These Eggless Pumpkin Waffles are light, crisp, tender, and full of fall flavors. They’re easy to make and ridiculously delicious! The perfect addition to your fall breakfast (or brunch) table. The recipe includes step-by-step photos and lots of tips.
Eggless Pumpkin Waffles Recipe Highlights
Fall is here, and pumpkin fever is in full swing, so I decided to make egg-free pumpkin waffles. Honestly, I cannot tell you how much we loved these waffles!
They are crispy on the outside, fluffy inside, and full of fall flavors. I love that you don’t need any special to make this recipe; just bust out a bowl and a wire whisk. It’s pretty easy to prepare with simple ingredients.
The recipe makes a good amount of waffles. I got about 6 or so waffles out of one batch. I often double the recipe and freeze some waffles for later use. To reheat them, just put them in the toaster if you like them crisp or in the microwave if you want them soft.
Ingredients You’ll Need
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Ingredients Notes & Substitutions
- Flour: Standard all-purpose flour works best here; skip the cake flour, bread flour, and wheat flour. Make sure to measure accurately; a kitchen scale is the best way to measure your ingredients, in my opinion.
- Sugar: Regular white granulated sugar o caster sugar. I do not recommend reducing the amount of sugar or changing the type of sugar, as it will change the texture of the waffles.
- Baking powder & Baking soda: Make sure they’re not expired or too old. To avoid a chemical aftertaste, make sure your baking powder is labeled aluminum free. I usually use the Clabber Girl brand, and though the ingredients state aluminum, I’ve never noticed an aluminum aftertaste.
- Pumpkin pie spice: This is a blend of ground cinnamon, nutmeg, ginger, cloves, and allspice and is easily found in most American grocery stores. If this blend is not available in your country, you can use 1 tsp cinnamon, ¼ tsp nutmeg, 1/8 tsp ginger, 1/8 tsp cloves, and 1/8 tsp allspice.
- Salt: I prefer kosher or sea salt. If you only have table salt handy, I recommend reducing the amount to half.
- Buttermilk: You don’t have buttermilk? No problem!! Check out my recipe for Easy Homemade Buttermilk Substitute [Video].
- Pure pumpkin puree: It must be pure pumpkin puree, not pumpkin pie filling. I use and recommend Libby’s 100% Pure Pumpkin.
- Butter: I prefer to use unsalted butter, but if you only have salted butter handy, you can use it. In this case, skip the salt called in the recipe.
- Vanilla extract: Reach for pure vanilla instead of imitation for optimal flavor. Even better, try homemade vanilla extract! If you are looking for non-alcoholic vanilla flavoring, I recommend Simply Organic Vanilla Flavoring.
Overview: How to Make Pumpkin Waffles Without Eggs
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Step 1 – Mix Dry Ingredients
Mix the flour, sugar, baking powder, baking soda, pumpkin pie spice, and salt in a mixing bowl and stir using a balloon whisk to combine.
Step 2 – Whisk Wet Ingredients
In another bowl, whisk together the buttermilk, pumpkin puree, melted butter, and vanilla; stir until smooth and well combined.
Step 3 – Combine Dry and Wet Ingredients
Combine dry and wet ingredients until combined. Be careful not to overmix. Let the mixture rest for 5 – 10 minutes while the waffle iron is heating up.
Step 4 – Cook the Waffles
Pour about 1/2 cup of the batter into each well of the waffle maker (or less if your waffle maker is smaller) and close the lid. Cook the waffles until golden brown and crisp. Transfer the cooked waffles to the wire rack and keep warm in the preheated oven as you cook the rest. Repeat to cook the remaining batter.
Important: Ho much batter you need to pour and how long the waffle takes to cook will depend on your iron. For my Belgian iron, it takes about 1/2 cup of batter per waffle, and they cook in around 4 minutes.
Keep Waffles Crisp
Place the waffles in a 200°F oven to keep them warm and crisp while you finish with the rest of the batter.
PRO TIP: I recommend placing the waffles directly on the oven rack in a single layer; this way, the heat will circulate properly, and the waffles will retain their crisp texture.
Tips for the Best Egg-Free Pumpkin Waffles
Do not overmix the batter; it is okay if it’s a bit lumpy.
Preheat your waffle maker and lightly oil with vegetable or canola oil. Cooking spray isn’t recommended as it can cause a sticky residue.
Put enough batter so the waffle hole is almost full; that will ensure you have a full-shaped waffle.
Storing & Freezing Instructions
Nothing beats freshly made waffles, but if you have a crazy busy life like me, these egg-free pumpkin waffles are freezer-friendly. I love making a double batch so we can enjoy them for breakfast on the weekday without having to cook them up from scratch. Here’s how to store them.
Leftovers
Store in an airtight container in the refrigerator for up to 5 days. You can keep waffles for as long as three months in the freezer.
