Get ready to relish the rich flavors of autumn with these Gluten-Free Pumpkin Waffles, crafted without any refined flours or sugars, a blend of wholesome ingredients, real pumpkin and cozy pumpkin spice that capture the essence of the season’s warmth. They are soft, crisp, fluffy and easy to make for the perfect cozy fall breakfast! Grain-free, paleo, dairy-free and easily vegan.
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Updated September 2023
Easy Gluten Free Pumpkin Waffles
Looking for a healthy and cozy breakfast for fall? Embrace the cozy vibes of autumn with these Gluten-Free Pumpkin Waffles. These fluffy delights are not only a treat for your taste buds but also a warm hug for your soul.
The best part is, they are deliciously soft fluffy on the inside with crispy edges. Whether you’re following a gluten-free diet or simply looking for a delicious breakfast or brunch option, these waffles are sure to become a seasonal favorite! Plus, you’ll love that this waffle recipe comes together in just one bowl with wholesome gluten free ingredients and are naturally sweetened. And, they are also paleo, grain-free with vegan, low carb and keto sweetener options.
Ingredients you need
These pumpkin protein waffles are made with simple gluten-free ingredients you most likely have in your pantry. We like to add a scoop of protein powder for added protein but feel free to leave that out and use the subs we suggested instead.
For the waffle batter
- Avocado Oil Spray or Ghee: Prevents sticking to the waffle iron.
Wet ingredients
- Eggs: These provide structure and moisture, making your waffles light and fluffy. Be sure to bring the eggs to room at room temperature. To make these pumpkin waffles vegan, sub with flax eggs, chia eggs or whipped aquafaba.
- Whipped Egg White (optional): For those seeking extra thickness and fluffiness.
- Unsweetened Almond milk: Ensures moisture and a slight nutty undertone. Or any other milk (dairy-free or not) of your choice
- Apple cider vinegar: to help make the waffles extra crisp and fluffy.
- Pumpkin puree: Infuses the waffles with that quintessential fall flavor. Be sure to use pure sugar free canned pumpkin puree (not pumpkin pie filling) or homemade pumpkin puree. Be sure not to use canned pumpkin pie filling though since it’s packed with other sweeteners and fillers.
- Cashew Butter: Binds the waffles and gives them structure and that fluffy texture. You can sub with almond butter, peanut butter (not paleo) or any other nut butter or seed butter of your choice.
- Coconut sugar: A lower glycemic sugar that resemble the taste of brown sugar. If you don’t have or can’t find maple sugar, you can also swap with Lakanto golden monk fruit sweetener for a low carb keto option or any other granulated sweetener of your choice.
- Vanilla extract: bring out the flavors from all the other ingredients.
Dry Ingredients
- Almond Flour: Be sure you are using almond flour that is labelled as super-fine blanched and not almond meal for this almond flour pancake mix. Instead of all purpose flour like in regular wheat flour waffles, almond flour is the main nut flour providing most of the bulk. Measure properly using the spoon and level method.
- Coconut flour: Aids in texture and is a low-carb alternative. You’ll need 1 1/2 tablespoons to help make them soft and fluffy. Be sure to sift or use a fork to fluff it out if you see any clumps.
- Protein Powder: Boosts protein content. We like NuZest Just Clean or Sprout Living Pea Protein but you can use your favorite. We have not tested this with a Whey protein powder since we wanted to keep this recipe dairy-free but feel free to do so if it fits with your dietary preference. If you prefer not to use protein powder, you may sub with 2 tablespoons of Tapioca flour or Almond Flour. Be sure to sift or use a fork to fluff it out if you see any clumps.
- Baking Powder: Acts as a leavening agent, making the waffles rise.
- Pumpkin spice: Elevate the flavor with classic fall spices. You can use our homemade pumpkin pie spice blend or you can grab a jar from any grocery store.
- Cinnamon: for extra flavor to make your pumpkin pie waffles delicious.
How to make Gluten Free Pumpkin Waffles
- (Optional) Separate Egg Whites: For extra fluffy waffles, separate the egg whites and whip until stiff peaks then fold into the batter after you add the baking powder.
- Beat the eggs: In a large bowl, beat the eggs then whisk in the pumpkin, nut or seed butter and coconut sugar. Pour in the milk, apple cider vinegar and vanilla and mix until smooth.
- Add the dry ingredients: Slowly add almond flour, tapioca flour, coconut flour, pumpkin spice, cinnamon, and baking powder and stir until the batter is combined. The batter should be somewhat thick. Allow the batter to rest for 3-5 minutes – this helps the batter thicken up.
