Can you believe that I had never had pumpkin pancakes or waffles before I came up with this recipe? Even before my food allergies, they were just never something that I had tried. I think I just loved regular pancakes and waffles so much that it was hard to talk me into trying anything new.
Well, nowadays I am all about trying new recipes and pumpkin waffles and pancakes needed to be a part of my life!
Every year, my aunt and uncle host an “Octoberfest” with pumpkin carving, a bonfire, roasted hotdogs, a hayride, and of course s’mores. It’s one of my favorite family gatherings that we have throughout the year and it really gets me in the mood for fall.
This year while we were all sitting around the campfire, my aunt was talking about the most delicious waffles she had ever had. A chef at her school made them and they just so happened to be gluten free pumpkin waffles.
She couldn’t believe how tasty they were. I decided I had to try to make some using my regular gluten free, vegan, and refined sugar free waffle and pancake recipe as soon as possible.
So the very next weekend I decided to give it a try. I figured all I really needed to do was add some puréed pumpkin and lower the amount of liquid I use to make up the difference. I also decided to add some nutmeg to give it that pumpkin spice flavor.
Let me tell you what, they were AMAZING! The pancakes were soft and fluffy and the waffles were perfectly crispy on the outside and soft on the inside. The reason I make both is because my husband and I prefer the crisp of the waffles and my daughter loves the soft pancakes the best. That’s one of the best parts about this recipe, you can use the same batter for pancakes and waffles.
What are some of your favorite ways to eat waffles and pancakes? I definitely want to give banana waffles and pancakes a try next and maybe some kind of strawberry sauce to go on top, yum! Maybe that will be the recipe I work on for Christmas morning this year.
In the meantime, these pumpkin waffles and pancakes are going to make a regular appearance at our kitchen table. I hope you love them as much as my family does!
Flour Blend for the Best Results
- 3/4 cup brown rice flour
- 3/4 cup millet flour
- 1/2 cup arrowroot powder
- 2 cups gluten free all purpose flour*
- 2 tsp baking soda
- 2 tsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp salt
- 1/2 tsp xanthan gum (omit if your flour blend already contains xanthan gum)
- 1/3 cup maple syrup
- 1/2 – 3/4 cup unsweetened dairy free milk of choice (I use So Delicious Unsweetened Coconut Milk)
- 2/3 cup applesauce
- 2/3 cup pureed pumpkin
- 1/2 cup refined coconut oil, melted (avocado oil works as well)
- 2–3 tsp vanilla extract
- In a large bowl, whisk together all of the dry ingredients (flour, baking powder, baking soda, salt, xanthan gum, cinnamon, and nutmeg).
- Add liquid ingredients and mix until the batter is smooth (maple syrup, milk, applesauce, pumpkin, coconut oil, and vanilla extract). I recommend adding 1/4 cup of milk at a time until you’ve reached the desired consistency.
- If making waffles, heat greased waffle maker on medium heat or around 250-300 degrees. Pour batter into the waffle maker, about 1 cup for each waffle. Cook for 3-5 minutes or until the light on your waffle maker says they are ready.
- If making pancakes, heat greased griddle over medium heat or around 250-300 degrees. Pour batter on the griddle, about 1/4 cup for each pancake. The batter will be thicker than normal pancake batter. I find it easiest to use a spoon to spread the batter into a pancake shape. Cook for 3-5 minutes or until you start to see tiny bubbles in the batter.
- Serve with your favorite waffle/pancake toppings.
- *I have made this recipe with Better Batter, Bobs Red Mill 1-1 All Purpose Flour, and Bobs Red Mill All Purpose Baking Flour. Each give a different result, but the absolute BEST result is using the flour mixture provided in the recipe. I also use this flour mixture for cinnamon rolls, pizza crust, biscuits, scones, and bread sticks.
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