I love waffles because they feel super fancy but really can be prepared at a moment’s notice with ingredients you already have stored in your pantry. I came up with these pumpkin waffles while eyeing a leftover can of pumpkin puree from Thanksgiving. The pumpkin adds a nice natural sweetness to the waffles and reminds me of the holiday spirit every time I make them.


These nearly paleo waffles are super easy to make. I blend all of the wet ingredients in my KitchenAid® Pro Line® Series Blender – the pumpkin, banana, eggs, almond milk, etc – to create a silky smooth base for the batter. Then I add my dry ingredients and blend on low until just combined. The blender allows for an easy no mess situation when pouring into the waffle pan. If you don’t have a waffle pan, no worries, this batter works great as pancakes too.


Feel free to drop a few dark chocolate chips into the batter for an extra special morning. I like to top the pancakes with sliced banana, toasted coconut flakes, and of course, some delicious maple syrup. Enjoy with your favorite chai latte or coffee 🙂


  • 1 cup of almond flour
  • ½ cup gluten free flour blend
  • 2 teaspoon pumpkin pie spice
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • Pinch of pink salt
  • 2 eggs
  • 1 banana
  • ½ cup pumpkin puree
  • 1.5 cups plant based milk
  • 1 teaspoon vanilla
  • Coconut oil, for greasing the pan

Dark chocolate chips, optional

For topping: bananas, maple syrup, almond butter, toasted coconut flakes


Grease waffle iron lightly with coconut oil. Heat the waffle iron.

Add the eggs, banana, pumpkin puree, milk, and vanilla to blender. Add the almond flour, gf flour, pumpkin pie spice, baking powder, baking soda, and salt and blend on low until just combined.

Once the waffle iron is heated, pour about ¼ cup of batter into hot iron. Add a sprinkling of chocolate chips (optional). Close and cook until done. I like them nice and crispy so end up cooking them a bit longer than usual (and I find gf waffles need to cook a bit longer). Repeat with the remaining batter, re-greasing the iron with coconut oil as needed.

Top with your desired toppings and enjoy!

*Note the batter will likely be thicker than your average pancake/waffle batter and that’s ok. Additionally, if you don’t have a waffle pan, you can simply make pancakes!

All photos by Ingalls Photography. 

This post is in partnership with KitchenAid®. All opinions are my own – thanks for your support!