Paleo Pumpkin Waffles [ Dairy-Free]

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These Paleo Pumpkin Waffles bring all the cozy vibes of pumpkin pie but in a fueling form. Made with real pumpkin, almond flour, and warm fall spices, they’re the perfect dairy and grain-free breakfast to kick off a crisp autumn morning or fun weekend brunch.

maple syrup being poured onto stacked pumpkin waffles with coconut cream and pecans

"These were absolutely delicious! I could honestly eat these year-round and I love that they were low carb, so they fit nicely into my diet!" - Julianne

A Quick Look At The Recipe

⏲️Ready In: 25 Minutes
👪Serves: 5
🍽 Calories and Protein: 206 kcals and 6 grams of protein
📋 Main Ingredients: Almond flour, coconut flour, pumpkin puree, spices, eggs.
📖 Dietary Notes: Dairy-free, gluten-free, grain-free, and paleo.
⭐ Why You'll Love It: Easy to make while curbing your sweet tooth in a healthy way.

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Boost your fiber and kick off your morning with something that feels indulgent but fuels you better. These healthy pumpkin waffles are made with almond flour and coconut flour for a slightly lower carb count, and they’re soft, fluffy, and totally gluten-free. I rotate them with these dairy-free pumpkin pancakes and pumpkin protein bread on chilly weekends, and my kids love them topped with almond butter and maple syrup.

They also reheat like a dream, which means I’ll often double the batch and freeze extras to pair with a crockpot pumpkin spice latte on lazy Saturdays. Or if I’m in a sweet mood, I’ll crumble one and top it with pumpkin protein pudding, basically all the PSL vibes.

Note: Starfrit sponsors this blog post! They were kind enough to send me a cast-iron waffle maker so that I could bring to you a tasty, healthy waffle recipe!

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A Quick Look At The Recipe
💭 Why You’ll Love The Recipe
Ingredients and Substitutions
Flavor Variations
How To Make Paleo Pumpkin Waffles
Expert Tips Tips
Choosing a Waffle Maker
How To Store Them
Paleo Pumpkin Waffles FAQs
More Healthy Pumpkin Recipes
Paleo Pumpkin Waffles (Dairy Free)

💭 Why You’ll Love The Recipe

Cozy flavor: The almond flour waffles have all the comforting flavors of fall, and you'll be making them on repeat.

Healthy: Naturally dairy-free, gluten-free, paleo, and low-carb, these waffles tick all the boxes.

Meal prep-friendly: Just like this protein waffles recipe, the pumpkin ones freeze and reheat really well.

Ingredients and Substitutions

Multiple ingredients like pumpkin, eggs, flour, and honey in ramekins with text labels over top.

Almond flour: This keeps the gluten-free pumpkin pecan waffles light and loaded with healthy fats. Make sure to use blanched almond flour and not almond meal (learn the difference between almond flour and meal) to keep a smooth texture.
Arrowroot powder: This helps the ingredients for the coconut flour pumpkin waffles bind together. Cornstarch would work here as well, but I haven't tried xanthan gum like in these gluten-free waffles.
Canned pumpkin puree: Do not confuse this with pumpkin pie filling, as that would amp up the sugar in the waffles.

See the recipe card for full information on ingredients and quantities

Flavor Variations

Chocolate: Chocolate pumpkin waffles are a tasty kind of change! All you need to do is add cocoa powder to the batter along with some chocolate chips for a double chocolate taste.

Toppings: The best way to vary paleo waffles is in the way you dress them up. Maple syrup, Whole30 whipped cream, coconut milk caramel sauce, and toasted pecans are all tasty ideas.

Nutty: Want to bring out a nutty flavor? Add almond extract to the batter along with toasted pecans to create pecan pumpkin waffles.

How To Make Paleo Pumpkin Waffles

Raw eggs, pumpkin, milk, and almond flour in a steel bowl.

Step 1: Mix together all dry ingredients for the waffles before adding the wet ingredients one by one.

Steel bowl with pumpkin waffle batter in it.

Step 2: Stir until combined and no clumps remain. Let the batter sit for 5 minutes before re-stirring.

Raw pumpkin waffles in a cast iron waffle machine.

Step 3: Portion the batter into a pre-heated, greased waffle machine and smooth out the tops.

Golden pumpkin waffles in a casti iron waffle maker.

Step 4: Cook until firm and golden (about 9 minutes). Leave the lid open and let them sit for a few minutes before removing.

Expert Tips Tips

Let the batter sit: Make sure to let the pumpkin pecan waffles mixture sit for a few minutes after mixing the ingredients together. This will allow the flour to absorb the liquid
Cook before opening: Do not open the waffle maker for at least 10 minutes as the waffles cook. Otherwise, you risk breaking them apart.
Removing them: You'll need a silicone spatula to help remove the waffles. Remember that they're very delicate, so move slowly.

Choosing a Waffle Maker

These paleo pumpkin pecan waffles were made in the Heritage The Rock Waffle Maker courtesy of Starfrit, and let me tell you, it’s a game changer. I’ve been gradually swapping out old cookware for cast iron, so I was excited to give this one a spin. Not only does cast iron stay hot longer, but it also wipes clean easily and doesn’t come with the worry of coatings flaking into your food.

Another major win? The waffle molds are large and one inch deep, which means no more endless batches with tiny compartments. The waffles turn out golden and indulgent every time. And honestly, for someone who had never used a waffle maker before, the Rock Waffle Maker was super intuitive, making cozy breakfasts even easier.

How To Store Them

Once cooled, you can store gluten-free pumpkin waffles in the fridge for up to 3 days or the freezer for up to 2 months. Make sure to separate layers of waffles with pieces of parchment paper so that they don't sink into each other.

Just like peanut butter banana pancakes, let frozen waffles thaw in the fridge overnight. Then, pop them into the toaster to reheat them. This makes one of the easiest make-ahead breakfast recipes for busy mornings.

Paleo Pumpkin Waffles FAQs

Why does my waffle batter get thicker at the bottom?

Waffle batter gets thick at the bottom when you mix the gluten-free batter, but don't let it sit for a few minutes before mixing again and pouring. Gluten-free flours absorb liquid, but it takes a few moments. If you pour out half the batter into the waffle iron and then the rest sits, the second batch of waffles will be denser.

Can you use regular gluten-free flour in place of almond flour?

Though you can make pumpkin waffles with gluten-free flour, you would need to omit the coconut flour and arrowroot powder to do s,o as well as use more liquid. Gluten-free flours absorb more liquid and bind together more easily than almond and coconut flours.

Can I use egg whites in place of the full egg to make paleo pumpkin waffles?

It's the egg yolks that help hold the pumpkin waffles together and, in conjunction with baking powder, help rise the waffles and make them fluffy. Though egg whites will help with this a little, the texture of the waffles would be altered.

How do you keep pumpkin waffles crispy?

To keep pumpkin waffles crispy, first cook them long enough to become crispy. Then, when you're warming them waiting for the next bath to cook, lay them flat to keep them warm. Stacking them on top of one another causes the steam to seep into the waffles, and they become softer and less crispy.

Three paleo pumpkin waffles stacked on a white plate with syrup and coconut milk. Pecans and syrup in white dishes on a yellow cloth behind them.

More Healthy Pumpkin Recipes

If you tried this Paleo Pumpkin Waffles Recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it goes!