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Overhead photo of pumpkin waffles on top of each other with butter, syrup and pecans.

Gluten Free Pumpkin Waffles Recipe

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  • Author: Lindsay Cotter
  • Total Time: 30 minutes
  • Yield: 3 to 4 (6 inch) waffles or 7 to 8 (4 inch) mini waffles 1x
  • Diet: Gluten Free


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


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)


  1. In a large mixing bowl, stir together the oat flour, baking powder, cinnamon, salt, ginger, and nutmeg.


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


  • 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