Wake up to these vegan Pumpkin Waffles with Maple Cashew Cream. Spiced to perfection and slathered in sweet, creamy, custard, these vegan waffles are the perfect autumnal breakfast for the whole family.
I’ve been baking up a storm over here. A couple of weeks ago, I published this vegan pumpkin donuts recipe. Once I took one bite into those gloriously autumnal pastries, it was all over. The pumpkin baking had begun and there was no stopping it.
I have quite a few pumpkin recipes on the blog. There is the pumpkin bread with candied pecans, the BEST pumpkin muffins, the even better cream cheese swirl pumpkin muffins, and of course, pumpkin chocolate chip cookies. But one of the first pumpkin baked goods I ever made for this blog has long since been lost in the archives and it was high time to revive them.
Friends, let me introduce you to my vegan pumpkin waffles with maple cashew cream.
Recommended Ingredients & Equipment
This waffle recipe is perfectly seasonal, super straight forward, and made without refined sugar. This nearly fool-proof recipe turns out perfect every time.
Ingredients & Substitutions
- All-Purpose Flour – For healthier flour options, you can use 1:1 gluten-free flour blends, buckwheat, or spelt flour.
- Baking Powder and Soda
- Salt
- Spices – You will need ground cinnamon, ginger, nutmeg, and cloves
- Non-Dairy Milk – I recommend almond, soy, or cashew milk
- Pumpkin Puree – Make sure to use canned pumpkin and NOT pumpkin pie filling.
- Maple Syrup
- Oil – I recommend a non-hydrogenated oil such as avocado or melted coconut oil. Olive oil also works but adds a slightly savory flavor.
- Vanilla Extract
- Maple Cashew Cream (Optional) – This optional topping is made from raw cashews, water, maple syrup, vanilla extract, and ground cinnamon.
Recommended Equipment
When it comes to pancakes, I highly recommend getting a good waffle maker. Waffle makers are fairly affordable and if you don’t have one yet, I highly recommend you get one.
In addition, you need a mixing bowl and basic kitchen utensils. I also recommend using an ice cream scoop to evenly and cleanly scoop your batter. (<<affiliate links)
Check out the full list of my recommended kitchen tools and gadgets.
How to Make Vegan Pumpkin Waffles
Step One: Make the Batter
Start by combining your dry ingredients – that’s your flour, baking powder and soda, salt, and salt – in a large bowl and set aside.
Next, combine the wet ingredients – that’s the pumpkin puree, non-dairy milk, oil, maple syrup, and vanilla extract. Fold the wet ingredients into the dry, mixing gently, until a thick uniform batter has formed.
Step Two: Cook the Waffles
Getting an even cook on your waffles is crucial. You want to get both sides of the waffles lightly golden and crispy while making sure that the center is cooked. This can be difficult so it’s important to get a high-quality waffle maker to do the job.
Make sure to generously spray your preheated waffle maker and pour about 1/2 cup of batter onto the waffle maker per waffle (this will vary slightly depending on your waffle maker). Cook the waffles until your waffle maker indicates they are ready (usually with a green light) and gently remove.
Place the pumpkin waffles on a cooling rack while you continue to cook the rest of the batter.
Serving and Storing
Serving – Serve the waffles immediately with cashew maple cream, maple syrup, and, if you’re feeling very decadent, chocolate chips.
Storing – If you do have leftover waffles, you can tightly wrap them in plastic wrap and store them in the refrigerator for 2-3 days or the freezer for 2 months. Gently reheat them in the oven or microwave to enjoy.
Tips and Tricks
- Take care that the waffle batter is not over-mixed. When combining the ingredients mix until the batter is evenly hydrated; a few lumps are always okay. The less you mix, the more tender and delicate the texture of the waffles will be.
- Preheat the waffle maker and spray it between each batch. This is important in getting that golden crispy outside. When the batter hits the hot oiled griddle, it should immediately start to form a crust which gives the waffle it’s perfect texture while it cooks.
- Eat waffles immediately. After 10-15 minutes, they start to lose their lightly fried crispy outsides and get soggy.
