Pumpkin Waffles

As seen on

Love & Lemons

Total Time

30 minutes

Prep Time

10 minutes

Cook Time

20 minutes

Rating

(20)

Ingredients

4 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

American Baking Beginner Breakfast ...

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Preparation

Inline ingredients (beta)

Cook mode

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Step 1

Preheat a waffle iron.

Step 2

In a medium bowl, mix the almond milk and the apple cider vinegar. Set aside.

Step 3

In a large bowl, mix the flour, baking powder, flaxseed, cinnamon, nutmeg, and salt.

Step 4

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.

Step 5

Scoop an appropriate amount of batter onto your waffle iron and cook until the edges are crisp (about 5 minutes). Serve hot with maple syrup. (Note: these freeze well, just pop them in the toaster to reheat).

Chef’s notes

I have this waffle maker which I love because it's small and easy to store. It flips from side to side which helps cook your waffle evenly.

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Ingredients

Seasonal Recipes

Skill Level

other

Pumpkin Waffles

Ingredients

Preparation

Step 1

Step 2

Step 3

Step 4

Step 5

Chef’s notes

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