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vegan pumpkin waffles by Cook Veggielicious

Vegan pumpkin waffles

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.
Course Breakfast
Cuisine International
Keyword vegan pumpkin waffles
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 10
Author Cook Veggielicious


  • 100 g oats
  • 100 g plain flour
  • 2 tsp baking powder
  • 2 tbsp ground flax or chia seeds
  • 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.