Gluten-Free Pumpkin Spice Waffles – Cozy, Crisp, and Easy
Pumpkin spice waffles bring the best kind of fall morning energy: warm, cozy, and full of flavor. These waffles are naturally gluten-free, crisp on the outside, and tender in the center. They’re easy enough for a weekday breakfast, but special enough for a slow weekend brunch.
No complicated ingredients, no fussy steps—just pure, delicious comfort. Make a batch, freeze the extras, and enjoy them all week long.
Gluten-Free Pumpkin Spice Waffles - Cozy, Crisp, and Easy
Ingredients
Method
- Preheat the waffle iron. Set it to medium-high heat so the batter hits a hot surface and crisps quickly.Lightly oil or spray the plates.
- Whisk your dry ingredients. In a large bowl, combine gluten-free flour, cornstarch, baking powder, baking soda, salt, pumpkin pie spice, and brown sugar. Break up any brown sugar clumps with your fingers.
- Mix the wet ingredients. In a separate bowl, whisk pumpkin purée, buttermilk, eggs, vanilla, and melted butter or oil until smooth.
- Bring it together gently. Pour the wet mixture into the dry and whisk until just combined. A few small lumps are fine.If adding chocolate chips or nuts, fold them in now.
- Rest the batter briefly. Let it sit for 5 minutes. This lets the flour hydrate and helps the waffles rise evenly.
- Cook the waffles. Scoop batter onto the hot iron (usually about 1/2 to 3/4 cup depending on your iron). Close and cook until deeply golden and crisp, typically 4–6 minutes.Avoid peeking too early.
- Hold them crisp. Place finished waffles on a wire rack set over a baking sheet in a 200°F (95°C) oven to keep them crisp while you cook the rest.
- Serve your way. Top with maple syrup, a dollop of yogurt or whipped cream, and a sprinkle of cinnamon. Fresh berries or sliced pears are great with pumpkin spice.
Why This Recipe Works
This recipe uses a blend of gluten-free flour and a bit of cornstarch to create waffles that crisp up beautifully without turning dry. Pumpkin purée keeps the batter moist while adding natural sweetness and that classic fall flavor.
A balanced mix of baking powder and baking soda gives reliable lift and lightness. Buttermilk (or a simple dairy-free swap) adds tang and helps achieve a crisp exterior. Finally, the spice blend leans warm and aromatic without overpowering the pumpkin.
Shopping List
- Gluten-free all-purpose flour (1 3/4 cups; use a blend with xanthan gum or add 1/2 teaspoon if yours doesn’t contain it)
- Cornstarch (2 tablespoons)
- Baking powder (2 teaspoons)
- Baking soda (1/2 teaspoon)
- Fine sea salt (1/2 teaspoon)
- Pumpkin pie spice (2 teaspoons) or a mix of cinnamon, ginger, nutmeg, and clove
- Brown sugar (2–3 tablespoons, packed)
- Pumpkin purée (not pumpkin pie filling; 3/4 cup)
- Buttermilk (1 1/2 cups) or dairy-free milk plus 1 tablespoon lemon juice
- Eggs (2 large)
- Vanilla extract (1 1/2 teaspoons)
- Melted butter or neutral oil (1/4 cup)
- Optional add-ins: mini chocolate chips, chopped pecans, or orange zest
- For serving: maple syrup, yogurt or whipped cream, fresh fruit, extra cinnamon
- Nonstick spray or oil for the waffle iron
How to Make It
- Preheat the waffle iron. Set it to medium-high heat so the batter hits a hot surface and crisps quickly.Lightly oil or spray the plates.
- Whisk your dry ingredients. In a large bowl, combine gluten-free flour, cornstarch, baking powder, baking soda, salt, pumpkin pie spice, and brown sugar. Break up any brown sugar clumps with your fingers.
- Mix the wet ingredients. In a separate bowl, whisk pumpkin purée, buttermilk, eggs, vanilla, and melted butter or oil until smooth.
- Bring it together gently. Pour the wet mixture into the dry and whisk until just combined. A few small lumps are fine.If adding chocolate chips or nuts, fold them in now.
- Rest the batter briefly. Let it sit for 5 minutes. This lets the flour hydrate and helps the waffles rise evenly.
- Cook the waffles. Scoop batter onto the hot iron (usually about 1/2 to 3/4 cup depending on your iron). Close and cook until deeply golden and crisp, typically 4–6 minutes.Avoid peeking too early.
