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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:
Gluten Free Pumpkin Waffles
- 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.
I don’t usually comment on recipes, but these are the best paleo waffles I’ve ever had. It turned out perfect and tasted amazing. You can’t tell it’s paleo or gluten free. Great recipe and one I will definitely be keeping. Thanks!
I am so happy you loved! Made my night.
This recipe has been added into our family’s rotation. It is perfect! Because I tire of pumpkin spice quickly, I also experimented with homemade apple sauce (it’s thicker than jarred). Amazing! It worked so well! You can omit the maple syrup, as apples have their own sweetness, and use apple pie spice or plain cinnamon. I then used homemade apple butter to top. Wow, what a nice alternative! Thanks for the great recipe!
These are the best pumpkin waffles and you can’t even tell they’re gluten free! I will be making them year round!
LOVED these! So easy to make and you can’t even tell that they’re gluten free. 4 stars because I don’t think the nutrition info is correct – the recipe makes 4 servings and calls for 4 eggs. 1 egg alone is about 70 calories so it doesn’t add up that 1 waffle would only have 81 calories. Please update the nutrition facts for the macro tracking folks 🙂
This is the best Gluten Free Pumpkin Waffle I ever made! It is a staple at my house! Thank you so much for creating this recipe! Yes, making a double batch is an excellent idea!
I just made these waffles and they are amazing!!! I would highly recommend this to anyone that loves pumpkin and waffles! I am so glad that I have found Lexi and her recipes!
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!
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 are perfection! Thank you for the wonderful fall recipe.
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!
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 🙂
can the batter be frozen or put in fridge overnight?
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!
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.
These look amazing! Definitely adding these to my waffle recipes! Also, what kind of waffle iron do you use?
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!!
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).
You could use your pumpkin butter recipe instead of syrup on these
Of course. Toppings are optional.
*didn’t come out crunchier
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… ?