These Gluten Free Vegan Pumpkin Waffles are a tried and true waffle recipe. They’re loaded with delicious pumpkin flavour, are freezer-friendly and are so easy to make!
WATCH THE VIDEO TO SEE HOW IT’S MADE:
I made these vegan pumpkin waffles three times in one week. THREE times. That was partially recipe testing, but mainly because I didn’t want to have a moment go by where I couldn’t be biting into one of these babies. I’m pretty sure I’ve only shared waffles once on my blog, but after spending some solid time on this recipe, that’s all about to change.
Growing up, the older of my younger brothers was obsessed with waffles. I actually remember him going on a “waffle diet” where he had decided that he wasn’t going to eat anything except waffles. Sounds very similar to my grilled cheese sandwich diet, except I haven’t seemed to come off of that one yet.
This story is relevant apart from purposes of slight embarrassment, I promise. Not that a waffle diet is anything to be embarrassed about since the taco diet is a real and serious thing right now. I DIGRESS. It’s relevant because I kind of want to adapt a waffle diet right now thanks to these vegan pumpkin waffles.
Friends, I can’t stop eating them.
It’s not easy finding a waffle that’s vegan, gluten free and delicious with the fluffiness and crispiness on the outside of a regular waffle, but I guarantee that this one ticks all of those boxes. I love that on top of being delicious, it’s amped up with nutrition thanks to the oats, pumpkin and the banana. Hello protein, vitamin A and fibre!
During the recipe development of these waffles, I learned a lot about waffle tips. They can be a bit intimidating, but once you get the hang of it it really makes a difference. My top 5 tips:
- I let this batter sit for at least 15 minutes. This happened by accident, since we had a spontaneous power cut, and I was forced to wait. But the batch that I made in between the waiting was phenomenally different, and I think it really allows the batter to rest.
- Every waffle maker is different, so if you find that your waffles are sticking, maybe add another tablespoon of coconut oil. The non-stick of a waffle is really in the waffle itself. My waffle iron is about 5+ years old and these worked fine so a newer one should work fine.
- Speaking of sticking, PRO tip: don’t take your waffles out before the steam stops. I read this on several waffle machine manufacturer’s sites and it’s so true. It’s a lot more accurate than your waffle maker’s timer, and will guarantee great waffles.
- Don’t stack your waffles when they come out, lay them separately on a sheet like I did and eat them immediately. If you stack them they’ll wilt.
- Know how much batter will give you size and density waffles you desire. A ½ cup seems to be perfect for my waffle maker but this may change based on the size and make of yours.
Last but not least, these freeze SO well. I reheat them in the toasted and eat them nice and crispy and fluffy as if they were just made. Definitely the perfect fall weekend breakfast/brunch dish!
P.S. Here are some of the items I used to make this recipe if you’d like to use them too:
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