Gluten-Free Pumpkin Pancake and Waffles-Caputo Flour
Fluffy pumpkin pancakes or crispy waffles from one easy gluten-free batter. Perfectly balanced, flavor-packed, foolproof, and ready to please breakfast lovers of all kinds.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at caputoflour.com.
Cooking tools:
- Waffle iron
- Hand mixer
- Griddle
- Muffin tin
- Cooling rack
- Spatula
- Whisk
- Mixing bowl
- Measuring cup
- Oven
- Toaster
- Freezer
Ingredients
- 2 Cups Caputo Gluten-Free Flour
- 2 Tablespoons Granulated Sugar
- 1 Tablespoon Brown Sugar
- 2 Teaspoons Cinnamon
- 1 and ½ Teaspoons Pumpkin Pie Spice
- 2 Teaspoons Baking Powder
- ½ Teaspoon Baking Soda
- ½ Teaspoons Salt
- 2 Large Eggs, separated
- 1 Cup Pumpkin Purée
- 1–1¼ Cups Milk of Choice (start with 1 cup and add more if needed)
- 2 Teaspoons Vanilla Extract
- 4 Tablespoons melted butter, slightly cooled
- ¾ Cup Heavy Whipping Cream
- 1 and ½ Tablespoons Maple Syrup
- 1 Tablespoon Powdered Sugar
- ½ Teaspoon Cinnamon
- ¼ Teaspoon Vanilla
- Chopped Pecans or Walnuts
- Strawberries
- Maple Cinnamon Whipped Cream
- Powdered Sugar
- Waffle Iron
- Griddle for Pancakes
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