These grain-free pumpkin paleo waffles are so easy to make, and are packed with so much flavor. They’re perfect for breakfast on-the-go or an autumn brunch!
It took me several times to get these Paleo Pumpkin Waffles right! Like more times than I’d care to admit, but once I got it right…I got it riiiight. For a while I was trying to actually make this a paleo pumpkin pancake recipe and they kept coming out dense and I wasn’t into them.
But then! Then I turned them into waffles and all was right in the world! Also, I added salt on the last attempt.
Don’t be afraid to add a pinch of salt when making these Paleo Pumpkin Waffles! A pinch of salt will help enhance the pumpkin pie spice, as well as the sweetness from the maple syrup.
What makes this waffle recipe paleo
These Pumpkin Waffles are grain-free and dairy-free made using almond meal, coconut flour and maple syrup. These are pretty clean as far as ingredients go, using only natural sweeteners.
They are not whole30 approved because of the maple syrup + vanilla extract. I have tried these waffles without maple syrup or vanilla, and the texture is still perfect, so technically you could eat these on whole30, but this is one waffle recipe I’d wait to create until you’re done with that journey.
You can easily turn these waffles into keto waffles by swapping the maple syrup with another low-carb sweetener like Monk Fruit or erythritol – but I haven’t tested it that way, so I couldn’t tell you for sure the quantities – play around with it and let me know how they turn out!
Can these waffles be made in advance?
This Paleo Pumpkin Waffle recipe is just like any boxed waffle mix in that yes, you can make these waffles ahead of time. One of my favorite things to do is make a double or triple batch of waffles and either freeze (up to 3-months) or have in the fridge to reheat throughout the week. These pumpkin waffles can easily be crisped back up in the , toaster, toaster oven or oven.
If you’re reheating after freezing, you would just want to thaw completely before heating. If you want crispy edges, reheat in a toaster oven, regular oven, or skillet. If you’re grabbing and going (ahem and eating these in the car), the microwave is fine too.
I love to serve these Paleo Pumpkin Waffles with a little melted ghee or Kerrygold butter, a drizzle of maple syrup and banana slices – if I have them. On weekends with friends, I love to add homemade whipped cream and pecans for fun! Mimosas optional 😉
Paleo Pumpkin Waffles
- 4 large eggs - whisked
- 1/2 cup canned pumpkin puree
- 1 teaspoon vanilla extract
- 1 tablespoon maple syrup
- 1 teaspoon baking powder
- 1/2 cup almond meal, finely ground - also called almond flour
- 2 tablespoons coconut flour
- 1/2 tablespoon pumpkin pie spice - plus more for garnish (optional)
- pinch of sea salt
- bananas, pecans, walnuts, strawberries, whipped cream, maple syrup, honey, etc - optional
- In a medium size bowl, combine 4 whisked eggs, pumpkin puree, vanilla extract and maple syrup . Mix well to combine until smooth.
- Whisk in baking powder, almond meal, coconut flour, pumpkin pie spice, and sea salt. Mix until well combined and no lumps remain.
- Grease your waffle iron according to the manual's instructions; then, pour batter into the waffle iron and cook waffles until done (when the light on your iron indicates done) Repeat this process until the batter is gone; recipe makes 2-3 large waffles depending on waffle iron size.
- Top with butter/ghee, nuts, and/or fruit, whipped cream and syrup. Up to you!
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