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5 from 3 votes

Simple Vegan Pumpkin Waffles

Course Breakfast
Cuisine American
Keyword pumpkin waffles
Prep Time 7 minutes
Cook Time 4 minutes
Servings 8 waffles
Calories 216kcal
Author Amanda at MGK

Ingredients

Vegan Buttermilk

  • 1 and 1/2 cups soy milk
  • 1 and 1/2 tbsp apple cider vinegar

Dry Ingredients

  • 2 cups white spelt flour
  • 1/4 cup corn starch
  • 3 tbsp brown sugar
  • 1 tbsp baking powder
  • 1/2 tsp fine sea salt
  • 2 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/2 tsp ground nutmeg

Wet ingredients

  • 1/2 cup pumpkin puree I use freshly made pumpkin puree
  • 2 tbsp olive oil
  • 2 tsp vanilla extract

Instructions

  • Preheat oven to 95 degrees C or 200 degrees F if you are making a stack of waffles you need to keep warm.
  • Turn on your waffle maker.
  • Combine the dairy-free milk and apple cider vinegar in a jug or bowl and set aside.
  • Whisk together the dry ingredients in a large mixing bowl.
  • When the vegan buttermilk has thickened, whisk in the pumpkin puree, vanilla and olive oil.
  • Add the wet mixture to the dry ingredients and whisk until combined. Don't overmix, lumps are fine.
  • Spoon or pour 1/4 to 1/3 cup of the batter in to the waffle iron (depending on the size of your iron) and close the lid. Cook the waffles until golden brown and crisp, around 5 minutes. Transfer the cooked waffles to a wire rack and pop them in the preheated oven as you cook the rest. Repeat to cook the remaining batter.
  • Serve with vegan ice-cream, maple syrup and crushed granola or fruit.

Notes

When cooked gently pass the waffle on its side from hand to hand (like a football) to release additional steam that may make your waffles soggy.

Nutrition

Calories: 216kcal | Carbohydrates: 34g | Protein: 6g | Fat: 5g | Saturated Fat: 1g | Sodium: 173mg | Potassium: 251mg | Fiber: 5g | Sugar: 6g | Vitamin A: 2557IU | Vitamin C: 4mg | Calcium: 141mg | Iron: 2mg