Vegan Gingerbread Waffles

Ho, ho, ho. Happy, November? Wow, how did that happen? 2012 is practically gone. Time to get (holiday) baking.

One of the quintessential flavors of the holidays is gingerbread. I’ve made ginger cookies and a small army of gingerbread men before, but never waffles. However, this recipe has been brewing in my mind for a while now and I was so pleased that it only took one try to get it right! I honestly half expected to see a crumbly mess upon opening up the waffle iron since the batter is vegan. But alas, it wasn’t so! Experimentation success.

This batter really is very simple to throw together. You likely already have all the essentials in your pantry right now: Pumpkin puree, molasses, whole wheat pastry flour, brown sugar, ground ginger and cinnamon. Basic stuff, plus a little flaxseed and non-dairy milk to help keep this dish vegan. Buckle up kids – we’re quickly entering into vegan holiday foodie heaven.

Have I ever told you that John does all of the pouring for the photos? The pictures really wouldn’t be the same without him. I mean, how awkward would it look if my outstretched forearm was lurking in on the side of all the images, struggling to get that perfect pour down? Awkward, trust me. I’ve tried it and it doesn’t work out. So much praise to the photo assistant, who, in this instance, happens to be my adoring, charming and incredibly well groomed husband.

These waffles turned out as delectable as they look. Tender, spicy, not too sweet and hearty enough to be a stand alone breakfast. Plus, during the cooking process I found a way to help the waffles remain crispy once out of the iron. Simply lay them on a cooling rack so air circulates around them.

I’ve noticed that when I stack my waffles on a plate they get steamy and make each other a bit soggy. But when you lay them on the cooling rack for just a minute or two before digging in, it’s perfect! You could also make them even crispier by warming them in the toaster for a bit after cooling.

4.8 from 5 reviews
Vegan Gingerbread Waffles
 
Prep time
Cook time
Total time
 
10-ingredient vegan waffles with all the flavor of a ginger cookie and the tenderness of a morning waffle.
Author:
Recipe type: Breakfast
Cuisine: Waffle
Serves: 4 waffles
Ingredients
  • 1.25 cup whole wheat pastry flour*
  • 1/2 Tbsp baking powder
  • 1/4 cup + 1 Tbsp brown sugar
  • 1 tsp cinnamon
  • 1 tsp ginger
  • 1/4 cup pumpkin puree
  • 1 flax egg
  • scant 1 cup unsweetened almond milk
  • 2 Tbsp molasses
  • 1 Tbsp canola oil
Instructions
  1. Preheat waffle iron. Prepare flax egg by combining water and flaxseed in a large bowl and letting rest for 5 minutes.
  2. Add molasses, pumpkin puree, oil, brown sugar and whisk. Add almond milk and stir once more.
  3. Add flour, baking powder and spices to a sifter and sift over wet ingredients. Stir until just combined. Ideally, let batter rest for 5 minutes before cooking.
  4. Once preheated, generously spray the waffle iron with non-stick cooking spray and spoon about 1/2 cup of the batter onto the center of the iron and cook according to your machine's instructions. I like to set mine to the darkest setting so it gets extra crispy.
  5. Once done, remove and place on cooling rack to let steam roll of and crisp up a bit. Serve warm with vegan butter (such as Earth Balance) and maple syrup, or whatever toppings you desire.
Notes
* If you don't have whole wheat pastry flour, I would recommend using 3/4 cup of unbleached all purpose flour and 1/2 cup of whole wheat flour.
Nutrition Information
Serving size: 4 waffles; per waffle Calories: 270 Fat: 5.7 g Carbohydrates: 50 g Sugar: 17 g Sodium: 55 mg Fiber: 5.3 g Protein: 4.6 g

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Comments

  1. says

    Our current favorite waffle recipe is Marion Cunningham’s yeasted version. But vegan gingerbread is very enticing! The pairing of pumpkin and fall spices is luscious!

  2. Sherry in Chicago says

    I don’t have a waffle iron, do you think these would work as pancakes? They look so yummy and would be perfect for weekend mornings.

    • Dana says

      I think they would! Although, I might try and thin out the batter a bit if I were you perhaps by adding a bit more almond or soy milk : )

  3. says

    I made these this morning …. delicious!! I loved the hint of molasses flavor…. though I had to make sure to oil the iron each time because they like to stick. Oh and the store was out of pumpkin (go figure) and so I used left over sweet potato…. seemed to work out just fine. Thank you for the inspiration. Yummy.

  4. Stephanie says

    These were sooo yummy! I used a real egg instead of a flax one and halved the amount of brown sugar because I knew we’d be dousing them later with maple syrup ;)

    They really do taste like gingerbread and came out nice and thick, with crispy outsides and chewy centers. I also had no problem with them sticking to my waffle maker — no oil needed! Thank you for this great holiday recipe!

  5. Julie says

    These sound yummy and are on the To Do list for next weekend… In the meantime… Using a cooling rack to prevent stacked, steamy, and soggy? GENIUS!!! I’m almost embarrassed that I didn’t think of that before this ;)

  6. K says

    I made these tonight and they were AMAZING! I had no idea you could make waffles that were vegan and have them be so delicious!

  7. Kim says

    I just ran across this recipe, and would like to ask how you’d modify it, if you (1) needed to use a flour substitute, like almond flour, and (2) needed to sub out the brown sugar for agave or stevia.

    I’d love to make these for my sister, who is a cancer survivor and consequently eats an “anti-cancer” (vegan, anti-inflammatory) diet. She misses breakfast food – this sounds like a good way for her to still enjoy it! :-)

    • Dana Shultz says

      Kim, I haven’t tried this recipe g-free, but would suspect that a GF blend would work best here rather than almond flour. Have you checked out my GF V waffles? Try modifying that to a gingerbread flavor – I’d say that’d be your best bet. Hope that helps!

  8. Julie says

    I love your recipes. I would really appreciate seeing you work with natural sweetnesrs such as birch xylitol and stevia. I sub them in but sometimes things seem a little off…

    Here’s to some sugar free experimenation!!

    Looking forward to it!

  9. Katherine says

    These came out great! I used majority spelt and a little bit of ap flour. I also decreased ginger by half since the kiddos find it a tad spicy! My waffle maker produces a deeper pocketed waffle so they came out on the soft side, nothing a quick toasting in the toaster wouldn’t fix!! Thank you for recipe!

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