Late Summer, Early Fall: Strawberry Pumpkin Waffles. Vegan, Gluten Free.

by Gena on August 13, 2012


Yesterday morning, it happened: I got my first glimpse of autumn. It wasn’t the temperature, because lord knows DC was as steamy as ever. It was the quality of light outside when I woke up, just a little dimmer than the usual blazing July mornings. It was the way afternoon sunlight had a golden quality. It was something about the way air smelled. This happens every August–I catch a glimpse of the fall to come–and I greet it with a mixture of excitement and sadness, because while autumn is my favorite season by far, I also love summer, and I’m sorry to see it go. Especially since I’ve spent the last two summers in science lab, crunching numbers as the days fly by.

I’ll spare you any further Romantic musings. The point is, it somehow felt a little bit like September yesterday. And so, even though it was 87 degrees outside, and I had no business making piping hot waffles, I did it anyway. Not only that, but I made waffles that were inspired by both summer and fall. Strawberry and pumpkin waffles, to be exact, vegan and gluten free. And in spite of how odd the combination may seem, they were wonderful.

It’s really only in retrospect that I realized that these waffles captured perfectly my feelings about changing seasons. At the start, I made them simply because I was leaving for NYC and elsewhere for almost three weeks, and I had to get rid of what was left of my fridge contents. This included a container of strawberries. And then, when I thought to add applesauce to my waffle batter, I realized I didn’t have any, but I did have some canned pumpkin (from an embarrassingly long time ago). I actually prefer canned pumpkin to applesauce in vegan baking as a source of moisture, and I like the beta carotene boost, to boot. So pumpkin strawberry waffles it was.

What can I say? It worked. These waffles are fluffy, delicious, and wholesome. The slightly caramelized strawberries and the hints of pumpkin and cinnamon go perfectly well together, and the presentation is also lovely, as you can see.


As always, these waffles are 100% vegan, and as usual, I’ve made the recipe gluten free for inclusivity. I’ve given you options, though, for your flour, so you can modify based on what you have. As a final aside, you’ll note that my brunch date with Andrea (and her lovely zucchini waffles) inspired me to get a waffle maker again. My old one weighed about 55 pounds (one of the giant, square kinds), and I couldn’t bear to move with it, given how seldom I used it. A little googling the other day led me to a $19.99, round, Cuisinart model on eBay. It’s light, easy to use, and I’ll be taking much more advantage of it than I did my last one.


Special nod to Iris for help with this recipe. The mix of rice flour and starch is, in part, inspired by her (it’s a slight tweak of her universal waffle and pancake template). I still owe you guys a review of her fantastic GF baking ebook, but suffice is to say for now that it’s a tremendous resource for those of us who started off clueless about vegan and GF baking!


Vegan, Gluten Free Strawberry Pumpkin Waffles (vegan, gluten free, soy free)

Serves 4

2 tsp baking powder
1 cup + 2 tbsp brown rice flour (see below for additional flour options)
1/2 cup + 2 tbsp potato starch (see below for additional flour options)
1 tsp cinnamon
Dash salt
1/2 cup pureed pumpkin
1 cup almond milk
1 tsp apple cider vinegar
1 tbsp coconut oil
1 tbsp agave syrup
1 cup strawberries, cut into small pieces
Coconut oil spray

1. Mix dry ingredients together with a whisk.

2. Mix together wet ingredients (including pumpkin) with a whisk until slightly frothy. Add wet ingredients to dry, mix well, and then add strawberries and mix to incorporate. If you need to add some almond milk to make the batter appropriately thin, do so (it can vary from try to try). It should resemble any standard waffle or pancake batter, but maybe be slightly thicker.

3. Spray a waffle iron with coconut oil spray and make waffles according to manufacturer instructions. I typically pour about 1/2 heaping cup of batter over the surface and wait till it’s cooked through. Be absolutely certain to spray the iron between each waffle! It’ll ensure the best results.

4. Serve with additional strawberries.



Cook’s note: you can use 1 3/4 cup either whole wheat pastry flour or 1 3/4 cups of an all-purpose, gluten free mix. I think the brown rice/starch blend is best for authentic vegan and gluten free baked goods, but if you’re in a time pinch, you certainly can use something more streamlined.

You can also store these pancakes in an airtight container in the fridge for at least a couple days. So the four servings is worth making in full, if you’re someone who likes to plan breakfast in advance! And finally, if you don’t have a waffle maker, you can turn this recipe into pancakes and cook accordingly; just be sure to cut the strawberries small.

I hope you enjoy this delicious breakfast meal. Tomorrow, I have a new dip/spread recipe for you, and later this week, further thoughts on the “dedication vs. obsession” theme. Have a good Monday!


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{ 31 comments… read them below or add one }

Courtney August 13, 2012 at 11:22 am

WAFFLES!!!!! These look perfect.


Averie @ Averie Cooks August 13, 2012 at 11:37 am

Gena you are on a roll with your recent breakfast-ey recipes and pumpkin + strawberry waffles — NICE!!!!


Breia August 13, 2012 at 12:21 pm

It’s like you read my mind. I was just saying how much I’ve missed waffles. Haven’t been able to find a vegan and gluten free recipe without tons of added sugar. Can’t wait to try this out. Thank you!


Christa @ Edible Balance August 13, 2012 at 12:44 pm

Oh my word… how amazing does this look! A million thank yous for a vegan AND gluten free recipe :) can’t wait to try these next weekend… or maybe they’ll be dinner this week??

