Vegan Pumpkin Waffles
Prep time
Cook time
Total time
Serves: 6-10 waffles
  • 1 cup whole wheat pastry flour
  • ½ cup almond flour
  • ½ tbsp arrowroot powder or cornstarch
  • ¼ cup brown sugar or coconut sugar
  • ½ teaspoon salt
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 tsp cinnamon
  • ¼ tsp freshly ground nutmeg
  • ¼ tsp cloves
  • ¼ tsp allspice
  • ¼ tsp ginger
  • 1½ cups soy milk (or another non-dairy milk)
  • 1 tsp apple cider or white vinegar
  • 1 teaspoon vanilla extract
  • ¼ cup + 2 tbsp pumpkin puree
  • grapeseed oil or coconut oil non-stick spray
  • Toppings: pumpkin spice syrup (recipe below), toasted pecans, fresh sliced pear.
  1. Preheat your waffle maker to your desired waffle shade/doneness.
  2. In a mixing bowl combine the whole wheat pastry flour, almond flour, arrowroot, sugar, salt, baking powder, baking soda, and spices. Whisk well to combine.
  3. In another mixing bowl combine the soy milk, vinegar, vanilla, and pumpkin puree. Whisk well.
  4. Pour the wet mixture into the dry, and whisk. Be careful to not overmix.
  5. Grease the top and bottom of the waffle maker, then pour the batter into the center. I used about ¼-⅓ cup of batter per side because I wanted to create rounded waffles. If using the Calphalon IntelliCrisp™ Waffle Maker you can use up to ½ cup of batter per side.
  6. Complete with the remaining batter.
  7. Serve with pumpkin spice syrup (recipe below), chopped pecans, and fresh sliced pear.
  8. Tip: Keep waffles warm and crispy while you make the rest by placing them in your oven or toaster oven at 200°. You can place them directly onto the oven rack or onto an oven-safe cooling rack.
Recipe by Sweet Potato Soul by Jenné Claiborne at