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! 🙂
- 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)
In a small mixing bowl, add your gluten-free flour, baking powder, pumpkin pie spices, and salt and stir them together.
In a large mixing bowl, add your milk, coconut oil, pumpkin puree, and maple syrup and whisk them together.
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.
Next, in a small bowl add your eggs and whisk them till they're frothy and bubbly (for about 2-3 minutes).
Add your eggs to your waffle batter and gently fold them into your batter, being careful not to over-stir the batter.
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.
Store these waffles in an airtight container in the fridge – they taste best within the first few days of making them.