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Gluten-Free Pumpkin Waffles

Gluten-Free Pumpkin Waffles with a crisp golden exterior and a tender pumpkin-spiced center, made by folding whipped egg whites into a GF batter. Cook them until deeply golden and serve with maple syrup and pecans for classic breakfast flavor.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: American
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

Gluten-free 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
Gluten-free 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
Serving
  • Maple syrup and pecans for serving

Equipment

  • 1 waffle iron

Method
 

Preheat and prep
  1. Preheat the waffle iron and grease very well because gluten-free batter tends to stick.
Make the batter
  1. Separate the eggs and beat the whites to stiff peaks for extra lift.
  2. Whisk together the gluten-free flour blend, sugar, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt.
  3. Whisk the pumpkin puree, buttermilk (or oat milk), egg yolks, melted coconut oil (or butter), maple syrup, and vanilla.
  4. Fold the wet mixture into the dry mixture gently, then fold in the stiff egg whites until just combined.
Cook and serve
  1. Pour batter into the waffle iron and cook for 5-6 minutes until golden and crispy, noting gluten-free waffles need longer to set.
  2. Serve the waffles with maple syrup and pecans.

Notes

For the best texture, keep the egg whites stiff and fold only until the batter looks uniform—overmixing can deflate the lift. Refrigerate leftover waffles in an airtight container up to 3 days and reheat in a toaster/oven until crisp. Freezing works well: freeze cooled waffles and reheat from frozen. If you want dairy-free, use oat milk in place of buttermilk and butter substitute for the melted fat.