Gluten Free Pumpkin Waffles

Grey circle with the letters GFA grey circle with KFGrey circle with number 30
Prep Time
10 mins
Cook Time
16 mins
Total Time
26 mins
Calories
272

Fluffy on the inside and crispy on the outside, these Gluten Free Pumpkin Waffles are loaded with spiced pumpkin goodness. They’re easy to make from scratch with an amazing vanilla pecan maple syrup to go with them!

Easy Pumpkin Waffles with Vanilla Pecan Maple Syrup

Breakfast food and fall munchies are two of my very favorite things. So you probably won’t be surprised when I say these waffles make a great breakfast, lunch or dinner! Although they’re full of fall spirit, you can enjoy them any time of year when you’re craving something sweet but want to keep things healthy.

Even the flour for these waffles is made from scratch – but don’t worry – it’s incredibly easy. You just have to grind up some gluten-free oats in your food processor. These waffles also use coconut oil instead of butter and a low-calorie sweetener instead of sugar to further boost their nutritional value.

The pumpkin puree not only adds flavor, but also keeps your waffles ultra moist. They have a beautifully light and airy texture while still developing that crispy crust that makes many of us choose waffles over pancakes. 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!

Pieces of a pumpkin waffle on a white plate with a fork and plenty of homemade syrup

What You’ll Need

With their simple ingredient lineup, these waffles are easy enough to replace your favorite store-bought mix. Just keep your fridge and pantry stocked with the following items.

For the Pumpkin Waffles

  • Gluten-Free Oats: Use either rolled oats or quick oats rather than steel cut oats.
  • Splenda: You’ll need the brown sugar blend.
  • Baking Powder: Not baking soda.
  • Salt: This will enhance your other flavors.
  • Ground Cinnamon: Remember that spices start to lose their flavor after about 9 months.
  • Pumpkin Pie Spice: This fall must-have combines ginger, cinnamon, nutmeg, cloves and allspice.
  • Eggs: Adding eggs to waffle batter ensures fluffiness.
  • Pumpkin Puree: If you’re using homemade puree, be sure to drain it very well.
  • Coconut Oil: Melted.
  • Vanilla Extract: Use a high-quality brand 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 varieties tend to be quite unhealthy.
  • Vanilla Bean Paste: This gives you amazing vanilla flavor, and the little specks of vanilla bean are a nice touch.
A waffle broken into four sections on a plate with a few chopped pecans and a fork

How to Make Gluten Free Pumpkin Waffles

This waffle batter comes together quickly – you just have to make the flour, mix the wet and dry ingredients in separate bowls and then combine them together. The syrup is ready to go in minutes after being brought to a gentle simmer.

Make the Waffles

  • Make the Oat Flour: Add the gluten-free oats to a food processor. Blend until the oats turn into a powder, about 3-5 minutes. You may need to stop the food processor and move the oats around a bit to make sure they all get ground up.
  • Combine Dry Ingredients: Transfer your gluten-free flour to a large bowl. Add the Splenda brown sugar blend, baking powder, salt, ground cinnamon and pumpkin pie spice. Stir the dry ingredients together and set the mixture aside.
  • Combine Wet Ingredients: Add the eggs, pumpkin puree, coconut oil, vanilla extract and milk to a medium-sized bowl. Use a whisk to stir everything together.
  • Combine Wet & Dry Ingredients: Pour the combined wet ingredients into the dry ingredient mixture. Use a spatula to combine the wet and dry ingredients until they are thoroughly mixed.
A collage of images of the dry and wet ingredients being combined into one mixture
  • Let Rest & Heat Waffle Iron: Allow the pumpkin waffle batter to sit untouched for 2-3 minutes. While it’s resting, heat a waffle iron to high heat.
  • Cook Waffles: Spray the waffle iron with cooking spray and pour about 1 cup of batter into the waffle iron. Cook until the waffle is crispy on the outside, about 3-4 minutes. Repeat with the remaining batter.

Make the Syrup

  • Simmer Ingredients: While the waffles are cooking, add the chopped pecans, maple syrup and vanilla bean paste to a small saucepan. Stir and bring the mixture to a simmer.
  • Pour over Waffles: Remove your syrup from the heat and drizzle it over each waffle.
Three pumpkin waffles sitting on top of a wire cooling rack with a grid pattern

Tips for Success

Make your pumpkin waffles perfect by following the simple tips and guidelines listed below. You’ve got this in the bag!

  • Don’t Use Pumpkin Pie Filling: 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.
  • Let the Batter Sit for a Bit: In order for your batter to reach the proper consistency, you’ll want to let it rest for at least 2 minutes before you pour it into your waffle iron. This allows the oat flour to soak up all the liquid.
  • Grease the Waffle Iron Well: The last thing you want is waffles that can’t be removed from the waffle iron. To avoid this, you may need to grease it before cooking each one. I like to use cooking spray to prevent missing any areas.
  • Don’t Boil the Syrup: Remove your syrup from 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.

Serving Suggestions

Syrup is just the beginning when it comes to serving your pumpkin waffles. Here are some other topping ideas to play around with!

