Easy AIP Pumpkin Waffles (in a Blender!)

These Easy AIP Pumpkin Waffles come together quickly with the help of a blender and just 11 ingredients. Plus, they’re AIP, Paleo and gluten free!

As you may have already noticed, I’m on a pumpkin kick lately. Fall ain’t over yet, so I’m still goin’! And these AIP Pumpkin Waffles are nothing short of incredible. You can make them soft and fluffy, or crispy and crunchy – whichever’s your favorite way to enjoy waffles. And none of that squishy, gooey stuff so many AIP baked goods are plagued with. Only fluffy, springy waffle centers here, friends!

Let’s get started on these Easy AIP Pumpkin Waffles!

How to make these Easy AIP Pumpkin Waffles (in a Blender!)

Equipment needed

First, since this AIP Pumpkin Waffles recipe uses a blender, there are two appliances you’ll need to make sure you have on hand before you get started. The first is a good quality blender. My Vitamix worked perfectly. I just threw in all the ingredients, blitzed them for about 15 seconds, and my batter was ready. Easy peasy.

Second, and probably obviously, you’ll need a waffle iron. I love the one I use. While it does have a less-than-ideal non-stick coating, it’s super easy to clean, and never requires any additional greasing to prevent my waffles from sticking to it. I also use it to make perfectly-sized, small, fluffy pancakes, because it has interchangeable plates. The plates are removable and dishwasher safe, so I never have to spend forever scrubbing out all the waffle grooves. I just remove the plates from the waffle iron and toss them in the dishwasher. No scrubbing, whatsoever. If you already have a waffle iron, that will work too. Or if you want to use this recipe to make AIP Pumpkin Pancakes on a griddle, instead, have at it. It will still work great.

this recipe!

Ingredients for AIP Pumpkin Waffles

This recipe makes enough for two large waffles, which was exactly enough for four servings, when served with eggs and/or sausage/bacon (skip the eggs and make sure your sausage/bacon is AIP-friendly, if you’re following AIP).

Here are the ingredients you’ll need:

• 1 cup pumpkin puree
• 3/4 cup full fat coconut milk
• 1 tsp pure vanilla extract
• 1-1/2 Tbsp apple cider vinegar
• 1/2 cup cassava flour
• 3/4 cup tigernut flour
• 1/4 cup arrowroot starch
• 1/2 tsp baking soda
• 1/2 tsp sea salt
• 3/4 tsp ground cinnamon
• 1/4 tsp ground ginger
• coconut oil for frying (if needed)
• optional: chopped pecans for topping (omit for AIP)

Instructions

First, a little pro tip: when measuring gluten-free, AIP or Paleo flours, be sure to use the “spoon and level method.” This method ensures the flours don’t get compacted and helps prevent dense, dry end products.

Now for the steps:

1. Preheat your waffle iron to your favorite setting (I set mine to medium for soft and fluffy). Add all ingredients to a blender, in order. Blend on medium-low for about 15 seconds, or until well blended. You may need to stop and scrape down the sides partway through. Batter will be fairly thick.
2. If your waffle iron needs it, use coconut oil to grease the top and bottom plates (mine did not need it). Pour half of the batter onto your waffle iron (you will need a spatula to help scrape it out of your blender), close the lid and cook to your preferred crispiness. My iron was set to medium and the waffles came out fully cooked, but still soft and fluffy.
3. Repeat step 2 for the second half of the batter. Serve with organic butter, chopped pecans, and a drizzle of maple syrup, if desired (omit butter and pecans for AIP). Enjoy!

If you have leftovers, they’ll save in an airtight container in the fridge for up to 3 days, or in the freezer for up to 3 months. To reheat, just pop in a toaster or toaster oven for 5-10 minutes and they’re as good as new! Sometimes, I like to make a big batch of these and freeze the leftovers to use as easy on-the-go “toaster waffles”.

Other recipes to try

If you, too, are still loving all things pumpkin, be sure to check out these two AIP-friendly pumpkin recipes! And be sure to subscribe to the blog for more. I’ve got even more pumpkin recipes coming soon!

AIP Pumpkin Muffins (Egg-Free, Gluten-Free, Vegan)

AIP Pumpkin Scones with Spiced Caramel Glaze

If you tried these Easy AIP Pumpkin Waffles, I would love it if you would leave a star rating and review! And be sure to snap a photo of it and share it with me on Instagram by tagging @hurriedhealthnut and hashtagging it #hurriedhealthnut.

Easy AIP Pumpkin Waffles (in a Blender!)

★★★★ 3.5 from 2 reviews

• Author: Andrea
• Prep Time: 5 minutes
• Cook Time: 15 minutes
• Total Time: 20 minutes
• Yield: 4 servings 1x
• Category: Breakfast
• Method: Waffle iron
• Cuisine: Fall-Inspired
• Diet: Gluten Free

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Description

These Easy AIP Pumpkin Waffles come together quickly with the help of a blender and just 11 ingredients. Plus, they’re AIP, Paleo and gluten free!

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Ingredients

Units USM Scale 1x2x3x

• 1 cup pumpkin puree
• 3/4 cup full fat coconut milk
• 1 tsp pure vanilla extract
• 1–1/2 Tbsp apple cider vinegar
• 1/2 cup cassava flour
• 3/4 cup tigernut flour
• 1/4 cup arrowroot starch
• 1/2 tsp baking soda
• 1/2 tsp sea salt
• 3/4 tsp ground cinnamon
• 1/4 tsp ground ginger
• coconut oil for frying (if needed)
• optional: chopped pecans for topping (omit for AIP)

Cook Mode Prevent your screen from going dark

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Instructions

1. Preheat your waffle iron to your favorite setting (I set mine to medium for soft and fluffy). Add all ingredients to a blender, in order. Blend on medium-low for about 15 seconds, or until well blended. You may need to stop and scrape down the sides partway through. Batter will be fairly thick.
2. If your waffle iron needs it, use coconut oil to grease the top and bottom plates (mine did not need it). Pour half of the batter onto your waffle iron (you will need a spatula to help scrape it out of your blender), close the lid and cook to your preferred crispiness. My iron was set to medium and the waffles came out fully cooked, but still soft and fluffy.
3. Repeat step 2 for the second half of the batter. Serve with organic butter, chopped pecans, and a drizzle of maple syrup, if desired (omit butter and pecans for AIP). Enjoy!

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Equipment

waffle iron

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measuring spoons

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measuring cups

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blender

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Notes

When measuring gluten-free, AIP or Paleo flours, be sure to use the “spoon and level method.” This method ensures the flours don’t get compacted and helps prevent dense, dry end products.

Recipe makes two large waffles, which was exactly enough for four servings, when served with eggs and/or sausage/bacon.

If you have leftovers, they’ll save in an airtight container in the fridge for up to 3 days, or in the freezer for up to 3 months. To reheat, just pop in a toaster or toaster oven for 5-10 minutes and they’re as good as new!

All nutrition information is an estimate, only, using an online nutrition calculator.

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Nutrition

• Serving Size: 1/2 large waffle
• Calories: 77
• Sugar: 3g
• Fat: 3.1g
• Carbohydrates: 12.3g
• Fiber: 3.3g
• Protein: .9g

Keywords: blender waffles, pumpkin waffles, pumpkin pancakes, blender pancakes, aip, paleo, gluten free