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Gluten Free Almond Flour Pumpkin Waffles (Paleo Friendly)

Jump to Recipe·★★★★★4.7 from 29 reviews

Almond Flour Pumpkin Waffles – Crispy & fluffy paleo pumpkin waffles made with almond flour. These healthy pumpkin waffles are so good, we eat them year round! (Gluten free, dairy free, paleo friendly & naturally sweetened)

Stack of Almond Flour Pumpkin Waffles with pecans and maple syrup.

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.

All that to say, I pretty much love my waffle recipes 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–delicately crisp on the outside, fluffy on the inside, and loaded with flavor.

Here’s why I think you’ll love these delicious gluten-free pumpkin waffles as much as we do…

Overhead view of a Stack of Almond Flour Pumpkin Waffles with pecans and maple syrup.

What Makes These Gluten Free, Paleo 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. This means our almond flour pumpkin waffles are more filling, which makes them a great recipe to keep you going all morning long. 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 healthy pumpkin waffles are both, which makes for gluten-free waffle perfection!
  • They freeze & reheat like a dream. I love when I can freeze leftovers! I often make a double batch of this gluten-free waffle recipe and freeze half. It makes for great meal prep on busy weeks! 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.)
Stack of Almond Flour Pumpkin Waffles with coconut whipped cream and cinnamon

Let’s Talk Toppings! Here Are Our Favorite Toppings For Almond Flour Pumpkin Waffles:

First off, let me just say these paleo pumpkin waffles taste delicious all on their own thanks to those lovely warm spices and flavors. But adding toppings to waffles is part of the fun, so here are some of our favorite pumpkin waffle toppings…

  1. Maple Syrup. I have to start with this classic. A little maple syrup in every crispy pocket of these waffles is a total delight.
  2. Toasted Pecans. I love the nutty crunch that pecans add to these paleo pumpkin waffles.
  3. A Dollop Of Whipped Cream. A big spoonful of whipped coconut cream on top makes these feel like a total treat. Feel free to get the store-bought kind for ease, or whip up your own!
  4. Leftover Cranberry Sauce. Just tossing this out there because I love it so much…try these almond flour pumpkin waffles with a bit of leftover Orange Honey Cranberry Sauce at Thanksgiving time. The bright, sweet tart flavor pairs so nicely with the warmth and spice of the waffles.
  5. A Few Chocolate Chips. Chocolate + pumpkin are so good together! My kids love when I add a few chocolate chips on top of their waffles.
  6. Nut Butter. Many of you have finished these pumpkin spice waffles off with a drizzle of almond butter or mixed nut butter. It adds even more protein!
Stack of Almond Flour Pumpkin Waffles with pecans and maple syrup.

FAQ + Tips For The Best Almond Flour Pumpkin Waffles:

How To 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.

Use The Right Kind Of Flour! Use blanched, finely ground almond flour. I like Honeyville, Wellbee’s, and Anthony’s. Almond flours vary in density, and a good way to get consistent results is to measure properly, using the Scoop and Level Method–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.

Freeze & Reheat Leftovers – We freeze leftover gluten-free 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 toaster oven, 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.

Stack of Almond Flour Pumpkin Waffles with pecans and maple syrup.

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Stack of Almond Flour Pumpkin Waffles with pecans and maple syrup.

Gluten Free Almond Flour Pumpkin Waffles

★★★★★

4.7 from 29 reviews
  • Author: Emily Dixon – One Lovely Life
  • Total Time: 30 minutes
  • Yield: 5–6 servings (depending on your waffle iron) 1x
  • Diet: Gluten Free
Print Recipe

Description

This gluten-free pumpkin waffle recipe is made with almond flour! These healthy pumpkin waffles are so good, we eat them year round!

Ingredients

Scale
  • 1 2/3 cup (150g) blanched almond flour
  • 1/2 cup (60g) arrowroot powder or tapioca starch
  • 2 teaspoons baking powder (see notes for paleo)
  • 1 teaspoon cinnamon*
  • 1/2 teaspoon nutmeg*
  • 1/4 teaspoon 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 Tablespoons ghee, avocado oil, or coconut oil (if not paleo, you can sub another neutral oil or vegetable oil, melted butter, or melted vegan butter)
  • 1 teaspoon vanilla extract

Instructions

  1. Prep & Preheat. Preheat your waffle iron and grease with nonstick spray or brush with a very thin layer of oil. (I don’t recommend cooking spray, which can gum up your waffle iron over time)
  2. Whisk The Dry Ingredients. In a large bowl, whisk together almond flour, arrowroot, baking powder, cinnamon, nutmeg and salt until well combined.
  3. Add The Wet Ingredients. Next, add pumpkin, milk, syrup, eggs, ghee/oil, and vanilla to the dry ingredients. Whisk to combine well.
  4. Cook The Waffles. Scoop or pour the batter into your waffle iron and cook according to your waffle maker instructions. (Many waffle irons use 1/3 cup or 1/2 cup batter per waffle–try not to overfill!)
  5. Repeat with remaining batter until all the waffles are cooked.
  6. Store leftover waffles in an air-tight container or bag in the fridge or freezer. Follow reheating instructions below!

