Vegan Pumpkin Waffles

Vegan Pumpkin Waffles

Happy Halloween! I hope you all have some fun plans today. Jack and I were never big H-day partiers. We have stand-by costumes in the event of an impromptu party. Mine is Alice in Wonderland with a too-short dress that probably doesn’t fit anymore, and Jack’s is “guy riding an ostrich,” but that guy (the costume, not Jack) is in our storage unit.

So tonight I think we’ll be hanging out at home, handing out candy to trick-or-treaters, and most likely eating these pumpkin waffles for dinner. Sounds like a pretty good Halloween to me!

Vegan Pumpkin Waffles

We’ve been eating these waffles a lot lately – they’re lightly sweet and pumpkin-spiced. But the #1 reason I love waffles so much is that they freeze well. I like to freeze a big batch and keep these on hand for whenever that weekday waffle craving hits.

Vegan Pumpkin Waffles

5.0 from 6 reviews
Vegan Pumpkin Waffles
 
Serves: serves 4
Ingredients
  • 1½ cups almond milk, at room temperature
  • 1½ tablespoons apple cider vinegar
  • 2 cups loose-packed spelt flour (or white/wheat mix)
  • 2½ teaspoons baking powder
  • 2 tablespoons ground flaxseed meal
  • 2 teaspoons cinnamon
  • ½ teaspoon nutmeg
  • ½ teaspoon sea salt
  • ½ cup pumpkin puree
  • ¼ cup melted coconut oil
  • 2 tablespoons maple syrup, plus more for serving
  • 1 teaspoon pure vanilla extract
Instructions
  1. Preheat a waffle iron.
  2. In a medium, mix the almond milk and the apple cider vinegar. Set aside.
  3. In a large bowl, mix the flour, baking powder, flaxseed, cinnamon, nutmeg and salt.
  4. To the medium bowl, add the pumpkin puree, coconut oil, maple syrup and vanilla and whisk together. Pour the wet ingredients into the bowl with the dry ingredients and stir until just combined.
  5. Scoop an appropriate amount of batter onto your waffle iron and cook until the edges are crisp (I cook mine for about 5 minutes). Serve hot with maple syrup. (Note: these freeze well, just pop them in the toaster to reheat).
Notes
I have this waffle maker which I love because it's small and easy to store. It flips from side to side which helps cook your waffle evenly.

 


If you make this, let us see! Tag your photo with #loveandlemons on Instagram.

37 comments

  1. Deb on said:

    Whenever I’m feeling blue, or not, I am always cheered up with your posts. Love reading them and eating them. You rock! One question….If I wanted to double your vegan pumpkin bread to make a bigger loaf (yours is 8 x 4), what size pan would I use and is this ok?
    Again….love your blog.
    Deb 🙂

    • Hi Deb, aw thanks! You can bake the same recipe in a 9×5 pan (it’ll just be a little flatter). I would just make it in 2 loaf pans if I were going to double it. It might work in a sheet cake pan but I haven’t tried it and tested it for the baking time. Hope that helps!

  2. Waffles for the win! This is definitely what I need for breakfast!

  3. I love your carrot waffles from the cookbook, so I’m already convinced I need to make (and will love) these waffles. I know it defeats the point to sub out the pumpkin puree (will keep the spices). But do you see any reason why applesauce can’t be used 1 for 1 instead of pumpkin? Canned pumpkin here in Madrid isn’t so easy to come by like it is in the US!

    • Hi Katie, I’m not sure if applesauce will work because I haven’t tried it. But you can make these without the pumpkin entirely, or you can use freshly pureed pumpkin, butternut squash, or sweet potato. Just roast and mash until smooth. You might need a few tablespoons more almond milk if the batter is too thick. Hope that helps! I’m glad you’ve been loving the carrot waffles!

  4. Perfect, thanks Jeanine. I was being lazy and trying to find a “jarred” puree option that didn’t require an extra step of making my own. 😉 But I’ll let you know what I try and how it goes!

