Some days you just wake up in a good mood and you want to start the day off on the right foot. If that happens to you, I suggest mixing up a batch of these amazing gluten free, dairy free pumpkin pecan waffles. They are filled with warm fall spices and toasted pecans. Then set up an easy breakfast board (or as my son calls it a breakfast feast). It will take your breakfast all the way to level 11!
What ingredients go into gluten free pumpkin waffles?
Flour - for almost all of my recipes, I use Bob's Red Mill 1:1 Gluten Free Flour Blend. You can use your own favorite flour blend but keep in mind this recipe was developed with BRM, so your final product may be slightly different.
Spices - Pumpkin pie spice is the flavor everyone craves. It's a mixture of cinnamon, nutmeg and allspice (some people also add ginger). Fun story, I once developed a recipe that included no pumpkin at all but had orange coloring and pumpkin pie spice. People were convinced it was pumpkin flavored. Seriously, it's all about the spice.
Butter - You can use vegan butter, if you're dairy free, or regular dairy butter. The quantity will be the same. I normally use either Miyoko's Vegan Butter or Country Crock Plant Butter in my recipes.
Brown Sugar - You can substitute with the same measure of white sugar, I just feel that brown sugar and pumpkin belong together.
Eggs - Because this is a small batch recipe, we only need one large egg yolk.
Pumpkin Puree - I use canned pumpkin puree, although you can definitely use homemade. I find canned puree to have less moisture, which is important for some recipes but with this waffle recipe it shouldn't make too much difference in the final product.
Milk - I typically use oat milk or coconut milk (in the box) because we are dairy free. You can definitely use dairy milk in the same measure.
Pecans - The nuts in this recipe are optional, but I personally think they really make the waffles so yummy. Chop your pecans and then throw them on the hot waffle iron for a minute before adding the waffle batter. The waffle iron will be hot enough to toast them just a little bit to bring out the nutty flavor.
- COMBINE the dry ingredients in a large bowl and whisk together until well mixed.
- DIVIDE the eggs into two bowls. One for the yolks and one for the whites.
- ADD the wet ingredients to the egg yolks and whisk together until smooth.
- WHISK the egg whites until frothy and at least double in volume.
- MIX the wet ingredients into the dry.
- GENTLY FOLD the egg whites into the batter taking care not to deflate the air bubbles.
How do you know when waffles are done cooking?
If there is still steam coming out of the waffle iron, then there is still too much moisture. Once the moisture cooks away you will be left with a crispy, light, perfectly cooked waffle. Remove it too soon and the waffles will get soggy as they cool.
How many waffles does this recipe make?
I fill my waffle iron all the way to the corners and I typically get seven 4-inch wide waffles from this recipe. If you remove the nuts, you will end up with only 6 waffles.
How do you store leftover waffles?
Wrap individual waffles in a paper towel, then stack together and store in a ziploc bag or airtight container. You can refrigerate them if you will consume within 3-4 days. Otherwise they are great stored in the freezer.
Reheat in the toaster oven as you would with store bough waffles.
If you love pumpkin season, check out these great recipes!
Gluten Free Dairy Free Pumpkin Muffins
Gluten Free Pumpkin Oatmeal Cream Pies
Gluten Free Pumpkin Spice Donuts (Dairy Free Option)
Gluten Free Pumpkin Pie Granola
Gluten Free Pumpkin Bread with Cream Cheese Frosting
Pumpkin Granola Bars (Vegan and Gluten Free)
To pin this recipe for later, click the save button on any image in this post or the recipe card. Please tag me @wellfedbaker on Instagram if you make this recipe!
Gluten Free Pumpkin Pecan Waffles
- 2 Cup Gluten Free 1-to-1 Flour Blend
- 2 teaspoon Baking Powder
- ¾ teaspoon Salt
- 1 ½ teaspoon Pumpkin Pie Spice sub 1 teaspoon cinnamon, ¼ teaspoon nutmeg, ¼ teaspoon allspice
- 3 Tablespoon Light Brown Sugar
- ½ Cup Vegan Butter melted and cooled
- 3 Eggs separated into yolks and whites
- ½ Cup Pumpkin Puree
- 2 Tablespoon Maple Syrup
- 1 teaspoon Vanilla
- 1 Cup Non-Dairy Milk
- ½ Cup Pecans roughly chopped
- In a large bowl, combine flour, baking powder, salt, pumpkin pie spice, and brown sugar. Whisk together until well combined.
- Crack you eggs and divide into two bowls. Egg yolks in one bowl, egg whites in the second bowl.
- Whisk the egg yolks until smooth. Add the pumpkin puree, maple syrup, vanilla, milk and melted butter to the egg yolks. Whisk until smooth.
- Next, whisk your egg whites until frothy and at least double in size.
- Add the egg yolk mixture to the dry ingredients and fold together until well incorporated. Then gently fold in your egg whites taking care not to deflate all the bubbles you made.
- Set your bowl aside to rest while you preheat your waffle iron.
- Once your waffle iron is ready, add 1 tablespoon of chopped pecans to each waffle section. Then add ½ cup of waffle batter on top of the pecans. Cook according to your waffle maker's instructions. (mine cooks about 6 minutes per batch)
- Serve immediately or store according to directions in notes.
Tiffany is the recipe developer, stylist and food photographer behind Well Fed Baker. As a lifelong baker who had to go gluten free and dairy free in 2016, Tiffany strives to share allergen friendly recipes that never feel like they are free from anything.