Freeze
Wrap the cooled waffles in wax paper and then stack them all in a gallon-size freezer bag. Close the bag and make sure to squeeze out as much air as possible to prevent freezer burn.
Reheat Frozen Waffles
Remove the waffles from the freezer and use your toaster or toaster oven to reheat and crisp individual waffles to your liking. Or in the oven at 350º F (180º C) for 8-10 minutes, or until warm.
Frequently Asked Questions
Technically, you can, but I highly recommend using buttermilk in this egg-free recipe since the acid in it reacts with the leavening agents making your waffles fluffy inside. You don’t have buttermilk? No problem!! Check out my recipe for Easy Homemade Buttermilk Substitute [Video].
Yes, you can use self-rising flour. In that case, omit the baking powder and salt called in the recipe.
Waffles can stick for several reasons, including iron is not hot enough when you add the batter, too much or not enough fat content, and too much or not enough oil on the iron surface.
More Egg-Free Breakfast Recipes You’ll Love!
- Fluffy Eggless Pancakes [Video]
- Eggless Waffles
- BEST Eggless French Toast
- Easy Eggless Crepes
- Dairy-Free & Egg-Free Healthy Breakfast Cookies
- Eggless Apple Oatmeal Baked Cups (Flourless)
- Easy Eggless Blueberry Scones
- Browse more recipes…
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Recipe Card 📖
Eggless Pumpkin Waffles Recipe
Ingredients
- 2 cups (280 g) all-purpose flour
- 2/3 cup (130 g) granulated sugar
- 3 teaspoons baking powder
- 1 teaspoon baking soda
- 1 1/2 teaspoons pumpkin pie spice
- 1/2 teaspoon kosher salt
- 1 cup (240 ml) buttermilk
- 1 cup (240 g) pure pumpkin pure
- 4 tablespoons (60 g) unsalted butter, melted
- 1 teaspoon pure vanilla extract
Important
Don’t forget to check out the step-by-step photos above in the post—they’ll guide you through the process and make everything super clear!
Instructions
- Mix the flour, sugar, baking powder, baking soda, pumpkin pie spice, and salt in a mixing bowl and stir using a balloon whisk to combine.
- In another bowl, whisk together the buttermilk, pumpkin puree, melted butter, and vanilla; stir until smooth and well combined.
- Combine dry and wet ingredients until combined. Be careful not to overmix.
- Let the mixture rest for 5 – 10 minutes while the waffle iron is heating up.
- Preheat a waffle iron according to the manufacturer's instructions.
- Pour about 1/2 cup of the batter into each well of the waffle maker (or less if your waffle maker is smaller) and close the lid. Cook the waffles until golden brown and crisp. Transfer the cooked waffles to the wire rack and keep warm in the preheated oven as you cook the rest. Repeat to cook the remaining batter. Note: How long the waffle takes to cook will depend on your iron. For my Belgian iron, it takes about 4 minutes.
- Serve warm, topped with butter and syrup, whipped cream and berries, caramel sauce and chopped pecan, or powdered sugar!
- Do not overmix the batter; it is okay if it’s a bit lumpy.
- Preheat your waffle maker and lightly oil with vegetable or canola oil. Cooking spray isn’t recommended as it can cause a sticky residue.
- Put enough batter so the waffle hole is almost full; that will ensure you have a full-shaped waffle.
Nutrition
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
This recipe was originally published on October 2014. I have tweaked the recipe to be more clear, easy to make, and more delicious in October 2022. I also added more notes, tips, photos, and information to make it as helpful as possible!
I highly recommend this recipe! Waffles turned out so tasty!
These waffles are a tasty breakfast treat! Thank you very much for creating an eggless recipe for all of us to enjoy!! (2 of us are allergic to eggs)
There are many ways to vary your basic recipe, too.
Sometimes I’ll soak 1/2 c. old fashioned oats in the buttermilk and adjust the flour to 1-1/2 c.
Hello Arleen! It sounds like you nailed it! Thanks so much for trying my recipe and taking the time to come back and let me know. xo
What exactly is pumpkin spice? Thanks i’m so excited to make this!
Hello! Pumpkin spice is a blend of ground cinnamon, nutmeg, cloves, and allspice. Hope that helps!
How much cornstarch? Recipe states 1/4. Would that be tsp or cup? Thank you, they look delcious.
Sorry…1/4 cup!
Every time I see a waffle recipe, I’m convinced even more that I need a waffle maker! These sound delicious 🙂
You had me at salted caramel sauce! These waffles look and sound positively divine … and perfect for a chilly Fall morning! Thanks!
The waffles look amazing and the caramel perfection!
Thanks Melissa!
Love all your flavors here and the fact that they don’t have eggs…for those mornings that I don’t have any and don’t feel like running to the store!
It’s perfect for this time of the year, isn’t it? Thanks for stopping by!