- Hold them crisp. Place finished waffles on a wire rack set over a baking sheet in a 200°F (95°C) oven to keep them crisp while you cook the rest.
- Serve your way. Top with maple syrup, a dollop of yogurt or whipped cream, and a sprinkle of cinnamon. Fresh berries or sliced pears are great with pumpkin spice.
How to Store
- Refrigerate: Cool completely, then store in an airtight container for up to 3 days.
- Freeze: Arrange in a single layer on a sheet pan to freeze, then transfer to a freezer bag for up to 2 months. Separate layers with parchment to prevent sticking.
- Reheat: Toast from frozen in a toaster or 375°F oven for 6–10 minutes until hot and crisp.Avoid the microwave if you want crunch.
Why This is Good for You
Pumpkin is rich in beta-carotene, which your body converts into vitamin A for eye and skin health. You also get fiber from pumpkin and the gluten-free flour blend, which supports digestion and steady energy. Using spices like cinnamon and ginger adds flavor without extra sugar and brings natural antioxidant benefits.
Serve with yogurt for protein, or add nuts for healthy fats and satisfying crunch.
What Not to Do
- Don’t use pumpkin pie filling. It’s pre-sweetened and spiced, which throws off the recipe.
- Don’t skip the cornstarch or overdo the wet ingredients. Too much moisture leads to soggy waffles.
- Don’t underheat the waffle iron. A hot iron is key for a crisp exterior.
- Don’t overmix. Vigorous stirring can make gluten-free batters gummy. Stop when the flour streaks disappear.
- Don’t stack hot waffles. Steam makes them limp. Use a wire rack instead.
Alternatives
- Dairy-free: Use almond, oat, or soy milk plus 1 tablespoon lemon juice or vinegar.Swap melted butter for oil or dairy-free butter.
- <strong<Egg-free: Replace each egg with 1 tablespoon ground flax mixed with 2 1/2 tablespoons water; rest 10 minutes to gel. Expect slightly denser waffles.
- Flour options: If your gluten-free blend doesn’t include xanthan gum, add 1/2 teaspoon. Avoid straight almond or coconut flour here; they need different ratios.
- Less sugar: Drop brown sugar to 1 tablespoon and add a touch more vanilla or orange zest to keep the flavor vibrant.
- Extra protein: Stir in 1–2 tablespoons collagen or a scoop of neutral protein powder, adding a splash more buttermilk if the batter thickens.
- Toppings twist: Try cinnamon-pecan maple syrup, a smear of almond butter, or a spoonful of apple butter.
FAQ
Can I make the batter ahead?
Yes, but for best texture, mix the dry and wet ingredients separately and combine right before cooking.
If you must mix fully ahead, refrigerate up to 12 hours and stir gently before using. You may need a splash of milk to loosen the batter.
My waffles are soft. What happened?
They likely need more time or more heat.
Make sure the iron is fully preheated and cook until the steam slows significantly. Cool on a wire rack, not a plate, and avoid stacking.
Can I use fresh pumpkin?
Yes, but be sure it’s thick and well-drained. Homemade purée can be wetter than canned; strain through a fine mesh sieve or cheesecloth to match the texture of canned pumpkin.
Is this recipe nut-free?
It is nut-free as written, provided your gluten-free flour blend is nut-free.
Always check labels if serving someone with allergies.
How do I keep waffles warm for a crowd?
Use a 200°F (95°C) oven with a wire rack over a baking sheet. Add waffles in a single layer as they’re done. This keeps them crisp until everyone’s ready to eat.
Can I turn this into pancakes?
Yes.
Thin the batter with 2–4 tablespoons more milk until it flows off a spoon. Cook on a lightly oiled skillet over medium heat, flipping when bubbles form and edges set.
What if my gluten-free blend doesn’t have xanthan gum?
Add 1/2 teaspoon xanthan gum to the dry ingredients. It helps the batter hold together and improves the texture.
Wrapping Up
These gluten-free pumpkin spice waffles are simple to make, big on flavor, and easy to customize.
With a crisp edge, tender center, and cozy spice, they’re the kind of breakfast that feels like a warm blanket. Make a double batch and stash some in the freezer—you’ll thank yourself on busy mornings. Happy waffle-making, and enjoy every maple-soaked bite.
