Pumpkin Pecan Waffles

Perfect for chilly fall mornings!  These savory waffles are lightly crisp on the outside, soft on the inside, and packed with the best spice flavors of the season.

Yields 4 waffles, using a Belgian-style waffle iron.

We are so busy around here during the week that when the weekend rolls around, we savor every minute of it.  This is the only time we can all sleep in, lounge around with the paper, and enjoy a nice, big breakfast together.

2 tablespoons flaxseed meal

6 tablespoons hot water

2 cups all-purpose flour

4 tablespoons granulated sugar

3 teaspoons cornstarch

2 teaspoons baking powder

2 teaspoons ground cinnamon

1/2 teaspoon sea salt

1/4 teaspoon ground ginger

1/4 teaspoon ground nutmeg

1/4 teaspoon pumpkin pie spice

1 3/4 cup unsweetened almond milk

1/2 cup pumpkin puree

1/2 cup pecan pieces, chopped and divided

vegan butter, for serving

maple syrup, for serving

STEP ONE: Preheat a waffle iron according to the manufacturer’s instructions.

STEP TWO: Into a small bowl, stir together the water and flaxseed meal. Set aside for 10 minutes, until slightly thickened.

STEP THREE: Into a large mixing bowl, stir together the all-purpose flour, granulated sugar, cornstarch, baking powder, cinnamon, salt, ginger, nutmeg, and pumpkin pie spice. 

STEP FOUR: Add the unsweetened almond milk, pumpkin puree, and flaxseed mixture. Beat on medium speed until well combined.

STEP FIVE: Onto the prepared waffle iron, pour 1/2 cup batter. Sprinkle with 2 tablespoons pecan pieces.

STEP SIX: Bake until golden and crisp, according to manufacturer’s directions, about 3 minutes. 

STEP SEVEN: Repeat with remaining batter and pecans.

STEP EIGHT: Serve hot with butter and maple syrup.

Originally published November 8, 2009. Updated September 25, 2020.

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