Easy Whole Wheat Pumpkin Spice Waffles (Dairy-Free) Recipe

Whole wheat pumpkin spice waffles bring a cozy autumn sensation to your breakfast table.

Warm, fragrant spices blend seamlessly with hearty whole grain flour, creating a nutritious morning treat.

These waffles capture the essence of fall’s most beloved flavors without relying on heavy dairy ingredients.

Nutritional powerhouses like fiber-rich whole wheat and vitamin-packed pumpkin elevate an ordinary breakfast into a delightful experience.

The (dairy-free) approach ensures everyone can enjoy this comforting classic, regardless of dietary restrictions.

Crisp edges and soft interiors promise a textural adventure that tantalizes your taste buds.

Your kitchen will radiate an irresistible aroma of cinnamon, nutmeg, and wholesome goodness.

Whole Wheat Pumpkin Spice Waffles That Are Dairy-Free

• Nutrient-Packed Morning Delight: These whole wheat waffles deliver a powerful nutritional punch with whole grain flour, providing fiber and essential nutrients to kickstart your day.
• Seasonal Spice Symphony: Bursting with warm autumn spices like cinnamon, ginger, and nutmeg, these waffles capture the cozy essence of fall in every delightful bite.
• Quick and Easy Breakfast Magic: Whip up these waffles in just minutes with simple ingredients, making them perfect for busy mornings or leisurely weekend brunches without complicated cooking techniques.
• Dairy-Free Comfort: Designed for those with dietary restrictions, these waffles use coconut oil and alternative milk, ensuring everyone can enjoy a delicious, allergy-friendly breakfast treat.

Ingredients for Pumpkin Spice Waffles Using Whole Wheat

• Whole Wheat Pastry Flour: A nutritious, lighter alternative to regular whole wheat flour that creates tender waffles.
• Baking Powder, Baking Soda: Essential leavening agents that help waffles rise and become fluffy.
• Salt: Enhances overall flavor and balances sweetness.
• Cinnamon, Ginger, Nutmeg: Warm, classic pumpkin spice blend that adds rich autumn flavor.

• Eggs: Provides structure and helps bind the waffle batter.
• Milk: Adds moisture and helps create a smooth batter texture.
• Pumpkin Puree: Brings natural sweetness and classic fall flavor with added nutrition.
• Brown Sugar: Offers deep, caramel-like sweetness and moisture.
• Coconut Oil: Dairy-free fat that adds richness and subtle tropical note.
• Vanilla Extract: Adds depth and enhances other flavors in the waffle.

• Maple Syrup: Classic waffle topping that provides natural sweetness and complementary flavor.

How to Make Dairy-Free Waffles That Stay Crisp

Step 1: Prepare Dry Ingredients

In a large mixing bowl, thoroughly whisk together whole wheat pastry flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg until well combined.

Step 2: Combine Wet Ingredients

In a separate bowl, gently beat the eggs. Gradually incorporate milk, pumpkin puree, brown sugar, coconut oil, and vanilla extract. Mix until smooth and fully blended.

Step 3: Create Waffle Batter

Pour the wet ingredient mixture into the dry ingredients. Stir carefully until just incorporated, avoiding overmixing. The batter should be slightly lumpy.

Step 4: Cook Waffles

Preheat your waffle iron according to manufacturer’s instructions. Carefully pour batter into the waffle iron, cooking until golden brown and crispy.

Step 5: Serve and Store

Serve hot waffles immediately with warm maple syrup. For leftover waffles, cool completely on a wire rack. Store in refrigerator or freezer for later enjoyment.

Pro Tip: Allow waffles to cool slightly before storing to prevent soggy texture.

Tips for Moist Waffles Without Milk

• Sift Dry Ingredients: Gently sift flour and spices to prevent lumps and ensure a smooth, fluffy waffle texture.
• Avoid Overmixing: Stir batter just until combined to keep waffles tender and prevent tough, chewy results.
• Preheat Waffle Iron Properly: Let the waffle iron heat completely before adding batter to achieve crispy, golden edges.
• Check Moisture Level: If batter seems too thick, add a splash of milk to create the perfect pourable consistency.
• Freeze for Quick Breakfasts: Freeze leftover waffles in a single layer, then transfer to a freezer bag for quick toasting later.

How to Store and Reheat Pumpkin Spice Waffles

• Refrigerate: Place cooled waffles in an airtight container or sealed plastic bag. Store in the refrigerator for up to 4 days, keeping them fresh and ready for quick reheating.
• Freeze: Separate waffles with parchment paper before placing in a freezer-safe container. Freeze for maximum 2 months to maintain optimal texture and flavor.
• Reheat: Quickly crisp waffles in a toaster or toaster oven for the best results. Alternatively, warm in the oven at 350°F for 5-7 minutes until heated through and crispy on the outside.

