These vegan pumpkin waffles are the perfect autumn breakfast or dessert. They’re easy to make, crisp on the outside and packed full of spice.
Waffles are my perfect breakfast. As much as I love pancakes I don’t like standing by the stove while the whole family devours their pancakes, only to run off having finished when I finally get to sit down! Waffles on the other hand can be cooked four at a time (depending on your waffle iron of course), which suits us much better.
A traditional waffle batter is much like a thick pancake batter – made with eggs, flour and milk. Over the last few months I have tried many vegan waffle recipes – with varied results. Some were just plain soggy (apple cinnamon waffles I’m looking at you), others left an unpleasant taste of raising agent in the mouth and others still were delicious. But these I think are my favourite waffles that I’ve made so far.
They’re made using half a tin of pumpkin purée – an ingredient that’s more common in the US and Canada than it is here in the UK. However, it’s easy enough to buy from Ocado, Wholefoods Market or even Amazon* if you can’t find it near you.
The real key to getting these vegan pumpkin waffles right is to make sure you cook them for long enough that the outside goes really crispy. If you need to reheat them stick them in the toaster for a few seconds. These are delicious on their own but I particularly like them with raspberries, coconut yoghurt and maple syrup.
There are several types of waffle iron. I have an electric Von Shef waffle maker*, which makes four at a time.
Vegan pumpkin waffles
- 100 g oats
- 100 g plain flour
- 2 tsp baking powder
- 2 tbsp ground flaxseed
- 2 tsp ground cinnamon
- 420 ml oat milk or other plant based milk
- 1 tbsp cider vinegar
- 200 g pumpkin purée (half a can)
- 60 ml sunflower oil
Place the oats in a blender and pulse until ground down into a flour-like consistency.
Add all the other ingredients and pulse until well combined. If you don't have a blender use plain flour instead of oats and whisk well.
Pre-heat the waffle iron and brush the sides with a little oil.
Add a large spoonful of batter to the waffle iron and cook for 2-3 minutes until cooked through and crispy on the outside.
Keep warm in a low oven or serve immediately with coconut yoghurt, fruit and maple syrup.
These can be cooked in advance and reheated in a toaster - this helps them to stay crisp. They can also be frozen. Allow to cool completely, then freeze with a sheet of baking paper between each one to prevent sticking.
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