When it comes to breakfast, I can hardly decide between which one of my favorites to indulge in on any given day. Oatmeal, pancakes, steel cut oats, french toast – there’s simply too many delicious options to choose from. But if I had to pick just one, besides my true love of pancakes, it’d have to be waffles.
These waffles scream fall in every way: Cornbread, pumpkin, maple syrup, cinnamon – a little taste of autumn in each bite. Plus, both the ingredients list and time required to prepare them remain minimal – just the way I like it.
Oh, and did I mention they’re vegan? I almost left that out. Pumpkin vegan waffles for the win.
What I loved most about these waffles – besides the fact that they were moist and tasted exactly how I’d hoped – is that they have a nice crisp that waffles can sometimes lack. Couple the ideal texture with the rich pumpkin-cornbread flavor and we have near breakfast perfection on our hands.
I topped mine with a little Earth Balance and maple syrup and was smiling bigger with each bite. Just too good to put into words.
If you’re looking for a healthy fall breakfast recipe, give this one a try. You likely already have all of the ingredients on hand, and who can resist a waffle, really?
- 1 flax egg (1 Tbsp flaxseed meal + 2.5 Tbsp water)
- 1 Tbsp non-dairy butter, melted
- ½ cup unsweetened almond milk
- ½ cup pumpkin puree
- 2 Tbsp brown sugar
- 1 cup vegan corn mix (Jiffy is not vegan)
- 1 tsp pumpkin pie spice
- ¼ cup unbleached all purpose or whole wheat pastry flour
- Prepare flax egg in a large bowl and set aside for 5 minutes.
- Add almond milk, pumpkin puree, brown sugar, melted butter, pumpkin pie spice and stir.
- Add flour and corn mix and whisk until just combined. Let rest for 5 minutes while preheating waffle iron.
- Spray waffle iron with non-stick pray and pour ⅓ cup measurements onto the griddle. Close and cook according to manufacturer instructions (should be about 3 minutes).
- Serve warm with vegan butter and maple syrup. Non-vegans can opt for real butter and honey or maple syrup.
Makenzie October 13, 2012 at 9:51 am
Oh I can’t wait to try this. But if you use the jiffy mix- it contains animal fat- not vegan. However, there are plenty of copycat jiffy recipes that don’t contain animal products. Just FYI.
Dana October 13, 2012 at 12:02 pm
thanks, Makenzie!
Mary October 13, 2012 at 11:16 am
What’s in jiffy corn mix? I have corn meal – what else do I need to add? These look amazing!
Dana October 13, 2012 at 11:43 am
Mary, if you’re just using corn meal, I’d say add a little bit more flour, a 1/2 tsp baking soda and a pinch of salt. You can, of course, taste the batter before cooking since they’re vegan – at that point, adjust sugar/salt as needed. Hope that helps!
Ellie October 13, 2012 at 5:17 pm
what make of waffle iron do you have? mine seems to always make my waffles soggy- gross.
Dana October 14, 2012 at 10:18 am
I believe it’s a Cuisinart. The style of iron that gets waffles the most crispy, though, is one that flips the waffle, I think. But this recipe just lends itself to crispiness no matter what brand you have because of the cornmeal. Hope that helps!
Vicki October 14, 2012 at 1:49 pm
Your Aunt Susan gave me your blog addy after she made her pumpkin chocolate dutch boy…. I am a vegetarian struggling to go vegan… Im SO excited to see your recipe!! This is a GORGEOUS blog – amazing pictures!!!!!!!!
Dana October 14, 2012 at 8:41 pm
Vicki! So glad my aunt gave you my site link – she’s always sharing my stuff : ) Let me know if you have any recipes you want vegan-ized or any advice on ingredient substitution. Hope I can help you make the switch to vegan go a bit more smoothly.
Jenné @ Sweet Potato Soul October 14, 2012 at 7:42 pm
These look fantastic! I’m glad Mackenzie mentioned that Jiffy isn’t vegan. I was appalled to learn that it contains lard after a lifetime of my Nana making it almost daily for us. Yuck!
I want these waffles for breakfast tomorrow : )
Love you blog Dana!
Sarah L October 15, 2012 at 5:59 am
I’d loooove to try that recipe, but I haven’t found canned pumpkin yet here in Finland (pretty seasonal, and often kinda gross, and the fresh ones are mostly kinda expensive), not to mention Jiffy or something similar, but my biggest problem is that I don’t have a waffle iron. Waffles are probably my favorite breakfast food but I think I’ve eaten them once in five years or something. :(
Rebekah October 15, 2012 at 12:42 pm
I love your coffee cup!!!
Tracy October 16, 2012 at 1:25 pm
Hi Dana! I don’t have a waffle maker – do you think I could use this recipe to make pancakes?
Dana October 16, 2012 at 2:01 pm
Hi Tracy! Yes, I think it would work. Though, I think you might want to add a bit more flour to make them fluffier. And in this case, compensate with a bit more liquid if needed (almond milk/melted butter). Hope that helps!
Sarah November 1, 2012 at 10:23 pm
Jiffy cornbread mix is NOT VEGAN!! Therefore this recipe is not vegan (or vegetarian, for that matter since lard=dead animal product), but I’m sure you could replace the Jiffy mix with another that is vegan. Looks like they will be verry yummy! Can’t wait to try.
Melissa January 16, 2013 at 10:34 pm
Found a good vegan copycat jiffy cornbread recipe. I haven’t tried it yet in the waffles, but I’m looking forward to! http://fakeitfrugal.blogspot.com/2012/03/fake-jiffy-cornbread-mix.html#
Mai March 11, 2013 at 7:13 am
Tried this recipe and the measurements must be off. My batter was so dry, it looked more like a cake batter than waffle batter. I had to add a lot more liquid. It was also sticking to my cuisinart waffle maker in spite having pam-sprayed it. Was pretty disappointed to have wasted all these ingredients. Taking this off my pinterest wall.
Beth April 6, 2013 at 7:43 pm
I made these today and they were awesome! I did change it up a bit, I am not vegan, so I used a real egg, but I am gluten free so used gluten free corn mix and gluten free flower. I also used olive oil instead of margarine and 1tbs agave instead of sugar. Yum!