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  • Golden vegan pumpkin waffles stacked with fresh figs and maple syrup on a clay plate
  • Pumpkin purée
  • Golden pumpkin waffles with figs and physalis from above
  • Pumpkin waffles on a speckled plate with figs, served
  • Pumpkin waffles with fig, hazelnuts and syrup in close-up
  • Stacked pumpkin waffles with figs and syrup on a clay plate
  • Pumpkin waffles with fig and physalis at the plate edge from above

14 NOVEMBER 2019

Vegan pumpkin waffles

By Verena Frei

This post is also available in: deutsch

Jump to recipe

Last updated 9 July 2026

Prep
10 min
Cook
10 min
Servings
12 Waffles

Hello lovelies, delicious waffles, who can say no to that? We definitely cannot and so today I share a delicious recipe for vegan pumpkin waffles with you. These waffles are crispy on the outside and fluffy and soft on the inside, just the way we like waffles. They are very popular with my kids and I‘m glad I can give them an extra portion of vegetables.

I make these pumpkin waffles with less sugar, because we usually eat them with maple syrup and that makes them sweet enough. You can easily make the pumpkin puree yourself. Simply cut a pumpkin (e.g. hokkaido) in half, remove the seeds and depending on the size place it in the oven for about 20-30 minutes, until it’s soft. Then mash it with a fork or quickly put it into a blender. You can keep the pumpkin puree in a sealed glass in the fridge for several days and you can also use it for other dishes, both sweet and savory.

Pumpkin purée

Golden pumpkin waffles with figs and physalis from above

Pumpkin waffles on a speckled plate with figs, servedPumpkin waffles with fig, hazelnuts and syrup in close-up

I made the waffles with a mixture of buckwheat and spelt flour. But you can only use spelt flour if you like. We like the taste of buckwheat very much and in combination it isn‘t that strong. Buckwheat flour contains many nutrients, proteins and amino acids and is thus another healthy enrichment of the waffles.

Stacked pumpkin waffles with figs and syrup on a clay plate

By the way, the waffles only slightly taste like pumpkin, the delicious autumn spices dominate. I had baked them for my kids‘ playdate. My kids had their visitors guess what's inside these waffles and no one was right. But they all liked them very much. If you like spices like cinnamon, clove and nutmeg, then add more to the dough to make the waffles taste more intense.

Pumpkin waffles with fig and physalis at the plate edge from above

Do you like waffles too? We all love them very much and I like to make them as a snack in the afternoon. Served with fresh fruits, they are a healthy snack for my children.

If you love these vegan pumpkin waffles, my waffle corner has more crispy ideas waiting for you: for something fruity and fresh I adore my crispy vegan apple chia waffles, for autumn-spiced mornings there are the crispy orange carrot waffles, and if you like it summery and sweet you have to try my waffles with strawberry mint sauce. I'd be so happy if you bake these pumpkin waffles, and I can't wait to hear how you like them.

Yours, Verena

TIPS

Verena's notes

Tip from my kitchen: the waffles only taste faintly of pumpkin – it's mostly the warm autumn spices that come through, so add more cinnamon, clove and nutmeg if you like them bolder. The pumpkin puree keeps for several days in the fridge, so it's great to prep ahead. Leftover waffles freeze well and crisp right back up in the toaster. You can also use pure spelt (300 gr / 2 1/3 cups) instead of the spelt-buckwheat mix.

Golden vegan pumpkin waffles stacked with fresh figs and maple syrup on a clay plate

5.0 from 1 vote

Vegan pumpkin waffles

Vegan pumpkin waffles - delicious waffles that are crunchy on the outside and fluffy inside. A healthy alternative with the addition of pumpkin.

  • Course:Dessert, Frühstück, Nachspeise, Süsses
  • Prep:10 min
  • Cook:10 min
  • Servings:12 Waffles
Vegan

EQUIPMENT

  • Waffle iron

INGREDIENTS

INSTRUCTIONS

  1. Mix the flour with the herbs and the baking powder
  2. Add the moist ingredients and stir into a smooth dough
  3. Let the dough rest for a while (approx. 10 minutes), in the meantime preheat the waffle iron
  4. Grease the waffle iron and bake the waffles
  5. Serve them with maple syrup and fresh fruits
Calories
115 kcal
GOOD TO KNOW

Frequently asked questions

  • Yes, it's easy. Halve a pumpkin (e.g. hokkaido), scoop out the seeds and roast it for 20 to 30 minutes until soft, then mash it with a fork or blend it briefly. Kept in a sealed jar it lasts several days in the fridge and works in both sweet and savory dishes.

  • Once cooled, the waffles keep in an airtight container for 2 to 3 days in the fridge. They also freeze well – just take out as many as you need and pop them in the toaster or waffle iron to make them lovely and crisp again.

  • Yes. Simply swap the buckwheat flour for the same amount of spelt, so 300 gr (2 1/3 cups) spelt in total. We love the nutty flavor of buckwheat, but with pure spelt the waffles turn out milder and just as fluffy.

  • Yes. Replace the spelt and buckwheat flour with a gluten-free flour blend that contains a binder and use gluten-free baking powder. The batter becomes a little softer but still bakes up nicely crisp in the waffle iron.

  • They're loveliest warm with maple syrup and fresh fruit like figs, physalis or berries. We often have them as an afternoon snack, which turns them into a healthy, filling treat for the kids.

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