My husband has two favorites: homemade waffles and anything pumpkin. He would ask for Belgian waffles every morning if he could. I’m not that kind of wife, but being married to a baker who develops new recipes weekly certainly keeps him spoiled.
Have you tried my waffle recipe? It’s a household staple and we make it often. The batter is simple, and these waffles are not only gluten free but also egg- and dairy-free. They turn out crispy on the outside and chewy inside. I recently added pumpkin puree and warming spices to the base recipe and the pumpkin waffles were born. They didn’t last long.
I’m currently obsessed with the dairy-free CocoWhip from So Delicious and I’ve been adding it to everything. My family loved a dollop on their pumpkin waffles. A drizzle of pure maple syrup, a scoop of whipped topping and a dusting of nutmeg make these feel like dessert for breakfast. I’m tempted to make a big batch and freeze them so we can enjoy them year-round — that would definitely earn me a high-five.
- 2 1/2 cups Sarah’s gluten free flour blend
- 1/4 cup brown sugar
- 1 tablespoon baking powder
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon sea salt
- 2 cups unsweetened coconut milk, room temperature
- 1 cup pure pumpkin puree
- 3 tablespoons Earth Balance vegan butter, melted*
- 2 teaspoons pure vanilla extract
- So Delicious CocoWhip dairy-free whipped topping or whipped coconut cream (optional)
- Whisk together the flour blend, brown sugar, baking powder, cinnamon, ginger, nutmeg and salt. Set aside.
- In a mixing bowl, stir together the coconut milk, pumpkin puree, melted vegan butter and vanilla. Add the dry ingredients and mix until just combined; avoid overmixing.
- Preheat the waffle iron. Lightly spray or brush with oil, then pour batter into the iron (amount will vary by waffle maker—do not overfill). Cook until waffles are crispy and golden, about 3–5 minutes.
- Repeat with the remaining batter. Serve the waffles warm topped with CocoWhip (or whipped coconut cream), a drizzle of maple syrup and a sprinkle of nutmeg.