Description
This pumpkin waffle recipe is a delicious and wholesome fall breakfast favorite. Made with spelt flour, pumpkin puree, and warm spices like cinnamon and nutmeg, these waffles are moist, flavorful, and perfect for a cozy morning. They are easy to prepare and can be frozen for convenient quick breakfasts throughout the week.
Ingredients
Wet Ingredients
- 1½ cups almond milk, at room temperature
- 1½ tablespoons apple cider vinegar
- ½ cup pumpkin puree
- ¼ cup melted coconut oil
- 2 tablespoons maple syrup, plus more for serving
- 1 teaspoon pure vanilla extract
Dry Ingredients
- 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
Instructions
- Preheat Waffle Iron: Preheat your waffle iron according to the manufacturer's instructions to ensure it’s ready to cook the batter evenly.
- Mix Wet Ingredients: In a medium bowl, combine the almond milk and apple cider vinegar. Let this sit briefly to curdle, creating a vegan buttermilk substitute.
- Combine Dry Ingredients: In a large bowl, whisk together the spelt flour, baking powder, ground flaxseed meal, cinnamon, nutmeg, and sea salt until evenly mixed.
- Add More Wet Ingredients: To the almond milk mixture, add pumpkin puree, melted coconut oil, maple syrup, and vanilla extract. Whisk until smooth and fully combined.
- Mix Wet and Dry Ingredients: Pour the wet mixture into the dry ingredients bowl. Stir gently just until combined; avoid overmixing to keep waffles tender.
- Cook Waffles: Scoop an appropriate amount of batter onto the preheated waffle iron. Cook for about 5 minutes or until the edges are crisp and the waffles are cooked through. Carefully remove and serve hot.
- Serve and Store: Serve the waffles warm with additional maple syrup. Leftover waffles cool completely and freeze well; reheat in a toaster for a quick breakfast.
Notes
- Use almond milk at room temperature to ensure better activation with apple cider vinegar.
- Spelt flour adds a wholesome nutty flavor, but you can substitute with a white or wheat flour mix if preferred.
- Do not overmix the batter to keep the waffles light and fluffy.
- The flaxseed meal provides a binding agent, making this recipe vegan-friendly without eggs.
- Waffles freeze well; store in an airtight container or freezer bag and reheat in a toaster or oven.
- Adjust spices like cinnamon and nutmeg to your taste preference.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
