Pumpkin Spice Waffles
Prep time
Cook time
Total time
This recipe is ever-so-slightly adapted from Erika Waz's original recipe.
Serves: 4 servings
  • 1½ cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon ground cinnamon
  • ¾ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ½ teaspoon baking soda
  • ⅛ teaspoon salt
  • 1 cup pumpkin puree
  • 2 eggs
  • ¼ cup firmly-packed brown sugar
  • ¼ cup dairy-free buttery spread or coconut oil, melted
  • 1⅔ cups plain or unsweetened dairy-free milk beverage
  1. In large bowl, whisk together the flour, baking powder, cinnamon, nutmeg, ginger, baking soda, and salt .
  2. In a medium mixing bowl, beat the pumpkin, eggs, sugar, and buttery spread or oil until well blended. Whisk in the milk beverage.
  3. Gently fold the wet mixture into the flour mixture until just combined.
  4. Cook the batter according to your waffle iron directions.
  5. They should come out a deep golden brown, but will be a little soft. Keep the cooked waffles warm in a 200ºF oven while making the rest of the waffles. This will also help make the edges crispy.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/pumpkin-spice-waffles