Pumpkin Waffles

Name: Pumpkin Waffles
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 serving
Ingredients: 1½ cups almond milk; 1½ tablespoons apple cider vinegar; 2 cups loose-packed spelt flour; 2½ teaspoons baking powder; 2 tablespoons ground flaxseed meal; 2 teaspoons cinnamon; ½ teaspoon nutmeg; ½ teaspoon sea salt; ½ cup pumpkin puree; ¼ cup melted coconut oil; 2 tablespoons maple syrup; 1 teaspoon pure vanilla extract

User Reviews

5.0

60 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings
4
Course
Breakfast
Cuisine
American

Pumpkin Waffles

Iris Warren

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This pumpkin waffle recipe is our favorite fall breakfast! If you have any leftovers, store them in the freezer for quick breakfasts throughout the week.

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Ingredients

Servings

1½ cups almond milk at room temperature
1½ tablespoons apple cider vinegar
2 cups loose-packed spelt flour or white/wheat mix
2½ teaspoons baking powder
2 tablespoons ground flaxseed meal
2 teaspoons cinnamon
½ teaspoon nutmeg
½ teaspoon sea salt
½ cup pumpkin puree
¼ cup melted coconut oil
2 tablespoons maple syrup plus more for serving
1 teaspoon pure vanilla extract

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Instructions

Preheat a waffle iron.
In a medium, mix the almond milk and the apple cider vinegar. Set aside.
In a large bowl, mix the flour, baking powder, flaxseed, cinnamon, nutmeg and salt.
To the medium bowl, add the pumpkin puree, coconut oil, maple syrup and vanilla and whisk together. Pour the wet ingredients into the bowl with the dry ingredients and stir until just combined.
Scoop an appropriate amount of batter onto your waffle iron and cook until the edges are crisp (I cook mine for about 5 minutes). Serve hot with maple syrup. (Note: these freeze well, just pop them in the toaster to reheat).