Waffles with Fall Fruit

gluten free waffles with quince, apple, and crème fraîche

Weekend mornings in autumn require a cozy breakfast to soften the crisp air outside. These waffles do just that, and they’re a perfect reason to sit at the table with good company, drink too much coffee, and gaze at the changing leaves. We use bourbon, butter, quince, and apples to complete this indulgent fall snuggle of friends and flavors. A Belgian waffle maker will give you roughly five waffles, while a regular waffle iron will make eight. Now dig out your wool socks and get to it.

Serves 4



  • 1teaspoon whole flax seeds
  • 12teaspoon psyllium husk power
  • 14teaspoon chia seeds
  • 2cups rice-based gluten-free all-purpose flour* (11 ounces)
  • 2teaspoons sugar
  • 2teaspoons baking powder
  • 12teaspoon baking soda
  • 12teaspoon fine sea salt
  • 112cups buttermilk
  • 2tablespoons melted butter, plus extra for cooking
  • 2tablespoons sour cream
  • 1teaspoon pure vanilla extract
  • zest of 1 lemon
  • *Use a mix that does not contain xanthan or guar gums. See GF Basics for more info.
  • Heat the oven to 300 degrees. Place a sheet pan fitted with a wire cooling rack in the oven. In a clean coffee grinder, grind flax, psyllium, and chia seeds into a powder. Whisk to combine with flour, sugar, baking powder, soda, and salt in a medium bowl. Add buttermilk, butter, and sour cream, and whisk until smooth. Let sit for 15 minutes to allow the liquid to absorb into the flour and to activate the binding qualities of the ground seeds. Stir in vanilla and zest.
  • 2
  • Heat your waffle iron. Butter hot iron and drop batter onto it, leaving a border of ½ inch on all sides. Close the iron and cook until golden brown and crisp. Repeat until all the batter is gone, adding more butter to the iron as needed. Place the cooked waffles on the sheet pan in the warm oven as you go. Serve waffles with Fall Fruit with Bourbon Maple and Butter, and a bowl of sour cream or crème fraîche.

Fall Fruit with Bourbon, Maple, and Butter

  • 1medium quince, cored, peeled and diced in 12-inch pieces
  • 2medium apples, cored and diced in 12-inch pieces
  • 12teaspoon fine sea salt
  • 14cup unsalted high quality butter
  • 13cup maple syrup
  • 3tablespoons bourbon
  • Over medium low heat, melt the butter in a medium sized sauté pan. Add the fruit and salt, and cover, simmering until the fruit has softened, about 10 minutes. Carefully add the bourbon and let cook until evaporated, about 2 minutes more. Add the maple syrup and simmer until heated through and well combined, about 3 minutes more. Serve with waffles, crepes or pancakes.