I absolutely love how this Paleo Pumpkin Waffles with Coconut Flour Recipe turns out — they’re light, fluffy, and packed with cozy autumn flavors that just feel like a warm hug on a plate. What really makes them special is the use of coconut flour, which keeps them super tender and paleo-friendly without any grainy aftertaste. These waffles work beautifully for a wholesome weekend breakfast or a holiday brunch where you want to impress but keep things healthy.
When I first tried this recipe, I was amazed at how easy it was to whip up despite using alternative flours that sometimes behave unpredictably. You’ll find that these waffles have just the right balance of pumpkin spice and subtle sweetness, plus they crisp up nicely while staying soft inside. If you’re searching for a delicious paleo-friendly breakfast that feels indulgent but keeps your nutrition goals on track, you’re in the right place with this Paleo Pumpkin Waffles with Coconut Flour Recipe.
Why You’ll Love This Recipe
- Paleo-Friendly & Grain-Free: Uses coconut flour and arrowroot starch, perfect if you’re avoiding grains and gluten.
- Bursting with Pumpkin Spice Flavors: Cinnamon, nutmeg, and vanilla make these waffles taste like fall in every bite.
- Quick & Easy Preparation: You can have batter ready in under 10 minutes and waffles cooking soon after.
- Versatile Mini Waffles: Perfect portion size for snacking, lunchboxes, or a fun breakfast share.
Ingredients You’ll Need
Each ingredient in this Paleo Pumpkin Waffles with Coconut Flour Recipe plays a crucial role, so I like to source high-quality staples like organic coconut flour and fresh pumpkin puree. Trust me, using the right ingredients is half the magic here!
- Coconut flour: It’s ultra-absorbent, so it makes waffles dense but tender—you’ll want to let the batter rest to hydrate it fully.
- Arrowroot starch: This adds lightness and helps balance the coconut flour’s density.
- Coconut sugar: Adds subtle caramel sweetness without throwing off the paleo vibe.
- Paleo baking powder: Ensure it’s aluminum-free to avoid aftertastes.
- Cinnamon: Essential for that classic pumpkin spice warmth.
- Nutmeg: Adds a subtle nutty depth complementing pumpkin perfectly.
- Salt: Balances and enhances all the flavors.
- Eggs: Provide structure and moisture—large eggs work best here.
- Pumpkin puree: Use pure pumpkin, not pumpkin pie filling, for the best natural flavor and texture.
- Avocado oil: Keeps waffles moist without a strong flavor, plus it’s paleo-approved.
- Vanilla extract: Rounds out the flavor profile beautifully.
Variations
I love customizing this Paleo Pumpkin Waffles with Coconut Flour Recipe whenever pumpkin season rolls around, but there’s room to play around to suit your tastes or whatever you have on hand.
- Add-ins: Sometimes I toss in chopped pecans or a handful of dark chocolate chips to add a bit of texture and extra indulgence.
- Sweetener swaps: You can experiment with maple syrup or honey instead of coconut sugar if that’s what you prefer, though it might slightly change the batter’s thickness.
- Oil substitutions: I’ve used melted coconut oil instead of avocado oil—both work great, just remember to cool it slightly before mixing in.
- Spice tweaks: Feel free to amp up the cinnamon or nutmeg or even add a pinch of ginger or cloves for more warmth and complexity.
How to Make Paleo Pumpkin Waffles with Coconut Flour Recipe
Step 1: Preheat While You Prep
Start by preheating your mini waffle iron; I plug mine in right away so it’s nice and hot when the batter’s ready. Meanwhile, set your oven to 200°F and have a wire cooling rack ready on a baking sheet—this keeps your cooked waffles warm and crisp while you finish the batch.
Step 2: Mix Dry Ingredients Thoroughly
In a medium bowl, whisk together coconut flour, arrowroot starch, coconut sugar, paleo baking powder, cinnamon, nutmeg, and salt. Getting the spices and leavening evenly combined here avoids uneven pockets of flavor or rising and helps the batter come together smoothly.
Step 3: Add Wet Ingredients and Let Batter Rest
Now whisk in the eggs, pumpkin puree, avocado oil, and vanilla until smooth. The batter will be thick thanks to the coconut flour, so let it sit for about 5 minutes to let the flour fully absorb the moisture. This step is key to getting fluffy waffles that hold together without crumbling.
Step 4: Cook Your Waffles
Pour about 1/4 cup of batter onto your preheated waffle iron and cook until the waffles release easily and are golden and cooked through—this usually takes a few minutes depending on your iron. Place cooked waffles on your wire rack in the oven to stay warm and crisp while you cook the rest. Repeat until all the batter is used up.
Pro Tips for Making Paleo Pumpkin Waffles with Coconut Flour Recipe
- Rest the batter: Letting the batter sit gives the coconut flour a chance to absorb liquids, resulting in better texture and fewer crumbly waffles.
- Use a non-stick waffle iron: Or brush it lightly with avocado oil each round to prevent sticking, making it easier to flip and remove waffles cleanly.
- Keep waffles warm in the oven: Placing them on a wire rack in a warm oven keeps them crispy instead of soggy if you’re making multiple batches.
- Don’t overload the waffle iron: Use just enough batter to cover the surface without spilling over to keep edges crisp and uniform in shape.
How to Serve Paleo Pumpkin Waffles with Coconut Flour Recipe
Garnishes
I love topping these waffles with a drizzle of pure maple syrup and a dollop of coconut whipped cream for a perfect combo of sweetness and creaminess. Adding fresh berries or chopped nuts balances the richness and adds a fresh bite.
