Delicious Grain-Free Pumpkin Pie Waffles
There’s nothing quite like the scent of pumpkin and cinnamon filling the kitchen on a crisp winter morning. These Pumpkin Pie Waffles take that familiar comfort and elevate it into something extraordinary—light yet hearty, crisp at the edges, and full of soul-warming flavor in every bite. The batter blends velvety pumpkin purée, coconut milk, and a hint of maple syrup for light sweetness, while the grain-free flours keep things beautifully tender. A touch of sourdough starter adds subtle tang and complexity, making each waffle a delicious delight.
Resting the batter transforms the flavor—allowing the sourdough to deepen and the spices to bloom—so don’t rush it. When you finally pour it onto the hot iron, the batter hisses and caramelizes into perfectly golden squares that smell like an autumn bakery. Top them however your heart desires: a drizzle of maple syrup, a smear of nut butter, or warm cinnamon-sautéed pears for a touch of patisserie elegance.
Whether you’re serving these at a slow Sunday brunch or freezing extras for quick weekday mornings, these waffles prove that comfort food can be both deeply satisfying and nourishing. Every forkful tastes like fall itself—balanced, beautiful, and blissfully simple.
Equipment
- 1 Large Mixing Bowl
- 1 Whisk
- 1 Silicon Spatula
- 1 Cookie Scoop
- 1 Waffle Iron
- 1 Can Opener
Ingredients
- 150 g pumpkin puree
- 2 large eggs ~100 g
- 50 g wet active grain-free sourdough starter or sourdough discard
- 41 g coconut sugar
- 21 g olive oil
- 60 g canned coconut milk
- 12 g vanilla exract
- 20 g maple syrup
- 40 g tapioca flour
- 30 g coconut flour
- 30 g almond flour
- 3 g baking soda
- 3 g salt
- 6 g cinnamon
- 2 g ginger
- 1 g nutmeg
- 1/4 tsp clove
Instructions
Mix Wet Ingredients
- In a large bowl that has a lid, whisk together pumpkin puree, eggs, grain free sourdough starter, coconut sugar, olive oil, coconut milk, vanilla extract, and maple syrup until fully mixed.
Mix Dry Ingredients
- In a separate bowl, whisk together tapioca flour, coconut flour, almond flour, baking soda, salt, and spices until fully mixed.
- Add dry ingredients to wet ingredients, and stir with a wooden spoon or spatula until fully mixed.
Rest the Batter
- Let batter sit covered in the fridge for at least 30 minutes, but you can also rest it overnight. The longer it rests, the more flavorful they are and the longer the sourdough has to ferment and become lovely and adds great flavor and health benefits.
Cook Waffles
- Preheat waffle iron. Lightly spray olive oil, avocado oil, or coconut oil on the iron to help prevent the batter from sticking.
- Using a cookie scoop, scoop 1-4 scocps of batter into each waffle section (depending on your size preference and depending on the size of your waffle iron. Cook 4-6 min until golden and cooked through.
Serve
- Serve warm with maple syrup, nut butter, raw honey, manuka honey, or for a French Patisserie vibe, top it with cinnamon & coconut oil sauteed pears or apples with toasted pecans.
Notes
Make a huge batch of these and freeze them for the perfect healthy breakfast or post school snack!
It was fairly easy to follow and didn\’t require any hard-to-find ingredients, which I appreciated. The flavors were okay, but not as robust as I\’d hoped.
Thank you for giving the recipe a try!
The flavors were well-balanced and the dish was hearty and satisfying. However, the cooking time in the recipe was a bit off – it took me longer to cook than stated. Also, I felt it needed a touch more spice.
I’m glad you enjoyed the dish! Apologies for the cooking time discrepancy, I’ll make sure to revise it.