These egg free pumpkin waffles are lightly sweetened and spiced, and perfect any time of year. Of all of my eggless waffle recipes, this one is my family’s favorite! We make them often in the fall, and even throughout the year. With its warm and comforting flavor, it’s a great way to start your day.
For another sweetly spiced egg free waffle recipe, check out my Eggless Apple Cinnamon Waffles.
I just roasted a pumpkin for the first time this week, and it is SO much better than the canned stuff (although I’m not surprised, since fresh is always better). I wish I didn’t wait so long to try it. While I’ve made my egg free pumpkin waffles many times, this recipe is my second experiment using fresh pumpkin. That being said, I typically use canned pumpkin, and it also works out just fine.
Homemade pumpkin waffles are always better (than premade) if you have the time. Making eggless waffles and pancakes from scratch can seem intimidating at first, but it’s very simple. My recipes always call for basic pantry staples, and no special substitutes. You can even mix up your dry ingredients the day before if you want to save time in the morning.
We make egg free pumpkin waffles because of my son’s egg allergy, and honestly, I’ve never missed the eggs! The milk in this recipe can also easily be swapped out for dairy free milk. That makes these pumpkin waffles a great option for vegans or those with a dairy allergy (just be sure to read your labels carefully).
How to Make Egg Free Pumpkin Waffles
These pumpkin waffles are super simple:
- In a large bowl, whisk together your flour, sugar, baking powder, salt, and spices (cinnamon and pumpkin pie spice). To keep it simpler, you can use solely cinnamon, or solely pumpkin pie spice – it’s up to personal preference.
- Pour in milk (or dairy free milk), oil, pumpkin puree, and vanilla.
- Whisk or stir just until ingredients are combined.
- Bake in waffle iron according to your iron’s instructions. Really – that’s it!
Long story short: mix up your dry ingredients, add your wet ingredients, and stir just until combined. Bake in your waffle iron. That’s it!
Egg Free Pumpkin Waffles
Ingredients
- 2 cups + 2 Tbsp all purpose flour
- 1/4 cup sugar
- 1 1/2 Tbsp baking powder
- 1/2 tsp salt
- 1 tsp pumpkin pie spice
- 1 tsp cinnamon
Wet Ingredients
- 2 cups milk (or DF milk)
- 2/3 cup pumpkin puree
- 2/3 cup vegetable or canola oil
- 1 tsp vanilla extract
Instructions
- Preheat your waffle iron while you prepare the batter.
- In a large bowl, stir or whisk together all dry ingredients.
- Add all wet ingredients to dry ingredients. Whisk or stir together just until combined.
- Bake waffles according to waffle iron instructions. I get four large Belgian waffles with my iron. This recipe also works great with mini waffle irons! Enjoy warm with maple syrup or toppings of choice.