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–+ servings
2 Pumpkin waffles with no egg stacked up with butter and maple syrup

Pumpkin Waffles without Egg

Lexi Battershell
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.
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 8 small waffles
Calories 224 kcal

Equipment

1 Waffle Iron

Ingredients
 

  • 2 cups (260 g) all purpose flour
  • 2 cups whole milk
  • 1 cup 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

Instructions
 

  • Mix wet ingredients together in a large bowl (milk, melted butter, pumpkin puree, honey and vanilla extract). Whisk together until well combined
    2 cups whole milk, 1 cup 100% pumpkin puree , 4 tablespoons unsalted butter, 4 teaspoons white granulated sugar, 2 teaspoons vanilla extract
  • 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.
    2 cups all purpose flour, 4 teaspoons baking powder, 1 teaspoon cinnamon , 1 teaspoon pumpkin pie spice
  • 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 maker indicates it is finished.
  • In total mine made 8 small waffles.

Notes

Store in an airtight container in the fridge for up to 4 days.
If waffles are not crispy on the outside when your waffle iron indicates, add 30 seconds to the cook time.
Delicious toppings include whipped cream, maple syrup, chocolate chips, thinly sliced apples.
If you do not have pumpkin pie spice you can sub in 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: 224kcalCarbohydrates: 32gProtein: 6gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 22mgSodium: 238mgPotassium: 194mgFiber: 2gSugar: 6gVitamin A: 5042IUVitamin C: 1mgCalcium: 211mgIron: 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!