  • Add Whipped Cream: Whipped cream on top of waffles is like icing on a cake! It only adds to the yumminess. I recommend topping your waffles with my super easy whipped cream recipe.
  • Drizzle with Peanut Butter: I’m a big fan of adding peanut butter to my waffles for added flavor and an extra boost of protein. You can spread it on with a butter knife or microwave it in 15-second intervals (stirring after each) for drizzling.
  • Top with Sliced Bananas: Bananas and pumpkin go together like a dream! You’ll love how fresh banana slices taste on top of these festive waffles.
A table shown from above with waffles, bacon, syrup, cloth napkins and a bowl of pecans on it

How to Store and Reheat Leftover Waffles

You can make these waffles in advance or store leftovers for later if you’d like. Simply cool the waffles on a wire rack, then transfer them to a resealable bag with all the air squeezed out. They’ll stay fresh in the fridge for up to 5 days.

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, use that instead.

Can I Freeze These?

Yes! These 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.

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A waffle broken into four sections on a plate with a few chopped pecans and a fork

Gluten Free Pumpkin Waffles

  • Author: Krista
  • prep_time Prep Time: 10 minutes
  • cook_time Cook Time: 16 minutes
  • total_time Total Time: 26 minutes
  • yield Yield: 4 1x
  • category Category: Breakfast
  • method Method: Waffle Iron
  • cuisine Cuisine: American

Description

Fluffy on the inside and crispy on the outside, these Gluten Free Pumpkin Waffles are loaded with spiced pumpkin goodness. They’re easy to make from scratch with an amazing vanilla pecan maple syrup to go with them!

Scale

Ingredients

For the Spiced Pumpkin Waffles

  • 2 1/4 cups gluten free oats
  • 1/4 cup splenda brown sugar blend
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon pumpkin pie spice
  • 3 eggs
  • 1/2 cup + 2 tablespoons pumpkin puree
  • 1/2 cup coconut oil, melted
  • 2 teaspoons vanilla extract
  • 2/3 cup lactose free milk (or whatever milk you’d like to use)

For the Vanilla Pecan Syrup

  • 1/3 cup roughly chopped pecans
  • 1/2 cup maple syrup
  • 1 teaspoon vanilla bean paste

Instructions

Make the Waffles

  1. To a food processor add gluten free oats. Blend until the oats turn into a flour or powder. About 3-5 minutes. You may need to stop the food processor and move the oats around a bit to make sure they all get chopped.
  2. Remove from processor and place in a large bowl. Then add splenda brown sugar blend, baking powder, salt, ground cinnamon and pumpkin pie spice. Stir the dry ingredients together and set aside.
  3. To a medium bowl add, 3 eggs, pumpkin puree, coconut oil, vanilla extract and milk. Using a whisk, stir everything together.
  4. Pour the wet ingredients into the dry ingredients. Using a spatula combine the wet and dry ingredients until they are thoroughly mixed. Let sit for 2-3 minutes to let the oats soak up the liquid.
  5. Heat a waffle iron to high heat.
  6. Spray with cooking spray and pour 3/4 -1 cup of the pumpkin waffle batter into the waffle iron. Cook until crispy on the outside. About 3-4 minutes.

Make the Syrup

  1. While the waffles are cooking, add chopped pecans, maple syrup and vanilla bean paste to a small saucepan. Stir and bring to a simmer.
  2. Remove from heat and top each waffle with syrup.

Notes

  • Recipe adapted from Cookie and Kate
  • Store in an airtight bag in the fridge for up to 5 days
  • Reheat in the toaster or microwave
  • Freeze in an airtight bag between layers of wax paper for up to 3 months. Thaw in the fridge before reheating

Nutrition

  • Serving Size: 1/2 waffle
  • Calories: 272
  • Sugar: 8 g
  • Sodium: 353 mg
  • Fat: 17 g
  • Saturated Fat: 12 g
  • Fiber: 3 g
  • Protein: 7 g
  • Cholesterol: 71 mg

Keywords: how to make waffles, gluten free waffles, easy pumpkin waffles

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A collage of four images of gluten-free pumpkin waffles, waffle batter and vanilla pecan syrup

Hey There

Krista
Hi! I'm the recipe developer and food photographer behind all these easy healthy recipes! I love food, Jesus, morning lattes, and am obsessed with fantasy football!

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13 Responses
  1. Mandy

    Those look incredible! I wonder if I could find a way to make them egg-free. I have a bad gluten sensitivity, and my sister has a severe egg allergy. 🙁 Tough to make good breakfast items we both can enjoy. Any ideas?

    1. Krista Rollins Professional Photos-5
      Krista

      yes you could make a flax egg. 1 tablespoon of ground flaxseed + 3 tablespoons of water .. you would do one of these for every egg you add

  2. Patricia @ Grab a Plate

    I love waffles that are on the crispier side! These look super tasty! I love the color, too, and cannot deny that syrup — great idea!

  3. Jen

    Just found out my youngest has a gluten intolerance and I’ve been scoping out new recipes. This is such a perfect fit for our weekend breakfast! Can’t wait to try it!

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