this Gluten-Free Pumpkin Waffles recipe Will be the star of the breakfast or brunch table! Fluffy on the inside, crispy on the outside, and full of pumpkin flavor, these waffles are easy to make and are always a hit.
These waffles are slightly sweet and perfectly spiced dairy free, antiquityand it’s so good, you’d never guess they were Made without flour!
Gluten-Free Pumpkin Waffles
These Gluten Free Paleo Pumpkin Waffles are the real deal! This recipe has been featured on Lexi's Clean Kitchen since 2015 and has been made hundreds of times by many people! They're fluffy, delicious, made with simple ingredients, and perfect for any morning, especially fall mornings.
These gluten-free waffles use my trusty almond and tapioca flour blend as a base. Many of our recipes use this mixture, e.g. Blueberry Crumb Bars, Healthy carrot and zucchini sticksand Gluten Free Thin Mints! Not only is it easy and versatile, but it creates paleo-friendly recipes that taste and texture just like the original.
Guess what else I love about this recipe? It is suitable for freezing. Now make a double or triple batch and have waffles for breakfast. This is a lifesaver!
With the holidays right around the corner, you need to have this recipe on hand. This is a great idea for serving breakfast or brunch to a crowd! Our recipe is for four people. However, it can easily be doubled or tripled. Add your favorite toppings and this recipe is sure to become an instant favorite.
Required ingredients and substitutions
*Scroll down to the recipe card for the full recipe and ingredient list!
- spices: pumpkin pie spicecinnamon and salt add the perfect amount of warmth.
- egg: Adds structure to help waffles hold their shape. We haven't tested this recipe with egg substitutes and can't guarantee your results if you do.
- Pumpkin puree: use Homemade Pumpkin Puree or store-bought option. Just make sure to use pure pumpkin, not pumpkin pie filling!
- Pure maple syrup: Adds sweetness and rich maple flavor.
- Vanilla extract: Enhances the rest of the ingredients and adds a subtle vanilla flavor.
- Almond flour and tapioca flour: This combination creates soft, fluffy waffles with a crispy exterior. We do not recommend using other flours for this pumpkin waffle recipe!
- baking powder: Make sure it's fresh or your waffles won't rise!
How to Make Gluten-Free Pumpkin Waffles
- Prepare: Before you begin, warm up your waffle maker Follow device instructions. We want it to be nice and hot!
- brush: Place wet ingredients in large bowl and stir until smooth.
- Add dry ingredients: Add the flour, baking powder and spices to the bowl with the wet ingredients and stir to combine.
- chef: Grease a heated waffle iron with cooking spray, coconut oil, or melted cream. Pour batter into center and cook until waffles are light golden brown.
- repeat: Transfer the waffles to a plate and repeat, grease the iron and cook the remaining batter.
Tips for success
- Avoid overmixing. Be careful not to overmix the batter or your waffles will be thick and tough. Stir until the batter is smooth. It’s okay if some lumps remain!
- Give the waffle iron enough time to heat up. The key to crispy waffles is allowing the waffle iron enough time to heat up. To test if it's ready, sprinkle a little water on the skillet. If it sizzles and evaporates, it's hot enough to cook. If not, please wait a little longer.
- Keep waffles warm. If you are making a large batch of waffles, transfer the cooked waffles to a baking sheet in a 200°F oven to keep them warm while they finish cooking.
top creativity
Personally, I think this gluten-free pumpkin waffle recipe is delicious enough on its own, but you can never go wrong with the ingredients! Some good options include:
How to store and freeze
Pumpkin Waffles are a great meal prep option! Let them cool completely. Then, follow these tips to stay fresh.
- refrigerator: Transfer waffles to an airtight container or ziplock bag and store in the refrigerator for up to 3-4 days.
- refrigerator: Place waffles on a baking sheet in the refrigerator to freeze. Once firm, transfer them to a resealable bag or freezer-safe container and freeze for up to 3 months.
- Serve: Reheat fresh or frozen waffles in a toaster or toaster oven until warmed through. You can also heat thawed waffles in the microwave, but they won't be as crispy!
FAQ
The most common causes of soggy waffles are overworking the batter and not using a waffle iron that's hot enough. Be sure to stir the ingredients until there are no streaks and don't rush the cooking process!
Some people like to let the waffle batter rest to help create fluffier, crispier waffles, but I don't think that's necessary for this recipe.
Some waffles have a doneness indicator that tells you when the waffle is cooked. However, you can also just watch the batter stop steaming and check for doneness. If the waffles are golden brown, they are ready to eat!
Try more delicious waffle recipes
Watch the video:
- 4 big egg
- 1 cup pumpkin puree
- 1 spoon pure maple syrup
- 1 teaspoon Vanilla extract
- 1 cup 98g almond flour
- 1 cup 120g tapioca flour
- 2 teaspoon baking powder
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon Cinnamon
- pinch Salt
- high temperature cooking spray We use avocado oil spray for waffle maker
- pure maple syrup for service
- grass fed butter or pumpkin cream for service
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Preheat the waffle maker according to the device instructions.
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stir together Eggpumpkin puree, maple syrup and vanilla extract in a large bowl until thoroughly combined.
4 large eggs, 1 cup pumpkin puree, 1 tablespoon pure maple syrup, 1 teaspoon vanilla extract
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Add on Almond flour, Tapioca flourbaking powder, pumpkin pie spice, cinnamon, and Salt Stir to combine.
1 cup 98 grams almond flour, 1 cup 120g tapioca flour, 2 teaspoons baking powder, 1 teaspoon pumpkin pie spice, 1/2 teaspoon cinnamon, pinch of salt
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Spray a heated waffle iron with high-heat cooking spray (we used avocado oil). Follow your waffle maker's instructions for batter amount and cooking time, pour in batter and cook waffles until cooked through and light golden brown. Remove and, if desired, transfer to a low oven to keep warm. Repeat with remaining batter.
high temperature cooking spray
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Serve waffles warm and garnish with whipped cream (or pumpkin cream) and maple syrup.
Storage Tips:
- refrigerator: Transfer waffles to an airtight container or ziplock bag and store in the refrigerator for up to 3-4 days.
- refrigerator: Place waffles on a baking sheet in the refrigerator to freeze. Once firm, transfer them to a resealable bag or freezer-safe container and freeze for up to 3 months.
- Serve: Reheat fresh or frozen waffles in a toaster or toaster oven until warmed through. You can also heat thawed waffles in the microwave, but they won't be as crispy!
Serve: 1ServeCalories: Chapter 646kilocaloriescarbohydrate: 43gramprotein: 37gramFat: 37gramSaturated fat: 9gramPolyunsaturated fats: 5gramMonounsaturated fats: 9gramTrans fats: 0.1gramcholesterol: 904milligramssodium: Chapter 561milligramsPotassium: Chapter 485milligramsfiber: 5gramsugar: 7gramVitamin A: 10847IUVitamin C: 3milligramscalcium: 340milligramsiron: 7milligrams
