These Pumpkin Hazelnut Waffles are the perfect fall breakfast, combining the rich flavors of pumpkin puree, pumpkin pie spice, and hazelnut sugar for a unique, delicious twist on traditional waffles. Made with gluten-free flour and dairy-free milk, these waffles are a great option for those following gluten-free, dairy-free, or vegan diets. They are light, fluffy, and crispy on the outside, making them the ideal breakfast treat or brunch dish. Top them with maple syrup, a drizzle of nut butter, or a dusting of powdered sugar for a sweet finish. These waffles are not only packed with flavor but also provide fiber and nutrients from pumpkin, making them a healthy and satisfying choice. Perfect for cozy mornings or a special holiday breakfast!

Ingredients:
- 2 large eggs
- ¾ cup dairy-free milk (such as almond or oat milk)
- ¼ cup melted butter
- 1 ½ teaspoons vanilla extract
- ½ cup pumpkin puree
- 1 cup gluten-free 1:1 flour
- 1 tablespoon baking powder
- 2 teaspoons hazelnut sugar (or regular sugar as a substitute)
- 1 teaspoon pumpkin pie spice
- ¼ teaspoon salt
Optional Toppings:
- Nut butter drizzle
- Powdered sugar
- Maple syrup
Instructions:
- In a large mixing bowl, beat the eggs and then stir in the dairy-free milk, melted butter, pumpkin puree, and vanilla extract.
- Add the gluten-free flour, baking powder, sugar, pumpkin pie spice, and salt. Stir until just combined, being careful not to overmix.
- Preheat your waffle iron and lightly spray it with cooking spray.
- Pour about 1 cup of batter into the waffle iron, adjusting the amount based on your waffle iron’s size.
- Cook the waffles for approximately 3 minutes per side, or until golden brown and crispy, about 7 minutes total.
- Optional: Top the waffles with a dusting of powdered sugar, a drizzle of warm nut butter, and a splash of maple syrup.
Why You’ll Love This Recipe
These Pumpkin Hazelnut Waffles are a perfect fall breakfast treat, combining the warmth of pumpkin pie spice and the richness of hazelnut sugar for a unique, flavorful twist. Not only are they gluten-free, but they are also dairy-free, making them ideal for those with dietary restrictions. The waffles are fluffy on the inside with a crispy exterior, and the added pumpkin puree provides a boost of nutrients, fiber, and natural sweetness.
Tips
- Avoid Overmixing: When combining the dry and wet ingredients, stir until just mixed. Overmixing can result in dense waffles.
- Check Waffle Iron Settings: Waffle irons vary, so cooking times may differ slightly. Make sure to adjust based on your waffle iron for the best results.
- Fluffier Waffles: For extra fluffy waffles, let the batter rest for a few minutes before cooking.
Variations and Substitutions
- Flour Substitution: If you prefer a different gluten-free flour blend, feel free to substitute the gluten-free 1:1 flour with another blend that includes xanthan gum.
- Sweetener Substitutes: Hazelnut sugar can be replaced with regular sugar, coconut sugar, or maple sugar if preferred.
- Dairy-Free: Use any non-dairy milk, such as oat milk, coconut milk, or rice milk, for a perfectly dairy-free waffle.
FAQs
Can I make these waffles ahead of time?
Yes! You can make the waffles ahead of time and store them in an airtight container in the fridge for up to 3 days. To reheat, simply pop them in the toaster for a few minutes or heat them in the oven for extra crispiness.
Can I freeze the waffles?
Yes, these waffles freeze wonderfully. Allow them to cool completely, then store them in a freezer-safe bag or container. To reheat, toast or bake them directly from frozen.
Can I use fresh pumpkin instead of puree?
Yes, you can use fresh pumpkin, but be sure to cook and puree it first to achieve the same consistency as canned pumpkin puree.
Serving Suggestions
These pumpkin waffles make a perfect breakfast or brunch option. Serve them with a drizzle of warm nut butter, a light dusting of powdered sugar, or maple syrup for extra flavor. They also pair well with fresh fruit like berries, bananas, or apples. For a savory twist, try topping them with a dollop of Greek yogurt or cottage cheese. Perfect for cozy fall mornings or special occasions!
Pumpkin Hazelnut Waffles
7
servings15
minutes7
minutesIngredients
2 large eggs
¾ cup dairy-free milk (such as almond or oat milk)
¼ cup melted butter
1 ½ teaspoons vanilla extract
½ cup pumpkin puree
1 cup gluten-free 1:1 flour
1 tablespoon baking powder
2 teaspoons hazelnut sugar (or regular sugar as a substitute)
1 teaspoon pumpkin pie spice
¼ teaspoon salt
Optional Toppings:
Nut butter drizzle
Powdered sugar
Maple syrup
Directions
- In a large mixing bowl, beat the eggs and then stir in the dairy-free milk, melted butter, pumpkin puree, and vanilla extract.
- Add the gluten-free flour, baking powder, sugar, pumpkin pie spice, and salt. Stir until just combined, being careful not to overmix.
- Preheat your waffle iron and lightly spray it with cooking spray.
- Pour about 1 cup of batter into the waffle iron, adjusting the amount based on your waffle iron’s size.
- Cook the waffles for approximately 3 minutes per side, or until golden brown and crispy, about 7 minutes total.
- Optional: Top the waffles with a dusting of powdered sugar, a drizzle of warm nut butter, and a splash of maple syrup.
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