Vegan Pumpkin Waffles
Crispy on the outside, warmly spiced on the inside, these autumn-inspired waffles are the kind of weekend breakfast that makes everyone linger at the table. A full cup of pumpkin purée goes into the batter alongside cinnamon, ginger, and nutmeg, so every bite tastes like peak fall. The clever trick here is a flax egg — just ground flaxseed stirred into water and left to gel for five minutes — which binds everything together beautifully without any eggs or dairy in sight. Plant-based milk and melted coconut oil keep the batter rich and tender, and the result is a waffle that cooks up deep golden brown and releases cleanly from the iron. The key is folding the wet and dry ingredients together gently and not overmixing, which keeps the texture light rather than dense. This recipe makes four generous waffles, so it's just right for a small household brunch — and a drizzle of maple syrup on top ties the whole thing together perfectly.
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Learn more →Ingredients
4 servings
For the flax egg
- 1 tbsp ground flaxseed
- 3 tbsp water
For the batter
- 1 ½ cups all-purpose flour
- 2 tsp baking powder
- ½ tsp baking soda
- 1 ½ tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground nutmeg
- ¼ tsp salt
- 2 tbsp packed brown sugar
- 1 cup pumpkin purée
- 1 cup plant-based milk
- 3 tbsp coconut oil, melted
- 1 tsp vanilla extract
For serving
- maple syrup, for serving (optional)
Instructions
- 1
Stir together the ground flaxseed and water in a small bowl until combined, then set aside for 5 minutes until the mixture thickens to a gel.
- 2
Whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, salt, and brown sugar in a large bowl until evenly combined.
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