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    Scott Adams
    Scott Adams

    By Scott Adams •

    Pumpkin Pancakes or Waffles (Gluten-Free)

    Reviewed and edited by a celiac disease expert.

    Ingredients:
    1 ½ cups gluten-free flour mix
    1 teaspoon cinnamon
    ¼ teaspoon nutmeg
    1 large egg
    1 tablespoon brown sugar, packed
    1 tablespoon vegetable oil
    ¾ cup canned or pureed pumpkin (I used leftover candied sweet potatoes & added less sugar)
    1 cup water, more or less

    Directions:
    In a medium bowl, mix the pancake mix and spices together. In another bowl, whisk the egg and the brown sugar together.  Stir in the oil, pumpkin and most of the water.

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     Add the liquid ingredients to the dry ingredients.  Stir until just combined adding more water to obtain the right consistency.


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    Guest Jeff

    Finally, a gluten-free and dairy-free recipe! Since there is a big correlation between celiac and dairy allergy (that is allergy and not just lactose intolerance), this is very valuable. Anybody have any good recipes that are gluten-free and have none of the top 8 allergens?

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    Guest Dea

    Pumpkin pancakes are a family favorite. I haven't made any since I learned that I was allergic to gluten. Excellent recipe!

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    Guest Alexis

    Amazing pancake recipe! Thanks for letting me enjoy seasonal favorites again!

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    Guest Aaron

    Bad recipe. Cooking them is awful. Inside remains mushy. Threw them away. Sorry. Nice try though.

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    Guest Lee

    Batter was a little thick. Just added a bit more water and spread batter on griddle. They were great. My husband who is not gluten free also thought they were very good.

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    Guest Brooke

    I used the Arrowhead Mills brand gluten free flour mix for this recipe. I also used 4 egg whites instead of 1 whole egg for added protein. I added 1 tsp baking powder and 1 tsp baking soda for leavening. I also added 1 T flax meal for fiber and omegas. These had a denser more heavy texture than regular waffles but came out fluffy and moist.

     

    Pumpkin waffles are a great seasonal breakfast option!

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    Guest Chefly

    The recipe turned out absolutely lovely! I cooked them on the waffle iron, lightly buttered them and sprinkled powdered sugar. Applesauce or apple butter is also tasty on top. I did add 1/4 tsp of salt--I guess I am used to the salt in baked products. My husband, who is suspicious of all gluten-free stuff, said these were awesome!

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    Guest Savannah

    Guest Savannah

    Posted

    Absolutely awful, epic fail! I ended up throwing them away, my kids were very disappointed. They smelled great cooking but stayed gooey and unappetizing in the center no matter how long I cooked them.

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  • About Me

    Scott Adams

    Scott Adams was diagnosed with celiac disease in 1994. Faced with a critical lack of resources, he dedicated himself to becoming an expert on the condition to achieve his own recovery.

    In 1995, he founded Celiac.com with a clear mission: to ensure no one would have to navigate celiac disease alone. The site has since grown into one of the oldest and most trusted patient-focused resources for celiac disease and the gluten-free lifestyle.

    His work to advance awareness and support includes:

    Today, Celiac.com remains his primary focus. To ensure unbiased information, the site does not sell products and is 100% advertiser supported.

    Scott Adams

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