Gluten-free Pumpkin Waffles
These Gluten-free Pumpkin Waffles are so wholesome and delicious. They are perfect to make ahead and freeze for a quick and easy breakfast this fall!
This waffle recipe is a little riff on my existing oat flour waffle recipe, made with just oat flour and other simple ingredients. They are easy to make and add that little bit of pumpkin flair that makes me excited for fall. Let’s make them!
Disclaimer: This post may contain affiliate links, which means if you decide to purchase any of the items linked in this post, I should earn a small commission. This creates no additional cost to you and helps support the work that goes into running The Fig Jar. Thank you! -Becky
Ingredients
Gluten-free Pumpkin Waffles
- Canned pumpkin puree
- Eggs
- Milk
- Vinegar
- Vanilla extract
- Oat flour
- Corn starch
- Baking powder
- Sugar
- Salt
- Cinnamon
Can I make oat flour with whole oats?
Yes! This is what I usually do. I don’t always have oat flour on hand but I always have oats!
To make your own oat flour, simply place oats in a blender or food processor and pulse until fine. For this recipe, you will need about 2 1/2 cups of rolled oats to make the amount of oat flour needed. You should still measure out the exact amount called for in the recipe though!
You can use quick cooking or regular oats to make oat flour.
How to make these GF pumpkin waffles
Start by combining the wet ingredients in a mixing bowl with a whisk.
Then whisk the dry ingredients in another bowl. Add the wet to the dry and whisk until fully combined. A nice thing about gluten-free baking recipes is you don’t need to worry about over-mixing as you typically do with gluten-filled recipes.
Allow the batter to rest for 10 minutes while the waffle iron heats. I always use my mini waffle iron (affiliate link) to make waffles. It’s cheap, works great and is small and super easy to whip out, use, clean and put away. I like simple!
When you’re ready to cook the waffles, use a 1/4 cup measuring cup to add scant 1/4 cups of batter to the waffle iron. Close the lid and allow the waffle to cook for 3-4 minutes. You can tell it’s done when it’s golden brown and the waffle easily pops out with a fork.
Enjoy topped with salted butter, maple syrup and an extra sprinkle of cinnamon!
Can I freeze these waffles for later?
You certainly can! Place the waffles on a wire cooling rack as they finish cooking. Then, place the cooling rack in the freezer for 1 hour, then transfer to a Ziploc or other freezer-safe container in the freezer until ready to eat.
Tried this recipe?
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More yummy breakfast recipes
Gluten-free Pumpkin Waffles
Hearty fall waffles to brighten up your morning. They are easy, delicious and healthy!
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 10 waffles 1x
- Category: Breakfast
- Cuisine: American
Ingredients
- 2 large eggs
- 3/4 cup milk
- 1/3 cup canned pumpkin puree
- 2 tbsp apple cider vinegar
- 1 tsp vanilla
- 1 3/4 cup oat flour (*see notes)
- 4 tbsp cornstarch
- 2 tsp baking powder
- 2 tbsp granulated sugar
- 3/4 tsp salt
- 3/4 tsp ground cinnamon
Instructions
- In a small mixing bowl combine eggs, milk, pumpkin, vinegar and vanilla. Whisk until combined.
- In a larger mixing bowl combine oat flour, corn starch, baking powder, sugar, salt and cinnamon. Whisk to combine.
- Add the wet ingredients to the dry ingredients and whisk until fully combined.
- Allow batter to rest for 10 minutes while you heat the waffle iron.
- Add a scant ¼ cup of batter to the waffle iron and close the lid. Cook for 3-4 minutes, until golden and the waffle easily pops out using a fork.
- Place waffles on a wire cooling rack if you plan to freeze. Once all waffles are made, place the cooling rack in the freezer (or transfer to a baking sheet) for 1 hour, then transfer to a Ziploc or other freezer safe container until ready to eat.
Notes
Oat flour – You can easily make your own oat flour by pulsing whole oats in a blender or food processor. About 2 1/2 cups of oats will yield the amount needed, but you should still measure out the 1 3/4 cups after blending.
