Grown-up and Gluten-Free Pumpkin-Spiced Waffles

These gluten-free pumpkin waffles skip the whipped cream topping for something a little more elevated—an orange-cinnamon maple syrup that you can use in countless ways.

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Breakfast meets dessert with these pumpkin-spiced, gluten-free waffles topped with a maple syrup recipe with flavors reminiscent of warming winter toddies, mulled wine and tea. But, perhaps best of all, this grown-up take on waffles is 100% gluten-free and versatile.

To whip up a batch of these waffles, all you need is 15 minutes and a few common kitchen tools. And as an insider tip, consider doubling or tripling the maple syrup recipe to use in other ways this season. Try it over dairy or dairy-free ice cream, stirred into hot water or tea, in a sweet potato casserole, over roasted carrots, salad dressings or as a glaze for salmon.

Are you more of a pancake person? This batter doubles for both! Instead of pouring your batter into a waffle iron, drop flapjack circles into a hot pan. Just wait for them to bubble before you flip.

The beauty about these gluten-free waffles is that you have freedom to truly make them your own by altering elements of the batter or adding a new ones. For instance, try swapping the vanilla extract for orange if you want to double down on bright citrus flavor. Or, experiment with almond extract for a slightly more potent, sweet and nutty nibble. You can also stir in dark chocolate shavings or chips or sprinkle in coconut flakes to add texture to your gluten-free waffles.

Give these gluten-free waffles a try this weekend!

For more gluten-free pumpkiny goodness:



  • 4 large eggs, room temperature
  • 1/2 cup pumpkin purée
  • 3 TBSP olive oil
  • 1 tsp pure vanilla extract
  • 1 TBSP plus 1/2 cup pure maple syrup, divided use
  • 1 TBSP plus 1/2 cup pure maple syrup, divided use
  • 1/2 cup arrowroot starch
  • 1/2 tsp baking powder
  • 1-1/2 tsp pumpkin-pie spice
  • 1/4 tsp sea salt
  • 2-by-2-inch piece orange rind
  • 1 cinnamon stick



  1. Preheat your waffle iron.
  2. In a large bowl, whisk together the eggs, pumpkin puree, olive oil, vanilla, and 1 tablespoon of the maple syrup. Set aside.
  3. In a separate large bowl, whisk together the almond meal, arrowroot starch, baking powder, pumpkin-pie spice, and salt. Pour into the bowl of wet ingredients and stir to combine. If you still have some lumps, whisk gently until smooth.
  4. Lightly grease the waffle iron. Pour enough batter onto the griddle to make a full waffle. Close the lid and cook according to your manufacturer’s instructions, about 3-4 minutes. Place cooked waffles on a cooling rack while you use up any remaining batter to make additional waffles.
  5. Meanwhile, place the remaining 1/2 cup of syrup in a small saucepan set over medium-low heat. Add the orange rind and cinnamon stick. Heat, stirring frequently, just until it simmers lightly. Remove pan from heat. Carefully remove the cinnamon stick and orange rind and discard.
  6. Serve waffles with orange-cinnamon syrup.

Recipe courtesy of Paleo Magazine