- Preheat the waffle iron: Meanwhile, preheat your waffle iron to high heat. Coat with avocado or coconut oil spray.
- Transfer Batter: Scoop 1/4 cup batter into the middle of the waffle iron (for mini waffles) or 2/3 cup of the batter for Belgian waffles and spread out slightly to desired shape / size.
- Cook Waffles: Close lid and cook until golden and cooked through, or according to your waffle maker’s instructions. Once the light turns green or steam stops (about 4-5 minutes, flip and cook for another round (for extra crispy waffles) (another 4-5 minutes). Repeat with any remaining batter. Allow to cool slightly then use a spatula to remove and transfer to plate.
- Serve with toppings of choice: Serve with maple syrup, chopped pecans, melted ghee/vegan butter or whipped coconut cream, if desired.
Tips for success
To ensure your Gluten-Free Pumpkin Waffles turn out perfect every time:
- Separate and whip the egg whites: For extra fluffy waffles, separate the egg whites and whip them until stiff peaks. Whipping the egg white results in fluffier waffles.
- Pumpkin Puree: Be sure to use pure pumpkin puree, not pumpkin pie filling.
- Nut Butter: Choose a high-quality nut or seed butter for the best flavor.
- Don’t overmix: Stir the batter until just combined, otherwise, your waffles may turn out flat.
- Let the batter rest: Allow the waffle batter to rest for at least 2-3 minutes. This helps the batter thicken up and activates the baking powder to rise for extra fluffy and crispy waffles.
- Cook on low heat: It’s important to allow the waffles to cook low and slow since they are grain free. Coat the griddle or pan with avocado oil spray, coconut oil spray or ghee.
Serving Suggestions:
These pumpkin waffles are delicious on their own but our family loves them even with more with a drizzle of maple syrup a pat of dairy-free butter with a few chopped pecans.
- Maple syrup: you can add an extra drizzle of maple syrup or sugar-free maple syrup to sweeten things up.
- Dairy-free yogurt: a dollop of coconut yogurt or Greek yogurt (if not dairy-free) for some extra protein.
- Fresh berries: top with a few blueberries, raspberries, blackberries or strawberries.
- Chopped Nuts: Sprinkle with chopped pecans for added crunch.
- Butter: Melt some vegan butter or ghee for a comforting treat.
- Whipped Cream: Top with whipped coconut cream for a dairy-free indulgence.
Waffle Variations
Get creative with these fluffy waffles:
- Fruit: Add some fresh fruit such as blueberries, raspberries or even some diced peaches.
- Chocolate chips: Top with dairy-free chocolate chips and more fruit,
- Egg substitute: To make pumpkin waffles vegan, you can try subbing the eggs with flax eggs or mash in ripe bananas or cooked sweet potato.
- Cream cheese: If you’re not paleo, you can make your grain-free pumpkin waffles with dairy-free cream cheese, just substitute the almond butter.
- Nut or Seed Butters: Experiment with different nut or seed butters for unique flavors.
- Pumpkin: Swap out the pumpkin for mashed bananas or sweet potato.
- Spices: Try various spices like nutmeg or cardamom for a twist.
- Add Protein Powder: Incorporate your favorite protein powder for a personalized touch.
Substitutions:
Customize your waffles to fit your dietary preferences:
- Substitute almond flour with tapioca flour for a different texture.
- Opt for low-carb sweeteners if you’re watching your sugar intake.
- Use ghee or butter if you don’t follow a vegan diet.
Now, armed with this mouthwatering recipe, you’re ready to embrace fall flavors with our Gluten-Free Pumpkin Waffles. Whether you’re enjoying them on a leisurely weekend morning or serving them at a festive brunch, these waffles are the epitome of seasonal comfort. Share the recipe with your loved ones and indulge in the goodness of pumpkin-spiced joy. Happy waffle-making!
Storage Tips
These paleo pumpkin waffles will store well in a resealable bag or airtight container in the fridge for 3-5 days.
Can you freeze waffles?
Absolutely, you can make a big batch of these fluffy waffles ahead of time and freeze them when you’re ready to enjoy them throughout the week.
Line cooked waffles on a baking sheet in a single layer and place the pan in the freezer for at least 30 minutes. Once the waffles are firm, transfer to a resealable zip-top bag or an airtight container for up to 3 months.