Side Dishes
These waffles pair wonderfully with crispy bacon or breakfast sausage for a savory contrast, or a simple fruit salad if you want to keep it light and fresh. A cup of hot herbal tea or coffee rounds out the cozy vibe.
Creative Ways to Present
For a festive look, try stacking waffles into a mini tower, alternating layers with a smear of pumpkin butter or almond butter between each. Sprinkle with cinnamon sugar or toasted seeds on top for an extra-special crunch and wow factor.
Make Ahead and Storage
Storing Leftovers
I store leftover waffles in an airtight container in the fridge for up to 3 days. Laying them out flat with parchment paper between helps prevent sticking and keeps their texture intact.
Freezing
I freeze the waffles individually on a lined tray first, then transfer them into a freezer bag. This method keeps them from sticking together and lets me grab a quick paleo pumpkin waffle whenever the craving hits.
Reheating
The best way I’ve found to reheat these waffles is in a toaster or toaster oven to restore that crispy exterior while warming the inside nicely. Microwave works in a pinch but can make them a bit soggy.
FAQs
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Can I use almond flour instead of coconut flour in this Paleo Pumpkin Waffles with Coconut Flour Recipe?
Almond flour behaves very differently from coconut flour because it’s less absorbent and more oily. If you swap with almond flour, you’ll want to adjust the liquid ingredients accordingly and probably reduce the arrowroot starch. This recipe is optimized for coconut flour, so almond flour will change the texture and may require some experimentation.
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Are these waffles truly grain-free and paleo-compliant?
Yes! This recipe is crafted specifically to be grain-free and paleo-friendly, using coconut flour, arrowroot starch (which is paleo-approved), and natural sweeteners like coconut sugar. No gluten or refined grains here.
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How can I make sure my Paleo Pumpkin Waffles don’t turn out dry?
The key is letting the batter rest before cooking and not overcooking your waffles. Coconut flour soaks up moisture, so resting helps it absorb liquid evenly. Also, keep an eye on your waffle iron’s temperature — too hot can dry them out quickly.
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Can I make these waffles without a waffle iron?
While this recipe is designed for waffles, you can pour the batter into a greased skillet or griddle to make pancakes. Cooking times will vary, so watch for bubbles at the edges and golden color before flipping.
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What’s the best way to reheat leftover waffles?
Reheating in a toaster or toaster oven restores their crispiness better than the microwave. If you must microwave, do so briefly and consider finishing with a quick toast on a skillet for crunch.
Final Thoughts
This Paleo Pumpkin Waffles with Coconut Flour Recipe has become one of my go-tos every fall because it captures all those nostalgic pumpkin flavors without any of the guilt or gluten. I love sharing these with friends and family who don’t even realize they’re eating something paleo — that’s how good and satisfying they are! Give this recipe a try; I’m confident you’ll be as hooked on these cozy, healthy waffles as I am.
Print
Paleo Pumpkin Waffles with Coconut Flour Recipe
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 7 miniature waffles
- Category: Breakfast
- Method: Frying
- Cuisine: American
- Diet: Paleo
Description
These Paleo Pumpkin Waffles made with coconut flour are a delicious and healthy breakfast option perfect for fall. Naturally gluten-free and packed with warm spices, pumpkin puree, and a hint of vanilla, these miniature waffles offer a moist texture and rich flavor. They’re ideal for those following a paleo diet or anyone looking for a nutritious alternative to traditional waffles.
Ingredients
Dry Ingredients
- 1/3 cup coconut flour (40g)
- 1/4 cup arrowroot starch (35g)
- 1/4 cup coconut sugar
- 1 tsp paleo baking powder
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp salt
Wet Ingredients
- 3 large eggs
- 1/2 cup pumpkin puree (120g)
- 2 Tbsp avocado oil
- 1 tsp vanilla extract
Instructions
- Preheat Oven and Waffle Iron: Preheat your oven to 200 degrees F to keep waffles warm after cooking. Also, plug in the mini waffle iron to begin preheating so it’s ready for batter cooking.
- Mix Dry Ingredients: In a medium-sized mixing bowl, combine coconut flour, arrowroot starch, coconut sugar, paleo baking powder, cinnamon, nutmeg, and salt. Whisk together thoroughly to evenly distribute spices and leavening.
- Add Wet Ingredients and Whisk: Add the eggs, pumpkin puree, avocado oil, and vanilla extract to the dry mixture. Whisk everything together until a smooth batter forms.
- Thicken the Batter: Let the batter sit for 5 minutes. This resting period allows the coconut flour to absorb moisture, thickening the batter to the right consistency for waffle making.
- Cook Waffles: Pour about 1/4 cup of batter onto the preheated mini waffle iron. Cook until the waffle is done, usually several minutes depending on your waffle iron’s specifics, until set and cooked through.
- Keep Waffles Warm: Transfer cooked waffles to a wire cooling rack placed in the preheated oven at 200 degrees F. This keeps them warm and crisp while you finish cooking the remaining batter.
- Repeat: Continue cooking and warming waffles until all the batter is used.
Notes
- Make sure to allow the batter to rest after mixing; this ensures the coconut flour fully hydrates for better texture.
- Use a mini waffle iron for smaller, snack-sized waffles that cook evenly.
- Adjust coconut sugar quantity based on your sweetness preference.
- These waffles can be served with paleo-friendly syrup or nut butter for added flavor.
- Store leftovers in an airtight container and reheat in an oven or toaster for best texture.
Nutrition
- Serving Size: 1 miniature waffle
- Calories: 115
- Sugar: 3g
- Sodium: 90mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 55mg
