These gluten free pumpkin waffles will take your breakfast to a whole new level and can be on your table in under 20 minutes. Breakfast (or dessert!) just got a lot more delicious!
Baked to perfection, this recipe features ingredients you probably have on hand right now with tempting spices and pumpkin all wrapped up in an easy-to-make waffle.
How to get the fluffiest, most tender gluten free pumpkin waffles ever
Follow these tips for gluten free waffles that melt in your mouth!
Start with room temperature ingredients
To get the lightest, fluffiest waffles, your ingredients shouldn’t be straight from the refrigerator. Here’s a tip for when a recipe calls for chilled ingredients… Before gathering any other flours or sugars (things that are stored at room temperature), take the cold items out of the refrigerator so they can sit while you prep everything else.
Sift the dry ingredients
This is a small but mighty step. Sifting is a big help with this waffle recipe. With every turn of the dial, the flour is pushed through the mesh of the sifter and is spread out into small particles. It acts as an aerator that both blends and mixes at the same time.
Portion the batter
Aim for about 3/4 to 1 cup of batter per waffle. Spray the waffle iron, and pour the batter on. Then flip and let it cook.
Cook the waffles until golden
Waffles irons have different ‘done’ indicators. This one that I recommend uses a green light so it’s easy to tell when they’re ready. Combine that with a darkness selector and you have a perfectly cooked waffle for every taste.
And Finally, Storage
Here’s a tip that will come in handy with waffle preparation: waffles cool very quickly, so if you would like your family to eat together, rather than having to devour them as they come off the hot griddle, then try this warming method… Place the hot waffles on a cookie sheet and keep them in a heated, 200 F oven as you are preparing the rest of them – no need to cover with foil or anything, just pop them in there. That way everyone gets a hot waffle, even the cook!
[box type=”note” fontsize=”15″ radius=”10″]If you make these Gluten Free Pumpkin Waffles in Under 20 Minutes, tag me on Instagram @gluten_free_bread and use the hashtag #glutenfreebread[/box]
Easy Gluten Free Pumpkin Waffles Ready in Under 20 Minutes
- 4 eggs
- 3 Tbsp. brown sugar
- 1 1/2 cups milk
- 1/2 cup canned pumpkin
- 2 tsp. pure vanilla extract
- 1/2 cup gluten-free flour blend
- ½ cup sorghum flour
- 2 tsp. baking powder
- 1 tsp. baking soda
- 1/4 tsp. salt
- 1 1/2 tsp. cinnamon
- ¼ – ½ tsp. nutmeg
- 1/4 tsp. ginger
- 1/4 tsp. ground cloves
- 1/3 cup toasted walnuts chopped fine
- Preheat the waffle iron to the medium-high setting.
- Separate 2 of the eggs, placing the whites in a large bowl. Save the yolks for another use.
- In the large bowl, add the remaining 2 whole eggs to the whites and whisk until frothy. Add in the brown sugar, milk, pumpkin, and vanilla. Whisk until the ingredients are completely blended.
- Place a sifter over the pumpkin mixture and sift in the flour blend, sorghum flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger and cloves. Whisk the mixture together just until everything is combined.
- Stir the walnuts into the batter.
- Spray waffle grates with cooking spray.
- With a measuring cup, pour 3/4 – 1 cup of batter onto the waffle iron and close the iron.
- Following your waffle iron manufacturer instructions, cook the waffles anywhere from 3 minutes to 7 minutes or until it is cooked on the inside and crispy on the outside.
- Make sure your ingredients are at room temperature.
- Sift your dry ingredients into the wet.
- Use 1 cup of batter per waffle.
- Keep cooked waffles warm using a preheated oven.