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Almond Flour Pumpkin Waffles

Almond flour pumpkin waffles with a crisp, golden exterior and thick batter. Cook on a preheated waffle iron until set, then top with maple syrup and toasted almonds.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Almond flour
  • 2 cup almond flour
Coconut flour
  • 2 tbsp coconut flour
Baking powder
  • 2 tsp baking powder
Pumpkin pie spice
  • 2 tsp pumpkin pie spice
Ground cinnamon
  • 1 tsp cinnamon
Salt
  • 0.25 tsp salt
Pumpkin puree
  • 0.5 cup pumpkin puree
Eggs
  • 4 eggs
Milk
  • 0.33 cup almond milk or whole milk
Maple syrup or honey
  • 3 tbsp maple syrup or honey
Coconut oil or butter
  • 3 tbsp coconut oil or butter, melted
Vanilla extract
  • 1 tsp vanilla extract
Serving toppings
  • 1 maple syrup
  • 1 toasted almonds

Equipment

  • 1 waffle iron

Method
 

Preheat and prep the iron
  1. Preheat a waffle iron to medium-high and grease well, coating every surface so the thick batter releases easily.
Mix the dry ingredients
  1. Whisk almond flour, coconut flour, baking powder, pumpkin pie spice, cinnamon, and salt until evenly combined and no clumps remain.
Mix the wet ingredients
  1. Whisk pumpkin puree, eggs, milk, maple syrup, melted coconut oil, and vanilla extract until smooth.
Combine batter
  1. Fold the wet mixture into the dry ingredients just until combined; the batter will be thicker than traditional waffle batter.
Cook the waffles
  1. Pour batter into the greased waffle iron and cook for 4-5 minutes, until golden and crispy.
  2. Keep the waffle iron closed while it cooks, because almond flour waffles need longer cooking and extra greasing—do not open early.
Serve
  1. Serve the waffles topped with maple syrup and toasted almonds.

Notes

For the crispiest edges, grease the waffle iron again between batches, since almond flour batter can cling without extra coating. Store leftover waffles in the refrigerator up to 3 days and reheat in the toaster or oven until hot throughout. Freeze cooked waffles up to 2 months; thaw overnight in the fridge and re-crisp in a toaster oven. For a dairy-free option, choose almond milk and coconut oil (already supported by the recipe).