Pumpkin Waffles (Gluten-Free) Recipe

Name: Pumpkin Waffles (Gluten-Free)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 140 grams Gluten Free Flour Mix (*see Note); 1 teaspoon Xanthan Gum, If Not Included In Your Flour Mix; 2 Tablespoons Sugar; 1 teaspoon Baking Powder; 1/2 teaspoons Baking Soda; 1/2 teaspoons Pumpkin Pie Spice; 1/4 teaspoons Salt; 1/2 cups Pumpkin Puree; 1 Large Egg; 2 Tablespoons Butter, Melted And Cooled; 1/2 cups Milk (I Used Cashew Milk); 1 teaspoon Apple Cider Vinegar

Servings: persons

140 grams Gluten Free Flour Mix (*see Note)
1 teaspoon Xanthan Gum, If Not Included In Your Flour Mix
2 Tablespoons Sugar
1 teaspoon Baking Powder
1/2 teaspoons Baking Soda
1/2 teaspoons Pumpkin Pie Spice
1/4 teaspoons Salt
1/2 cups Pumpkin Puree
1 Large Egg
2 Tablespoons Butter, Melted And Cooled
1/2 cups Milk (I Used Cashew Milk)
1 teaspoon Apple Cider Vinegar

1
Note: For gluten-free baking, weight is important, especially for the flour, so its best to weigh it.
2
The listed 140 grams is roughly 1 cup.
3
1.
4
Preheat your waffle maker according to manufacturers instructions.
5
In a medium bowl, mix together the flour, xanthan gum (if using), sugar, baking powder, baking soda, pumpkin pie spice and salt.
6
Set aside.
7
2.
8
In another medium bowl, mix together the pumpkin, egg, butter, milk and apple cider vinegar.
9
3.
10
Make a well in the center of the dry ingredients, then add the wet ingredients and stir until combined.
11
4.
12
Cook according to your waffle makers instructions.

267

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 140 grams Gluten Free Flour Mix (*see Note), 1 teaspoon Xanthan Gum, If Not Included In Your Flour Mix, 2 Tablespoons Sugar, 1 teaspoon Baking Powder, and more.

Yes, Pumpkin Waffles (Gluten-Free) falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pumpkin Waffles (Gluten-Free)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions