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Simple Vegan Pumpkin Waffles

Crispy on the outside, light and fluffy on the inside, these simple vegan pumpkin waffles are deliciously easy and a lovely way to get another vegetable in to your day. Made with spelt flour, raw sugar, pumpkin and spices they are full of autumnal flavours that can be enjoyed all year round.  

Close-up image of a vegan pumpkin waffles with melting ice-cream and maple syrup partially eaten on a white plate.


A overhead shot image of an aqua mixing bowl full of vegan pumpkin waffle batter with a whisk sitting inside the bowl

Every year, around this time, I crave pumpkin spice. Last year I whipped up my Vegan Pumpkin Cupcakes. A few years earlier it was Pumpkin Spice Caramel Tricky Treats.

All of this is fine except its Spring here. I should be thinking about new potatoes not pumpkins. It’s all those comforting-rug-up-and-sip-pumpkin-spice-anything recipes flooding the internet from the States. I can’t even think of Spring with all that warm deliciousness coming across the Pacific. So, I am going with it.

These vegan pumpkin waffles are light enough to enjoy all year round but with a wonderful hint of warming pumpkin spice. 

A super close up image of a stack of vegan pumpkin waffles to show the crispy geometric patterns on the side

HOW TO MAKE LIGHT AND CRISPY  VEGAN WAFFLES

These pumpkin waffles are tried and tested and then some. I wanted to create a perfectly crispy on the outside, fluffy and light on the inside breakfast bake. And I did. With a little research, a few epic fails and some bulldog persistence we got there. And here’s how. 

Sugar:  A little extra raw sugar added to waffles is not only delicious, it helps create a caramelised exterior, adds colour  and boosts crispness. Mmmm…crispness. 

Cornstarch: After seeing a waffle recipe from Donna Hay I had to know why cornflour was in the mix. Well, apparently cornstarch protects the waffle from getting soggy from cooking steam. And who am I to argue with Donna Hay?

A close-up image of a serving of vegan pumpkin waffles on a white plate with ice-cream, granola sprinkles and maple syrup

Don’t Over-mix: Like their pancake cousin, waffles will turn to rubber if you over-mix the batter before cooking. Lumps are your friend – whisk until all the ingredients are combined and then step away from the bowl. 

No peeking: You don’t need to keep checking your waffles while cooking – trust your waffle maker to let you know when they’re done or if it doesn’t wait for the steam to disappear. 

A table top image from the front of a plate holding a partially eaten serve of vegan pumpkin waffles with ice-cream and maple syrup. A stack of pancakes and a jar of granola sit in the background on a crinkled linen tablecloth.

Don’t waste waffles: OK, so this isn’t a cooking tip but waffles freeze really well. Allow them to cool, pop them in a freezer bag and bring them out in an emergency. They can go straight in to the toaster for a quick breakfast feast.

So, there you have it. I haven’t posted a waffle recipe since my Vegan Mashed Potato Cheese Waffles. My last sweet waffle recipe was my Spiced Apple Pie Waffles three years ago! I don’t know what I’ve been doing with my time. These vegan pumpkin waffles are fantastically crispy, light as air and so delicious. Note to self: MAKE MORE WAFFLES.

Enjoy, x.

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5 from 1 vote

Simple Vegan Pumpkin Waffles

Course Breakfast
Cuisine American
Keyword pumpkin waffles
Prep Time 7 minutes
Cook Time 4 minutes
Servings 8 waffles
Calories 216kcal
Author Amanda at MGK

Ingredients

Vegan Buttermilk

  • 1 and 1/2 cups soy milk
  • 1 and 1/2 tbsp apple cider vinegar

Dry Ingredients

  • 2 cups white spelt flour
  • 1/4 cup corn starch
  • 3 tbsp brown sugar
  • 1 tbsp baking powder
  • 1/2 tsp fine sea salt
  • 2 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/2 tsp ground nutmeg

Wet ingredients

  • 1/2 cup pumpkin puree I use freshly made pumpkin puree
  • 2 tbsp olive oil
  • 2 tsp vanilla extract

Instructions

  • Preheat oven to 95 degrees C or 200 degrees F if you are making a stack of waffles you need to keep warm.
  • Turn on your waffle maker.
  • Combine the dairy-free milk and apple cider vinegar in a jug or bowl and set aside.
  • Whisk together the dry ingredients in a large mixing bowl.
  • When the vegan buttermilk has thickened, whisk in the pumpkin puree, vanilla and olive oil.
  • Add the wet mixture to the dry ingredients and whisk until combined. Don't overmix, lumps are fine.
  • Spoon or pour 1/4 to 1/3 cup of the batter in to the waffle iron (depending on the size of your iron) and close the lid. Cook the waffles until golden brown and crisp, around 5 minutes. Transfer the cooked waffles to a wire rack and pop them in the preheated oven as you cook the rest. Repeat to cook the remaining batter.
  • Serve with vegan ice-cream, maple syrup and crushed granola or fruit.

Notes

When cooked gently pass the waffle on its side from hand to hand (like a football) to release additional steam that may make your waffles soggy.

Nutrition

Calories: 216kcal | Carbohydrates: 34g | Protein: 6g | Fat: 5g | Saturated Fat: 1g | Sodium: 173mg | Potassium: 251mg | Fiber: 5g | Sugar: 6g | Vitamin A: 2557IU | Vitamin C: 4mg | Calcium: 141mg | Iron: 2mg

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About Author

Amanda Logan is a published cookbook author, recipe developer and food photographer based in Australia. She has appeared in Thrive Magazine, Vegan Food and Living, The Zoe Report and The Australian Vegan Magazine.

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These look amazing! I need more waffles in my life. And totally with you on the pumpkin pie spice in spring!