This dairy-free pumpkin spice waffles recipe was originally shared with us by Erika Waz, back when she wrote for a blog called Kids Cuisine.
Erica says these waffles do have “sneaky mom” potential, but she decided to get the kids involved instead. She called her two children in to make the waffles themselves, with a little help from mom with the hot waffle iron. They measured, mixed, and poured, and never once even questioned the addition of the pumpkin. Her daughter scraped her plate clean and declared these waffles a hit. And her son, who doesn’t normally like waffles, gobbled up every last bite and even instructed mom on the best way to eat a waffle.
Tips: Dairy-Free Pumpkin Spice Waffles
Milk Beverage Options – Waffles like fat. It helps to prevent sticking and to promote a crisper edge. So don’t hesitate to swap in lite canned coconut milk (about 1 14-ounce can) for the milk beverage. Or you can use creamy pumpkin spice beverage, if you can locate it!
Enjoy New Toppings – Erica’s son loved these pumpkin spice waffles topped with Homemade Pear Butter. You might also like them with Sauteed Cinnamon Apples or leftover Cranberry Sauce. However, they are pretty darn good with plain old maple syrup, too.
Freeze the Leftovers – These pumpkin spice waffles do freeze well. Place them in a single layer on a sheet in the freezer until frozen, about 1 hour. Then pack them into airtight plastic bags, and just pop one in the toaster when hungry!
Oil Alternatives – We like buttery spread or coconut oil in this recipe because they add richness, but you can swap in your favorite baking oil.
Special Diet Notes: Pumpkin Spice Waffles
By ingredients, this recipe is dairy-free / non-dairy, nut-free, peanut-free, soy-free, and vegetarian.
For gluten-free pumpkin spice waffles, you can substitute a favorite gluten-free flour blend (one that contains a binder).
For egg-free and vegan pumpkin spice waffles, you can use one of these egg substitutes. I don’t recommend making them both egg-free and gluten-free.
- 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
- In large bowl, whisk together the flour, baking powder, cinnamon, nutmeg, ginger, baking soda, and salt .
- In a medium mixing bowl, beat the pumpkin, eggs, sugar, and buttery spread or oil until well blended. Whisk in the milk beverage.
- Gently fold the wet mixture into the flour mixture until just combined.
- Cook the batter according to your waffle iron directions.
- 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.
Enjoy More Healthy Breakfast Recipes in Eat Dairy Free!
3 Comments
Yum! I like the addition of ginger. I’ll have to try that in my pumpkin pancakes. We add pumpkin puree or butternut squash puree to our GF and DF pancakes every weekend. Now my 2 yo won’t eat the “different” (e.g., plain or even banana or blueberry) pancakes!
I love pumpkin pancakes – I’m with your 2 year old 🙂
This time of the year is always my favorite because I always come across some great pumpkin recipes! I don’t know why I never thought about making pumpkin waffles or pancakes before though! I’ll definitely give this a try within the next few days. Thanks for sharing