Vegan Pumpkin Cornbread Waffles

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?

3.0 from 2 reviews
Vegan Pumpkin Cornbread Waffles
 
Prep time
Cook time
Total time
 
A crisp and healthy vegan cornbread waffle infused with lots of rich pumpkin flavor. Topped with vegan butter and maple syrup, it makes the perfect fall breakfast.
Author:
Recipe type: Breakfast
Cuisine: Waffle
Serves: 4
Ingredients
  • 1 flax egg (1 Tbsp flaxseed meal + 2.5 Tbsp water)
  • 1 Tbsp non-dairy butter, melted
  • 1 to 1 1/2 cups unsweetened almond milk*
  • 1/2 cup pumpkin puree
  • 2 Tbsp brown sugar
  • 1 cup vegan corn mix (Jiffy is not vegan)
  • 1 tsp pumpkin pie spice
  • 1/4 cup unbleached all purpose or whole wheat pastry flour
Instructions
  1. Prepare flax egg in a large bowl and set aside for 5 minutes.
  2. Add almond milk, pumpkin puree, brown sugar, melted butter, pumpkin pie spice and stir.
  3. Add flour and corn mix and whisk until just combined. Let rest for 5 minutes while preheating waffle iron.
  4. Spray waffle iron with non-stick pray and pour 1/3 cup measurements onto the griddle. Close and cook according to manufacturer instructions (should be about 3 minutes).
  5. Serve warm with vegan butter and maple syrup. Non-vegans can opt for real butter and honey or maple syrup.
Notes
* The amount of almond milk is discretionary depending on the brand of corn mix you use. If it appears to thick, simply add a bit more. And if it's too thin, scale back or compensate with more flour. This recipe is fairly forgiving so you should be fine either way.
Nutrition Information
Serving size: 1 waffle Calories: 274 Fat: 8 g Saturated fat: 3 g Carbohydrates: 46 g Sugar: 12 g Fiber: 2.5 g Protein: 4.4 g

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Comments

  1. Makenzie says

    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 says

      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!

    • Dana says

      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!

  2. Vicki says

    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 says

      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.

  3. says

    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!

  4. says

    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. :(

    • Dana says

      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!

  5. Sarah says

    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.

  6. Mai says

    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.

    • Dana says

      Mai! I actually made this recipe again today using whole corn meal instead of corn mix and a GF flour blend and agreed that it turned out too dry. Not sure if I mis-noted the amounts during my initial attempt or what, but I agree that they were off. I’ve amended the amount of almond milk, as well as noted that it’s discretionary depending on the brand of corn mix you use. Sorry for any confusion on this – I always try to amend a recipe when someone has an issue!

  7. Beth says

    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!

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