October 20, 2008

Pumpkin Waffles

by IsaChandra

makes 16 waffles

I used to serve these at Sunday Brunch at the doghouse, a loft in Brooklyn I used to live in. It was so great to smell these cooking on those freezing cold winter mornings. Yeah, we had no heat, but we compensated with the best vegan waffles you’ll ever have. Serve with maple syrup and tempeh bacon. This makes a lot, so half the recipe if you aren’t feeding an army.

Ingredients

2 1/2 cups all purp flour
1/3 cup brown sugar
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons cinnamon
1 teaspoon ground ginger
1/2 teaspoon nutmeg
1/4 teaspoon ground cloves
2 Tablespoons soy yogurt
2 cups soymilk
15 oz pureed pumpkin, fresh or canned
1/3 cup oil
2 teaspoons vanilla

Directions
Sift together dry ingredients. In a seperate bowl, vigorously wisk together wet ingredients until well emulsified. Pour wet into dry and combine. Prepare waffles according to manufacturers instructions. I use a normal 4 waffle iron, but I’ve made belgian ones, too.



  • October 25, 2010 at 11:57 pm: Helen Jones

    These totally rock! I make a batch and put them in the freezer to enjoy all week. I always have to add more soymilk because they are so thick.

  • October 26, 2010 at 4:43 am: r.b.

    I have to feed about 30 people. Is this enough?

  • November 1, 2010 at 1:33 pm: Heather

    I don’t have a waffle iron. Can you use Waffle recipes for pancakes?

  • November 20, 2010 at 10:09 am: Michelle

    Add more soy milk or non-dairy milk (not hazelnut, it changes the flavor)

  • January 30, 2011 at 4:26 pm: Victoria

    I have made these soo many times I’ve lost count. They always come out delicious. These are definetely my family’s favorite waffle.

  • June 12, 2011 at 1:47 am: Christine

    This is the best waffle ever! I cant wait to eat them again tomorrow. Totally worth cooking the whole batch and freezing them…

  • June 18, 2011 at 4:01 pm: Laura

    These waffles are quite tasty, but they stuck terribly in my waffle maker. My usual recipe has butter and buttermilk and I have never had a problem before.

  • July 13, 2011 at 3:41 pm: AJ Johnson

    OMG, these waffles are soooooooooooo freaking delicious!!!!! All I could yell out when I tried them was OMG!!! I just want to share them with the world but covet them at the same time lol…i added about half of cup of extra soymilk to have a bit thinner batter…but these are awesome Isa…you are my idol…

  • September 19, 2011 at 12:59 am: KQ

    Delicious! Made these with whole wheat pastry flour (all we had left), substituted almond milk, and left out the soy yogurt (I live in the boondocks- soy yogurt hasn’t made it to rural Arkansas yet), but they turned out just fine.

  • September 24, 2011 at 7:03 am: Liz

    Has anyone tried this without the pumpkin? I know dumb question seeing that they are PUMPKIN waffles. Alas, I don´t like pumpkin things, but it looks like it could be a great vegan waffle recipe. Thanks

    • September 25, 2011 at 3:59 am: IsaChandra

      Try the cinnamon fig waffles minus all the add-ins. They make good plain waffles.

  • October 16, 2011 at 12:37 am: Jacki

    I have your book, but I can’t comment there! My 4 y/o loves pumpkin EVERYTHING!!! including these waffles. He’s also a die-hard fan of the The Best Pumpkin Muffin, as well. Perfect, these.

  • October 22, 2011 at 8:18 pm: Jessie

    These were great–we made them pancakes by adding more soy milk. Added walnuts and pecans. I’m vegetarian, hubby is omni but loves what living in a vegetarian household has done for his waistline. I love that vegan cooking makes our kitchen more flexible–case and point: pancakes on a weekend without milk or eggs (gasp!).

  • March 11, 2012 at 8:30 pm: Andrea

    These are amazing. Thanks for rocking my Sunday brunch, ladies! These are light, fluffy, and delicious. Can they be made with whole wheat instead of A.P. flour?

  • April 17, 2012 at 2:18 pm: Stacey

    Just curious if the soymilk should be ‘regular’ or unsweetened. My hubby LOVES pumpkin and these would be a nice treat for him.

  • April 21, 2012 at 12:19 am: Run4pancakes

    These are so freaking good! I made them in my Belgian waffle maker and they are amazing. Thank you, Isa! :-)

  • April 26, 2012 at 10:07 pm: Alison

    Made these with only 1/2 cup white flour (the rest was whole wheat, rye, and cornmeal), and they came out great.

  • May 20, 2012 at 6:14 pm: Erin

    When I made these this morning I only had half a can of pumpkin, so I sub’d 8 oz of applesauce instead. Unfortunately they did not turn out :( they were flat, not fluffy…kind of mushy and lifeless. Isa, you have the BEST recipes! But just so others know- using applesauce doesn’t work :(

  • October 27, 2012 at 3:29 pm: Erianne

    I just made these this morning with gluten free flour and they turned out beautifully! My family was raving about them and you would never have known they were vegan and gf! Thank you for the lovely recipe!

