Every time I make waffles, I am reminded of the scene in Shrek in which Donkey says, “In the mornin’, I’m makin’ WAFFLES!”
For me, waffles are usually a weekend thing. Even though they are quite straightforward to make, they do require a bit more time. However, most of the time involves waiting for waffles to cook in the waffle maker. It is for this reason that I like to make a double batch and freeze them. This way I can keep eating waffles on weekdays when I’m running out the door with my hair wet.
These Pumpkin Cornbread Waffles are an adaption of my Corny Waffles recipe. I made a few simple changes to make them vegan and full of pumpkin flavour. Here’s the changes I made:
- Substituted the egg for a flax egg
- Substituted the applesauce for pumpkin puree
- Increased the baking powder to provide more lift
- Added cornmeal
- Added cinnamon
- Added sugar
The added cornmeal to the batter leaves little crunchy bits throughout the waffle. It’s a surprising little texture addition that you’re going to love. Of course, cinnamon is a necessary spice to be paired with pumpkin puree, as it really brings out that flavour of fall. And though I don’t normally add sugar to my pancakes and waffles, I added a tiny bit in this recipe to really get that pumpkin pie taste.
A scoop of homemade pumpkin butter is really the perfect addition to the waffles, and some sliced banana takes them over the top. But if you haven’t gotten around to making pumpkin butter yet, why not try some coconut butter? It’s a little easier and also a fantastic flavour combination with pumpkin.
- ¾ cup corn flour
- ¾ cup millet flour
- 2 Tablespoons cornmeal
- 1 Tablespoon coconut palm sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspon cinnamon
- pinch nutmeg
- 1 cup buttermilk (1 TB lemon juice + 1 cup almond milk)
- 1 flax egg (1 TB ground flaxseed + 3 TB water)
- ¼ cup pumpkin puree
- 1 teaspoon vanilla extract
- Preheat the waffle iron.
- Make the vegan buttermilk. Add the lemon juice to a one-cup measure and fill the measuring cup with almond milk. Pour into a medium sized mixing bowl, stir, and set aside.
- Make the flax egg. Combine the flaxseed with the water in a small bowl, stir, and set aside.
- In a medium sized mixing bowl, add all the dry ingredients. Whisk to combine.
- Add the flax egg to the buttermilk. Add the pumpkin puree and vanilla and whisk to combine. The mixture will look curdled. That’s normal!
- Pour the wet ingredients into the dry ingredients and stir with a wooden spoon until just combined.
- If necessary, spray the waffle iron with cooking spray. Using a ¼ cup measure, drop the batter onto the centre of the iron and cook. When the waffle is done, rest it on a cooling rack for about 30 seconds before serving (this removes the extra moisture.) Repeat with the rest of the batter.
- Serve immediately, or freeze between layers of parchment paper to reheat in the toaster for a quick breakfast.