Vegan Pumpkin Waffles

These easy vegan pumpkin waffles are crispy on the outside, fluffy on the inside, and packed with warm fall flavors. A perfect dairy-free, egg-free breakfast in under 30 minutes!

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Prep Time 5

Cook Time 30

Course Breakfast, Desserts

Cuisine American, vegan

Servings

Calories 479 kcal

Equipment

Mixing Bowl For combining wet and dry ingredients.

whisk To mix the batter until smooth.

Measuring Cups & Spoons For accurate ingredient portions.

Waffle Iron Essential for cooking the waffles.

Non-Stick Spray or Brush To lightly grease the waffle iron.

Ladle or ⅓ Cup Measuring Cup To scoop and pour the batter.

Wire Rack Keeps waffles crispy by preventing steam buildup.

Sifter If you want to sift flour for a fluffier texture.

Spatula or Tongs For removing waffles safely.

Ingredients

2 ¼ cups all-purpose flour
2 cups oat milk
1 can 15 oz pumpkin puree
¼ cup coconut oil
¼ cup organic pure cane sugar
2 tsp baking powder
½ tsp baking soda
½ tsp cinnamon
¼ tsp salt

Instructions

Mix the Wet Ingredients

In a medium-sized mixing bowl, add pumpkin puree, oat milk, melted coconut oil, and organic cane sugar.
Whisk until smooth and fully combined.

Add the Dry Ingredients

To the same bowl, add flour, baking powder, baking soda, cinnamon, and salt.
Gently whisk until all ingredients are well incorporated. Do not overmix!

Preheat the Waffle Iron

Set your waffle iron to medium-high heat and lightly grease it with non-stick spray or coconut oil.

Cook the Waffles

Pour about ⅓ cup of batter into the waffle iron.
Close the lid and cook for 3-4 minutes, or until golden brown and crispy.

Repeat & Keep Warm

Remove the cooked waffle and place it on a wire rack to keep it crispy.
Repeat until all batter is used.

Serve & Enjoy

Top with maple syrup, fresh berries, vegan butter, or coconut yogurt.
Enjoy your fluffy, crispy vegan pumpkin waffles! 🍁🥞

📌 Pro Tip: For extra crispiness, place the waffles in a 200°F oven while you finish cooking the rest.

NUTRITION

Notes

For Crispier Waffles: Place cooked waffles on a wire rack instead of stacking them to prevent fogginess.

Ingredient Substitutions:

Coconut Oil → Swap with applesauce for an oil-free version.
Oat Milk → Any plant-based milk (almond, soy, or cashew milk) works.
Cane Sugar → Replace with maple syrup or coconut sugar for a refined sugar-free option.

Gluten-Free Option: Use a 1:1 gluten-free flour blend instead of all-purpose flour.

Storage:

Fridge: Store leftovers in an airtight container for up to 3 days.
Freezer: Freeze waffles in a single layer, then store them in a ziplock bag for up to 2 months.
Reheat: Toast in a toaster or bake at 350°F (175°C) for 5 minutes for crispiness.

Make-Ahead Tip: Prepare the batter a day in advance and store it covered in the fridge for easy morning waffles!

Tried this recipe?Mention @ChaosandWine or tag #chaosandwine!

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