Notes

*Feel free to use 1 1/2 tsp. pumpkin pie spice instead of the cinnamon and nutmeg listed. (It’ll add notes from ginger, cloves, allspice, etc.) 

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.

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.

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Breakfast, Waffles
  • Method: Waffle Maker
  • Cuisine: American

Keywords: pumpkin waffles, healthy pumpkin waffles, paleo pumpkin waffles, gluten free pumpkin waffles, almond flour pumpkin waffles, almond flour waffles

88 Comments

  1. I never review recipes, but OH. MY. GOODNESS. These are truly a masterpiece. One of my biggest pet peeves is when someone gives a recipe five stars and in the comments it says, “These look delicious. I can’t wait to try them.” Don’t rate the recipe if you haven’t made it. Rant over.

    They don’t resemble paleo baked goods at all. I can’t tell the difference between these and “regular” food. Even my kids like them.

    I’ve made them a couple of times. They did stick some with coconut oil but worked fine with butter.

    I had them with leftover cranberry sauce this morning, very good. I also freeze them and make a quick almond butter sandwich with them on work mornings.

    Thanks for the recipe!

    ★★★★★

    Reply

    1. Trixie – THANK YOU so much for taking the time to leave a review! It’s so helpful. I’m going to have to try that almond butter sandwich idea. Sounds SO GOOD!!!

      Reply

  2. I sifted my dry ingredients and used egg replacement (vegan egg brand). Hard to find vegan and gluten-free waffles that give that soft center, beautiful rise, and crisp outer. These nailed it!

    ★★★★★

    Reply

  4. These were delicious!!! I followed the recipe to the letter and was a little concerned, as the batter turned out really thick. But there was no need to worry, as the waffles turned out amazing. Crispy on the outside with just the right amount of pumpkin flavor. Thanks so much for the tip about putting the waffles in the oven on a rack to keep them warm. Total gamechanger! Will definitely be revisiting this recipe this fall.

    ★★★★★

    Reply

  5. Great waffles! My husband makes these for me & I’m in love with them. There is nothing better for breakfast than these waffles.

    ★★★★★

    Reply

  6. I have tried a few healthy breakfast bread (pancakes, waffles, muffins, etc.) recipes and I always end up being the only one in my family who will touch them, and I’m only doing it so I’m not wasting ingredients and because they’re healthy. These, on the other hand, are absolutely delicious and my husband, 4 yr old and 2 yr old all loved them as well! Thanks!

    ★★★★★

    Reply

  7. These were tasty pumpkin waffles. I used sunflower oil and tapioca starch in mine and did have a problem with the first batch splitting in half as they really wanted to stick to my waffle iron. I made sure to use a heavy coating of avocado oil spray on the waffle iron for the next two batch and even then had to pry everything off carefully with a fork. Not sure if the tapioca made them especially sticky? Wondering if anyone else had this issue.

    Reply

  9. These were perfect! One of my favorite waffle recipes ever! Made them exactly as written to use up some leftover pumpkin and so glad I did! First time checking out your site, so I’ll be trying more of your recipes!

    ★★★★★

    Reply

  10. This was indeed a very successful recipe at Nana’s house <3 My 4 year old granddaughter loved hers! I "hid" some raisins in the waffles and topped with whipped cream and sliced frozen strawberries – sprinkled with cinnamon. I'll be looking for more of your recipes!

    Reply

  11. Great waffle recipe! Picky toddler approved. I been dairy and gluten free for years and missed waffles. Most grocery store gluten free waffles have soy ingredient that I’m allergic to, this recipe is amazing! I make double batch on the weekend for busy mornings throughout the week.

    ★★★★★

    Reply

  13. We make these waffles year-round. The whole family loves them. We started making large batches and freezing our mini waffles to pop in the toaster for the on-the-go breakfast and these never disappoint! Truly one of our favorite recipes!

    ★★★★★

    Reply

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