October 20th, 2008

Pumpkin Waffles

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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.


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

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.

55 comments to Pumpkin Waffles

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