Gluten Free Almond Flour Pumpkin Waffles That Are Actually Crispy (Not Soggy)
TLDR: These gluten free almond flour pumpkin waffles use a simple trick—arrowroot starch—to get that perfect crisp-on-the-outside, tender-inside texture. They come together in one bowl, take about 15 minutes hands-on, and freeze beautifully for busy mornings.
Equipment
- Waffle Iron
- Large Bowl
- Whisk
Ingredients
Main Ingredients
- 1 2/3 cup blanched almond flour Blanched, fine texture. Do not use almond meal.
- 1/2 cup arrowroot powder Or tapioca starch. Essential for crispness.
- 2 teaspoons baking powder Make sure it's fresh.
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon salt Fine sea salt
- 1/2 cup pumpkin puree Not pumpkin pie filling.
- 1/2 cup unsweetened almond milk Or your favorite milk. Not sweetened vanilla.
- 1/4 cup pure maple syrup Not pancake syrup.
- 2 eggs Room temperature.
- 3 tablespoons avocado oil Or melted butter, slightly cooled.
- 1 teaspoon vanilla extract Pure vanilla preferred.
Instructions
- Preheat and Prep: Turn your waffle iron on and let it heat up fully. Grease the iron with nonstick spray or brush it with a very thin layer of oil.
- Whisk: In a large bowl, combine the almond flour, arrowroot, baking powder, cinnamon, nutmeg, and salt. Whisk until there are no clumps.
- Add: Add the pumpkin puree, almond milk, maple syrup, eggs, avocado oil, and vanilla. Whisk until smooth and combined. Do not overmix.
- Scoop: Ladle or pour the batter into the hot, greased waffle iron. Use about 1/3 cup per waffle. Do not overfill.
- Cook: Close the lid and cook for 3-5 minutes until golden brown and steam slows down. Do not open the lid early.
- Repeat: Transfer the cooked waffle to a wire rack to keep crisp. Repeat with the remaining batter. Keep warm in a 200°F oven if desired.
Notes
Don't skip the arrowroot: The first batch I tried without it tasted great but the waffles were flat and soft. Arrowroot (or tapioca) is the magic ingredient that gives these waffles that bakery-style crisp. Trust me on this one—it makes all the difference.
Let the batter rest for 5 minutes: After you whisk everything together, let the batter sit for 5 minutes before cooking. This gives the almond flour time to absorb some of the liquid, which helps the waffles hold together better. Even if you forget this step, it'll still taste good.
Grease the iron well (but not too much): Almond flour waffles can stick a little more than standard ones. A thin, even layer of oil brushed on between each batch is best.
Use a wire rack, not a plate: When you stack hot waffles on a plate, they steam and get soft. Transfer them to a wire rack immediately to keep that crisp exterior intact.