These egg free pumpkin waffles (eggless, dairy, and nut free) are lightly sweetened and spiced, and perfect any time of year. Of all of my eggless waffle recipes, this one is my family’s absolute 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.
Jump to RecipeFor 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 (yes, I do know it’s January 😉 ), and it is SO much better than the canned stuff. I’m not surprised, since fresh is always better. I do wish I hadn’t waited so long to try it, though.
While I’ve made my pumpkin waffles many times, this recipe is my second experiment using fresh pumpkin. The first was Pumpkin Mac and Cheese – I’m hoping to publish that one soon.
Jump to RecipeWhy Make Homemade Eggless Pumpkin Waffles
Homemade pumpkin waffles are always best if you have the time. Making eggless waffles and pancakes from scratch can seem intimidating at first, but it’s really simple! My recipes always call for basic pantry staples, and no special substitutes. You can even mix up your dry ingredients ahead of time if you want to save time in the morning.
We make eggless waffles because of my son’s egg allergy, and honestly, I’ve never missed the eggs! The milk in this recipe can easily be swapped out for dairy free milk. That makes these egg free pumpkin waffles a great option for vegans or those with a dairy allergy. The milk can easily be swapped out for DF milk.
How to Make Egg Free Pumpkin Waffles
Jump to RecipeThese 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 (not pumpkin pie mix)
- 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.