Go Back
+ servings

Paleo Pumpkin Waffles

These are so quick and easy to make, keep well in the freezer and can be re-heated in a toaster oven. That being said, I have no problem eating waffles all day long when they taste this good.
Course Breakfast, Dessert
Cuisine American
Keyword gluten-free waffles, paleo waffles, pumpkin
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 3
Calories 904kcal



  • Whisk together eggs, coconut milk, vanilla extract and raw honey in a medium bowl.
  • Slowly mix in the dry ingredients and the pumpkin purée.
  • Turn on your waffle maker and spray it lightly with your fat of choice (even if your waffle iron is non-stick, it could use a little extra love.)
  • Ladle your batter into the waffle maker. Be careful not to let it overflow, but you do want it covering the bottom into the corners.
  • Let cook for roughly 4-6 minutes total. It will feel soft but it will harden a bit as it cools. 


Top these off with grass-fed butter, your favorite nut butter, fresh fruit, maple syrup, more raw honey, etc. They also taste wonderful on their own!


Calories: 904kcal | Carbohydrates: 61g | Protein: 32g | Fat: 65g | Saturated Fat: 19g | Cholesterol: 327mg | Sodium: 725mg | Potassium: 532mg | Fiber: 14g | Sugar: 36g | Calcium: 277mg