Breakfast Recipes Vegan Videos

Vegan Pumpkin Waffles with Ginger Maple Syrup

October 26, 2020

Growing up, Saturday mornings were about pancakes and waffles! My Daddy made them from the box with a little bit of of his own flavor.   Anybody else grow up on box mix and frozen waffles?
I did and I loved every bite of them . . . that is until I realized how much unnecessary ingredients were mixed in.

Preservatives. Additives. Allergens . . . you know that sort of thing.  

Let’s talk about the box ingredients.  For corporations, grocers and marketers, shelf life is the most important thing, so they add a few additives and chemicals to ensure that it can sit in your pantry for a while. I don’t want waffles that have been sitting for a while . . . 

Once I started cooking, I realized how easy it was to make from scratch.  

Over the years I’ve played with a few recipes and the one that I dig the most are my Pumpkin Waffles with Ginger Maple Syrup.  (When I’m in a bind, I use butternut squash and that works just as well).  And the best part is you can make a batch of these ahead of time, freeze them and then eat them throughout the week —-so it’s just like prepackaged frozen waffles, but better!






Vegan Pumpkin Waffles with Ginger Maple Syrup

Vegan and gluten-free



  • 1 cup roasted pumpkin puree (or butternut squash puree)
  • 3/4 cup plant milk (I used hemp)
  • 3/4 cup all purpose gluten free flour (I used Trader Joe’s brand)
  • 1/8 cup melted coconut oil
  • 1/4 cup coconut sugar
  • 1 tsp baking powder
  • nuff pumpkin spice
  • salt to taste
  • fresh ginger
  • maple syrup


  1. In large mixing bowl, blend or whisk pumpkin or butternut puree, plant milk and melted coconut oil
  2. In a smaller separate bowl whisk AP Gluten Free Flour, Coconut Sugar, