Gluten Free Pumpkin Waffles
These Gluten Free Pumpkin Waffles are going to be the star of the breakfast or brunch table! You wouldn’t know these waffles were made without flour and they’re a cinch to put together using only one bowl. They are fluffy on the inside and crispy on the outside and full of pumpkin flavor!
Gluten Free Pumpkin Waffles
Gluten Free Pumpkin WafflesThese gluten-free and paleo Pumpkin Waffles are the real deal! This recipe has been on Lexi’s Clean Kitchen since 2015 and they have been made hundreds of times by so many! They are fluffy and delicious, and perfect for any morning, but especially a fall morning. These gluten-free waffles use my trusty blend of almond and tapioca flour as the base. We use this blend for a lot of our recipes because it is simple, versatile and creates paleo friendly recipes that are just like the originals.
Guess what else I love about this recipe? It’s freezer-friendly. Make a double or triple batch now and have waffles for a quick morning breakfast. Plus with the upcoming holidays you are going to want to keep this recipe at the ready! This is such a great breakfast or brunch idea to serve a crowd! Our recipe serves 4, but it can easily be doubled or tripled and the waffles can be kept warm in a low oven to keep hot before serving!
Paleo Pumpkin Ingredients
Paleo Pumpkin Ingredients- Pumpkin Pureé
- Almond Flour
- Tapioca flour
- Baking Powder
- Pumpkin Pie Spice
- Cinnamon
- Eggs
- Maple syrup
- Vanilla extract
- High Heat Cooking Spray (I like Avocado Oil)
How to Make Gluten Free Pumpkin Waffles
What I love most about this recipe is that it’s made all in one bowl! Start by whisking together all of the wet ingredients and then add in the dry ingredients and whisk until fully combined. Because there is no gluten here, there is no worry about the waffles being tough from overmixing. Once you’ve mixed the batter, heat up your waffle iron and cook according to the appliance instructions. Just make sure to spray well with a high-heat cooking spray!
You can serve the waffles immediately, or let it cool completely and freeze. Waffles will keep frozen for up to 3 months. To reheat place in a toaster oven until heated through.
If you like this pumpkin recipe, check out these others:
If you like this breakfast recipe, check out these others:
- Sheet Pan Classic Breakfast Bake (Eggs, Bacon, & Home Fries!)
- Savory Breakfast Sausage Oatmeal
- Gluten Free Apple Muffins
- The Ultimate Guide on How to Make Oatmeal
Watch the video:
Paleo Pumpkin Waffles
These Gluten Free Pumpkin Waffles are going to be the star of the breakfast or brunch table! You wouldn’t know these waffles were made without flour and they’re a cinch to put together using only one bowl. They are fluffy on the inside and crispy on the outside and full of pumpkin flavor!
Ingredients
- 4 large eggs
- 1 cup pumpkin puree
- 1 tablespoon pure maple syrup
- 1 teaspoon vanilla extract
- 1 cup (98 grams) almond flour
- 1 cup (120 grams) tapioca flour
- 2 teaspoons baking powder
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon cinnamon
- pinch salt
- High heat cooking spray (we use avocado oil spray), for waffle maker
- Pure maple syrup, for serving
- Grass-fed butter or pumpkin butter, for serving
Directions
- Preheat a waffle maker according to the appliance instructions.
- Whisk together the eggs, pumpkin puree, maple syrup and vanilla extract in a large bowl until fully combined.
- Add in the almond flour, tapioca flour, baking powder, pumpkin pie spice, cinnamon and salt whisk to combine.
- Spray the heated waffle iron with a high heat cooking spray (we use avocado oil). Following the directions for your waffle maker regarding batter quantity and cook time, pour in the batter and cook the waffles until cooked through and lightly golden. Remove, and if needed transfer to a low oven to keep warm. Repeat with remaining batter.
- Serve the waffles hot and garnish with butter (or pumpkin butter) and maple syrup.
Recipe Notes
- This recipe was originally published in 2015, and republished in 2019 with updated photos and an updated recipe yield. This batter makes 4 standard waffles, but this can vary depending on the size of your waffle iron.
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47 Responses
Hi. Can arrowroot powder be substituted for the tapioca starch? Thx!
Yes, should be fine.
Oh man! These look delicious! I’ll be making them in the coming week for sure! Also have the pumpkin sticky buns on my to-bake list.
Brilliant… But I don’t have a waffle maker. Still, I’ll be saving this for when I eventually get one!
