Spice up your fall weekends with these easy pumpkin waffles! They're crisp on the edges, tender in the middle, and filled with delicious pumpkin flavor.

vegan / fall / breakfast — Jump to recipe

Lately, making these pumpkin waffles has become my favorite Saturday morning activity. I love to stand over the warm waffle iron as they cook, letting the scent of pumpkin, vanilla, and warm spices waft over me. Needless to say, by the time the pumpkin waffles are done, I’m more than ready to eat. I devour one right away, while it’s still nice and hot. Then, I let the others cool and stash them in an airtight bag in the freezer. They reheat perfectly, so in the fall, I try to keep a supply of frozen pumpkin waffles on hand for whenever a weekday waffle craving strikes.

These pumpkin waffles are moist and tender, light and fluffy, and packed with spiced pumpkin flavor. I haven’t been able to get enough of them this fall. I think you’ll love them too!

Pumpkin Waffle Recipe Ingredients

This pumpkin waffle recipe calls for these simple ingredients:

Pumpkin, of course! It makes these waffles moist and tender and fills them with pumpkin flavor.
Almond milk and apple cider vinegar – My DIY vegan buttermilk replacement. They give these pumpkin waffles an amazing light and fluffy texture.
Spelt flour – If you don’t keep spelt flour on hand, feel free to swap in a 50/50 blend of white and whole wheat flour.
Baking powder – It helps them puff up as they cook.
Flaxseed meal – It thickens the batter and adds fiber and healthy fats.
Cinnamon and nutmeg – What’s a pumpkin recipe without warm spices? I love the combination of cinnamon and nutmeg here, but you could easily substitute a store bought or homemade pumpkin pie spice blend.
Coconut oil – For richness.
Maple syrup – We’ll mix some into the batter and then (of course!) serve the waffles with more on top.
Vanilla extract – For warm depth of flavor.
And sea salt – To make all the flavors pop!

Combine the almond milk and vinegar in a medium bowl, and set them aside while you whisk together the dry ingredients. Add the remaining wet ingredients to the bowl with the almond milk mixture, and whisk to combine. Pour the wet ingredients into the bowl of dry ingredients and stir until just combined.

Then, cook the waffles according to your waffle iron’s instructions. Serve hot, and enjoy!

Find the complete recipe with measurements below.

Pumpkin Waffles Serving Suggestions

Enjoy the pumpkin waffles hot off the waffle iron. Serve them simply, with a big drizzle of maple syrup, or pile them with your favorite seasonal toppings. Slather on almond or peanut butter, or top them with a dollop of Greek yogurt or coconut cream. Toasted chopped pecans, chocolate chips, or the stewed apples from this apple crumble recipe would also be delicious.

These pumpkin waffles make a filling breakfast on their own, but if I’m craving a larger brunch, I often pair them with something savory. They’re wonderful alongside sunny-side-up eggs, a breakfast casserole, or a veggie frittata. Don’t forget the mimosas to drink!

More Favorite Pumpkin Recipes

If you love these pumpkin waffles, try one of these yummy pumpkin recipes next:

And for more delicious brunch recipes, check out this post!

Pumpkin Waffles

rate this recipe:

4.95 from 20 votes

Prep Time: 10

Cook Time: 20

Total Time: 30

Serves 4

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This pumpkin waffle recipe is our favorite fall breakfast! If you have any leftovers, store them in the freezer for quick breakfasts throughout the week.

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

Preheat a waffle iron.
In a medium, mix the almond milk and the apple cider vinegar. Set aside.
In a large bowl, mix the flour, baking powder, flaxseed, cinnamon, nutmeg and salt.
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.
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).