Vegan Pumpkin Waffles

These Vegan Pumpkin Waffles are the epitome of comfort with their warm spices and rich pumpkin flavor, making them an ideal breakfast choice for fall. They are easy to whip up and can be made ahead for busy mornings.

Course Breakfast

Cuisine American

Prep Time 15

Cook Time 10

Total Time 25

Servings people

Calories 358kcal

Author Melissa Huggins

Equipment

Waffle Maker
Cooling Rack (optional)

Ingredients

1 ½ cups (360ml) soy milk or any non-dairy milk
1 tablespoon apple cider vinegar
2 cups (248g) all-purpose flour (or gluten-free 1.1)
¼ cup (50g) cane sugar
2 ½ teaspoons pumpkin pie spice
1 ½ teaspoons baking powder
¼ teaspoon baking soda
¾ teaspoon sea salt
1 cup (235g) pumpkin puree
¼ cup (60ml) neutral-flavored oil (avocado, sunflower, grapeseed, etc.)
2 teaspoons vanilla extract

US Customary - Metric

Instructions

Make Buttermilk: In a large bowl, whisk the apple cider vinegar and milk until well combined. Set aside for 5 minutes to slightly thicken and curdle.
Combine Dry Ingredients: In a medium bowl, whisk the flour, pumpkin pie spice, baking powder, baking soda, salt, and, sugar in a small bowl until well combined.
Combine Wet Ingredients: To the large bowl with the buttermilk, add the pumpkin puree, oil, and vanilla then whisk well until combined.
Combine Wet and Dry: Add half of the dry ingredients and fold together with a spatula. Add the remaining dry ingredients and fold until just combined. Don’t overmix. The batter will be thick and small lumps are fine.
Preheat the waffle iron according to the manufacturer’s instructions. If your waffle iron is not non-stick, lightly spray it with nonstick cooking spray otherwise leave it bare. (*Optional: To keep waffles warm after cooking, preheat the oven to 200°F)
Cook Waffles: Spoon the amount of batter recommended by the manufacturer onto the hot waffle iron (typically, ⅓ cup per waffle. I used a heaped amount of batter in a 2-ounce ice cream scoop which is about ⅓ cup). Cook according to the manufacturer’s instructions until the waffle is golden brown. Let the steam dissipate completely before opening the waffle maker.
Serve: Serve immediately or set them on a cooling rack to allow air to circulate or place them in the preheated oven. Do not stack or overlap them. Top with fresh fruit, vegan butter, maple syrup, coconut whipped cream, nuts, or pumpkin seeds.

Notes

Measuring Ingredients: It's best to use a scale to weigh your ingredients. If you don't have one, measure everything as accurately as possible using measuring cups and spoons. To measure flour without a scale, use this spoon and level method: Aerate the flour first by fluffing it up with a fork, then use a spoon to scoop the flour out of the container and into the measuring cup until it's a heaped amount. Do not pack or tap the cup. Once filled, use a butter knife to carefully level off the top and remove any excess flour.
Waffle Maker - Each make and model is different with various cook times and amounts of batter to use. It's best to check the manual before beginning.
Servings: 6-8 waffles (depending on waffle maker).
Storage: Wrap leftover waffles in wax paper and store them in an airtight container or ziptop bag in the refrigerator for 3-4 days or freezer for 2-3 months. Reheat in the toaster.
Variations: Fold in a 1⁄2 cup of chopped nuts or chocolate chips to the batter right after combining the wet and dry ingredients.
See the post above for extra tips, FAQs, and step-by-step photos.

Nutrition