Pumpkin isn't just for the fall season; you can start off any day of the year with this light and crispy dairy-free waffle recipe with pumpkin. They are full of delicious pumpkin, which makes a soft and moist waffle center with a crispy exterior that's truly divine.
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Ingredients
- Eggs
- Dairy Free Milk
- Butter
- Vanilla
- Pumpkin Puree
- Gluten Free 1:1 Flour
- Baking Powder
- Sugar
- Pumpkin Pie Spice
- Salt
See recipe card for quantities.
Substitutions
- Gluten-free flour - substitute all purpose flour
- Oat milk - substitute dairy milk, almond, coconut, or cashew milk
- Maple syrup – substitute honey or light agave syrup
- Pumpkin - substitute cooked sweet potato or butternut squash puree
Variations
Skip the waffle iron and make pancakes. Just pour ⅓ cup batter onto a hot griddle, and cook for a few minutes each side.
Make it your own! Try this recipe with the addition of fresh berries or chocolate chips and let it take you back to your childhood.
Equipment
Waffle iron - If you don’t have a waffle iron, you can use a pan or hotplate to make pancakes. Just pour batter to your desired size on a hot surface, wait until the bubbles stop or until the edges start to solidify and flip.
Waffle Storage
Extra waffles can be stored in an airtight container in the fridge for up to 4 days, or frozen for up to 3 months.
Top Tips
Use cooking spray to keep your waffles from sticking. Pop them in the toaster to reheat. This will keep them crisp and delicious!
Food safety
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
📖 Recipe
Dairy free waffle recipe | Pumpkin
Equipment
- 1 Waffle Iron alternately recipe can be used to make pancakes just as easily
Ingredients
- 2 Eggs
- ¾ cup Dairy Free Milk
- ¼ cup Melted Butter
- 1 ½ teaspoon Vanilla
- ½ cup Pumpkin Puree
- 1 cup Gluten Free 1:1 Flour
- 1 tablespoon Baking Powder
- 2 teaspoon Sugar
- 1 teaspoon Pumpkin Pie Spice
- ¼ teaspoon Salt
Instructions
- In a large bowl, beat eggs well.
- Then stir in milk, butter, pumpkin and vanilla.
- Add flour, baking powder, sugar, salt, and pumpkin pie spice. Stir until just mixed.
- Spray waffle iron with cooking spray.
- Pour roughly 1 cup of batter (+/- dependent on your style of waffle iron) and let cook until golden brown or crispy. Cook time may vary, a good guideline is around 3-4 minutes per side or approximately 7 minutes total.
Criss says
My family loved this!
Ieva says
What a great recipe. I found a tin of pumpkin puree leftover from the last pumpkin season, and decided to make these for breakfast today! Delicious, great texture, and you are right, why wait for fall to enjoy pumpkin!?
Sonja says
Being lactose intolerant, I really appreciate this dairy free recipe. The waffles came out so well and the pumpkin gave them a nice sweetness. Plus had me feel I already ate one of my 5 a day. 🙂
Andrea says
These waffles were crispy on the outside, perfectly soft inside, and I loved how good my kitchen smelled while they cooked!
Nora says
These pumpkin waffles are a year-round favorite! Light and crispy on the outside, soft and cozy in the center, and packed with that warm pumpkin flavor. You’d never guess they’re dairy-free—so delicious and perfect for a comforting breakfast any day of the year!