Almond Flour Pumpkin Waffles – Crispy & fluffy pumpkin waffles made with almond flour. These healthy pumpkin waffles are so good, we eat them year round! Scroll down for the full recipe & video tutorial! (Gluten free, dairy free, paleo friendly & naturally sweetened)
Waffles are an institution in my family.
A big, giant waffle breakfast is one of the key Christmas morning traditions at our house growing up, and breakfast for dinner has always been a regular part of the rotation. So, I pretty much love my waffles any way I can get them–oatmeal, lemon, mixed berry, gingerbread, pumpkin… I love them all.
These crispy, fluffy almond flour pumpkin waffles are exactly what I’m talking about. They’re all the good things about waffles. And they taste amazing, whether you drizzle them with maple syrup, sprinkle them with toasted pecans, or dollop a big spoonful of whipped coconut cream on top.
What Makes These Gluten Free Pumpkin Waffles Amazing:
They’re pretty darn nutrient dense. Almond flour has healthy fats, protein, vitamins and minerals that white flours or all-purpose gluten free flours tend not to have. They are more filling, which makes them a great option. They’re also gluten free, dairy free, and naturally sweetened.
The texture is AWESOME. My dream waffle is crispy on the outside while light and fluffy on the inside. These pumpkin waffles are both.
They freeze & reheat like a dream. I love when I can freeze leftovers! I often make a double batch of these waffles and freeze half. We can pull out leftovers one at a time for breakfasts throughout the week, or dinner on a crazy night. (See below for how I freeze & reheat them.)
Notes on these Almond Flour Pumpkin Waffles:
For Best Results – Use blanched, finely ground almond flour. I like Honeyville, Wellbee’s, and Anthony’s. I love Bob’s Red Mill’s other products with my whole heart, but their almond flour is a bit grittier and not as finely ground. Almond flours vary in density, and a good way to get consistent results is to measure properly–fluff the flour with a spoon/whisk/fork, then scoop with a spoon into a measuring cup (rather than scooping with your measuring cup, which can compact the flour). That said, the BEST WAY to get perfect waffles is to weigh your ingredients with a kitchen scale.
Keep Your Waffles Crispy! If you’re cooking waffles for a crowd and want to keep them crisp, try placing them in a single layer on a cooling rack, rather than stacking them. Stacked waffles tend to steam each other, which softens that gorgeous crispiness of the outside layer. You can also put them in a low-heat oven (about 200 degrees F). I put my cooling rack on a baking sheet and pop the whole thing in the oven to keep them warm and crisp.
Freeze & Reheat Leftovers – We freeze leftover waffles ALL the time. They’re great for quick weekday breakfasts, and we also toss them in packed lunches. To freeze, make sure the waffles are completely cool, then stack them one layer at a time in a freezer-safe bag. I put a sheet of parchment paper in between layers to keep them from sticking to each other. (You do you!) To reheat, pop them in the toaster, or put them on a baking sheet in a 350 degree oven for 5-10 minutes.
Waffle Irons – If you’re in the market for a waffle iron, we’ve owned FIVE in our 10.5 years of marriage. (cue: all the eye rolls. Believe me, I’m right there with you.) This is my pick for a standard, fairly thin waffle. This Mickey waffle maker makes the PERFECT kid-friendly sized Mickey-shaped waffles. And this Belgian-style waffle maker will give you amaaazing Belgian style waffles (and it cooks 2 at once!).
The Mickey Waffle iron is the favorite for my kids, and the Belgian iron is my overall pick.
Paleo Notes – If you’re strictly paleo, you’ll need to be sure to use a paleo-approved baking powder option. (Baking powder tends to contain cornstarch, which isn’t paleo approved.) You can make your own, which only requires arrowroot powder, baking soda, and cream of tartar.
Substitutions – I haven’t successfully tested this recipe subbing out the almond flour and arrowroot combination for any other type of flour. As for eggs, I haven’t tried subbing eggs in this recipe, but generally have good results in pancake and waffle recipes using a powdered egg replacer like Neat Egg. (Follow the directions on your package)
Love Pumpkin? You’d Probably Like…
- Pumpkin Chocolate Chip Muffins (Gluten Free & Dairy Free)
- Baked Pumpkin Oatmeal (Gluten Free & Vegan)
- Pumpkin Taco Soup (Paleo & Whole30 Approved)
- Blender Pumpkin Oatmeal Pancakes (Gluten Free & Dairy Free)
Gluten Free Almond Flour Pumpkin Waffles
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Prep Time: 10 minutes -
Cook Time: 20 minutes
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Total Time: 30 minutes
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Yield: 5-6 servings (depending on your waffle iron) -
Category: Breakfast, Waffles -
Method: Waffle Maker -
Cuisine: American
Print Recipe
Pin RecipeDescription
Crispy & fluffy pumpkin waffles made with almond flour. These healthy pumpkin waffles are so good, we eat them year round!
