Pumpkin Waffles without Egg

All of your favorite fall flavors are wrapped into these amazing pumpkin waffles without egg! The batter is quick to whip up and they are perfectly crispy on the outside. Your whole family will love these egg free pumpkin waffles.

How to make pumpkin waffles without egg

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 in pumpkin waffles without egg

• All purpose flour
• Baking powder
• Milk: I used whole milk, 1%, 2%, or skim milk will work great
• Unsalted butter (melted)
• Honey (or maple syrup or sugar)
• 100% pure pumpkin puree
• Cinnamon
• Pumpkin Pie spice: This spice is a delicious combo of cinnamon, nutmeg, allspice, ginger, and cloves
• 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

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FAQ

How do I know when the waffles are done? Your waffle iron will indicate when they are typically done. I look for the outside to brown slightly and be crispy

How to store and reheat? Store in an airtight container for up to 4 days in the fridge. Pop them in the toaster to reheat.

Can I make the batter ahead of time and cook later? Yes, you can prep the batter and store in an airtight container in the fridge for up to 4 days.

Substitutions

Honey -> white granulated sugar or maple syrup

Butter -> olive oil

Pumpkin Pie Spice -> Add an additional 3/4 tsp. cinnamon instead

I have not made these waffles with a dairy free milk (almond, oat, etc.) or with gluten free flour, however it is on my list to try. If you try them with one of these substitutions please comment below to let me know how they turn out!

Can you freeze 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