Frequently Asked Questions
Can I make these waffles oil-free?
Yes, if you want to make these pumpkin waffles oil-free, you can substitute apple sauce for the coconut oil. However, I do recommend that you spray the waffle maker between each waffle to prevent it from sticking to the pan.
Can I make this recipe gluten-free?
I have made these waffles gluten-free. For that, I recommend using a 1:1 gluten-free flour mix like this one from Bob’s Red Mill.
Do I need to make the maple cashew cream?
No. These waffles are great with just a bit of vegan butter and maple syrup. Or if you’re feeling decadent, add some coconut whipped cream and chocolate chips.
Disclosure: This post may contain affiliate links.
More Vegan Griddle Recipes
Pumpkin Waffles with Maple Cashew Cream
Ingredients
Pumpkin Waffles
- 1 1/4 cup all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp nutmeg
- 1/8 tsp ground cloves
- 1 1/4 cup almond milk
- 1 cup pumpkin puree
- 1/4 cup maple syrup
- 3 tbsp coconut oil, melted
- 1 tsp vanilla extract
Maple Cashew Cream (Optional)
- 1/2 cup raw cashews
- 2 tbsp. water
- 2 tbsp. maple syrup
- 1/2 tsp vanilla extract
- pinch of cinnamon
Instructions
- In a bowl combine flour, baking powder and soda, salt, and spices. In a separate bowl whisk together pumpkin puree, almond milk, maple syrup, oil, and vanilla. Add the wet ingredients to the dry ingredients and mix together until just combined. A few lumps are okay.
- Cook batter in waffle iron according to manufacturer's instructions.
- While the waffles baking, make the maple cashew cream (optional). In a high-powered blender combine all the ingredients and process until smooth. Refrigerate until ready to use.
- Serve the waffles warm with Maple Cashew Cream or coconut whipped cream, toasted pecans or hazelnuts, and maple syrup.
Notes
- Take care that the waffle batter is not over-mixed. When combining the ingredients mix until the batter is evenly hydrated; a few lumps are always okay. The less you mix, the more tender and delicate the texture of the waffles will be.
- Preheat the waffle maker and spray it between each batch. This is important in getting that golden crispy outside. When the batter hits the hot oiled griddle, it should immediately start to form a crust which gives the waffle it’s perfect texture while it cooks.
- Eat waffles immediately. After 10-15 minutes, they start to lose their lightly fried crispy outsides and get soggy.
- Can I make these waffles oil-free? Yes, if you want to make these pumpkin waffles oil-free, you can substitute apple sauce for the coconut oil. However, I do recommend that you spray the waffle maker between each waffle to prevent it from sticking to the pan.
- Can I make this recipe gluten-free? I have made these waffles gluten-free. For that, I recommend using a 1:1 gluten-free flour mix like this one from Bob’s Red Mill.
- Do I need to make the maple cashew cream? No. These waffles are great with just a bit of vegan butter and maple syrup. Or if you’re feeling decadent, add some coconut whipped cream and chocolate chips.
Hi, I’m Sarah. I’m a 14-year (and counting) vegan, professionally trained photographer, former pastry chef, founder of My Darling Vegan, and author of the
Amber says
Make these every weekend for years, use olive oil and sweet potato as substitutes 😋
Amber says
Love it! Made it 100 times. Used sweet potato, pumpkin, both work great! Sunday morning go to! Thank you!
Jayne says
Delicious, mine burnt a little on one side probably more due to the waffle maker. Just added a little maple syrup to serve.
Christine Hanner says
I made these this morning and they were delicious! And the whole house smelled like fall. Thank you for the great recipe.
Anenid says
Needed more flour as my first batch burned stuck to the waffle iron – I think it was because the batter was too liquid. I added maybe 4 tbps of flour and it fixed the situation. The redt of the waffles were very yummy.
Thanks for the recipe.
Elisabeth says
These vegan Pumpkin Waffles with Maple Cashew Cream look so good for a Sunday Brunch. I love the taste a fall and these are perfect!