Vegan Pumpkin Waffles
Crispy-edged, fluffy-centered Vegan Pumpkin Waffles bursting with fall spices and real pumpkin flavor. These dairy-free, egg-free waffles deliver restaurant-quality results with pantry-friendly ingredients for a cozy breakfast treat any day of the week.
Ingredients
- 2 cups all-purpose flour
- 2 tablespoons baking powder
- 3 tablespoons sugar coconut sugar works beautifully
- 1 teaspoon salt
- 2 teaspoons pumpkin pie spice or make your own with cinnamon, nutmeg, ginger and cloves
- 1 cup pumpkin puree not pumpkin pie filling
- 1¾ cups plant milk almond, oat, or soy work best
- ¼ cup melted coconut oil or neutral vegetable oil
- 1 tablespoon apple cider vinegar
- 1 teaspoon vanilla extract
- Optional toppings: maple syrup vegan butter, chopped pecans, sliced bananas, or coconut whipped cream
Instructions
- Prepare your equipment and ingredients. Preheat your waffle iron according to manufacturer’s instructions. Measure out all ingredients and have them ready at your workspace.
- Mix the dry ingredients thoroughly. In a large bowl, whisk together the flour, baking powder, sugar, salt, and pumpkin pie spice until well combined and no lumps remain.
- Combine the wet ingredients separately. In a medium bowl, whisk the pumpkin puree, plant milk, oil, apple cider vinegar, and vanilla extract until smooth and uniform in color.
- Create the batter by combining both mixtures. Pour the wet ingredients into the dry ingredients and stir just until combined. Some small lumps are okay – overmixing will make your waffles tough instead of fluffy.
- Let the batter rest briefly. Allow the mixture to sit for 5 minutes while your waffle iron fully heats. This gives the baking powder time to activate and the flour to properly hydrate.
- Cook the waffles to golden perfection. Lightly grease your preheated waffle iron (even if it’s non-stick). Pour approximately ½ cup of batter into the center of the iron (amount will vary based on your waffle maker size). Close the lid and cook until steam stops escaping and the waffle is golden brown, about 4-5 minutes.
- Keep waffles warm while cooking the remaining batter. Place cooked waffles directly on the rack in a 200°F oven to stay crisp while you finish cooking the remaining batter.
- Serve immediately with your favorite toppings. These waffles pair beautifully with maple syrup, a dollop of vegan butter, fresh fruit, or a sprinkle of chopped nuts.
Notes
- For extra-crispy waffles, add 1 tablespoon of cornstarch to the dry ingredients.
- These waffles freeze exceptionally well. Place cooled waffles in a single layer on a baking sheet to freeze, then transfer to a freezer bag. Reheat directly in the toaster for a quick breakfast.
- The batter should be thick but pourable – if it seems too thick, add a tablespoon of plant milk at a time until you reach the right consistency.
- For a gluten-free option, substitute a 1:1 gluten-free flour blend.
- If you prefer less sweetness in the waffle itself, reduce sugar to 1 tablespoon and rely on toppings for additional sweetness.