How to reheat waffles
To reheat these healthy pumpkin waffles, you won’t even have to thaw them! Simply remove from the freezer and pop them into the oven, toaster oven or air fryer. Warm them up on a low setting to avoid burning or overcooking them. We usually warm our waffles at 325F for 10 minutes.
If you prefer to use a microwave, place them on a plate and on medium power and heat for 10-20 seconds, checking on them frequently.
Frequently Asked Questions (FAQs):
- Can I make these waffles without a waffle iron? While a waffle iron gives you that classic waffle shape, you can adapt this recipe for pancakes on a griddle or in a skillet.
- Are these waffles suitable for a keto diet? Yes, you can make these waffles keto-friendly by using low-carb sweeteners and adjusting the flours accordingly.
- Can I prepare the batter the night before for a quicker breakfast? Absolutely! Preparing the batter ahead of time and refrigerating it can save you time in the morning. Just give it a good stir before cooking.
- Can I use regular cow’s milk instead of almond milk? Yes, you can substitute almond milk with regular milk or any milk of your choice.
More gluten free pumpkin recipes you will love:
These Gluten Free Pumpkin Waffles are the perfect cozy fall breakfast! Crisp, fluffy and easy to make without any refined flours, full of real pumpkin, cozy pumpkin spice and naturally sweetened. Grain-free, paleo, dairy-free and easily vegan.
- 2 large eggs
- 1 egg white , whipped to stiff peaks (optional but highly recommended for extra thick and fluffy pancakes)
- 4 tablespoons pure pumpkin puree , not pumpkin pie filling
- 2 tablespoons unsalted and creamy cashew butter , be sure not to use nut butter near the bottom of the jar. May also sub with unsalted almond butter OR nut or seed butter of your choice
- 2 tablespoons coconut sugar
, can sub with Lakanto golden monkfruit sweetener or preferred granulated sweetener for low carb / keto
- 2 tablespoons unsweetened almond milk or preferred milk
- 1/2 teaspoon apple cider vinegar
- 1 teaspoon pure vanilla extract
- 1/2 cup super-fine blanched almond flour sift or use a fork to fluff it out first if you see any clumps
- 2 tablespoons plant-based protein powder , we like NuZest Just Clean or Sprout Living Pea Protein but you can use your favorite. We have not tested this with a Whey protein powder since we wanted to keep this recipe dairy-free but feel free to do so if it fits with your dietary preference. If you prefer not to use protein powder, you may sub with 2 tablespoons of sifted or fluffed Tapioca flour or Almond Flour (for low carb / keto).
- 1 1/2 tablespoons coconut flour , sift or use a fork to fluff it out first if you see any clumps
- 1 teaspoon baking powder
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon ground cinnamon
- Avocado oil spray or ghee for waffle iron
- maple syrup, chopped pecans, melted vegan butter / ghee or whipped coconut cream
In a large bowl, beat the eggs then whisk in the pumpkin, nut or seed butter and coconut sugar. Pour in the milk, apple cider vinegar and vanilla and mix until smooth.
Slowly add almond flour, tapioca flour (or plant-based protein powder), coconut flour, pumpkin spice, cinnamon, and baking powder and stir until the batter is combined. The batter should be somewhat thick. Allow the batter to rest for 3-5 minutes - this helps the batter thicken up.
Scoop 1/4 cup batter into the middle of the waffle iron (for mini waffles) or 2/3 cup of the batter for Belgian waffles and spread out slightly to desired shape / size.
Close lid and cook until golden and cooked through, or according to your waffle maker's instructions. Once the light turns green or steam stops (about 4-5 minutes, flip and cook for another round (for extra crispy waffles) (another 4-5 minutes). Repeat with any remaining batter
Allow to cool slightly then use a spatula to remove and transfer to plate
Serve with maple syrup, chopped pecans, melted ghee/vegan butter or whipped coconut cream, if desired.
How to store:
These waffles will store well in a resealable bag or airtight container in the fridge for 3-5 days.
How to freeze:
Line cooked waffles on a baking sheet in a single layer and place the pan in the freezer for at least 30 minutes. Once the waffles are firm, transfer to a resealable zip-top bag or an airtight container for up to 3 months.
How to reheat
To reheat these waffles, you won't even have to thaw them! Simply remove from the freezer and pop them into the oven, toaster oven or air fryer. Warm them up on a low setting to avoid burning or overcooking them. We usually warm our waffles at 325F for 10 minutes.
If you prefer to use a microwave, place them on a plate and on medium power and heat for 10-20 seconds, checking on them frequently.
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