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Vegan Pumpkin Waffles

Vegan pumpkin waffles with a crisp, golden exterior and tender center—made with flax eggs and pumpkin puree for warm pumpkin-spice flavor. The batter cooks in a preheated waffle iron until set, giving you ready-to-serve waffles with coconut whipped cream and maple syrup.
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Prep Time 10 minutes
Cook Time 25 minutes
resting 5 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: American
Calories: 390
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 2 cup all-purpose flour
  • 2 tbsp sugar
  • 2 tsp baking powder
  • 0.5 tsp baking soda
  • 2 tsp pumpkin pie spice
  • 1 tsp cinnamon
  • 0.25 tsp salt
Wet ingredients
  • 1 cup pumpkin puree
  • 1.5 cup oat milk or almond milk
  • 2 tbsp ground flaxseed
  • 6 tbsp water
  • 0.33 cup coconut oil, melted
  • 2 tbsp maple syrup
  • 1 tsp vanilla extract
For serving
  • 1 Coconut whipped cream
  • 1 maple syrup

Equipment

  • 1 waffle iron

Method
 

Prepare flax eggs
  1. Mix ground flaxseed and water, then rest 5 minutes until gel-like.
  2. Preheat the waffle iron to medium-high and grease with melted coconut oil.
Make the waffle batter
  1. Whisk all-purpose flour, sugar, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt until evenly combined.
  2. Whisk pumpkin puree, oat milk or almond milk, flax eggs, melted coconut oil, maple syrup, and vanilla extract until smooth.
  3. Fold the wet mixture into the dry mixture until just combined, leaving the batter slightly lumpy.
Cook and serve
  1. Pour batter into the waffle iron and cook 4-5 minutes until crispy and golden.
  2. Serve the waffles with coconut whipped cream and maple syrup.

Notes

For the crispest waffles, let the waffle iron fully heat to medium-high before the first pour, then avoid over-mixing the batter—stop when you no longer see dry flour. Store leftovers in an airtight container in the fridge for up to 3 days; reheat in the waffle iron or toaster for best texture. Freezing is yes: freeze cooled waffles in a single layer, then bag and freeze up to 2 months; reheat from frozen. For a gluten-free swap, use a 1:1 gluten-free all-purpose flour blend (check baking powder is gluten-free).