Vegan Pumpkin Waffles
with Pumpkin “Ice Cream”


If I had to pick just one word to describe these Vegan Pumpkin Waffles with Pumpkin “Ice Cream,” I’d say:


No joke, the first time I tasted these I was rendered speechless — mostly because my mouth was full of waffles, but you get the picture.

I frequently share healthy recipes here that I deem “as tasty as their original sinful versions,” but this one tops them all (and not just because it has an amazing topping).

I’m going to go out on a limb here — this is THE tastiest dessert I’ve ever created.


These waffles are perfectly crunchy on the outside, chewy on the inside, sweet yet hearty, and the carbon copy of something you’d get at a restaurant. The catch — at a restaurant they’d be full of hydrogenated fat, added sugar and swimming in a pool of high-fructose corn syrup.

They’d also weigh in between 500 and 850 calories, weighing you down for the rest of the day.


My vegan pumpkin waffles are made of whole grain flour, almond milk, coconut oil and pumpkin, which is packed with antioxidants like beta-carotene.

A “flax-egg” helps bind the batter together and keeps these babies cruelty-free.


The melt-in-your mouth (and on your plate) pumpkin “ice cream” is composed of three simple ingredients: bananas, more pumpkin and a splash of milk.


Unlike the waffles from IHOP, you’ll be able to pronounce every ingredient used in this recipe.

These make a perfect meal for breakfast or an after-dinner delight.

4.0 from 6 reviews
Vegan Pumpkin Waffles with Pumpkin "Ice Cream"
Prep time
Cook time
Total time
An incredibly delicious hot-meets-cold dish incorporating fall's favorite flavor: pumpkin. Perfect for breakfast or dessert.
Recipe type: Breakfast, Dessert
Serves: 4
  • 1 C. White Whole Wheat Flour
  • 1 T. Baking Powder
  • ¾ C. Unsweetened Vanilla Almond Milk
  • ½ C. Pumpkin Puree
  • 1 T. Coconut Oil, melted
  • 1 "Flax Egg" (1 T. Ground Flaxseed + 3 T. Water)
  • 1 T. Pure Maple Extract
  • 1 T. Pumpkin Pie Spice
  • Stevia to taste (I used one packet of SweetLeaf)
Pumpkin Ice Cream:
  • 3 Frozen Bananas
  • ½ C. Pumpkin Puree
  • ¼ C. Unsweetened Almond Milk
  • Dash of Cinnamon
  1. Plug in your waffle iron - I have an All-Clad 4-Square Waffle Maker, and it's amazing.
  2. Combine flax seed and water in a tiny bowl. Set aside to congeal for 3-5 minutes.
  3. In a medium bowl, mix together the dry ingredients.
  4. Add the wet ingredients, including the "flax egg."
  5. When the iron is ready, use a pastry brush to coat it in coconut oil. Note: you could just spray it but this leads to build up in crevices of the iron.
  6. Pour in your batter and cook until the iron signals that they're done - about 3-5 minutes.
  7. While the waffles cook, combine all the ice cream ingredients in a food processor or high-powered blender. You may need to pause occasionally and press the ingredients down with a spoon or tamper to keep the process going.
  8. Once the waffles are cooked and your "ice cream" has reached a creamy consistency, top them immediately and enjoy!
*Can be made gluten-free by subbing whole wheat flour for oat flour.
Nutrition Information
Serving size: 1 Calories: 220


The pumpkin ice cream, or “faux-yo” as I fondly call it, provides a perfectly creamy topping for the waffles — so you really don’t need to add anything else.

If you want to go all out though, try drizzling the waffles with a little melted coconut oil (in place of butter) and a teaspoon of honey.

A sprinkle of cinnamon adds a nice touch as well.

The exact nutritional breakdown is about 140 calories per waffle (makes 4) and 80 per serving of faux-yo (also makes 4).

Make sure you buy actual “pumpkin puree” with no additives, instead of pumpkin pie filling, which is full of sugar.