Ingredients
- 1 2/3 cup (150g) blanched almond flour
- 1/2 cup (60g) arrowroot powder or tapioca starch
- 2 tsp baking powder (see notes for paleo)
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp salt
- 1/2 cup (120g) pumpkin puree
- 1/2 cup unsweetened almond milk (or your favorite milk)
- 1/4 cup pure maple syrup
- 2 eggs
- 3 Tbsp ghee, avocado oil, or coconut oil (can sub butter or vegan butter), melted
- 1 tsp vanilla extract
Instructions
- Preheat your waffle iron and grease with nonstick spray or brush with a very thin layer of oil.
- In a large bowl, whisk together almond flour, arrowroot, baking powder, cinnamon, nutmeg and salt until well combined.
- Add pumpkin, milk, syrup, eggs, ghee/oil, and vanilla. Whisk to combine well.
- Scoop batter into your waffle iron and cook according to your waffle maker instructions.
- Repeat with remaining batter until all the waffles are cooked.
Notes
Keep Your Waffles Crispy! If you’re cooking waffles for a crowd and want to keep them crisp, try placing them in a single layer on a cooling rack, rather than stacking them. Stacked waffles tend to steam each other, which softens that gorgeous crispiness of the outside layer. You can also put them in a low-heat oven (about 200 degrees F). I put my cooling rack on a baking sheet and pop the whole thing in the oven to keep them warm and crisp.
Freeze & Reheat Leftovers – We freeze leftover waffles ALL the time. They’re great for quick weekday breakfasts, and we also toss them in packed lunches. To freeze, make sure the waffles are completely cool, then stack them one layer at a time in a freezer-safe bag. I put a sheet of parchment paper in between layers to keep them from sticking to each other. (You do you!) To reheat, pop them in the toaster, or put them on a baking sheet in a 350 degree oven for about 5 minutes.
Waffle Irons – If you’re in the market for a waffle iron, we’ve owned FIVE in our 10.5 years of marriage. This is my pick for a standard, fairly thin waffle. This Mickey waffle maker makes the PERFECT kid-friendly sized Mickey-shaped waffles. And this Belgian-style waffle maker will give you Belgian style waffles.
The Mickey Waffle iron is the favorite for my kids, and the Belgian iron is my overall pick.
Paleo Notes – If you’re strictly paleo, you’ll need to be sure to find a paleo-approved baking powder option. Baking powder tends to contain cornstarch, which isn’t paleo approved. You can make your own, which only requires arrowroot powder, baking soda, and cream of tartar.
Keywords: pumpkin waffles, healthy pumpkin waffles, paleo pumpkin waffles, gluten free pumpkin waffles, almond flour pumpkin waffles, almond flour waffles
Woh mama. The fat content is the fats for my whole day!!
I am still going to make them, maybe I will do this on a Sunday. They really look delicious.
That comes from the almond flour (made from ground almonds). I usually only have 1, so the nutrition facts are lighter than what’s listed below, but I don’t feel one bit bad about them, since they’re made from such great ingredients 🙂
These look amazing! I need these in my life!
We LOVE them! I keep trying to make extra to freeze, and we go through them so fast!
We’re making these this morning. Love the taste, but they keep sticking to the waffle iron and won’t cook through before burning. Does this batter not work with a thicker style waffle maker?
★★★★
Jane – Oh no! I made mine in my deep Belgian iron, so they do work with a thicker waffle. Every iron cooks a bit differently, so sometimes if there’s temperature variation the batter will “seal” differently when it hits the plates. Did you spray your iron with nonstick spray first? Do you know what temperature setting you had it on? I’d love to help! In general, if you still have sticking after spraying it or brushing it with butter/oil, you might need to add a tiny bit more oil to the batter to help with the sticking. Or adjust your waffle iron temperature. I hope some of those tips help! I’m cheering for you!
Oh wow! Yum! Want to make today,except I do not have arrowroot or tapioca and can not purchase in my town. Can it be omitted or substituted?
Kristen – Not for a paleo option, but if you’re not following paleo, you could use cornstarch or another starchy flour (like rice flour).
Made these today and they were absolutely the best waffles I’ve ever had! Loved them.
★★★★★
YES! I’m SO glad you enjoyed them so much. THANK YOU for sharing!!!