Eggless Pumpkin Waffles Recipe Highlights
Fall is here, and pumpkin fever is in full swing, so I decided to make egg-free pumpkin waffles. Honestly, I cannot tell you how much we loved these waffles! They are crispy on the outside, fluffy inside, and full of fall flavors. I love that you don’t need any special to make this recipe; just bust out a bowl and a wire whisk. It’s pretty easy to prepare with simple ingredients. The recipe makes a good amount of waffles. I got about 6 or so waffles out of one batch. I often double the recipe and freeze some waffles for later use. To reheat them, just put them in the toaster if you like them crisp or in the microwave if you want them soft.
Step 2 – Whisk Wet Ingredients
In another bowl, whisk together the buttermilk, pumpkin puree, melted butter, and vanilla; stir until smooth and well combined.
Step 1 – Mix Dry Ingredients
Mix the flour, sugar, baking powder, baking soda, pumpkin pie spice, and salt in a mixing bowl and stir using a balloon whisk to combine.
Step 3 – Combine Dry and Wet Ingredients
Combine dry and wet ingredients until combined. Be careful not to overmix. Let the mixture rest for 5 – 10 minutes while the waffle iron is heating up.
Step 4 – Cook the Waffles
Pour about 1/2 cup of the batter into each well of the waffle maker (or less if your waffle maker is smaller) and close the lid. Cook the waffles until golden brown and crisp. Transfer the cooked waffles to the wire rack and keep warm in the preheated oven as you cook the rest. Repeat to cook the remaining batter. Important: Ho much batter you need to pour and how long the waffle takes to cook will depend on your iron. For my Belgian iron, it takes about 1/2 cup of batter per waffle, and they cook in around 4 minutes.
Keep Waffles Crisp
Place the waffles in a 200°F oven to keep them warm and crisp while you finish with the rest of the batter. PRO TIP: I recommend placing the waffles directly on the oven rack in a single layer; this way, the heat will circulate properly, and the waffles will retain their crisp texture.
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Preheat your waffle maker and lightly oil with vegetable or canola oil. Cooking spray isn’t recommended as it can cause a sticky residue. Put enough batter so the waffle hole is almost full; that will ensure you have a full-shaped waffle.
Leftovers
Store in an airtight container in the refrigerator for up to 5 days. You can keep waffles for as long as three months in the freezer.
Freeze
Wrap the cooled waffles in wax paper and then stack them all in a gallon-size freezer bag. Close the bag and make sure to squeeze out as much air as possible to prevent freezer burn.
Reheat Frozen Waffles
Remove the waffles from the freezer and use your toaster or toaster oven to reheat and crisp individual waffles to your liking. Or in the oven at 350º F (180º C) for 8-10 minutes, or until warm.
Recipe Card 📖
This recipe was originally published on October 2014. I have tweaked the recipe to be more clear, easy to make, and more delicious in October 2022. I also added more notes, tips, photos, and information to make it as helpful as possible!
