These gluten-free Pumpkin Cornbread waffles are crispy on the outside and fluffy on the inside. They make the perfect cozy Fall breakfast!
Do you remember that scene from Shrek where Donkey was all excited thinking he was Shrek’s new BFF and said, “We can stay up late, swapping manly stories and in the morning…I’m making WAFFLES!”?
That’s exactly what you’ll be saying after seeing this recipe. While you won’t find many manly stories swapped around here (…sorry?), you will find a kick-ass waffle recipe that’s sure to be a new favorite. That counts for something right?
Also, please forget about my ability to quote Shrek like it’s nothing. Let’s talk about more important things, like waffle irons and making waffles that don’t split leaving behind a burnt mess of batter and sadness.
The last few times I used my waffle iron, I wanted to throw it of a window. That was aggressive, but hear me out. I tried multiple recipes only to have them stick horribly to matter how well I oiled the pan. Making gluten-free waffles is tricky because they don’t have gluten (#duh) to help bind the batter, increasing the risk of having a waffle disaster.
This recipe uses a cornmeal base to make the waffles more hearty, helping the batter stand up to the heat of the waffle iron. The cornmeal adds an incredible crispy texture and comforting cornbread flavor to the waffles. Then there’s the pumpkin. Do we even need an explanation for pumpkin anymore?
As you’ll see in the recipe directions below, we also use vegan “buttermilk” (almond milk + apple cider vinegar) to give the waffle a slight tang, and to help the center stay fluffy and tender. The batter holds up beautifully to the heat of the iron, and with a swipe of coconut oil there shouldn’t be any issues with sticking.
So grab that syrup and get ready to dig into your new favorite breakfast. My family happily gobbled these up, and I’m sure your family will love them as well!
- ⅓ Cup Cornmeal
- ⅓ Cup Rolled Oats (gluten-free if needed)
- ⅓ Cup Quinoa Flour
- 1 Teaspoon Baking Powder
- ½ Teaspoon Baking Soda
- ½ Teaspoon Salt
- 2 Teaspoons Pumpkin Pie Spice
- 1 Tablespoon Coconut Sugar
- 1 Tablespoon Coconut Oil, melted plus more for greasing waffle iron
- 1 Cup Unsweetened Almond Milk mixed with 1 Teaspoon Apple Cider Vinegar (allow to sit for a few minutes)
- ½ Cup Pumpkin Puree
- 1 Large Egg
- Preheat your waffle iron.
- Combine the pumpkin puree, almond milk and apple cider vinegar mixture, egg and coconut oil in a medium bowl. Whisk until well combined and smooth.
- Add the cornmeal, quinoa flour, oats, baking powder, baking soda, salt, pumpkin pie spice and coconut sugar to the pumpkin mixture. Whisk until well combined and a thick batter forms.
- Brush or spray the waffle iron with coconut oil, and ladle batter onto the waffle iron in an even layer. Cooking time will depend on the model of your waffle iron.
- When the waffle is ready, remove from the iron and set aside on a plate while you repeat with the remaining batter.
- What are your favorite Fall breakfast foods?