Well, I see a million pics on this page of waffles, but I don’t see a recipe anywhere. Is there just a glitch in my computer, or has there been a major omission?
Never mind, it finally showed up. Guess it took a while to load all those pictures & the recipe, for some reason, was last. (I’m sorry, but multiple pics of the same food item is slightly annoying to me!)
Could these be made into pancakes ?
yum! We don’t have a waffle maker but I wonder if we could just try and make them into pancakes… worth a shot!
They are AMAZEBALLS! And…paleo. What the what.
Can this recipe be used for pancakes also?
I’m making these for the 2nd time; I’ve been craving them like crazy all week. This is THE BEST waffle recipe – perfect texture & taste = pure waffle bliss! Thanks so much, Lexi! 🙂
Did you forget the milk?
Nope, no milk in this recipe!
These were great! I made them nut free by subbing in an equal about of sifted ground sunflower seeds for the almond flour. Amazing texture! Thanks Lexi!
These are wonderful! I substituted sweet potato puree. My kids are not Paleo and they’re both picky, and they loved these waffles. It was great to make something fun we can all eat.
Thank you!
So glad they were great!
I see it says it serves 4 – does it make 4 waffles, or does it make 2 and you are saying that 1/2 a waffle is one serving? Thank you!!
Depending on your waffle maker, it’ll make 8 pieces (or 2 big waffles), so 2 pieces each! Just accordingly 🙂
Can coconut flour be used instead? If so, how much? Thank you!!
No, coconut flour is not a 1:1 sub!
My kids just made these and said, “I’d have to say these are VERY, VERY good!”
Yay!!! Awesome report!
But we made two waffles from the recipe, so we’ll have to probably triple the recipe to feed the four of them.
Thanks!
So glad!!
These were really delicious but I wish the serving size would say 2. There’s no way this recipe would feed 4 people.
Can honey be substituted for the maple syrup?
Yes.
Do you have the nutrition information for this recipe?
Any other substution for the tapioca flour?
You can try arrowroot!
These were amazing!!!!! I don’t eat large amounts of eggs so I did one egg and one flax egg and still perfect. I will definitely make these again! Thanks for a great, grain free and gluten free treat!
I made these and they were amazing! But mine didn’t come on firmer.. My family prefer a crunchier waffle.. What am I doing wrong.. Plus mine seemed thicker than the picture… Still amazing just wanted a few tips on what I could be doing wrong… ?
*didn’t come out crunchier
You could use your pumpkin butter recipe instead of syrup on these
Of course. Toppings are optional.
I love this recipe! Also is great using 1/4 cup Greek yogurt instead of the pumpkin, blueberries, and some fresh lemon zest (skip the pumpkin pie spice).
These were AMAZING!! My two kids, husband and I devoured them. 🙂 We topped them with plenty of Kerrygold Butter and Organic Maple Syrup. Lexi, seriously some of the best waffles I’ve ever tasted, well done!!
These look amazing! Definitely adding these to my waffle recipes! Also, what kind of waffle iron do you use?
This is my favorite paleo waffle recipe by and far and I’ve tried a lot. I literally make it once a week and keep a bunch frozen to get us through. I recently subbed some of the pumpkin for mashed banana and added beetroot powder instead of all the pumpkin pie spices and it was a huge hit with my sassy 2.5 year old. Pink waffles for the win.
First of all, my daughters cannot stand Paleo waffles. They ADORED these! So much so, that they wanted me to leave a review. I have never had Paleo waffles that were indistinguishable from standard, and these passed as wheat flour waffles. I have a Belgian Waffle Maker, and quadrupled the recipe to get eight waffles in total. Perfect intro to fall, which we start celebrating in August 😉 Thank you, Lexi!
can the batter be frozen or put in fridge overnight?
Fridge overnight.
I make these on repeat every fall. Even the husband who doesn’t really like pumpkin spice flavored things loves them. Better tasting than gluten filled diner waffles and without the guilt!
Seriously so good! Glad they’re a hit in your home too 🙂
I’ve been making this recipe since 2016! I’ve subbed Greek yogurt for the pumpkin puree and added wild blueberries. It’s also wonderful with banana puree and broken walnuts. The waffles bake up so fluffy. They remind me of cake doughnuts!
These are perfection! Thank you for the wonderful fall recipe.
I’m curious if you can make these without the pumpkin or would it mess it up completely?
Use applesauce! But they won’t taste like pumpkin waffles!
These turned out fluffy on the inside and crispy on the outside, as promised. Great use of all the extra pumpkin cans I had in my pantry. Will make again!