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
These 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
- Pumpkin Pureé
- Almond Flour
- Tapioca flour
- Baking Powder
- Pumpkin Pie Spice
- 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:
- 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
- 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.
- 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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