These Gluten Free Pumpkin Waffles are the perfect cozy fall breakfast! Soft, 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.
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Easy Gluten Free Pumpkin Waffles
Looking for a healthy and cozy breakfast for fall? These Gluten Free Waffles are deliciously soft fluffy on the inside with crispy edges. The waffle recipe comes together in just one bowl with wholesome gluten free ingredients and are naturally sweetened.
They’re perfect for your next weekend breakfast, brunch or anytime you’re craving fluffy pumpkin waffles for pumpkin season. They are delicious on their own but my family loves them even with more with a drizzle of maple syrup a pat of dairy-free butter with a few chopped pecans.
Plus, 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
Wet ingredients
- Eggs: you’ll need 2 large eggs and 1 eggwhite. 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.
- Unsweetened Almond milk: 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: 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: 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: 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: a leavener that helps your waffles rise.
- Pumpkin spice: 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
- 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. For extra fluffy waffles, separate the egg whites and whip until stiff peaks then fold into the batter after you add the baking powder.
- 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.
- Cook the waffles: 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 toppings of choice: Serve with maple syrup, chopped pecans, melted ghee/vegan butter or whipped coconut cream, if desired.
Tips for success
- Separate and whip the egg whites: For extra fluffy waffles, separate the egg whites and whip them until stiff peaks.
- 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 healthy pumpkin waffles are delicious as is but they would also go great with:
- 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.
Waffle Variations
- 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.
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.
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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