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Vegan Pumpkin Waffles

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Vegan Pumpkin Waffles are warm, fluffy, and filled with cozy fall spices and rich pumpkin flavor. This easy plant-based breakfast is dairy-free, egg-free, and perfect for autumn mornings or weekend brunch. Make a batch, freeze extras, and enjoy a comforting seasonal treat anytime.

Ingredients

  • 1 1/4 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves (optional)
  • 1 tablespoon ground flaxseed + 3 tablespoons water (flax egg)
  • 1 cup non-dairy milk (e.g., almond or oat)
  • 1/2 cup pumpkin purée (not pumpkin pie filling)
  • 2 tablespoons maple syrup
  • 2 tablespoons vegetable oil or melted coconut oil
  • 1 teaspoon vanilla extract

Instructions

  1. Make the Flax Egg: In a small bowl, mix flaxseed and water. Let sit for 5 minutes to thicken.
  2. Mix Dry Ingredients: In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
  3. Combine Wet Ingredients: In another bowl, whisk together non-dairy milk, pumpkin purée, maple syrup, oil, vanilla, and flax egg until smooth.
  4. Mix Everything Together: Pour the wet ingredients into the dry. Stir until just combined. Batter will be thick.
  5. Cook the Waffles: Preheat waffle iron and lightly grease if needed. Pour in batter and cook 4–6 minutes (or according to your waffle maker) until golden and crisp.
  6. Serve and Enjoy: Serve hot with maple syrup, pecans, fruit, or your favorite vegan toppings.

Notes

  • Add vegan chocolate chips for a sweet variation.
  • Use a gluten-free 1:1 flour blend for a wheat-free version.
  • Add cardamom or allspice for more depth.
  • Great toppings include coconut whipped cream, pumpkin seeds, or vegan caramel.
  • Makes a great freezer-friendly breakfast—just reheat in the toaster.

Nutrition

Find it online: https://cookedbymaya.com/vegan-pumpkin-waffles/