There’s just something about fall that makes you want to slow down, cozy up, and indulge in the warm, spiced flavors of the season—and these Pumpkin Spice Vegan Waffles with Cinnamon Syrup are here to deliver exactly that. This isn’t just a waffle recipe—it’s the kind of breakfast that turns a gray morning into a golden one. Whether you're someone who has been on the lookout for a healthy vegan waffle recipe or you're simply curious about how to make vegan waffles easy and absolutely delicious, this is the recipe to save and savor. With a crisp exterior, fluffy center, and deep notes of cinnamon, nutmeg, and real pumpkin, these waffles pair perfectly with a generous drizzle of sticky cinnamon syrup. Oh, and yes—they're completely egg free, dairy free, and gluten free if you want them to be. Consider this your new go-to vegan waffle recipe easy enough for weekdays but special enough for Sunday brunch.
Pumpkin Spice Vegan Waffles with Cinnamon Syrup
Prep Time 10 minutes mins
Cook Time 15 minutes mins
Total Time 25 minutes mins
Course Breakfast, Brunch
Cuisine American
Waffle iron A nonstick or ceramic waffle iron works best. If you don't have one, a sandwich press or grill pan with a waffle mold insert could work as an alternative.
Mixing bowls One for wet ingredients, one for dry.
Whisk For blending the batter without lumps.
Measuring cups and spoons Accuracy is key with this simple waffle recipe.
Ladle or Measuring Cup To pour even batter portions onto the waffle iron.
Small saucepan For the cinnamon syrup.
For the Pumpkin Spice Vegan Waffles
- 1 ¾ cups unsweetened almond milk or oat milk
- 1 tbsp apple cider vinegar for curdling the milk into vegan “buttermilk”
- 1 cup canned pumpkin purée not pumpkin pie filling
- 3 tbsp melted coconut oil or any neutral oil
- 2 tbsp maple syrup
- 2 tsp vanilla extract
- 1 ¾ cups oat flour or use a 1:1 gluten-free flour blend for gluten free waffles easy
- 2 tbsp cornstarch helps crisp the waffles
- 1 tbsp baking powder
- 1 tsp baking soda
- 1 tbsp pumpkin pie spice or a mix of cinnamon, nutmeg, ginger, cloves
- ½ tsp salt
For the Cinnamon Syrup
- ½ cup maple syrup
- ½ tsp ground cinnamon
- Pinch of salt
- 1 tsp vegan butter optional, for richness
Step 1: Make the Vegan Buttermilk
In a small bowl or measuring cup, combine the almond milk and apple cider vinegar. Let it sit for 5 minutes while you prep other ingredients. This curdles slightly to mimic the tang of buttermilk—important in any waffle recipe vegan fans will love.
Step 2: Mix the Wet Ingredients
In a large mixing bowl, whisk together the pumpkin purée, melted coconut oil, maple syrup, vanilla extract, and the vegan buttermilk mixture. Make sure it’s smooth and cohesive.
Step 3: Combine the Dry Ingredients
In a separate bowl, stir together the oat flour, cornstarch, baking powder, baking soda, pumpkin pie spice, and salt.
Step 4: Bring It All Together
Pour the dry ingredients into the wet and mix until just combined. Do not overmix—this helps keep the waffles tender and fluffy.
Step 5: Preheat and Grease Your Waffle Iron
Turn on your waffle iron and allow it to preheat fully. Lightly grease it with a bit of coconut oil or nonstick spray.
Step 6: Cook the Waffles
Scoop about ½ to ¾ cup of batter into the center of the waffle iron and close the lid. Cook for 4-6 minutes or until the waffle is golden brown and crispy. Different waffle irons vary, so watch for doneness.
Step 7: Make the Cinnamon Syrup
While the waffles cook, combine the maple syrup, cinnamon, salt, and vegan butter in a small saucepan. Heat over low until everything is melted and combined. Keep warm for serving.
Step 8: Serve and Savor
Serve the waffles hot with a generous drizzle of cinnamon syrup. Add optional toppings like toasted pecans, coconut whip, or banana slices for extra flair.
Perfect Pairings
These pumpkin spice waffles shine on their own, but here’s how to round out your breakfast table:
- Coffee: A bold French roast or pumpkin spice latte balances the sweetness.
- Fresh Fruit: Sliced pears, figs, or baked apples complement the fall flavors.
- Savory Counterparts: Serve with vegan breakfast sausage or smoky tempeh bacon to balance sweet and savory notes.
- Yogurt Parfait: A dairy-free coconut yogurt parfait with granola adds creaminess and crunch.
And if you’re exploring veggie waffles or want to batch-cook a few waffle types, you can pair these with spinach or sweet potato waffles for a colorful, nutrient-rich brunch platter.
FAQs
1. Can I use a different flour to make these gluten free?
Yes! If you’re looking for a vegan gluten free waffle recipe, use a 1:1 gluten-free flour blend or oat flour. Both work well and keep the texture fluffy yet crisp.
2. What can I substitute for pumpkin purée?
You can use mashed sweet potato or butternut squash for a similar flavor and texture. It’ll still work as a healthy waffles recipe with seasonal flair.
3. Do I need oil in the batter?
A small amount of oil helps with texture and crispness. If you're oil-free, you can try applesauce or extra pumpkin, but they may result in softer waffles.
4. Can I turn this into a pancake recipe?
Absolutely! This also doubles as a vegan pancakes easy option. Just use a nonstick skillet and lower the heat slightly. Add a splash more milk if the batter seems too thick.
5. Can I freeze and reheat these?
Yes! These are freezer-friendly. Let them cool completely, then store them in a freezer bag. Reheat in the toaster or oven for quick healthy vegan waffles anytime.