  • December 30, 2012 at 6:16 pm: Jamie

    I halved this recipe but followed it exactly as written otherwise. The flavor was decent but the texture was disgusting and gummy, and the waffles were totally flat. I have no idea what went wrong- I was careful not to over-mix the batter, and definitely added the correct amounts of baking powder and baking soda.

  • January 1, 2013 at 1:02 am: J Geremia

    So yummy. I did not have vanilla so I subbed with almond extract. The batter seemed thick but the waffles came out perfect!

  • February 28, 2013 at 9:52 pm: dawn

    One of my favorite recipes ever– thank you so much!! I found this a few years ago when we got our belgian waffle maker so I could make a more healthy (but yummy) waffle since so many of the recipes have so much fat. Though I tweak it and add a few Ghirardelli dark chocolate chips (I’m not vegan…) and sometimes walnuts, and often add some ground flax in for part of the flour. We get somewhere around 6-8 waffles. I could eat these every day and not get sick of them! I freeze whatever doesn’t get eaten for my husband to toast for his breakfasts.

  • April 23, 2013 at 11:06 am: Connie Fletcher

    OMG, Isa really does it again….can’t wait for my book to arrive…..these are soooo amazing. But, in truth, I shouldn’t be amazed….this recipe is, afterall, by the kitchen queen…ISA!!!! Thank you from the bottom of my very full tummy…..

  • September 13, 2013 at 9:36 pm: Rachel

    My new favorite waffle recipe <3. They came out perfectly using whole wheat pastry flour instead of all purpose flour, and replacing the oil with applesauce.

  • September 27, 2013 at 3:45 pm: Eileen

    These were INCREDIBLE!! I made adjustments based on what I had on hand: Omitted baking soda and soy yogurt, subbed 1 cup oat flour, added 1T flax meal, and subbed almond milk.

  • October 13, 2013 at 4:20 pm: Morgane

    Very good with Apple sauce instead of the pumpkin!

  • October 19, 2013 at 5:16 pm: Jaime

    I used 2 cups of whole wheat flour an a half cup of ground flax instead of all purpose flour, applesauce instead of oil, and added a little coconut oil to the mixture, used almond milk instead of soy and didn’t use soy yogurt. They were crispy on the outside, moist on the inside… BUT they stuck to the waffle iron. Next time I’ll spray with non stick to see if thy helps. Even though they weren’t in perfect waffle shape, they still tasted great and had the crunch and moist and the flavors were yummy!!!

  • October 23, 2013 at 1:52 am: Joe

    Basam flour complements the flavor of pumpkin nicely for a gf alternative. 1/2 balsam and 1/2 rice will come out nice. I replace 1/4 cup of flour for Basam! Gives a heartier texture without cornmeal! For gluten free, I replace the flour in this recipe with equal parts Basam, Rice Flour, and Quinoa Flour.

    By itself, the posted recipe is amazing, and I just adjust to my wife’s textural desires…

    Thanks!

  • November 21, 2013 at 2:17 pm: Julie

    I need some advice! Had to make adjustments for my son’s allergies. Used gluten free flour, coconut yogurt and rice milk (he can’t have soy, among other things). These had a great flavor and texture but they stuck to the iron (I oiled it generously and allowed it to get very hot first). I don’t have trouble with standard (egg, dairy, gluten) waffles in this iron. Would love to serve these regularly. Please help!

  • December 8, 2013 at 8:15 pm: Jenn D

    Ive never had a problem with waffles sticking in my waffle iron before, but these stuck like crazy and I ended up throwing at least half of the batter away trying to get it to work out. Then, in an attempt to save the remaining batter from going to waste, I tried to make pancakes with it. As a pancake batter, this stuck to my griddle as well. Maybe the brown sugar had something to do with the stickiness of this batter?
    Either way, I doubt I’d try it again, because it was a kitchen disaster, and took forever to clean out of my waffle iron.

  • April 1, 2014 at 11:18 pm: Shelby

    Can these be used to make pancakes if I don’t have a waffle iron?

  • September 7, 2014 at 2:58 pm: Mb

    Another waffle hit! Every weekend I MUST make one of your recipes, the hardest part I’d figuring out which one is the Best!,
    I halved this recipe, left out the yogurt(didn’t have in the house), added extra milk(only had almond), and added 1/2 cup walnuts.
    Watched them disappear!

  • October 17, 2014 at 9:52 pm: pam

    Soooooo awesome!

  • October 28, 2014 at 1:16 pm: Cat

    These turned out really well. I made it non-vegan with whole cow’s milk and regular greek yogurt, but I liked that it didn’t need eggs. I sprayed Pam on my waffle iron and they didn’t stick at all. Maybe next time I will add some nuts, too. A home run!