I’m not sure what I’m more excited about – the fact that it’s pumpkin season, or the fact that I have this fun new recipe to share: fluffy grain-free pumpkin waffles. Because, you guys – what is better than protein-packed (even if you don’t care about that) fluffy waffles?! Whether you are grain-free or not, I know you’re going to enjoy these for breakfast, lunch or heck, even for dinner.

Fluffy Grain-Free Pumpkin Waffle Recipe

  • This recipe makes just four waffles, so I generally double it to make eight altogether. You have been warned;).
  • Make sure to use canned pumpkin, and not pumpkin pie filling!
  • My favorite non-stick spray is this one from Chosen Foods. I prefer either the avocado oil spray or the mixed oil spray. They are super clean!
  • Ensure that the coconut flour does not have lumps in it (by sifting if needed).
  • Don’t have a waffle maker yet? This is a solid one that’s economical, too!
Fluffy Grain-free Pumpkin Waffles
Prep Time
10 mins
Cook Time
5 mins
Total Time
15 mins

Protein-packed paleo fluffy grain-free pumpkin waffles that have minimal ingriedients and which come together quickly and easily.

Course: Breakfast
Cuisine: American
Keyword: waffles
Servings: 8
Calories: 110 kcal
  • 5 eggs, beaten
  • 1/2 cup canned pumpkin
  • 1/4 cup coconut flour, sifted
  • 2 tbsp ground flax seed
  • 1 tbsp maple syrup
  • 1/2 tsp baking soda
  • 1/2 tsp pumpkin pie spice
  • 1/2 tsp cinnamon
  • 2 tbsp coconut oil, melted
  1. Preheat your waffle maker. Spray with coconut or avocado oil spray (see notes). 

  2. Mix all ingredients in a bowl with a whisk. Pour batter onto heated waffle iron and close the lid. Once waffles are deeply golden and cooked, transfer to a cooling rack or baking sheet. Do not stack until cooled!

  3. Top with maple syrup, nut butter, fruit, or whatever sounds good;).

Nutrition Facts
Fluffy Grain-free Pumpkin Waffles
Amount Per Serving
Calories 110 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 4g25%
Cholesterol 102mg34%
Sodium 127mg6%
Potassium 96mg3%
Carbohydrates 6g2%
Fiber 2g8%
Sugar 2g2%
Protein 4g8%
Vitamin A 2530IU51%
Vitamin C 0.7mg1%
Calcium 30mg3%
Iron 0.9mg5%
* Percent Daily Values are based on a 2000 calorie diet.

Why I’m on a grain-free diet

I went grain-free in January 2018. Believe me – it sounded like (and honestly was) the hardest thing initially. I mean, no oatmeal? No sushi? What about gluten-free snacks that I so enjoyed?

It took about 2-3 weeks to really get adjusted, but luckily I like to experiment in the kitchen and I found other flours – banana, sweet potato and cassava – that worked just fine and are grain-free. I’m a “probable” celiac, my GI tells me. I’ve got the gene and have had such a host of issues that have improved from going gluten-free, but have been without for so long that it’s tough to get an accurate read. I’m also hypothyroid and have rheumatoid arthritis. There; I said it out loud. Or in this post. Not many people know about this because I don’t like to talk about it, but the truth is, I’ve got inflammation and I need to do my best to help minimize it. And minimizing grains has been said to do this.

Other grain-free recipes you may enjoy

Are you grain-free or a pumpkin lover? Or both? 🙂

Paleo fluffy grain free pumpkin waffles. Quick, easy and made with all real food.

This post may contain affiliate links which won’t change your price but will share some commission.

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