Loaded with pumpkin puree, lightly sweetened with maple syrup, and studded with chocolate chips throughout, these homemade Pumpkin Chocolate Chip Waffles are one of my favorite gluten-free Fall breakfasts!
Are you a big fan of pumpkin, or you do like pumpkin pie spices more?
I think a lot of people love pumpkin pie spices (think cinnamon, ginger, nutmeg, allspice) but aren’t big fans of pumpkin puree itself.
My Dad is one of those. He LOVES spices, especially cinnamon, but is not a fan of pumpkin. So any Pumpkin Muffins, Pumpkin Pancakes, or pumpkin whatever, isn’t really his favorite if it actually has a decent amount of pumpkin puree in it!
I, on the other hand, like to have my pumpkin recipes filled with plenty of pumpkin puree and pumpkin pie spices. Best of both worlds to me!
These gluten-free Pumpkin Chocolate Chip Waffles are a perfect example of that. Fresh out of the waffle maker these waffles have a bit of a crispy exterior, and are filled with pumpkin puree flavor, pumpkin pie spices and melty pools of chocolate.
I mean, does it get any better?! 😉
There’s a few things to keep in mind to make the best pumpkin waffles from scratch…
Let’s talk details to making the best homemade, gluten-free Waffles!
First, and the MOST important detail, is whipping your eggs separately from your waffle batter. Whisk them till they are frothy and bubbly.
THEN, gently fold them into your batter.
Doing this will give your waffles that crispy waffle exterior that’s part of what makes waffles so delicious!
Now, since these Pumpkin Chocolate Chip Waffles are so filled with pumpkin puree, they won’t be as crispy throughout as a plain Belgian type waffle would be. But, if you whip your eggs and fold them in, you still get a crispy exterior at least around the waffle itself.
Next, gluten-free all purpose flour, which ones to use?! There are so many options these days!
I have a couple favorites that I recommend, which are Bob’s Red Mill 1-to-1 (in the blue bag) and Pamela’s Baking and Pancake Mix (in the yellow bag). Both are high quality all-purpose gluten-free flour mixes that work well.
Last, how do you make these waffles dairy-free too?
Simple! First, use coconut oil instead of butter in the waffle batter itself. Second, use dairy-free chocolate chips, like these.
Easy as that, and you have gluten-free and dairy-free Pumpkin Chocolate Chip Waffle made from scratch!
I hope your family enjoys these easy Pumpkin Chocolate Chip Waffles as much as mine did! I love the pumpkin puree and spices, and my kids love the chocolate chips, so this recipe is a win win in our house! 🙂
Looking for more Fall-inspired flavors? Ya gotta check out my gluten-free Snickerdoodle Cupcakes, Apple Cinnamon Bread and Soft Pumpkin Oatmeal Cookies.
- 1 1/2 cup gluten-free all purpose flour (I use Bob's Red Mill 1-to-1)
- 4 tsp baking powder
- 2 tsp pumpkin pie spices
- 1/2 tsp salt
- 1 1/2 cup almond milk (or milk of choice)
- 1/4 cup coconut oil, melted (or butter)
- 1 cup pumpkin puree
- 2 tbsp maple syrup (or honey)
- 2 eggs
- 1/3 cup chocolate chips (dairy-free if necessary)
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In a small mixing bowl, add your gluten-free flour, baking powder, pumpkin pie spices, and salt and stir them together.
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In a large mixing bowl, add your milk, coconut oil, pumpkin puree, and maple syrup and whisk them together.
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Pour your dry ingredients into your wet ingredients and stir them together till well combined. Add your chocolate chips and fold them into your batter.
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Next, in a small bowl add your eggs and whisk them till they're frothy and bubbly (for about 2-3 minutes).
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Add your eggs to your waffle batter and gently fold them into your batter, being careful not to over-stir the batter.
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Heat your waffle maker, and spray it with non-stick spray (prior to adding waffle batter each time). Fill your waffle maker about 1/2 way full with waffle batter, adding the batter to the center of the waffle maker. Cook according to your waffle makers directions. I recommend cooking your waffles on the higher end of the dial to ensure they are done in the middle, as these waffles are thick.
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Devour!
Store these waffles in an airtight container in the fridge – they taste best within the first few days of making them.
Made this for Sunday morning breakfast and it was a huge hit! I have to admit I did use the mini chocolate chips & more than the recipe called for. SO yummy!
I followed the recipe to the letter and it was so dry. I added more milk, still so dry, I added more milk and yet so dry. I was able to get it to a cookie dough batter texture and I tried to put it on the griddle, but it was a mess. I’m not sure what I did wrong. I fluffed, I measured, I went over it again – am I the only one that experienced this? I had to throw everything out.
Hi Jennifer. I’m sorry to hear that. The batter will be thicker (with the pumpkin puree), but shouldn’t be dry. What type of flour did you use? Is there any chance you forgot the eggs at the end?
All of these waffles were getting stuck in our waffle maker despite us using coconut oil to make sure the waffle maker was greased. Any recommendations for how to adjust so this doesn’t happen? We tried adjusting the temperature to different settings on our waffle maker but that didn’t help either. We eventually gave up and made the second half of the batter in a frying pan to just make pancakes. The flavor is fantastic though!
Hi Jill. I’m sorry to hear that! I haven’t used coconut oil to grease a waffle maker before, maybe that’s the problem? I always use non-stick spray. Pumpkin waffles are definitely at risk to getting stuck easier, but it shouldn’t be that bad.
I love all your oat flour recipes as they taste like regular flour- could I substitute oat flour for the gluten free flour in this recipe?
Hi Megan. I haven’t made these particular waffles with oat flour, although I do have my plain healthy oat waffles: https://www.milehighmitts.com/healthy-oat-waffles-gluten-free/ I would be a little worried that they might be a bit more mushy between both pumpkin puree and oat flour. Might be worth trying them with half oat flour and half gluten-free all purpose (or regular) flour first?
My family did this as it said but instead of chocolate chips, we used an apple with the same measurement. It was yummy! With coconut milk whipped cream on top with pomegranate ‘seeds’ on top of that, even yummier!!
Yum! Sounds delicious! Great to hear that you all enjoyed it 🙂
This looks like a really good recipe, but instead of Pumpkin, I think I may try it with Sweet Potatoes. I’ve found they work well in other batter and dough recipes. Thanks for the great idea.