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Almond Flour Pumpkin Waffles

Almond flour pumpkin waffles made with a thicker, grain-free batter for a crisp golden exterior. Cook on a preheated waffle iron until set, then top with maple syrup and toasted almonds for a cozy breakfast.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: American
Calories: 520
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
  • 0.3 cup maple syrup
  • 0.25 cup toasted almonds

Equipment

  • 1 waffle iron

Method
 

Preheat and prep
  1. Preheat a waffle iron to medium-high and grease well.
  2. Whisk almond flour, coconut flour, baking powder, pumpkin pie spice, cinnamon, and salt.
Make the batter
  1. Whisk pumpkin, eggs, milk, maple syrup, melted coconut oil, and vanilla until smooth.
  2. Fold wet into dry until combined; the batter will be thicker than traditional waffle batter.
Cook the waffles
  1. Pour batter into the greased waffle iron and spread evenly.
  2. Cook for 4-5 minutes until golden and crispy, keeping the iron closed.
  3. Continue cooking the remaining batter, greasing extra as needed and allowing longer time since almond flour waffles need it.
Serve
  1. Serve immediately with maple syrup and toasted almonds.

Notes

For the crispiest almond flour waffles, keep the waffle iron fully preheated and grease well before each batch; almond flour batter holds moisture and needs a longer cook. Store leftovers in an airtight container in the fridge up to 3 days and re-crisp in the waffle iron or oven. Freezing is yes—cool completely, freeze in a single layer, then reheat from frozen. For a dairy-free swap, use almond milk (or other plant milk) and coconut oil instead of butter.