Tuesday, September 9, 2014

Gluten Free Pumpkin Waffles

Cup4Cup Pancake & Waffle Mix is one of our favorite gluten free products.  The pancakes we have made with it are the best gluten free pancakes we have had, and it makes terrific waffles too.  You can read my review of Cup4Cup Pancake & Waffle Mix here.  

Since Labor Day, I have been completely focused on fall recipes, so I decided I needed to figure out how to make pumpkin waffles, because I hadn't had them since my celiac diagnosis six years ago.  I added some pumpkin pie spice, and substituted organic pumpkin puree for the egg called for in the waffle recipe on the bag.  

I mixed together 1 pouch of Cup4Cup Pancake & Waffle Mix with milk, organic pumpkin puree, pumpkin pie spice, butter, and vanilla extract.  I was able to make 9 mini Mickey waffles with the batter.  

Sometimes you hit a home run your first time at bat, and this was one of those times for me.  The waffles could not have been more perfect.  They had a nice subtle pumpkin flavor, and I could taste all those lovely spices that remind me so much of fall.  Served with a little butter and my favorite maple syrup, they were just heavenly.  

My whole family loves this recipe, and I love that it is so easy to make!

Gluten Free Pumpkin Waffles with Cup4Cup Pancake & Waffle Mix


1 pouch of Cup4Cup Pancake & Waffle Mix (8.7 oz)

3/4 C lowfat milk
1/4 C organic pumpkin puree
1 1/4 tsp pumpkin pie spice
6 T melted butter
1/2 tsp pure vanilla extract


Preheat waffle iron.  Melt the butter, and allow it to cool slightly.

In a large bowl, whisk together the mix, milk, pumpkin puree, and pumpkin pie spice.  Add the butter and vanilla, stirring until just incorporated.  Do not overmix.

Scoop the batter into preheated waffle iron, and cook according to the instructions that come with the waffle iron.

Recipe Notes

The waffles are amazing with honey cinnamon butter (combine 4 T of softened salted butter with 1 T of honey and 1/8 tsp of cinnamon) and syrup. 

You can read more about my Mickey waffle maker, and how I cook my waffles here.  Each batch only takes 3 minutes.

Instead of pumpkin pie spice, you can use 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg, 1/4 teaspoon cloves, and 1/4 teaspoon ginger.

I purchase Cup4Cup Pancake & Waffle Mix from Williams-Sonoma.  You can purchase it online, or locally, from their stores in Winter Park or the Mall at Millenia.

Cup4Cup Pancake & Waffle mix contains cornstarch, white rice flour, sugar, brown rice flour, milk powder, tapioca flour, baking powder, potato starch, salt and xanthan gum.  The only allergy warning on the package is that it contains milk products.

I use Simply Balanced Organic Maple Syrup 100% pure grade A medium amber from Target.  Best maple syrup ever!

A big thanks to my friend Chef Tony, who gave me some advice on how to use the pumpkin puree.  When subbing pumpkin puree for egg in a recipe, use 1/4 cup per egg.


  1. These look very enticing! Great idea to freeze the waffles for busy mornings.

  2. I love pumpkin waffles. The Mickey minis are so cute!

  3. Thank you for sharing on GF & DIY Tuesdays! Love those little mini Mickeys! So cute. ;)

  4. Thanks for linking up at our Gluten Free Fridays party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! :) I can't wait to see what you share this week! Its LIVE!

    Cindy from vegetarianmamma.com