Go Back

Vegan Pumpkin Waffles

Vegan pumpkin waffles with crisp, golden edges and a warm pumpkin-spice batter. Made with flax eggs for a fluffy texture and cooked in a preheated waffle iron for even browning.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
resting 5 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: American
Calories: 410
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 for flax eggs
  • 0.33 cup coconut oil melted
  • 2 tbsp maple syrup
  • 1 tsp vanilla extract
Serving
  • 1 coconut whipped cream
  • 1 maple syrup additional, to serve
  • 1 pumpkin seeds optional topping

Equipment

  • 1 waffle iron

Method
 

Make flax eggs
  1. Mix ground flaxseed and water in a bowl, then let it rest 5 minutes until gel-like.
  2. While the flax rests, measure the remaining waffle ingredients so the batter comes together quickly.
Mix and cook waffles
  1. Preheat a waffle iron to medium-high and grease it with melted coconut oil.
  2. In a mixing bowl, whisk all-purpose flour, sugar, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt.
  3. In a second bowl, whisk pumpkin puree, oat milk, gel-like flax eggs, melted coconut oil, maple syrup, and vanilla extract until smooth.
  4. Pour wet ingredients into dry and fold until just combined, leaving a thick batter with a few small lumps.
  5. Pour batter into the hot waffle iron and cook 4-5 minutes until crispy and golden.
Serve
  1. Serve the waffles immediately with coconut whipped cream and maple syrup, and top with pumpkin seeds if using.

Notes

For the crispiest edges, avoid overmixing after the wet meets the dry—fold just until combined. Refrigerate leftovers in an airtight container up to 2 days and reheat in a toaster or in a preheated waffle iron until warmed through. Freezing is yes: cool completely, freeze in a single layer, then reheat from frozen. For a lower-sugar option, reduce maple syrup by half and use an unsweetened vanilla oat milk if available, keeping the baking powder/soda unchanged.