Gluten Free Pumpkin Waffles

These gluten free pumpkin waffles are fluffy on the inside and crispy on the outside, filled with cozy fall spices. They’re easy to make from scratch, from the oat flour in the batter to the vanilla pecan-infused maple syrup for serving! It’s the ultimate fall breakfast.

Why I Love These Pumpkin Waffles

Breakfast food and fall baking are two of my very favorite things. So it’s no surprise that I’m crazy about these gluten-free pumpkin waffles! They’re full of fall spirit, but you can enjoy them any time of year. These waffles are rich with pumpkin, perfectly spiced, and just sweet enough.

• Made from scratch. Even the oat flour in these pumpkin waffles is made from scratch. It’s incredibly easy. Just grind up gluten-free oats in a food processor!
• Lighter ingredients. These gluten-free waffles also use coconut oil instead of butter and a low-calorie sweetener instead of sugar. So you can feel good about eating them, too.
• Moist and fluffy. Real pumpkin puree adds so much flavor and moisture to homemade waffles. These pumpkin waffles have a beautifully light and airy interior with a crisp, browned exterior. Once you pour on your homemade vanilla pecan maple syrup and take a bite, you’ll fall in love for the first time all over again!

Love cozy breakfast ideas? Try my easy whole wheat waffles with cinnamon apple compote and these pumpkin pancakes topped with candied bacon, next!

What You’ll Need

Waffles share a lot of the same ingredients as pancakes, the main difference is in the ratios. Pancake recipes often up the baking powder, while waffles use more fat (in this case, coconut oil) to achieve their golden, crispy outside and soft, chewy insides. These are some notes on what you’ll need. Scroll down to the printable recipe card for the full list with measurements.

For the Pumpkin Waffles

• Gluten-Free Oats – Use rolled oats or quick oats rather than steel-cut oats to blend into oat flour. If needed, make sure they’re certified gluten-free. Of course, if you already have oat flour ready to use in your pantry, that will work, too!
• Splenda – You’ll need the brown sugar blend. You can substitute low-calorie sweetener with granulated sugar or brown sugar if you’d prefer.
• Baking Powder – NOT baking soda, as they aren’t the same thing. Check the dates on the package to be sure your baking powder isn’t expired.
• Spices – I spice up my pumpkin waffles with a combination of pumpkin pie spice (ginger, cinnamon, nutmeg, cloves, and allspice) and extra cinnamon. You can use a blend of two or more individual spices if you don’t have ready-made pumpkin pie spice.
• Eggs
• Pumpkin Puree – Make sure to use real pumpkin puree and not pumpkin pie filling. If you’re using homemade pumpkin puree, be sure to drain it very well. Canned pumpkin tends to give more consistent results.
• Coconut Oil – Melted before you start. You could also use olive oil for a more savory flavor note.
• Vanilla Extract – Use a high-quality brand of pure vanilla for the best results.
• Lactose-Free Milk – If you’re dairy-free for reasons other than lactose intolerance, use your favorite plant-based milk instead.

For the Vanilla Pecan Syrup

• Pecans – Roughly chopped.
• Maple Syrup – Pure maple syrup is the way to go. Artificial pancake syrup just doesn’t compare!
• Vanilla Bean Paste – This gives you amazing vanilla flavor, and the little specks of vanilla bean are a nice touch. You can use vanilla bean paste as a 1:1 substitute for vanilla extract, and vice versa (in the waffles and the vanilla syrup).

How to Make Gluten Free Pumpkin Waffles

This pumpkin waffle batter comes together quickly. Make the flour, mix the batter, and cook. The syrup is ready to go in minutes after being brought to a gentle simmer. Here’s how to make these gluten-free pumpkin waffles from scratch. You’ll find the printable instructions in the recipe card.

• Blend the oats to make oat flour. First, add your gluten-free oats to a food processor and blend until they turn into a fine powder. In my blender, it usually takes a good 3-5 minutes to get all the oats ground up.
• Make the waffle batter. Now, combine the oat flour with the rest of the dry ingredients. Whisk the wet ingredients and pumpkin puree together in a separate bowl, and then transfer them to the bowl with the dry ingredients. Stir everything together to form a thick batter. Afterward, let the batter rest while the waffle iron preheats.
• Cook. Cook the pumpkin waffle batter in a greased waffle iron, about one cup of batter per waffle. Some waffle makers come with a “done” alert, but if yours doesn’t have one, most waffles are done once the steam stops (about 3-4 minutes).
• Prepare the syrup. Meanwhile, get your chopped pecans simmering in maple syrup on the stovetop. Add the vanilla and take the pan off the heat. You’re ready to serve with a tall stack of waffles!

Tips & Variations

• Don’t mistake pumpkin pie filling for pumpkin puree. Pumpkin puree (also labeled as canned pumpkin) is NOT the same thing as pumpkin pie filling, which has added sweeteners and flavorings. Be sure to purchase plain old pumpkin puree if you’re going the canned pumpkin route.
• Rest the waffle batter. In order for your pumpkin waffle batter to have the right consistency, you’ll want to let it rest for at least 2 minutes before you cook your waffles. This allows the oat flour to soak up all the liquid.
• Grease the waffle iron well. The last thing you want is waffles stuck in your waffle iron! To avoid this, you may need to grease the grates in between cooking each waffle. I like to use cooking spray for even coverage.
• Don’t boil the syrup. Be sure to take your syrup off the stovetop as soon as it comes to a gentle simmer. You’ll know it’s ready when you see the occasional bubble pop on the surface of the liquid. If you let it fully come to a boil, your syrup will start to crystallize and harden.

Serving Suggestions

Maple syrup (even when it’s infused with pecans and vanilla) is just the beginning! I love these gluten-free pumpkin waffles topped with whipped cream, sliced bananas, and drizzled with melted peanut butter. Just pop creamy peanut butter in the microwave for a few seconds so it’s nice and drizzly. These pumpkin waffles also taste amazing drizzled with caramel sauce.

If I’m cooking for a crowd, I’ll serve a big platter of waffles with something savory, like bacon and a sheet pan frittata or these baked egg cups wrapped in prosciutto. Pumpkin waffles also make a fun addition to a fall-themed brunch charcuterie board!

How to Store and Reheat Leftovers

• Refrigerate. Cool the cooked waffles on a wire rack and transfer them to a resealable bag, squeezing as much air out as possible. Leftover gluten-free pumpkin waffles stay fresh in the fridge for up to 5 days.
• Reheat. These waffles can be reheated in the microwave, but in order for them to crisp back up, I recommend warming them up in the toaster. If you have a toaster oven, that’ll work, too.
• Freeze. My pumpkin waffles freeze beautifully! Just make sure the bag you store them in is freezer-friendly. It’s also a good idea to place a sheet of parchment or wax paper in between each waffle so they don’t get stuck together. Frozen waffles last for up to 3 months and should be thawed in the fridge before they’re reheated.

More Breakfast Recipes

• Easy Chocolate Chip Pumpkin Bread
• Egg White Vegetable Breakfast Casserole
• Moist Orange Cranberry Bread
• Smoky Bacon Sweet Potato Hash & Eggs

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