron doesn't put off much heat.
I actually make pumpkin pancakes or waffles through out the year; they are a staple in my house, but this is my first time making them gluten free with my own flour blend. I have tried a couple other recipes that were okay but they used several different flours/starches not just an all purpose flour. I took my usual pumpkin waffle recipe and just subbed in my GF flour for regular all purpose flour and it worked out great.
I have a Krups waffle iron. Its very moody and finicky. Usually my first batch sticks and will tear in half and I am swearing at it carefully pulling pieces of waffle out and then the rest of the batches are just fine. It needs to be heated up the right amount of time (which is different every time I use it) and safflower oil seems to be the best oil to season it with. I used coconut oil for a while but got so frustrated ruining batches of waffles because they would all stick. This time none stuck at all. I lucked out.
A blob of lightly sweetened whipped cream, pumpkin pie spice and maple syrup make these so good
I usually make my whipped cream too stiff so it didn't fall to the lower waffle. I think if I whipped the cream 10 more seconds I would have had butter. mmmmm butter
Gluten Free Pumpkin Waffles
Ingredients
- 2 ½ Cups Gluten free flour blend ( found here or you can use a brand you like
- ⅓ Cup Light Brown Sugar
- 2 ½ teaspoon Baking Powder
- 1 teaspoon Baking Soda
- ½ teaspoon Salt
- 2 teaspoon pumpkin pie spice
- 3 Large eggs - separated
- 2 Cups lowfat buttermilk – room temperature
- 1 Cup pumpkin puree – not pie filling, roasted is best, canned if you have to
- 1 tablespoon vanilla extract
- 6 tablespoon butter – melted, or melted coconut oil
Instructions
- Preheat waffle iron.
- Sift dry ingredients into a large bowl - flour, sugar, baking powder and soda, salt and spice
- In a separate bowl whisk the egg yolks, buttermilk, pumpkin puree, vanilla and melted butter ( or coconut oil)
- Pour the egg yolk mixture into the dry ingredients and mix until just combined
- Beat the egg whites until soft peaks form, gently fold into the batter. Let sit for 5 minutes
- Pour a heaping ½ cup of the pumpkin batter into the waffle iron
- Cook according to manufacturer’s directions, or until there is minimal steam coming from the waffle iron. These tend to be a little on the moist side so they take longer than regular waffles. Re-spray the waffle iron with cooking spray in-between each batch. If the waffles stick a little, gently pull out of the iron with a wooden spoon.
Notes
I could eat these any time of day. I actually prefer them for dinner. Plus my kids love breakfast for dinner so its win win. You don't have to make these gluten free, just use regular all purpose flour. They are still just as good!
Sarah says
You forgot to mention when to add the pumpkin purée to the batter…before the egg whites or after?
Shanna says
before, its an old recipe and some of my older recipes got messed up when I moved to a new recipe card and I haven't gone through them all to edit. I will edit that now. Thanks for catching that.