I broke out the pumpkin last night too… had a hankering for vegan pumpkin mac & cheese. Incredibly delicious! Added bonus, the sun is still shining and hot so I didn’t curse summer :)


vegan4life August 13, 2012 at 12:51 pm

Hey Gina,
Great post. So i don’t have a waffle iron pan, can i turn this into a pancake recipe?


Gena August 13, 2012 at 4:52 pm

Absolutely! Make sure to cut the strawberries small, though.


Skye August 13, 2012 at 1:05 pm

I love waffles – and I love both pumpkin and strawberries but I’ve never combined them. I can’t wait to try these! I’m so glad you got a wafflemaker :)


Lauren August 13, 2012 at 1:42 pm

These look so good! Haven’t had waffles or pancakes in forever!!! I am a huge fan of fall too, def my favorite season!


Lisa @ The Raw Serenity August 13, 2012 at 2:17 pm

This looks and sounds so damn good!
Embarrassing enough, I haven’t had waffles in years!
Pumpkin in anything makes a dish amazing. Love love love it :) x


Janae @ Bring-Joy August 13, 2012 at 4:42 pm

Gena, love you for this.


Gena August 13, 2012 at 4:53 pm

Love you in general.


Iris August 13, 2012 at 4:57 pm

Thanks for the shout out. These look soooo delicious!


Jessica August 13, 2012 at 5:13 pm

Thanks Gena! I like how there is no baking powder in this! yummers!


Gena August 13, 2012 at 5:21 pm

Ay! You actually caught a typo I’m prone to: it’s baking powder indeed (not soda). Sorry!!


laura August 13, 2012 at 7:41 pm

I’m so torn! I am a fall girl. All-time favorite season. It could be that weather all year long. But I love the summer produce so much! I haunt the farmers markets every weekend day!

So now I have to try your combo.Yum! Great mix. Mind you, it will have to be pancakes. If I buy one more appliance I think my husband will make me sleep outside.


Caralyn @ glutenfreehappytummy August 13, 2012 at 8:19 pm

oh my gosh those are perfect! what a delicious combination! strawberries and pumpkin! yum!!


Caitlin @ livelovenyc August 13, 2012 at 8:21 pm

i’ve noticed that its been getting darker a teensy bit earlier here in New York. my favorite fall food is definitely anything involving pumpkin!
its still so super hot that i’m ready for sweaters, scarves and boots!


Ricki August 13, 2012 at 9:30 pm

These looks terrific–love waffles as a nice change from pancakes once in a while (though I do love both. . . !). But please, NO talk of fall!!! You’ll make me cry. ;) Enjoy every second in NYC!


Heather August 13, 2012 at 10:18 pm

These look fantastic! And your not the only one who has been feeling fall! I had it hit me 3 days ago and today I caught myself looking at the trees for different colors lol. And then I came to my senses saying were not even mid August yet! Plus I have already started to dream up all things pumpkin so you have really stolen my taste buds on this one :). All I need is a waffle maker now!


Anne:) August 13, 2012 at 10:40 pm

Here, in northern AZ, some of the trees actually have yellow patches! The nights have been unusually cool and feels very autumn like.


Anne:) August 13, 2012 at 10:38 pm

Thank you so much for your wonderful recipes! I LOVE your food and so do my family and friends. The recipes make it look like I know what I’m doing… lol
A sincere thank you!


Marissa August 13, 2012 at 10:40 pm

I’ve been on a waffle kick for a couple months now, and those pictures have me salivating! Loving the addition of pumpkin, too. My partner and I have already planned a nice waffle breakfast for the morning.

I am also a lover of autumn and can relate to your mixed emotions about the early signs of the change of seasons. While you were enduring the high temps, it got unseasonably cool here. When I took my dog for a walk it felt like an October morning. In my mind, I could already see him leaping joyfully through piles of colorful leaves. What a crazy feeling for the middle of August.


Marissa August 14, 2012 at 9:25 pm

Update: Tried these today and they are really good. The berries inside are sweet like jam, and they paired well with the pumpkin’s subtle earthiness. I’m definitely going to make these again. Thanks for the inventive recipe!


Hannah August 14, 2012 at 1:18 pm

Oh no please, please, I selfishly want it to stay hothothot, because I’ve just come from Australian winter and, before that, a dodgy summer of thunderstorms and cold and the occasional burning day. I want more of your glorious heat before Canada wraps me in cold!

Though such glorious waffles as these would make the transition easier, yes indeed. I don’t know when I last had waffles!


Kendra August 14, 2012 at 2:27 pm

Hi Gena,
I recently discovered your blog, and I absolutely love your thoughtful articles, gorgeous pictures, and delicious recipes:) Those waffles look fantastic, and I need to try them out as soon as possible!! I recently started my own blog; feel free to check it out if you would like to:)


Marissa@ohhhsolovely August 14, 2012 at 4:36 pm

anything pumpkin right now is getting me so excited for fall. it can’t come quick enough!


lyn e August 14, 2012 at 4:52 pm

I cat wait to try these!


Kristy August 14, 2012 at 5:42 pm

Who would have thunk? Pumpkin and Strawberries! This waffle looks and sounds delicious. Can’t wait to try it!


Lexi @ You, Me, & A World to See August 15, 2012 at 3:45 pm

Summer + Autumn together in a waffle? There’s no more perfect combination :)


Veggie Sara August 31, 2012 at 11:24 am

Oh my. I haven’t eaten waffles in such a long time and now I’m craving them! Thanks for this wonderfull recipe Gena!


Taylor September 9, 2012 at 8:07 am

These were so good! I love pumpkin so much so when I saw these I knew I had to make them. They are very light and fluffy. And it works well with regular whole wheat flour in case anyone has asked!


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