Almond Flour Pumpkin Waffles

Almond flour pumpkin waffles with a crispy, golden exterior made on a greased waffle iron. Grain-free batter comes together fast and needs a little extra cooking time to set properly.

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Prep Time 10

Cook Time 25

Total Time 35

Servings: 4 servings

Course: Breakfast

Cuisine: American

Calories: 430

Ingredients Equipment Method Notes

Ingredients

Dry ingredients

2 cup almond flour
2 tbsp coconut flour
2 tsp baking powder
2 tsp pumpkin pie spice
1 tsp cinnamon
0.25 tsp salt

Wet ingredients

0.5 cup pumpkin puree
4 eggs
0.33 cup almond milk or whole milk
3 tbsp maple syrup or honey
3 tbsp coconut oil or butter, melted
1 tsp vanilla extract

Serving

toasted almonds
maple syrup

Equipment

1 waffle iron

Method

Preheat and grease

Preheat a waffle iron to medium-high and grease well so the thicker batter releases cleanly.

Mix dry ingredients

Whisk almond flour, coconut flour, baking powder, pumpkin pie spice, cinnamon, and salt until evenly combined.

Mix wet ingredients

Whisk pumpkin puree, eggs, almond milk, maple syrup, melted coconut oil, and vanilla extract until smooth.

Combine and cook

Fold wet into dry until combined; the batter will be thicker than traditional waffle batter.
Pour batter into the greased waffle iron and cook 4-5 minutes until golden and crispy.
Keep cooking until set and browned; almond flour waffles need longer cooking and extra greasing, and you should not open early.

Serve

Serve waffles with maple syrup and toasted almonds.

Notes

For best crispness, keep the waffle iron well-greased and resist opening early so the waffles finish setting through the center. Store leftover waffles in the fridge up to 3 days and reheat in a toaster oven or hot oven until crisp. Freezing is yes: cool completely, freeze in a single layer, then rewarm until hot. For a dairy-free swap, choose almond milk and coconut oil/butter alternative as written.