Pumpkin Waffles (No Eggs, No Dairy)

These soft Pumpkin Waffles are the perfect fall breakfast to share with family and friends. The batter is ready in 10 minutes, and they are packed with pumpkin spice flavor and delicious with pecans and maple syrup.

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While the whole recipe is just below, don’t miss all my tips further down, including ingredient swaps, my cooking tips, and step-by-step shots!

Pumpkin Waffles

These soft Pumpkin Waffles are the perfect fall breakfast to share with family and friends. The batter is ready in 10 minutes, and they are packed with pumpkin spice flavor and delicious with pecans and maple syrup.

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Prep Time: 10 minutes mins

Cook Time: 32 minutes mins

Total Time: 42 minutes mins

Course: Breakfast, Snack

Cuisine: American

Servings: 8 waffles (4-inch,10cm)

Calories: 142.5 kcal

Author: Carine Claudepierre

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Ingredients

US Customary – Metric

• ▢ 1 ¼ cups Self-Rising Flour - (note 1)
• ▢ 3 tablespoons Unrefined Cane Sugar - (note 2)
• ▢ ½ teaspoon Cinnamon
• ▢ 1 teaspoon Pumpkin Pie Spices - (note 3)
• ▢ 3 tablespoons Mild-Flavor Olive Oil - (note 4)
• ▢ ½ cup Almond Milk - (note 5)
• ▢ ½ cup Canned Pumpkin Puree - (note 6)
• ▢ 1 teaspoon Vanilla Extract
• ▢ Pecans - or other nuts

Instructions

• Preheat the waffle iron – I am using a mini waffle iron, which makes waffles 4 inches wide (10cm).
• In a mixing bowl, whisk the self-rising flour, cinnamon, pumpkin pie spices, and sugar.
• Add pumpkin puree, oil, almond milk, and vanilla extract.
• Whisk again until a thick, elastic batter forms.
• Scoop about 3 tablespoons of batter, release it on the warm, oiled waffle iron, close the waffle iron, and cook for 4 minutes without opening.
• Open gently, check if it's cooked through, or keep cooking for an extra 30 seconds to 1 minute.
• Cool down on a cooling rack. Re-oil the waffle iron plates with cooking oil spray, and repeat the steps above to make 8 waffles of 4 inches.
• Serve as a stack, with yogurt, maple syrup, and chopped nuts like pecans or walnuts.
• The waffles soften as they cool down. You can crisp the waffles a little by placing them in a bread toaster or air fryer at 320°F (160°C) for 2-3 minutes.

Notes

Note 1: Or make your own, stir 1 1/4 cup flour with 1 3/4 teaspoon baking powder. For a gluten-free option, use my gluten-free guide.

Note 2: Or coconut sugar, brown sugar, or allulose.

Note 3: Or 1/2 teaspoon cinnamon, 1/4 teaspoon ginger, 1/4 teaspoon all-spices.

Note 4: Or any mild-flavor oil you love, or melted plant-based butter. You can’t skip or replace the oil; the batter will stick to the waffle iron plates.

Note 5: Or any milk you love.

Note 6: I didn’t try homemade pumpkin puree. It might require more flour, or the waffles will be too wet/moist.

Oven Mode: I use the fan-forced (convection) mode. If you have to use conventional mode, I recommend increasing the temperature by 25°F (15 °C). The baking time should be the same, but it might take a few more minutes.

Storage: Store in the fridge for up to 3 days or freeze in airtight Ziploc bags for up to 1 month. Rewarm in a bread toaster or oven.

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Nutrition

Serving: 1waffle | Calories: 142.5kcal | Carbohydrates: 20.5g | Protein: 2.6g | Fat: 5.8g | Saturated Fat: 0.8g | Polyunsaturated Fat: 0.8g | Monounsaturated Fat: 4g | Sodium: 21.8mg | Potassium: 55.6mg | Fiber: 1.1g | Sugar: 5.4g | Vitamin A: 2384.5IU | Vitamin C: 0.7mg | Calcium: 28.7mg | Iron: 0.5mg | Magnesium: 8.9mg | Phosphorus: 24.7mg | Zinc: 0.2mg

Ingredients and Substitutions

You only need a few simple ingredients to make this recipe. Here’s how to pick and swap them.

• Self-Rising Flour – This ingredient is the foundation for the waffles, providing structure and the right amount of leavening. You can easily make your own by stirring together all-purpose flour and baking powder (details on recipe card). For a gluten-free option, use my gluten-free converter, but don’t forget the baking powder.
• Unrefined Cane Sugar – This adds a touch of sweetness to the waffles. Coconut sugar, brown sugar, or a granulated sugar-free alternative also works.
• Cinnamon & Pumpkin Pie Spices – These spices bring the warm, classic flavor of fall to the waffles. You can use your favorite blend of spices to get a delicious result.
• Mild-Flavor Olive Oil – The oil adds moisture and helps create a tender crumb. Using a neutral oil like canola or sunflower is also fine, or you can use melted plant-based butter.
• Almond Milk – This helps to thin the batter to the right consistency. Feel free to use any plant-based milk you like, such as soy or oat milk.
• Canned Pumpkin Puree – This ingredient provides natural moisture, color, and a subtle pumpkin flavor. The canned variety works best because of its consistent texture.
• Vanilla Extract – This enhances the overall flavor with a warm, aromatic note.

How to Make Pumpkin Waffles

Carine’s Tips

Let me share a few more tips for a perfect waffles.

• Add More Fiber – You can swap out 1/4 cup of the self-rising flour for oat flour to add more fiber and protein to your waffles.
• Prevent Sticking – Don’t skip the oil or try to replace it in the batter. The oil is crucial for preventing the waffles from sticking to your waffle iron plates.
• Preheat Fully – Always preheat your waffle iron to its maximum setting and re-oil the plates before baking each waffle. This helps ensure a perfect, non-stick release every time.
• Be Patient – Always wait at least 4 minutes before opening the waffle iron. This gives your waffles enough time to fully cook on both sides and naturally unstick from the plates.
• Change the Flavor – You can swap the pumpkin puree for other ingredients like mashed bananas or applesauce to create a variety of different waffle flavors.

More Waffle Recipes

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