Pumpkin Waffles
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5 from 5 votes

Gluten-Free Pumpkin Waffles

A tantalizing blend of spices makes these pumpkin waffles amazingly delicious. Don't mention that they're gluten-free and vegan and no one will know.
Prep Time20 mins
Cook Time15 mins
Total Time35 mins
Course: Breakfast
Cuisine: Gluten-free, Vegan
Servings: 4
Calories: 259kcal
Author: Susan Voisin


  • 1/2 cup rice flour
  • 3/4 cup sorghum flour
  • 2 tablespoons potato starch or corn starch
  • 1 tablespoon ground flax seeds
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 1/4 teaspoons cinnamon
  • 1/2 teaspoon freshly-ground nutmeg
  • 1/2 teaspoon ginger
  • 1 large pinch ground cloves
  • 1/2 teaspoon salt
  • 1 tablespoon agave nectar or maple syrup
  • 3/4 cup solid-pack canned pumpkin
  • 1 1/2 cups soymilk, water, or other non-dairy milk
  • 2 tablespoons orange juice


  • Mix all ingredients except orange juice and set aside to rest while you heat your waffle iron. Once the waffle iron is hot, add the orange juice to the batter and stir. 
  • Spray the iron lightly with canola oil (if you know your waffle iron is very non-stick, you can skip this step, but unfortunately most waffle irons do stick.) Follow manufacturer’s directions to make waffles. (Batter will be very thick; add more orange juice or water if you want a thinner batter.) You may need to spray the iron between waffles to avoid sticking.


Makes 4 servings, about 2 average-sized waffles per serving.


Serving: 2medium waffles | Calories: 259kcal | Carbohydrates: 56g | Protein: 6g | Fat: 2g | Sodium: 860mg | Fiber: 5g