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!

paleo pumpkin wafflesGluten 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 waffle batterPaleo Pumpkin Ingredients

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.

gluten free pumpkin waffles with maple syrup




































If you like this pumpkin recipe, check out these others:

gluten free pumpkin waffles on a fork

If you like this breakfast recipe, check out these others:

Watch the video:


Pumpkin Waffles

  • Prep Time: 5 min
  • Cook Time: 10 min
  • Total Time: 15 minutes
  • Yield: 4 1x


  • 1/2 cup blanched almond flour
  • 1/2 cup tapioca flour
  • 1 tsp baking powder
  • 2 eggs
  • 1/4 cup pumpkin puree
  • 1/2 tsp vanilla
  • 1/2 tablespoon pure maple syrup
  • 1/2 teaspoon pumpkin pie spice
  • 1/4 teaspoon cinnamon
  • Pinch fine sea salt
  • Pure maple syrup, for serving
  • Grass-fed butter, for serving


  • In a bowl combine almond flour, tapioca, baking powder, and dash of sea salt
  • Add in eggs, pumpkin, maple syrup and vanilla and mix to combine
  • Add in spices
  • Heat grass-fed butter in your waffle maker
  • Pour in batter and cook as directed by your waffle maker
  • Remove and transfer to plate
  • Repeat with remaining batter
  • Serve hot with pure maple syrup and grass-fed butter
  • Nutrition

    • Calories: 81
    • Sugar: 2.3g
    • Sodium: 93mg
    • Fat: 3.9g
    • Saturated Fat: 0.8g
    • Carbohydrates: 8g
    • Fiber: 1g
    • Protein: 3.7g
    • Cholesterol: 82mg

    Almond Flour Pumpkin Waffles


    October 13, 2019

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    Join The Discussion

    43 Responses

    1. 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?

      1. 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!)

    2. 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! 🙂

    3. 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!

    4. 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!

    5. 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!!

    6. 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.


    7. 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!

    8. 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… ?

    9. 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).

      5.0 rating

    10. 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!!

      5.0 rating

    11. 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.

    12. 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!

      5.0 rating

    13. 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!

      5.0 rating

    14. 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!

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    Author: Lexi



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