I recommend serving these immediately. They taste best when the waffles are still piping hot, before they start to get chilled by the ice cream.


Now for some exciting news…

If you’re in the L.A. area, I’ll do you one better than just sharing this recipe with you – I’ll make the waffles for you!

Join me this Sunday from 1 -3 PM at the Lorna Jane store at Westfield Century City for a live cooking demo.


They’ll also be giving shoppers 20% off during the event to sweeten the deal (as if it needs it).

Click HERE to Register! >>

Hope to see you there!

Weigh In: What are your favorite waffle toppings? Are you sick of pumpkin yet? Will you be joining me Sunday?!

*This post is linked to Real Food Wednesday and What I Ate Wednesday.


  1. I am such a sucker for any type of waffles. Seriously, put pretty much any batter into a waffle maker and it instantly becomes 900x more delicious. Love the idea of adding “ice cream” to make this feel like a complete dessert! Before 9am! 😉
    Emma @ Life’s A Runner recently posted…WIAW: Whole Foods, We Meet At Last.My Profile

  2. I wish I could come down to enjoy these in person and meet you! They look delicious. I’ve never actually made waffles at home, but I sure would like to eat them more if I could!
    Ashley @ A Lady Goes West recently posted…My weekend eats with a little narrativeMy Profile

  3. Your recipe look so delicious!! I can’t believe how you’re able to create these recipes that are so much healthier and taste so good too! I haven’t been to Ihop in years. Congrats on your Lorna Jane event too! How exciting

    Dale Janee recently posted…Skinny Enough? Brandy Melville Sells ‘Size 1′ OnlyMy Profile

  4. You are so cute with this post! I love everything about this- healthy waffles and faux pumpkin fro-yo! Gimme! Another reason I wish I lived in LA- I want you to make these for me! 🙂 Have fun at your event!
    Alex Caspero MA,RD (@delishknowledge) recently posted…Mexican Stuffed Sweet PotatoesMy Profile

  5. I am still on the pumpkin band wagon! 🙂 Good luck with your event.
    Lauren @ The Bikini Experiment recently posted…Healthy Drinks to BuyMy Profile

  6. Pumpkin season makes me so happy! I love waffles with just butter and maple syrup but I’m liking the sounds of pumpkin ice cream on top too!
    Ellen recently posted…Jurassic Pie Party complete with Dinosaur-Sized WineMy Profile

  7. Whaaaat, I need this right now! Looks amazing. And somehow I’m still not sick of #pumpkineverything ; )
    Emily @ Sweets and Beets recently posted…WIAW: Apple Pumpkin Breakfast BakeMy Profile

  8. These actually look mind-blowing, so I can only imagine how good they taste! I know what I will be baking this weekend! xx
    Krissy @ Pretty Wee Things recently posted…What I ate Wednesday: Halloween and a new monthMy Profile

  9. UGH, my lack of waffle iron is making me want to cry 🙁 Are dessert pancakes a thing? Cuz I’m gonna try it. Pinned!
    GiselleR @ Diary of an ExSloth recently posted…Spiced Apple & Pear Brown Rice PuddingMy Profile

  10. mmm we need to pull out our waffle maker!! Pinning this for later 😉
    Purelytwins recently posted…Pumpkin granola made without sugarMy Profile

  11. oh wow these look fab. I was supposed to be in LA this weekend and would have loved to have come to your event. My grandma passed away so I won’t be coming 🙁
    Deborah @ Confessions of a Mother Runner recently posted…10 Reasons to Love the Run For The Parks 10KMy Profile

  12. These look amazing. I’m so jealous that I’m not in LA, because I’d pay for someone to make me pumpkin waffles right about now.

