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Pumpkin Waffles

A gluten free and regular flour version of a fall time favorite. Yields about 10 large, round waffles.
Author: Ginger



  • 2 cups flour regular or gluten free*↓
  • 3 tsp. baking powder
  • 2 tsp. ground cinnamon
  • 1 tsp. ginger
  • 1 tsp. allspice
  • 1/2 tsp. salt
  • 1/2 tsp. xanthan gum for gluten free
  • 1/4 cup brown sugar
  • 1 cup canned pumpkin
  • 2 cups milk
  • 4 eggs separated
  • 1/4 cup melted butter



  • In a large bowl, combine flour, baking powder, cinnamon, allspice, ginger, salt, and xanthan gum (if using), mix well. Add the pumpkin, milk, egg yolks and butter. Mix well to combine.
  • In a separate bowl beat the egg whites with an electric mixer, until soft peaks form. Using a large spoon or spatula, gently fold the egg whites into the pumpkin/flour mixture.
  • Into a heated, electric waffle maker, pour a ladle-full of batter into the center of the waffle plate. Cook according to manufacturer instructions.
  • Serve with choice of toppings. We like syrup and whipped cream, and sometimes walnuts. :)


*Ingredients for 2 cups gluten free flour mix:
2/3 cup oat flour (check labels for certified gluten free)
1/3 cup tapioca starch
1/4 cup + 1 Tbsp. potato starch
1/4 cup + 1 Tbsp. white rice flour
3 Tbsp. corn starch
2 Tbsp. coconut flour
Or make a large batch: http://comfortfoodinfusion.com/gluten-free-flour-mix/
These freeze perfectly. Simply toss a frozen waffle into the toaster like you would an Eggo waffle.