Grain Free Pumpkin Chocolate Chip Waffles

Grain-Free Pumpkin Chocolate Chip Waffles are soft, satisfying, and warmly spiced with all the cozy flavors of the season. Made with almond flour, buckwheat flour, pure pumpkin, pumpkin spice, and mini dark chocolate chips, these homemade pumpkin waffles are a delicious gluten-free breakfast option for crisp fall mornings, weekend brunch, or make-ahead meal prep.

These waffles started as a quick recipe test and quickly became a seasonal favorite. They are fluffy enough for a relaxed weekend breakfast, but filling enough to keep you satisfied. The combination of almond flour and buckwheat flour gives them a hearty texture without making them heavy, while the pure pumpkin adds moisture and a beautiful golden-orange color.

The mini dark chocolate chips make these waffles feel a little special without overpowering the pumpkin spice flavor. You can serve them simply with maple syrup, add a drizzle of melted dark chocolate, or top them with coconut cream for a more dessert-like breakfast. They also reheat well, which makes them a practical option if you like to prepare breakfast in advance.

Overhead view of pumpkin waffle batter in a white bowl beside a greased waffle mold and a small dish of pure pumpkin.

What is Buckwheat Flour?

Buckwheat flour is a useful ingredient for gluten-free baking, and despite its name, buckwheat is not wheat. It is actually made from a seed that comes from a flowering plant. Because it behaves in some ways like a grain, it is often described as a pseudo-grain, but it is not part of the wheat family or the grass family.

In baking, buckwheat flour can add structure, flavor, and a slightly earthy note. It works especially well in recipes like pancakes, muffins, and waffles, where you want a tender texture with a little heartiness. In this pumpkin waffle recipe, buckwheat flour pairs nicely with almond flour to create waffles that are filling but still soft.

You may find both light and dark buckwheat flour available. Light buckwheat flour has a milder color and flavor, while dark buckwheat flour contains more visible specks from the ground hull. Either can be used in this recipe, but light buckwheat flour helps the pumpkin color stand out more clearly.

Overhead view of grain-free pumpkin chocolate chip waffles cooling on a wire rack beside an orange napkin and melted chocolate.

Key Recipe Tips

For the best color, use light buckwheat flour. Dark buckwheat flour will still work, but the waffles will look deeper and less pumpkin-colored.
If you do not have pumpkin spice, use your favorite homemade blend of warm spices such as cinnamon, nutmeg, ginger, and cloves.
This recipe was tested in a silicone waffle mold, but a waffle iron can also be used. Adjust the cooking time according to your appliance.
Do not overmix the batter. Stir the wet and dry ingredients together just until combined, then fold in the chocolate chips.
Let the waffles cool for a few minutes before removing them from the silicone mold. This helps them firm up and release more easily.
These waffles are excellent for meal prep. Store leftovers in an airtight container on the counter for 1 to 2 days, or freeze them for later.
To reheat, place the waffles in a toaster or oven until warmed through and slightly crisp around the edges.

Overhead view of grain-free pumpkin chocolate chip waffles served on a gray plate with melted chocolate drizzled over the top.

These grain-free pumpkin chocolate chip waffles are a cozy way to enjoy pumpkin season. They are simple to prepare, naturally gluten-free, and versatile enough to serve plain or with your favorite toppings. Whether you make them fresh for brunch or freeze a batch for busy mornings, they are a flavorful and comforting breakfast to keep on repeat.

📖 Recipe

Close up of pumpkin spice waffles on a plate.

Grain-Free Pumpkin Chocolate Chip Waffles

Fluffy pumpkin chocolate chip waffles made with almond flour and buckwheat flour. They are warmly spiced, gluten-free, filling, and perfect for a seasonal breakfast or brunch.

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Servings: 6 waffles

Author: Leanne Combden

Ingredients

1 cup almond flour
1 cup buckwheat flour
¼ cup coconut sugar
3 teaspoons pumpkin spice
2 teaspoons baking powder
½ teaspoon kosher salt
1 cup plant based milk
¼ cup extra virgin olive oil
6 tablespoons pure pumpkin
2 eggs
¼ cup mini dark chocolate chips

Instructions

Preheat the oven to 350F and grease a 6-waffle silicone mold. For extra stability, place the mold on a baking sheet before filling it.
In a medium bowl, sift together the almond flour, buckwheat flour, coconut sugar, pumpkin spice, baking powder, and salt. Set the dry mixture aside.
In a separate small bowl, whisk together the plant based milk, olive oil, pure pumpkin, and eggs until smooth.
Add the wet ingredients to the dry ingredients and stir just until combined. Fold in the mini dark chocolate chips.
Spoon the batter into the prepared silicone mold and spread it evenly into each waffle cavity.
Bake for 20 minutes, or until the waffles are browned and firm to the touch.
Remove the waffles from the oven and let them cool in the mold for a few minutes. Turn them out onto a wire rack and allow them to cool slightly before serving.
Serve warm with melted dark chocolate, maple syrup, coconut cream, or your preferred waffle toppings.
Store leftover waffles in an airtight container on the counter for 1 to 2 days, or freeze them for later.

Notes

Light or dark buckwheat flour can be used. Light buckwheat flour keeps the pumpkin color more visible.
These waffles were baked in a silicone mold, but a waffle iron can also be used. Adjust the cooking time according to your waffle maker.
For best texture, reheat frozen waffles in a toaster or oven until warm.

Nutrition Facts per Serving

Disclaimer

Nutrition information is an estimate only and will vary depending on ingredient brands and substitutions used.