How do you make waffles more moist?

If your waffles turn out dry, it’s most likely because they were overcooked.

Is waffle mix different from pancake mix?

Yes! Standard waffle mix contains more sugar, butter, and eggs than pancake mix. Luckily our pumpkin waffle mix is naturally refined sugar free and has a dairy free option!

How do I know when my pumpkin waffles are done?

Keep a close eye on your waffle maker. Typically, when the steam stops escaping from the sides, your waffles are done.

Can I double this recipe?

Sure! Just cook it in batches, greasing the waffle iron in between each waffle.

Gluten Free Pumpkin Waffles Recipe (Vegan Option)-Cotter Crunch

Description

Skip the store bought waffles, and make this easy gluten free pumpkin waffles recipe with simple, nutritious ingredients instead! Vegan Option.

Ingredients

Units Scale

1 1/4 cups (120 grams) gluten free oat flour or gluten free all purpose flour
2 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon kosher salt
1/4 teaspoon ground ginger
1/4 teaspoon nutmeg
2 eggs (see notes for substitutes)
1/2 cup pumpkin puree (not pumpkin pie filling)
1/2 cup almond or non-dairy milk of choice
1/4 cup plain yogurt or 3 Tablespoon refined coconut oil (see notes)
2 to 3 Tablespoons maple syrup
1/2 teaspoon vanilla extract (optional)

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Instructions

In a large mixing bowl, stir together the oat flour, baking powder, cinnamon, salt, ginger, and nutmeg.
In a medium-sized bowl, whisk the eggs together. Mix in the pumpkin purée, milk, yogurt, maple syrup, and vanilla extract until smooth.
Add the wet ingredients to the dry ingredients and gently stir with a spatula or spoon until the batter is combined. Set the bowl aside for 10 minutes to rest (this allows the oat flour to soak up the liquid to create a fluffier waffle).
Heat a waffle iron on medium heat, and spray it with nonstick cooking oil.
Once preheated, pour 1 ⁄ 3 cup waffle batter into the waffle iron (¼ to ½ cup batter may be used depending on size of the waffle maker). Spread the batter evenly with the back of a wooden spoon or knife.
Cook the batter 2 to 4 minutes before removing the waffle from the waffle iron (each waffle maker cooks differently, so check progress at 2 minutes). Repeat the cooking process until all the batter has been used.
Serve immediately or allow the waffles to cool on a baking rack. Store the cooled waffles in the fridge in an airtight container for up to 5 days.

Notes

Vegan Substitute – Omit the eggs and use 2 flax eggs (5 Tablespoons water mixed with 2 Tablespoons ground flax). In a small bowl, whisk the water and flax together. Set aside for 5 minutes to thicken. Add to the wet ingredients as with the non-vegan version. The vegan batter will take longer to cook, almost double the time per waffle, so be patient.

Dairy Free Swap – Feel free to use our homemade coconut milk yogurt recipe or coconut oil for dairy free option

Storage Tips – Arrange the waffles on a baking sheet and freeze until hard or about two hours. Stack the waffles in a resealable plastic bag with each layer separated by parchment or wax paper. Squeeze as much air out of the bag as possible before sealing. The waffles can be stored in the freezer for up to 3 months.

Prep Time: 10 minutes
Rest Time: 10 minutes
Cook Time: 10 minutes
Category: breakfast
Method: waffle maker
Cuisine: American

Nutrition

Serving Size: 1 waffle
Calories: 199
Sugar: 7.6 g
Sodium: 225.4 mg
Fat: 3.6 g
Saturated Fat: 1 g
Carbohydrates: 34.9 g
Fiber: 4.9 g
Protein: 7.6 g
Cholesterol: 94.3 mg