    • Jeanine, these waffles turned out great and I’m happy to have a few left to stash in the freezer. I ended up using leftover steamed sweet potato which is perhaps a little denser and thicker than canned pumpkin (?) because I had to add a bit more milk to thin the batter to the right consistency. That or there’s a difference in the spelt flours we use. But I loved this recipe and will keep it in the rotation, especially for Autumn.

  5. Tia from skinnyfit.me on said:

    Love this article, along with your entire page! 🙂
    Keep up the good work, and feel free to follow for similar content.

    XOXO, Tia
    http://www.skinnyfit.me

  6. It sounds like a good Halloween to me too! I’ve never eaten waffles for dinner but it sounds like a great idea, especially when your pumpkin waffles look fantastic.

  7. Chelsea on said:

    Any alterations to make as pancakes?

  8. Adriana on said:

    These were good!! I used fresh pureed pumpkin, it was a thick batter but they turned out just fine 😋

    • yay – I’m glad they came out well with fresh pumpkin, thanks for sharing!

  9. Jess on said:

    I love your website and all your recipes. You have fed my boyfriend and i for the last 6 months.
    Thank you for everything. Especially what you do with pumpkins and sweet potatoes.
    Sincerely,
    J & J

    • Ha, aw, I’m so glad you’ve been liking the recipes! Ok, got it, more sweet potatoes 🙂

  10. Kristin M. from modishandmain.com on said:

    Love this recipe, can’t wait to try it this weekend when my Dad is visiting.
    Quick question for you, what were you camera settings for the first photo of you pouring the syrup onto the waffle? (i.e. aperture) And what was your focal point?

    Thank you!

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  12. fiona Saluk from fionasforbiddenfruit.com on said:

    This recipe looks delicious! Freezing them for when waffle craving hits is genius, half the time when I really want (need) a waffle I don’t have the patience to whip up the batter or the need to make six waffles! Thanks for sharing 🙂

  13. callie on said:

    So, I have the same waffle maker, and I’ve tried this recipe. Amazing! So grateful you shared. Question: How many waffles do you make when you whip up this recipe?

  14. Lee Bakers from Leebakers.com on said:

    Yum, might have to try these for tomorrow’s breakfast!

  15. Audrey on said:

    These look amazing! Can’t wait to make them!

  16. Willow F. on said:

    This look so yummy! Can’t wait to give it a try. By the way, is it possible to use only all purpose flour for this? I don’t currently have any other flour at hand and I want to make these 😆😅 thank you!

      • Willow F on said:

        Awesome! Thanks for replying!

  17. Kelly from Madisonsquarehome.com on said:

    Altho I am on the complete opposite end of the halloween celebrating scale, I have to say that these waffles were so, so, good. My toddler and preschooler kept saying yum and delicious… so I had to try a few myself. Thank you!

  18. Chioma from mummysyum.com on said:

    This looks absolutely delicious. I will like to try it with the all purpose flour too or do you think oats flour will also work?

    • Hi Chioma, I tried these with oat flour and they didn’t work – all purpose flour should be fine though!

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  22. Laura Monahan on said:

    Love the recipe, but it needs more milk. More like 2 1/2 cups, and batter is still quite thick. A family favorite in our house. Thank you.

  23. beth c on said:

    i made these this morning & they turned out so fabulous! i think next time i’m going to add a teaspoon or two of pumpkin pie spice and use bananas instead of the flax eggs just for a little extra sweetness, but we all love them! thanks 🙂

    • Hi Beth, I’m so glad you enjoyed the waffles!

  24. Lauren on said:

    Just tried this recipe today because I was feeling the fall vibes. These waffles are really yummy and this is the first vegan waffle I made that came out right. I also added blueberries on top and it was awesome 😋🎃.

  25. Lenore on said:

    These are healthy and delicious! The batter looked a little thick, but i decided to try it before adding any more liquid. The waffles were perfect. Thank you for this recipe.

  26. Lenore on said:

    See above comments

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