Pumpkin Waffles
User Reviews
5
Pumpkin Waffles
Description
The recipe starts by combining almond milk with apple cider vinegar to create a dairy-free buttermilk substitute. The dry ingredients include spelt flour, baking powder, flaxseed meal, cinnamon, nutmeg, and sea salt, providing structure and spice. Pumpkin puree and melted coconut oil add moisture and richness, while maple syrup and vanilla extract contribute sweetness and aroma. Mixing wet and dry ingredients until just combined preserves the waffles’ light texture.
Cooked in a preheated waffle iron, the waffles develop crisp edges with a tender, moist center containing warm pumpkin and spice notes. They are served hot with extra maple syrup as a natural complement to their flavors.
These waffles store well in the freezer and can be reheated in a toaster, making them convenient for busy mornings. The recipe balances flavors and textures for a functional yet flavorful breakfast option.
The recipe notes mention use of a small waffle maker that flips during cooking to promote even heat distribution, which can improve the texture by ensuring a uniform crispness.
Ingredients
- 1½ cups almond milk at room temperature
- 1½ tablespoons apple cider vinegar
- 2 cups spelt flour or white/wheat mix, loose-packed
- 2½ teaspoons baking powder
- 2 tablespoons ground flaxseed meal
- 2 teaspoons cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon salt sea salt
- ½ cup pumpkin puree
- ¼ cup coconut oil melted
- 2 tablespoons maple syrup plus more for serving
- 1 teaspoon vanilla extract pure
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).
Notes
- Use apple cider vinegar mixed with almond milk for a dairy-free buttermilk effect.
- Cook waffles in a preheated iron until edges are crisp, about 5 minutes.
- These waffles freeze well and reheat nicely in a toaster for quick meals.
- A flipping waffle iron helps cook waffles evenly by distributing heat.
User Reviews
Overall Rating
5
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