Savory Vegan Pumpkin Waffles

by Alena
Pumpkin Waffles Pin 1

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.

Nutriciously Week of Bowls iPad

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!

Try more vegan pumpkin recipes like these brownies or this salad next, and check out our favorite fall recipes — including these colorful sweet potato toasts and sweet potato waffles.

freshly baked waffles in waffle ironpin it

Recipe features 

  • 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

Tip

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!

flour, almond butter, soy milk, and flour on a tablepin it

Ingredients needed

  • 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.

woman adding flour to a blender with a spoonpin it
blender jar with orange puree, flour, milk, and almond butterpin it

How to make vegan pumpkin waffles

  1. Mix pumpkin puree, almond butter, and dairy-free milk in a blender or in a bowl with a spoon.
  2. Sift in the flour, baking powder, and salt. Mix to incorporate until no lumps are visible.
  3. Let the batter thicken for 10 minutes. 
  4. Preheat your waffle iron.
  5. Add 2-3 tablespoons of batter for each waffle to the iron and cook for 5-7 minutes (this depends on your waffle maker.)
  6. Once crispy on the outside, remove the waffles.
  7. Repeat until there is no batter left.
  8. Serve immediately with your favorite toppings!
pouring waffle batter into an ironpin it

Serving suggestions

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.

Other savory toppings you can try are crispy tempeh, baked beans, tofu scramble, and beetroot dip.

Common sweet toppings include fresh fruit, jam, caramel sauce, nut butter, and chocolate chips.

Depending on how you serve your pumpkin waffles, they work well for weekend breakfasts, brunch, or even Christmas morning!

Enjoy them with your favorite cup of coffee, turmeric latte, almond milk, or tea.

hearty vegan waffles being topped with sweet and savory toppingspin it

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!

savory vegan waffles topped with basil, ricotta, tomatoes, and avocadopin it

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

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!

savory vegan waffles topped with basil, ricotta, tomatoes, and avocado

Savory Vegan Pumpkin Waffles

Yield: 8 waffles
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Craving fall flavors? Look no further than these savory vegan pumpkin waffles! They are so easy to make, endlessly customizable, and perfect for cozy mornings.

Ingredients

  • 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

Toppings

  • 4 tbsp vegan ricotta
  • 1 avocado, sliced
  • 8 cherry tomatoes, halved
  • Fresh basil leaves
  • Mixed seeds

Instructions

  1. Put the pumpkin puree, almond butter, and dairy-free milk into a blender. Blend until you get a creamy liquid mixture.
  2. Sift in the flour, baking powder, and salt. Blend to incorporate until no lumps are visible.
  3. Set the batter aside for 10 minutes to allow it to thicken. Preheat your waffle iron.
  4. Evenly spoon the mixture into a waffle iron (about 2-3 tbsp per waffle), making sure not to overfill it.
  5. 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.
  6. Let the waffle rest for a minute before removing it to avoid sticking. Repeat until there is no batter left.
  7. Transfer the waffles onto plates, add the toppings, and serve warm.

Notes

  • 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!

Please rate & share if you like this!

Leave a comment on our blog or share on Pinterest or Instagram.

Browse these categories

Alena sitting in a cafe with a bowl of fresh plant-based food and a glass of coffee in front of her

About Alena Handwritten FontAlena Schowalter is a Certified Vegan Nutritionist who has been a vegetarian since childhood and vegan since 2012. Together with her husband, she founded nutriciously in 2015 and has been guiding thousands of people through different transition stages towards a healthy plant-based diet. She’s received training in the fields of nutrition, music therapy and social work. Alena enjoys discussions around vegan ethics, walks through nature and creating new recipes.

Leave a Comment

Skip to Recipe