Homemade Vegan Gingerbread Waffles on a cooling rack
4.88 from 8 votes

Vegan Gingerbread Waffles

10-ingredient vegan waffles with all the flavor of a ginger cookie and the tenderness of a morning waffle.
Author: Minimalist Baker
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 (waffles)
Category: Breakfast
Cuisine: Vegan


  • 1 1/4 cup whole-wheat pastry flour*
  • 1/2 Tbsp baking powder
  • 1/3 scant cup brown sugar
  • 1 tsp cinnamon
  • 1 tsp ginger
  • 1/4 cup pumpkin puree
  • 1 batch flax egg (1 Tbsp (7 g) flaxseed meal + 2 ½ Tbsp (37 ml) water as original recipe is written)
  • 1 scant cup unsweetened almond milk
  • 2 Tbsp molasses
  • 1 Tbsp avocado oil


  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.


*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 is a rough estimate.

Nutrition Per Serving (1 of 4 waffles)