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!
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.
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.
- 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.
