Paleo Pumpkin Waffles are such a fun, festive seasonal breakfast. They are easy to make, freeze great, and are a family hit all around. A great simple breakfast to welcome in fall!
Why We Love These Paleo Pumpkin Waffles
First, they are allergen-friendly! My Paleo Pumpkin Waffles are gluten-free, dairy-free, and grain-free, with a nut-free option. Second, they are easy to make and come together in less than 20 minutes. Finally, it’s simple to turn them into Paleo “Eggos” by freezing the extras. This creates an awesome grab, toast, and go breakfast option for all those busy mornings!
Do I Have to Whip the Egg Whites?
You might think that separating the eggs and whipping the whites is too “fussy.” I get it – I’m all about EASY! But, knowing that I am a recipe creative who intentionally makes their recipes as simple as possible – when I say a step is worth it, it is! My dad taught me to do this with waffles. The whipped egg whites not only give the waffles a better shape, it helps them be crispy on the outside. We love the texture result! Don’t skip the whipped egg whites step. I usually whip the egg whites while mixing up the rest of the ingredients, so it doesn’t add to the prep time.
My Favorite Waffle Irons
Yes, you do need a waffle iron to make these Paleo Lemon Blueberry Waffles. I have two waffle irons I love: this mini waffle maker by dash and this double-sided Belgium waffle iron for keeping up with the masses.
Ingredients
- Eggs – Separated. The egg whites whipped until stiff peaks are what makes these waffles light and crispy!
- Extra light-tasting olive oil – Or you can use avocado oil. Just make sure if you use olive oil, it’s “extra light tasting” or else your waffles will taste like olives.
- Baking powder
- Salt
- Almond milk – I use unsweetened vanilla Silk almond milk. Can swap with another dairy-free milk of choice.
- Flour – Use just cassava flour for a single-ingredient nut-free option. Or use the three-flour combination of coconut + tapioca + almond flour, my favorite!
- Coconut sugar – These waffles aren’t sweet, this just gives it a little more full of flavor. My husband prefers granulated monk fruit sweetener instead for a keto variety with the three flours.
- Canned pumpkin – Basic pureed canned pumpkin I find in the baking aisle. Or, if you have pumpkins you need to use up, you can make your own pureed pumpkin with a recipe like this one.
- Pumpkin Pie Spice – Found in the baking aisle for the perfect pumpkin pie flavor. Or, you can always make your own pumpkin pie spice blend with a recipe like this one.
- Toppings of choice – Delicious with just basic ghee and maple syrup. Also enjoyed with Whipped Coconut Cream and chopped nuts like pecans.
Paleo Pumpkin Waffles
Equipment
- Waffle iron see above blog for recommendations
Ingredients
Option 1 - Cassava Flour (nut-free!)
- 2 large eggs carefully separated
- 2 cups carton (not canned) coconut milk or other dairy-free milk of choice
- 1 3/4 cup cassava flour fluffed with a fork then measured
- 1 cup pumpkin puree
- 1/2 cup extra light-tasting olive oil
- 1 tablespoon baking powder
- 1 tablespoon coconut sugar or other granulated sugar of choice
- 1 tablespoon pumpkin spice
- 1 teaspoon salt
Option 2 - Combination Flour (my fave!)
- 2 large eggs carefully separated
- 2 cups almond milk or carton (not canned) coconut milk, or other DF milk
- 1 cup pumpkin puree
- 1 cup almond flour
- 1 cup tapioca or arrowroot flour
- 1/2 cup coconut flour
- 1/2 cup extra light-tasting olive oil
- 1 tablespoon baking powder
- 1 tablespoon coconut sugar or other granulated sugar of choice
- 1 tablespoon pumpkin spice
- 1 teaspoon salt
Instructions
- Preheat waffle iron.
- In a small bowl, beat egg whites with a mixer until stiff peaks form. You might feel like this is too "fussy" and be tempted to skip it. Don't! It gives the waffles their light crispness.
- Combine all other ingredients (including egg yolks) in a large bowl. Stir to combine. If you are using the combination flours, wait a few minutes for coconut flour to thicken. BATTER CHECK: See notes below for what batter consistency should be like and adjust if needed.
- Once combined, gently fold in egg whites. Batter should be lumpy - don't fully mix in the egg whites. Again, these make the waffles fluffy and crispy!
- Cook in waffle iron per your waffle iron directions. My waffle iron is a 4.5" deep belgium waffle iron and it makes 5 large circle waffles. Amount of waffles will vary based on the size of your waffle iron. Also, I don't need to spray my waffle iron with cooking oil before making these due to the higher oil content in this recipe, but test your waffle iron.
- Enjoy topped with maple syrup, ghee, whipped coconut cream, chopped nuts, or nut butter.
- TO FREEZE: Lay in a single layer on a cooling rack. Once frozen, store in a sealed container or bag for up to 6 months. Toast, air fry, or microwave straight from the freezer to reheat.
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