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eggless pumpkin spice waffles stacked up on a plate with toppings on them

Eggless Pumpkin Spice Waffles

Lexi Battershell
All your favorite fall flavors come together in these perfectly fluffy eggless pumpkin spice 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.
5 from 2 votes
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Breakfast
Cuisine American
Servings 9 small waffles
Calories 283 kcal

Equipment

1 Waffle Iron
large mixing bowl
medium mixing bowl

Ingredients
 

Eggless Pumpkin Waffles

  • 2 cups (260 g) all purpose flour
  • 2 cups (488 g) whole milk
  • 1 cup (245 g) 100% pumpkin puree
  • 4 teaspoons baking powder
  • 4 tablespoons unsalted butter melted
  • 4 teaspoons white granulated sugar
  • 1 teaspoon cinnamon
  • 1 teaspoon pumpkin pie spice
  • 2 teaspoons vanilla extract
  • Non stick cooking spray for waffle iron

Honey Butter Syrup

  • 1/3 cup honey
  • 4 tablespoons unsalted butter melted
  • 1/2 teaspoon vanilla

Instructions
 

Prepare Pumpkin Waffles

  • Mix wet ingredients together in a large bowl (milk, melted butter, pumpkin puree, and vanilla extract). Whisk together until well combined
    2 cups whole milk, 1 cup 100% pumpkin puree , 4 tablespoons unsalted butter, 2 teaspoons vanilla extract
  • In a medium bowl, mix your dry ingredients (flour, sugar, baking powder, cinnamon, and pumpkin spice). Pour slowly into the wet ingredients and whisk until combined.
    2 cups all purpose flour, 4 teaspoons baking powder, 1 teaspoon cinnamon , 1 teaspoon pumpkin pie spice, 4 teaspoons white granulated sugar
  • Your batter will be fairly lumpy. Let it sit for 3-4 minutes to expand fully and puff up.
  • 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 waffle maker indicates it is finished.
  • In total mine made 9 small waffles.

Prepare Honey Butter Syrup

  • In a medium-sized bowl, melt butter. Stir in honey and vanilla until well combined. Pour over waffles and enjoy!

Notes

Pictured are the pumpkin waffles topped with two dollops of Greek yogurt and drizzled with honey butter syrup.
Store in an airtight container in the fridge for up to 4 days or in the freezer for up to 2 months. Reheat in the toaster.
If waffles are not crispy on the outside when your waffle iron indicates, add 30 seconds to the cook time.
Delicious toppings include Greek yogurt, whipped cream, maple syrup, chocolate chips, thinly sliced apples.
If you do not have pumpkin pie spice, you can substitute an additional 3/4 tsp. cinnamon.
To make this recipe dairy-free: Use a vegan butter or swap or oil. Use a diary-free milk including soy milk, oat milk, or almond milk.
To make this recipe gluten-free: Use a 1:1 gluten free baking flour blend.

Nutrition

Calories: 283kcalCarbohydrates: 39gProtein: 5gFat: 12gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 33mgSodium: 213mgPotassium: 181mgFiber: 2gSugar: 16gVitamin A: 4639IUVitamin C: 1mgCalcium: 190mgIron: 2mg
Keyword Eggless Breakfast, Eggless Pumpkin Waffles, Eggless Waffles, No Egg Pumpkin Waffles, Pumpkin waffles without eggs
Tried this recipe?Let me know how it was!