Eggless Pumpkin Waffles Recipe
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.
Servings 6 waffles
Calories 348kcal
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 puree
- 4 tablespoons (60 g) unsalted butter, melted
- 1 teaspoon pure vanilla extract
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!
Notes
Store in an airtight container in the refrigerator for up to 5 days.
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. You can keep waffles for as long as three months in the freezer.
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.
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.
Pumping pie spice: This is a blend of ground cinnamon, nutmeg, 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.
Extra Tips:
- 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
Calories: 348kcal | Carbohydrates: 60g | Protein: 6g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 24mg | Sodium: 635mg | Potassium: 190mg | Fiber: 2g | Sugar: 26g | Vitamin A: 6655IU | Vitamin C: 2mg | Calcium: 186mg | Iron: 3mg