Easy Vegan Pumpkin Waffles
Add Preferred SourceStart your day with a delicious stack of vegan pumpkin waffles, perfect for a cozy breakfast or brunch. Made with oat milk and coconut oil, these waffles are completely dairy-free and vegan-friendly. The pumpkin puree and cinnamon add a delicious fall flavor that everyone will love. They’re easy to make and guaranteed to become a family favorite.
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I don’t know about you, but I love to embrace the fall season, and nothing is more fall than pumpkin! These easy vegan pumpkin waffles are the perfect way to set yourself up for the day, and they’ll be ready in just 20 minutes. If, like me, mornings are rushed for you, you can batch them at the weekend and freeze them so all you have to do is pull them out of the freezer the night before. The kids love to help make them, and they are the perfect Thanksgiving or Christmas breakfast addition.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Vegan Pumpkin Waffles Recipe with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
Trust me, you’ll love how easy these pumpkin waffles are to make. Just follow my instructions, and you’ll be eating fluffy waffles in no time!
Prepare the Wet Ingredients
In a medium-sized bowl, combine the pumpkin puree, oat milk, coconut oil, and sugar. Whisk until the mixture is well combined.
Mix the Dry Ingredients
Add the flour, baking powder, baking soda, salt, and cinnamon to the bowl with the wet ingredients. Whisk until the batter is smooth and well incorporated.
Tip: Make sure to whisk thoroughly to avoid lumps and ensure an even distribution of the baking powder and soda.
Cook the Waffles
Preheat your waffle iron to medium-high heat and lightly coat it with non-stick spray. Pour about ⅓ cup of batter onto the waffle iron. Close the lid and let it cook for approximately 3-4 minutes, or until the waffles are golden brown and cooked through.
Serve and Enjoy
Repeat the cooking process with the remaining batter. Serve the waffles warm with your favorite toppings such as fresh fruit, maple syrup, or a sprinkle of powdered sugar.
Tip: You can keep the waffles warm in a low oven (around 200°F) while you cook the rest of the batch.
Recipe Notes and Expert Tips
Here are my top tips for perfect pumpkin waffles every time.
- Ingredient Substitutions: No oat milk? No problem. Use almond, soy, or coconut milk instead. Swap out cane sugar for maple syrup or agave nectar if you prefer a different kind of sweetness.
- Cooking Tips: Make sure your waffle iron is hot before you start. This helps get those nice crispy edges. A little bit of non-stick spray between batches can go a long way in preventing sticking. If your batter feels too thick, just add a splash more oat milk until it’s just right.
- Serving Suggestions: Try topping your waffles with vegan whipped cream and a dash of cinnamon for extra flavor. Fresh fruits like berries, bananas, or apple slices make a great addition. A drizzle of nut butter adds a creamy, delicious touch.
- Storage and Reheating: Leftover waffles? Store them in an airtight container in the fridge for up to three days. Reheat in the toaster to get that fresh-out-of-the-waffle-iron crispiness.
- Make-Ahead Tips: Save time by making the batter the night before and storing it in the fridge. You can also freeze cooked waffles and reheat them straight from the freezer. Just pop them in the toaster or oven.
- Troubleshooting: If your waffles are coming out too soft, try cooking them a little longer or turning up the heat slightly. Sticking waffles? Make sure you’re using enough non-stick spray and that the waffle iron is properly preheated.
How to Store Vegan Pumpkin Waffles Recipe
The great news is that these waffles store really well, here’s how to store them to maximize flavor.
Refrigerating: If you have leftover waffles, let them cool completely before storing. Place them in an airtight container and keep them in the refrigerator for up to three days. This way, you can enjoy them later without losing any of their delicious flavor or texture.
Freezing: These waffles are perfect for freezing. Lay them flat on a baking sheet and freeze until solid, then transfer them to a freezer-safe bag or container. They’ll keep for up to two months. When you’re ready to eat, just pop them in the toaster or oven straight from the freezer for a quick and tasty breakfast.
Reheating: For best results, reheat your waffles in a toaster to get that crispy texture back. If you prefer, you can also warm them in the oven. Avoid microwaving, as it can make the waffles soggy. Enjoy your waffles anytime with these easy storage tips!
What to Serve With Vegan Pumpkin Waffles Recipe
When serving Vegan Pumpkin Waffles for breakfast, you can create a delightful and well-rounded meal with a few complementary dishes. Pair the waffles with Vegan French Toast or Vegan Oatmeal Pancakes for a classic breakfast combination that everyone will love.
Maple Pecan Granola adds a satisfying crunch and a nutty sweetness that enhances the flavors of the waffles. If you’re looking for something fruity and refreshing, a Mango Banana Smoothie Bowl or a Tropical Smoothie will bring a burst of fresh flavors to your table.
More Easy Vegan Breakfast Recipes for You to Try at Home
I’ve got lots of tasty and easy breakfast recipes for you to try. Take a look at some of my favorites.
- Vegan Breakfast Casserole
- Baked Oatmeal with Apples and Pecans
- Overnight Vanilla Oats
- Almond Flour Pancakes
- Breakfast Parfait with Yogurt and Granola
Ingredients
- 2 cups oat milk
- 15 ounces can pumpkin puree
- ¼ cup coconut oil
- ¼ cup organic pure cane sugar
- 2 ¼ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon cinnamon
- ¼ teaspoon salt
Instructions
- In a medium size bowl add the pumpkin puree, oat milk, coconut oil and sugar. Whisk until well combined.2 cups oat milk, 15 ounces can pumpkin puree, ¼ cup coconut oil, ¼ cup organic pure cane sugar
- Then add the flour, baking powder, baking soda, salt and cinnamon to the same bowl and whisk until well combined and smooth.2 ¼ cups all-purpose flour, 2 teaspoons baking powder, ½ teaspoon baking soda, ½ teaspoon cinnamon, ¼ teaspoon salt
- Heat your waffle iron to medium high heat and spray with non-stick spray.
- Add about ⅓ cup batter to the iron. Let it cook for about 3-4 minutes.
- Repeat until batter is done.
- Serve with your favorite toppings and enjoy!
Notes
- Ingredient Substitutions: No oat milk? No problem. Use almond, soy, or coconut milk instead. Swap out cane sugar for maple syrup or agave nectar if you prefer a different kind of sweetness.
- Cooking Tips: Make sure your waffle iron is hot before you start. This helps get those nice crispy edges. A little bit of non-stick spray between batches can go a long way in preventing sticking. If your batter feels too thick, just add a splash more oat milk until it’s just right.
- Serving Suggestions: Try topping your waffles with vegan whipped cream and a dash of cinnamon for extra flavor. Fresh fruits like berries, bananas, or apple slices make a great addition. A drizzle of nut butter adds a creamy, delicious touch.
- Storage and Reheating: Leftover waffles? Store them in an airtight container in the fridge for up to three days. Reheat in the toaster to get that fresh-out-of-the-waffle-iron crispiness.
- Make-Ahead Tips: Save time by making the batter the night before and storing it in the fridge. You can also freeze cooked waffles and reheat them straight from the freezer. Just pop them in the toaster or oven.
- Troubleshooting: If your waffles are coming out too soft, try cooking them a little longer or turning up the heat slightly. Sticking waffles? Make sure you’re using enough non-stick spray and that the waffle iron is properly preheated.
