Gluten-Free Pumpkin Spice Waffles Recipe (Dairy-free) (2024)

Ingredient notes

Gluten-Free Flour:My favorite gluten-free & dairy-free flour blends to use arePamela’s Gluten-Free 1:1 All-Purpose Flourand Better Batter Gluten-Free Flour. I’ve been using them both with great results.They are both a 1-1 substitute. If you use another gluten-free flour blend, be sure that it contains xanthan gum. If not, add 1/2 teaspoon of xanthan gum per cup of flour.

Dairy-Free Butter:Suggested brands are Country Crock Plant Based with Avocado Oil, Smart Balance, or Earth Balance.

Ingredients

Scale

• 1 cup gluten-free flour*
• 2 tablespoons sugar
• 1 teaspoonbaking powder
• ½ teaspoon cinnamon
• ¼ teaspoon nutmeg
• ¼ teaspoon allspice
• ¼ teaspoonsalt
• ½ cup unsweetened almond milk
• ½ cup pure pumpkin puree
• 2eggs
• 3 tablespoons dairy-free butter, melted**
• ½ teaspoonvanilla

Maple Glaze:

• 1 cups confectioner’s sugar
• 1 ½ tablespoons unsweetened almond milk
• 1 tablespoon maple syrup
• ¼ teaspoon maple flavoring
• pinch of salt

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1. Preheat the waffle maker and spray with non-stick spray if needed.
2. In a medium-sized bowl, whisk together the gluten-free flour, sugar, baking powder, salt, cinnamon, nutmeg, and allspice.
3. Add in milk, pumpkin puree, eggs, melted butter, and vanilla. Stir together until combined.
4. Measure out the amount needed for your waffle maker and pour this amount into the waffle maker.
5. Cook per your waffle maker’s directions.
6. Remove the waffle after cooking to a wire rack. Don’t stack on plates until ready to eat so they will stay crispy.

To keep waffles warm: If making several batches to be eaten right away place the waffles on a wire rack in the oven set at 200° to keep warm until they are all ready. To keep them crispy, don’t stack the waffles.

To make maple glaze: In a small mixing bowl, whisk all glaze ingredients together until smooth. Drizzle over waffles. Store any leftover maple glaze in a sealed container in the refrigerator.

*Gluten-Free Flour: My favorite gluten-free & dairy-free flour blends to use are Pamela’s Gluten-Free 1:1 All-Purpose Flour and Better Batter Gluten-Free Flour. I’ve been using them both with great results. They are both a 1-1 substitute. If you use another gluten-free flour blend, be sure that it contains xanthan gum. If not, add 1/2 teaspoon of xanthan gum per cup of flour.

**Dairy-Free Butter: Suggested brands are Country Crock Plant Based with Avocado Oil, Smart Balance, or Earth Balance.