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?
Note: recipe updated 12/13/2019 for improved texture.
Vegan Pumpkin Cornbread Waffles
- 1 batch flax egg (1 Tbsp (7 g) flaxseed meal + 2 ½ Tbsp (37 ml) water as original recipe is written)
- 3 Tbsp dairy-free butter (melted // or sub avocado oil)
- 1 - 1 1/2 cups unsweetened almond milk*
- 1/2 cup pumpkin purée
- 2 Tbsp brown sugar
- 1 tsp pumpkin pie spice
- 1 cup vegan cornbread mix* (such as Trader Joe's // Jiffy is not vegan)
- 1/4 cup unbleached all-purpose or whole-wheat pastry flour
FOR SERVING optional
- Dairy-free butter
- Maple syrup
Prepare flax egg by adding flaxseed meal and water to a large bowl and mixing to combine. Set aside for 5 minutes to develop an "eggy" texture.
To the same bowl, add melted dairy-free butter (or oil), almond milk (starting with the lesser amount // 1 cup as recipe is written), pumpkin purée, brown sugar, and pumpkin pie spice and whisk to combine.
Add cornbread mix and flour and whisk until just combined. Let rest for 5 minutes while preheating waffle iron. The batter should be thick, but pourable. If too thick, add more milk and whisk to combine. If too thin, add additional flour and whisk to combine.
Spray waffle iron with non-stick pray and pour 1/3 cup measurements onto the griddle (if using a Belgian waffle maker, use 2/3-1 cup batter per waffle). Close and cook according to manufacturer instructions (should be about 3 minutes for thin waffles or 5-6 for Belgian).
Serve warm topped with dairy-free butter and maple syrup (optional). Non-vegans can opt for real butter and honey or maple syrup.
*The amount of almond milk is discretionary depending on the brand of corn mix you use. If it appears too 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.
*Gluten-free version: we tested this recipe with Trader Joe's Gluten-Free Cornbread Mix and our DIY Gluten-Free Flour Blend and found that it did work, but produced a less favorable, slightly gummy texture. If not vegan or egg-free, we would suggest using a chicken egg instead of a flax egg for improved texture.
*Nutrition information is a rough estimate.
Nutrition Per Serving (1 of 4 waffles)
- Calories: 274
- Fat: 8g
- Saturated fat: 3g
- Carbohydrates: 46g
- Fiber: 2.5g
- Sugar: 12g
- Protein: 4.4g