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)
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.
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…
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.)
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…
- Maple Syrup. I have to start with this classic. A little maple syrup in every crispy pocket of these waffles is a total delight.
- Toasted Pecans. I love the nutty crunch that pecans add to these paleo pumpkin waffles.
- 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!
- 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.
- 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.
- 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!
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.