Pumpkin Waffles
The perfect gluten, and dairy-free pumpkin waffles. These are perfect for a fall morning or Sunday brunch.
Equipment
- Waffle Iron
Ingredients
Pumpkin Waffles
- 2 eggs
- ¾ cup dairy-free milk
- ¼ cup dairy-free butter (melted)
- 1½ tsp. vanilla extract
- ½ cup pumpkin puree
- 1 cup gluten-free flour
- 1 tbsp. baking powder
- 2 tsp. sugar
- 1 tsp. pumpkin pie spice
- 1/4 tsp. salt
Vanilla Maple Syrup
- 6 tbsp. maple syrup (1 part)
- ¼ fl. oz organic vanilla syrup (1/4 part)
Additional Toppings
- Powedered Sugar (optional)
Instructions
Vanilla Maple Syrup
- Mix together and stir until combined6 tbsp. maple syrup, ¼ fl. oz organic vanilla syrup
Pumpkin Waffles
- In a large bowl, beat eggs and stir in milk, butter, pumpkin, and vanilla. Add flour, baking powder, sugar, salt, and pumpkin pie spice. Stir until just mixed.2 eggs, ¾ cup dairy-free milk, ¼ cup dairy-free butter, 1½ tsp. vanilla extract, ½ cup pumpkin puree, 1 cup gluten-free flour, 1 tbsp. baking powder, 2 tsp. sugar, 1 tsp. pumpkin pie spice, 1/4 tsp. salt
- Spray the waffle iron with cooking spray. Pour batter and cook until done. Mine gives a green light when done (about 3 mins). Cook until crisp and browned.
- Top with powdered sugar and syrup!Powedered Sugar
Video
Nutrition
Calories: 500kcal