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.
- 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
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).
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.