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A stack of golden vegan pumpkin waffles with syrup on a white plate, placed on a textured white tablecloth.

Easy Vegan Pumpkin Waffles

Start 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 dairy-free, vegan-friendly, and packed with delicious fall flavors. Ready in just 20 minutes, they’re perfect for busy mornings or batch cooking on weekends to freeze for later. The kids love helping make them, making these waffles a fun and tasty addition to your Thanksgiving or Christmas breakfast.
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Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Course: Breakfast
Cuisine: American
Keyword: Vegan Pumpkin Waffles
Servings: 3 people
Calories: 693kcal
Author: Mandy Applegate

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
US Customary - Metric

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.

Nutrition

Calories: 693kcal | Carbohydrates: 117g | Protein: 14g | Fat: 21g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 744mg | Potassium: 474mg | Fiber: 8g | Sugar: 34g | Vitamin A: 22389IU | Vitamin C: 6mg | Calcium: 441mg | Iron: 8mg
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