Craving fall flavors? Look no further than these savory vegan pumpkin waffles! They are easy to make, endlessly customizable, and perfect for cozy mornings.
Are you a major fan of waffles? We sure are! Whether you enjoy them with sweet or savory toppings, our vegan pumpkin waffles have everything you want a good waffle to be.
free 7-day vegan meal plan
Your next week of eating is planned out with these quick and delicious vegan bowls, meal prepping steps & full grocery list.
They are crispy on the outside, fluffy on the inside, can be customized to your preferences, and even be made in advance!
The best part? They are made with easy-to-find, healthy ingredients and even feature a serving of vegetables!
- Perfect during fall
- Fluffy, thick, and crispy
- Meal prep-friendly
- Great for brunch or lazy Sundays
- Can be made in one bowl or a blender
- Easily adjustable to your need
By adding some sugar and cinnamon to the batter, you can create sweet vegan pumpkin waffles that taste great with some vegan butter or other fixings!
- Pumpkin puree — essential ingredient for this waffle recipe.
- Flour — choose between regular flour, whole grain, or a gluten-free baking mix!
- Dairy-free milk — use your favorite mylk for these waffles.
- Almond butter — our healthy and creamy add-in to make the waffles a bit richer.
- Baking powder & salt — just the baking staples!
Find swaps for each of these ingredients further down in this article — there are many ways you can adjust this recipe.
In terms of kitchen equipment, you’ll need a blender or large bowl, a sifter (if possible), a waffle iron, and a spoon.
How to make vegan pumpkin waffles
- Mix pumpkin puree, almond butter, and dairy-free milk in a blender or in a bowl with a spoon.
- Sift in the flour, baking powder, and salt. Mix to incorporate until no lumps are visible.
- Let the batter thicken for 10 minutes.
- Preheat your waffle iron.
- Add 2-3 tablespoons of batter for each waffle to the iron and cook for 5-7 minutes (this depends on your waffle maker.)
- Once crispy on the outside, remove the waffles.
- Repeat until there is no batter left.
- Serve immediately with your favorite toppings!
These vegan pumpkin waffles can be served with sweet or savory toppings. Try the healthy and tasty combo in this recipe: vegan ricotta, cherry tomatoes, sliced avocado, and mixed seeds.
Depending on how you serve your pumpkin waffles, they work well for weekend breakfasts, brunch, or even Christmas morning!
Storage & prep
Make the batter up to 48 hours ahead of time and store it in a lidded container in the fridge. Use it to create waffles within mere minutes in the morning!
Any leftover cooked waffles can be stored in the fridge in a lidded container for up to one week. They can also be frozen for up to 3 months! This storage might affect the texture of your waffles.
Reheat them in a toaster until crispy again.
FAQs & tips
Don’t have a waffle maker?
No problem! Just make pumpkin pancakes out of your prepared batter instead! Pour it into a warm non-stick pan and turn with a spatula once little bubbles form on the surface.
Thin the batter out with more dairy-free milk to create a different texture if wanted.
Are these waffles gluten-free?
Our savory vegan pumpkin waffles can be made with any baking flour! Use gluten-free flour if wanted.
Other choices are plain white flour, whole grain flour, spelt flour, and oat flour. Almond or coconut flour haven’t been tested!
Swaps & adjustments
- Nut-free: omit the almond butter, choose sunflower seed butter or neutral oil instead.
- Milk: use soy for more protein, coconut for more fat, or oat if you can’t have soy.
- Sweet pumpkin waffles: add sugar or syrup to the batter if wanted.
- Protein: add 1 tablespoon of unflavored vegan protein powder to the batter.
More breakfast recipes
- Creamy Chocolate Porridge
- Savory Breakfast Bowls
- Vegan Apple Crumble
- Silken Tofu Scramble
- Banana Bread
Did you make our recipe and like it? We’d love to read about it, so be sure to leave a review and share it in the comments below. You can also Pin this recipe here!
- 1 cup pumpkin puree (200 g)
- 2 tbsp almond butter
- 1.5 cups dairy-free milk (360 ml)
- 3 cups flour (330 g)
- 2 tsp baking powder
- Pinch of salt
- 4 tbsp vegan ricotta
- 1 avocado, sliced
- 8 cherry tomatoes, halved
- Fresh basil leaves
- Mixed seeds
- Put the pumpkin puree, almond butter, and dairy-free milk into a blender. Blend until you get a creamy liquid mixture.
- Sift in the flour, baking powder, and salt. Blend to incorporate until no lumps are visible.
- Set the batter aside for 10 minutes to allow it to thicken. Preheat your waffle iron.
- Evenly spoon the mixture into a waffle iron (about 2-3 tbsp per waffle), making sure not to overfill it.
- Close the lid and cook for 5-7 minutes, until no steam is coming out from the iron, then slowly open the lid. Cook a couple of minutes more if needed.
- Let the waffle rest for a minute before removing it to avoid sticking. Repeat until there is no batter left.
- Transfer the waffles onto plates, add the toppings, and serve warm.
- No waffle iron? No problem! Just make pumpkin pancakes out of your prepared batter instead!
- You can swap the pumpkin puree for sweet potato puree or a mix of mashed banana and applesauce.
- Find more tips in the article above!
Nutrition Information:Yield: 8 Serving Size: 1 waffle
Amount Per Serving: Calories: 283Total Fat: 8gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 6mgSodium: 156mgCarbohydrates: 45gFiber: 4gSugar: 4gProtein: 9g
Nutrition information is a rough estimate calculated automatically, their accuracy is not guaranteed. Just focus on whole plant-based foods and eat until satiety!