Eggless Pumpkin Waffles (Fluffy and Flavorful)

All your favorite fall flavors come together in these perfectly fluffy eggless pumpkin waffles. Made with warm pumpkin spice, real pumpkin puree, and simple pantry staples, these waffles are crispy on the outside, soft on the inside, and completely egg free. The batter comes together quickly, making them the perfect cozy breakfast for busy fall mornings that your whole family will love.

I still remember I was cooking a batch of these eggless pumpkin waffles when my mother-in-law walked into the house and immediately commented on the delightful smell. A huge perk of these waffles is that they taste even better than they smell!

It took several rounds of testing to get this recipe just right. I designed these off of my base recipe of eggless waffles, but wanted a beautiful, fall themed waffle. Without eggs, it’s important to create a batter that still cooks up light and fluffy without becoming dense or gummy. I adjusted the balance of pumpkin puree, milk, butter, flour, and leavening until every waffle had the perfect amount of pumpkin spice flavor, a crisp golden exterior, and a soft, fluffy center. The result is a waffle you’d never guess was made without eggs.

Craving more fall favorite recipes? Try these Cinnamon Sugar Pumpkin Seeds too. Prefer a stovetop treat instead? Try this Stovetop Cinnamon Applesauce.

Note from Lexi

Yes! These waffles are completely egg free, making them perfect for anyone with an egg allergy, doesn’t eat eggs, or anyone who simply doesn’t have eggs on hand.

Creating fluffy waffles without eggs means replacing the structure, moisture, and lift that eggs normally provide. In this recipe, pumpkin puree, butter, and milk add plenty of moisture while flour provides the structure needed to hold everything together. Baking powder gives the waffles their light, fluffy texture, so you won’t even miss the eggs. Food allergies should never mean missing out and that’s why it’s my true joy to create reliable eggless recipes!
– Lexi with Our Slice of Home

How to make Eggless pumpkin waffles

Get ready for your whole house to smell of the beautiful aroma of cinnamon and pumpkin spice. This recipe is made with no eggs and you will not miss them at all. The inside batter cooks to a perfect fluffy consistency.

1. To begin, mix wet ingredients together in a large bowl (milk, melted butter, pumpkin puree, honey, olive oil, and vanilla extract). Stir with a whisk until well combined
2. Next, in a medium sized bowl mix your dry ingredients together (flour, baking powder, cinnamon, and pumpkin spice). Pour slowly into the wet ingredients to whisk together.
3. Your batter will be fairly lumpy. Let it sit for 3-4 minutes to expand fully and puff up.
4. While the batter is sitting, heat up your waffle iron. My waffle maker is small and requires 1/4 cup per waffle. Pour into the greased waffle iron and cook until your maker indicates it is finished.
5. In total mine made 8 small waffles.

Ingredients and substitutions

• All purpose flour
• Baking powder
• Milk: I used whole milk. You could also use 2% milk. For a dairy-free option use almond milk, oat milk, or soy milk.
• Unsalted butter: Be sure its melted! You can use a vegan butter or olive oil instead.
• White granulated sugar: You can swap coconut sugar or maple syrup.
• 100% pure pumpkin puree
• Cinnamon
• Pumpkin Pie spice: This spice is a delicious combo of cinnamon, nutmeg, allspice, ginger, and cloves. If you do not have this on hand, add an additional 3/4 teaspoon of cinnamon.
• Pure vanilla extract

Equipment needed

Waffle Iron/Waffle Maker – The brand featured here is the toastmaster mini waffle maker. It is very simple and cheap but gets the job done! If you have a larger family I’d recommend the Cuisinart round waffle maker to speed up the process of cooking them!

Large mixing bowl, measuring spoons and cups.

FAQ

Can you freeze eggless pumpkin waffles?

Yes! Once cooked, let the waffles cool completely and use a freezer Ziplock bag to freeze them. Separate the layers of waffles with parchment paper so the waffles don’t freeze together. You can pop them straight into the toaster frozen!

Maple syrup vs. Pancake syrup?

The biggest difference is simply the ingredients. Maple syrup has just 1 ingredient: maple syrup! If you take a look at the back of the bottle of pancake syrup, the first 2 ingredients listed will likely be corn syrup and high fructose corn syrup. On an ingredient label, the ingredients are listed from the highest quantity to the lowest quantity. Therefore, those are the main ingredients in pancake syrup.

Pancake syrup does come in a variety of options including “low sugar”. If cost is a large factor, pancake syrup will be cheaper! And many simply prefer the taste of pancake syrup over maple syrup. Including my husband who says, “I like the fake stuff!”

Toppings

Add these delicious toppings to put these waffles over the top!

• Whipped Cream
• Butter
• Maple Syrup
• Chocolate Chips
• Sprinkles (for all the kids or kids at heart out there!)
• Thinly sliced apples

More egg-free breakfasts

If you loved these eggless pumpkin waffles, there are plenty of other delicious breakfast recipes to try. Whether you’re avoiding eggs because of an allergy or simply ran out, these family friendly recipes make breakfast easy without sacrificing flavor.

For busy mornings, make a batch of Eggless Protein Pancakes or Overnight Oats ahead of time. If you’re craving something cozy, Eggless Blackberry Baked Oatmeal is always a favorite, especially during the cooler months. And if grab and go breakfasts are more your style, eggless blueberry muffins are perfect for meal prep and freeze beautifully.

No matter what you’re in the mood for, you’ll find plenty of easy egg free breakfast recipes that have been tested to deliver the same great taste and texture you’d expect from traditional breakfast favorites.