Description
Easy vegan pumpkin waffles—crisp outside, fluffy inside. UK measures and tips. Perfect cosy breakfast for pumpkin season.
Ingredients
Dry ingredients
200g plain flour (purpose flour)
2 tbsp light brown sugar (or coconut sugar)
2 tsp baking powder
1 tsp bicarbonate of soda
2-3 tsp pumpkin pie spice (or 1 1/2 tsp cinnamon, 1/2 tsp ginger, 1/4 tsp nutmeg)
1/4 tsp fine salt
Wet ingredients
240ml dairy-free milk (almond milk, oat milk or soy milk all work)
1 tbsp lemon juice or apple cider vinegar (for vegan buttermilk)
180g pumpkin purée (from a can of pumpkin puree; not pumpkin pie filling)
2 tbsp neutral oil (melted coconut oil or light olive oil)
1 tsp vanilla extract
To cook
Cooking spray or a little oil, for the waffle iron
Instructions
Preheat your waffle iron (medium to medium-high). Lightly grease with cooking spray.
Make vegan buttermilk: stir lemon juice or apple cider vinegar into the plant milk; leave 5 minutes.
Mix dry ingredients: in a large bowl whisk flour, sugars, baking powder, bicarb, spice and salt.
Whisk wet: in a jug, whisk pumpkin purée, vanilla and oil into the buttermilk.
Make the batter: pour wet into dry. Stir just until combined—some small lumps are fine. The waffle batter should be thick but pourable. Rest 5 minutes.
Cook: pour batter into the iron (about ½–¾ measuring cup / 120–180ml per waffle, depending on your type of waffle maker). Close and cook until deeply golden and steam subsides, typically 3–4 minutes—follow the manufacturer’s instructions for the right temperature and timing.
Crisp & serve: transfer each waffle to a cooling rack (not a plate) for a minute to keep that crispy texture. Repeat with the rest of the batter.
Notes
Ingredient notes: Mixing plant-milk and acid gives you a quick “vegan buttermilk” that helps lift and tenderise waffles (rough ratio 1 tbsp acid per 240ml milk).
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Waffle Maker
- Cuisine: American
