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Recipe for Pumpkin Waffles – Dairy Free Egg Free

Fall is the time to break out the pumpkin recipes, and these vegan pumpkin waffles are the perfect way to start the season. This recipe for pumpkin waffles is dairy-free and egg-free, making them a great option for those with allergies or sensitivities.

The pumpkin puree gives them a delicious fall flavor, while the spices add a touch of warmth. Best of all, this recipe is easy to make and can be easily adaptable to your own preferences. So whether you like your waffles crispy or fluffy, these vegan pumpkin waffles are sure to hit the spot.

Homemade pumpkin waffles on white plate on wooden table

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Homemade pumpkin waffles are a fabulous way to enjoy the flavors of fall. Made with pumpkin puree and a spice blend of cinnamon, ginger, and nutmeg, they are a delicious way to start the day. Just like our simple recipe for pumpkin pancakes!

Best of all, they are easy to make at home with just a few simple ingredients. For an extra special touch, top with dairy-free whipped cream and maple syrup. You can even use a butter substitute.

Pumpkin waffles are a delicious and easy breakfast treat that the whole family will love. The best part about this recipe is that it only takes a few minutes to whip up, and you likely have all of the ingredients on hand.

Use this simple homemade pumpkin waffle recipe. Then, preheat your waffle iron and cook the batter according to the manufacturer’s instructions. Serve with your favorite toppings and enjoy!

ingredients to make homemade pumpkin waffles

What do you need to make homemade pumpkin waffles?

This homemade waffle recipe is actually dairy-free and egg-free, so it’s great for anyone eating vegan or avoiding those ingredients.

Rather than using butter, the recipe calls for coconut oil. If you don’t like coconut oil, use canola oil, melted vegan butter or any oil you prefer.

Be sure to use canned pumpkin puree, NOT canned pumpkin pie mix. I know I’ve made that mistake while shopping in the fall, since stores stock them both for the season.

metal bowl with metal whisk - batter for pumpkin waffles

What kind of milk is in these recipe for pumpkin waffles?

This recipe is made with non-dairy milk like oat milk or almond milk. Use whicher you prefer, either unsweetened or vanilla flavored varieties.

Can you freeze homemade waffles?

Absolutely! Making waffles from scratch is not as difficult as you might think, and the result is a delicious and freshly-made breakfast treat. But maybe you want them one morning without starting from scratch.

The key to freezing waffles is to make sure that they are completely cooled before wrapping them up. Otherwise, they will stick together and be difficult to separate. Once the waffles are cool, wrap them individually in plastic wrap or place them in freezer bags.

To reheat frozen waffles, pop them in the toaster for a few minutes until they are crispy and warm. Enjoy your homemade waffles any time of day.

If you’re looking for more homemade waffle recipes that freeze nicely, check out my Homemade Mini Waffle Recipe and Whole Wheat Freezer Waffles. If you’re good with egg and dairy, but are avoiding wheat, try Super Fluffy Gluten-Free Waffles.

Homemade pumpkin waffles on white plate with maple syrup

More easy breakfast recipes

We have lots of frugal breakfast recipes here! With busy teens and busier days, I like to meal prep our breakfasts. Some of our favorites are:

pumpkin waffles on white plate on wooden table

Printable pumpkin waffle recipe

Yield: 8 servings

Vegan Pumpkin Waffles

Vegan Pumpkin Waffles

Homemade pumpkin waffles are a delicious and easy breakfast treat that the whole family will love.

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes


  • 2 1/4 cup all-purpose flour
  • 2 cups non-dairy milk
  • 1 can (15 oz) pumpkin puree
  • 1/4 cup coconut oil, melted
  • 1/4 cup sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 2 teaspoons cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon salt


Preheat your waffle iron.

In a medium-size bowl, mix pumpkin puree, milk, coconut oil and sugar. Whisk until well-combined.

In a separate bowl, combine flour, baking powder, baking soda, cinnamon, ginger, nutmeg and salt.

Add dry ingredients to wet ingredients and whisk until well-combined and smooth.

Heat waffle iron to medium-high heat and prepare with non-stick spray.

Add about 1/3 cup batter to the iron. Let cook for about 3-4 minutes, or according to manufacturer's directions for the waffle iron. The goal is for the waffle to be golden brown on both sides.

Repeat until batter is done. Serve with your favorite toppings!


If you don’t like coconut oil, use canola oil, melted vegan butter or any oil you prefer.

If you have Pumpkin Pie spice on hand, use 2 1/2 tsp of that mix instead of the cinnamon, ginger and nutmeg.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 246Total Fat: 8gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 5mgSodium: 362mgCarbohydrates: 37gFiber: 1gSugar: 9gProtein: 6g
Pumpkin waffles dairy free and egg free
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