These are the best dairy-free pumpkin waffles you will ever have! It’s true, they are the perfect combination of pumpkin and spice.
One of the reasons I adore pumpkin so much, is how well it goes with everything. In the fall, all types of recipes can be jazzed up with some thick, creamy pumpkin. Like donuts, scones, cookies, cakes, and even coffee!
It is my favorite fall flavor.
My husband was not a big pumpkin fan when we first got married (over 9 years ago). He loved pumpkin pie, but thought pumpkin spice everything was silly. Over the years, I have shown him just how delicious pumpkin can be. Now, he is a full fledged pumpkin lover, just like me!
He also is a huge waffle addict. It’s his favorite breakfast food! As you know, he doesn’t eat dairy due to his health problems. So, I love to create dairy-free versions of his favorite.
There is a local breakfast place that has the bet pumpkin pancakes and waffles, and I decided to recreate them at home so my husband could enjoy them too!
Even if you can eat dairy, you will still LOVE these dairy-free pumpkin waffles!
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- 3/4 cup of flour**
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup of coconut sugar (or brown sugar)
- 1 cup of pumpkin puree (1/2 of a can)
- 1/4 cup coconut oil
- 1/4 cup egg whites (or 1 large egg)
- 1/4 cup unsweetened vanilla almond milk
- 1 tsp maple extract
- 1/2 tsp pumpkin pie spice
- 1 tsp cinnamon
- In a small bowl, whip up the egg whites with a fork until they get a little frothy (about 1 minute).
- In a large bowl, add in all the dry ingredients and mix until combined.
- Next, add in the pumpkin, extracts, oil, and milk and stir until just combined.
- Fold in the egg whites gently so they stay fluffy.
- Heat up your waffle iron how you normally do. This batter will make two large waffles or about 8 small ones.
- For gluten-free, you can use an all-purpose gluten-free flour. See notes below for details.
Chemist Tips
Gluten-free flour works well in this. I have started buying the kind that contains xantham gum already in it, like I showed in this recipe for gluten-free apple cider donuts. This post on gluten-free baking also has some good tips on using different flours without gluten.
Extracts are my all-time favorite chemist addition to recipes. Last year I started using this Mccormick pumpkin pie spice extract, and it has an amazing flavor. Due to the concentrated flavors of extracts, you definitely get more bang for your buck. Also, maple extract is the best fall flavor! If you don’t have the pumpkin spice extract, you can use regular pumpkin spice in it’s place.
Another chemist tip, using egg whites makes these waffles extra light and fluffy. You can use one who egg, but I really like how light the egg whites make it!
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Alexis is an investigative chemist sharing her expertise in cleaning, skincare, gardening, and home hacks. She personally tests out products like the best skincare products or home products then shares not only the science behind how it works, but also her personal results. She is the mom of two living in Texas with her husband. Find her on Instagram for fantastic videos, tips, and behind the scenes.
I’m not a huge pumpkin fan but I’d be willing to give these a try! They sound amazing and look nice and fluffy! <3, Pamela Sequins & Sea Breezes
Honestly, the pumpkin flavor is pretty subtle. It mainly gives these a really wonderful texture!! 🙂 You can use a little less pumpkin too if you want!
I am such a pumpkin fan so of course I was drawn to this pumpkin waffle post! What a great way to wake up in the AM! YUM!
Yes! Perfect for all pumpkin lovers!! 🙂
My lil one is a super huge fan of all things pumpkin and I can’t have diary so this recipe is going right on the to make list!
Kids really love these because they are so soft and fluffy! I hope y’all enjoy them 🙂
Happy Monday – finally some sunshine! I love waffles, starting to enjoy pumpkin in foods, so I think I may need to make these soon! If I use whole eggs, how many would I use in lieu of the 1/4 cup of egg whites? I have maple syrup at home – okay to use 1 tsp of that in lieu of the maple extract?
It can just be one large egg. That should have been in recipe, but looks like I only added it to the chemist tips 🙂 You can just eliminate the maple syrup if you would like and use vanilla extract. The maple syrup won’t have as strong of a flavor for 1 tsp and you would need to add a lot, it would probably change texture. But you can definitely use vanilla or leave it out. They taste great either way 🙂 Have a great day!
Gosh I seriously love pumpkin anything! This recipe sounds so perfect for breakfast on the weekends..
Me too! It is such a wonderful breakfast meal! We love it on Saturdays 🙂
What a decadent treat, almost like dessert rather than breakfast!
It is a really wonderful treat for fall! Plus not bad for you either, so even more enjoyable 🙂
These look delicious! Thank you for hosting at Home Sweet Home!
Thanks Sherry! They are wonderful 🙂