What to Serve with Pumpkin Waffles for Brunch

• Pair with Warm Apple Cider: Complement the spicy pumpkin waffles with a steaming mug of homemade apple cider, enhancing the autumn flavors and adding a cozy touch to your breakfast.
• Match with Cinnamon-Spiced Pecans: Sprinkle toasted, cinnamon-coated pecans on top of the waffles to boost the warm spice profile and add a delightful crunch to each bite.
• Serve with Maple-Glazed Turkey Bacon: Create a balanced sweet and savory breakfast by adding maple-glazed turkey bacon alongside the waffles, providing a protein-rich complement to the fluffy, spiced treat.
• Garnish with Whipped Coconut Cream: Top the waffles with a dollop of dairy-free whipped coconut cream to maintain the recipe's vegan-friendly approach while adding a luxurious, creamy texture.

Pumpkin Waffle Variations for All Seasons

• Gluten-Free Pumpkin Waffles: Swap whole wheat pastry flour with a blend of almond and rice flour for a gluten-free alternative that maintains the rich, spicy flavor profile.
• Vegan Pumpkin Spice Waffles: Replace eggs with flax eggs and use plant-based milk to create a completely dairy-free and vegan-friendly breakfast option.
• Protein-Packed Pumpkin Waffles: Add a scoop of vanilla protein powder to the dry ingredients and use Greek yogurt instead of milk to boost protein content and create a more filling meal.
• Chocolate Chip Pumpkin Waffles: Fold in dark chocolate chips or cacao nibs to the batter for a decadent twist that complements the warm pumpkin spice flavors.

Whole Wheat Pumpkin Spice Waffles (Dairy-Free) Recipe

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4.8 from 33 reviews

• Total Time: 25 minutes
• Yield: 4 1x

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Description

Whole Wheat Pumpkin Spice Waffles bring autumn’s warmth to breakfast with hearty whole grains and rich seasonal spices. Perfectly crisp edges and tender centers make these dairy-free waffles an irresistible morning treat you’ll crave all season long.

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Ingredients

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Main Dry Ingredients:

• 3 cups (384 grams) whole wheat pastry flour
• 2 tablespoons (30 milliliters) baking powder
• 1 teaspoon (5 milliliters) baking soda
• ¼ teaspoon (1.25 milliliters) salt

Spices:

• 2 teaspoons (10 milliliters) cinnamon
• 1 ½ teaspoons (7.5 milliliters) ground ginger
• 1 teaspoon (5 milliliters) nutmeg

Wet Ingredients:

• 4 eggs
• 2 ½ cups (600 milliliters) unsweetened almond milk
• 15 ounces (425 grams) pumpkin puree
• ½ cup (100 grams) brown sugar
• ½ cup (120 milliliters) coconut oil, melted and cooled
• 1 teaspoon (5 milliliters) pure vanilla extract

Serving:

• Pure maple syrup

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Instructions

1. Prepare a spacious mixing vessel and combine whole wheat pastry flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg using a wire whisk, ensuring all dry ingredients are evenly distributed.
2. Select a separate mixing bowl and gently whisk eggs until they are smoothly blended, creating a uniform consistency.
3. Add milk (240 milliliters or 8 fluid ounces), pumpkin puree, brown sugar, melted coconut oil, and vanilla extract to the whisked eggs, stirring thoroughly to create a cohesive liquid mixture.
4. Pour the wet ingredients into the dry ingredient bowl, gently folding and stirring until just combined, taking care not to overmix the batter – some small lumps are acceptable.
5. Preheat the waffle iron to medium-high heat and lightly grease the cooking surfaces with coconut oil or non-stick cooking spray.
6. Ladle the pumpkin spice batter into the waffle iron, using the recommended amount per manufacturer’s instructions, typically filling about 2/3 to 3/4 of the surface.
7. Cook each waffle until golden brown and crisp, approximately 3-4 minutes, depending on your waffle iron’s specific settings.
8. Transfer completed waffles to a wire cooling rack to maintain crispness and prevent soggy bottoms.
9. Serve immediately with warm maple syrup, garnishing with optional toppings like chopped nuts or additional cinnamon.
10. For storage, allow waffles to cool completely before placing in an airtight container in the refrigerator for up to 3 days or freezer for up to 1 month.

Notes

• Swap whole wheat pastry flour with gluten-free blend for those with wheat sensitivities.
• Coconut oil provides rich, subtle sweetness and helps create crispy waffle edges.
• Spice combination of cinnamon, ginger, and nutmeg delivers classic autumn flavor profile.
• Refrigerate or freeze leftover waffles for quick weekday breakfast reheat options.
• Room temperature eggs and milk blend more smoothly, ensuring consistent waffle texture.
• Brown sugar adds deeper caramel notes compared to white sugar, enhancing overall taste.

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Category: Breakfast, Snacks, Desserts
• Method: Blending
• Cuisine: American

Nutrition

• Serving Size: 4
• Calories: 520 kcal
• Sugar: 14 g
• Sodium: 580 mg
• Fat: 28 g
• Saturated Fat: 20 g
• Unsaturated Fat: 6 g
• Trans Fat: 0 g
• Carbohydrates: 58 g
• Fiber: 8 g
• Protein: 12 g
• Cholesterol: 125 mg