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Gluten-Free Pumpkin Waffles

Gluten-Free Pumpkin Waffles with fluffy, crispy edges made in a waffle iron using pumpkin puree and a whipped-egg-white lift. Golden-brown waffles cook a bit longer for the gluten-free batter, then finish with maple syrup and pecans.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 1.5 cup gluten-free all-purpose flour blend (with xanthan gum)
  • 2 tbsp sugar
  • 2 tsp baking powder
  • 0.5 tsp baking soda
  • 2 tsp pumpkin pie spice
  • 1 tsp cinnamon
  • 0.25 tsp salt
Wet ingredients
  • 0.75 cup pumpkin puree
  • 1.25 cup buttermilk or oat milk
  • 2 eggs, separated
  • 0.33 cup coconut oil or butter, melted
  • 2 tbsp maple syrup
  • 1 tsp vanilla
For serving
  • maple syrup
  • pecans
  • whipped cream

Equipment

  • 1 waffle iron

Method
 

Preheat and prep
  1. Preheat the waffle iron and grease very well because gluten-free batter tends to stick.
Separate and whip eggs
  1. Separate the eggs and beat the whites to stiff peaks for extra lift.
Mix dry ingredients
  1. Whisk the gluten-free all-purpose flour blend, sugar, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt until evenly combined.
Mix wet ingredients
  1. Whisk the pumpkin puree, buttermilk or oat milk, egg yolks, melted coconut oil, maple syrup, and vanilla until smooth.
Combine batter
  1. Fold the wet mixture into the dry mixture gently to keep the batter light.
Add whipped egg whites
  1. Fold in the stiff egg whites gently until just incorporated, keeping air for lift.
Cook waffles
  1. Pour batter into the waffle iron and cook 5-6 minutes until golden and crispy, noting gluten-free waffles often need longer than standard batter.
Serve
  1. Serve the waffles immediately with maple syrup and pecans, adding whipped cream if desired.

Notes

For best crisp-tender waffles, make sure the waffle iron is fully preheated and grease it generously right before the first pour. Store leftover waffles in an airtight container in the refrigerator for up to 3 days and rewarm in the waffle iron or toaster until hot and crisp; freeze up to 2 months. For a dairy-free option, use oat milk and coconut oil (already included) so the batter stays smooth.