    Love the faux-yo, I could probably eat that with or without waffles.
    Kay @ Kay Bueno recently posted…What I ate WednesdayMy Profile

  13. These look scrumptious! Have a blast at your Lorna Jane event this weekend. I am sure it will be AMAZING!
    Bethann Wagner recently posted…GildedMy Profile

  14. Hi girlie,

    This recipe looks soooooo good! I’m still not sick of pumpkin yet! Yum!!! Would love to finally meet you on Sunday. Hopefully, i can make it.

    Hope you have fun!
    Mariam Bandarian recently posted…Healthy Snack: Turmeric & Cayenne EdamameMy Profile

  15. I cannot wait to make these!

  16. I think i about died & went to pumpkin heaven after seeing this recipe.

  17. Hi from the airport!!!! As if you couldn’t wait one more week for this…fail, friend.
    Arman @ thebigmansworld recently posted…The Big Man’s World VS The Northern HemisphereMy Profile

  18. If I lived in the area I would be there for sure! These look amazing!! Still not sick of pumpkin, although I am starting to get selective about the pumpkin things I eat rather than just “all the pumpkin” which has been my strategy so far this fall. Ah I have to make these.
    Charlotte @ Commitness to Fitness recently posted…Nutrition Labels by CharlotteMy Profile

  19. These look amazing definitely going to try them. Does the T mean tablespoon or teaspoon?

  20. Whitney, do you think I could use almond flour instead to make these and then add in a regular egg? My mom is on a very specific diet and can only tolerate almond or coconut flour. I didn’t know if you had tried making these with that type of flour or not. What do you think? I am assuming almond flour would be better as the coconut has such an overpowering taste. I am also going to see about subsituting honey for the maple syrup as she can’t have that either. I am trying to come up with new dishes especially for breakfast for her since it is her favorite meal of the day and she is empty from the night before so she can actually consume more. I have just found your blog through Instagram and cannot wait to try out your recipes! Everything looks so good!

    • Whitney English says:

      That’s so nice of you to do all this research to help your mom. You can definitely use a regular egg – I do it all the time. I’m not sure about the almond flour, I think it would work though! You’ll have to let me know if you try it out. And swapping maple for honey will be fine. You could even leave it out or use stevia. What diet is your mom on? FODMAP?

      • She has a lot of health issues going on, but we try to follow the specific carbohydrate diet as she has a form of colitis that isn’t able to be treated with anything. She also has foods she has to stay away from due to them interacting with her hypothyroidism meds. She has always been organic before it was “cool” to be organic and shop at Whole Foods, etc. Thank you for responding! I’ll let you know how it goes! I need to get some organic pumpkin puree and then i’ll be all set!

  21. Waven Degraw says:

    I agree with the other comments that these LOOK scrumptious. HOWEVER, I must express my utter disappointment. As a fellow pumpkin connoisseur and fanatic, I had great expectations to the point where I decided to double the recipe so my wife and two sons could partake in this pumpkin delight. I find myself overwhelmed by an excess of spice and dismay. My sons, Thomas and Leon, attempted to be encouraging, as I often tend to struggle with vegan baking, a newly discovered passion of mine. Although I lacked some key ingredients, these did not meet my high expectations. Who would like our leftover batter? FREE SHIPPING

    Yours truly,


    • Whitney English says:

      Hi Waven,

      I’m sorry you were unhappy with the recipe. As this recipe only has nine ingredients, it’s really important that you include all of them. Which “key ingredients” did you leave out?


      • Waven Degraw says:

        Dear Whitney,

        I was missing the pumpkin pie spice, so I attempted to make my own blend, which ended up tasting overwhelmingly like cloves. I was also missing pure maple extract and stevia. I substituted these missing ingredients with a large quantity of maple syrup. Better luck next time, Waven! Sorry if my comment was harsh, it was in the heat of the moment (and in the heat of the kitchen… I may have melted my spatula on the blistering waffle iron). Your recipes look lovely, I haven’t given up on you, just perhaps I’ve given up on myself.

        Yours truly,

  22. Skye J Woodrum says:

    This recipe did not work for me. Nothing stuck together and rose in the waffle maker and it also did not work for pancakes.

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