There's nothing better than hot and crispy Hazelnut waffles in the morning. These pumpkin waffles will have you waking up before your alarm clock, and power you through the morning!
This can be the perfect breakfast treat for the fall season but is welcome anytime of the year in my household. There are several options for substitutions and modifications to make these pumpkin hazelnut waffles perfect for your tastes or dietary restrictions.
The delicious, sweet flavor of these waffles is a dream when paired with a savory dish like my chicken breakfast sausage. Give it a try!
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Ingredients
- Eggs
- Dairy Free Milk
- Butter
- Vanilla
- Pumpkin Puree
- Gluten Free 1:1 Flour
- Baking Powder
- Sugar
- Pumpkin Pie Spice
- Salt
See recipe card for quantities.
Substitutions
- Gluten-free flour - substitute oat or all purpose flour
- Dairy-free milk - substitute dairy milk
- Maple syrup - substitute honey or light agave syrup
Variations
This recipe can also be used to make pancakes. Just skip the waffle iron and use a pan or griddle to make this recipe.
Equipment
Waffle iron - If you don't have a waffle iron, you can use a pan or griddle to make pancakes. Just pour batter to your desired size on a hot surface, wait until the bubbles stop or until the edges start to solidify and flip.
Waffle Storage
Extra hazelnut waffles can be stored in the fridge for up to 4 days, or frozen for up to 3 months.
Top tip
Use cooking spray to keep your waffles from sticking. Pop them in the toaster to reheat. This will keep them crisp and delicious!
Food safety
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Have good ventilation when using a gas stove
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📖 Recipe
Pumpkin Hazelnut Waffles
Equipment
Ingredients
- 2 Eggs
- ¾ cup Dairy Free Milk
- ¼ cup Melted Butter
- 1 ½ teaspoon Vanilla
- ½ cup Pumpkin Puree
- 1 cup Gluten Free 1:1 Flour
- 1 tablespoon Baking Powder
- 2 teaspoon Hazelnut Sugar Or sub for regular sugar
- 1 teaspoon Pumpkin Pie Spice
- ¼ teaspoon Salt
Optional Topping
- Nut Butter Drizzle
- Powdered Sugar
- Maple syrup
Instructions
- In a large bowl, beat eggs and stir in milk, butter, pumpkin and vanilla.
- Add flour, baking powder, sugar, salt, and pumpkin pie spice.
- Stir until just mixed. *Important not to overmix
- Spray waffle iron with cooking spray.
- Pour roughly 1 cup of batter into waffle iron (+/-) dependant on your style of waffle iron.
- Cook until golden brown or crispy. Roughly 3 min per side or 7 min total.
- *Optional* Top waffles with a light dusting of powdered sugar, a drizzle of warm nut butter, and a bit of maple syrup.
Criss says
These pumpkin hazelnut waffles are fall on a plate! The crispy edges with that warm spiced flavor are absolutely heavenly.
Swathi says
Pumpkin hazelnut waffles is delicious, I have made it for my breakfast my family enjoyed it.
Andrea says
These waffles were perfectly crispy on the outside and soft on the inside, we couldn’t stop eating it with a drizzle of maple syrup.
Sonja says
Mmmmh! Hazelnut in waffles! I didn't thnk of that before and now I wonder why. They where lovely and crispy with that perfect nutty flavor. Of course I had to drizzle nutella over them. I mean, how could I not?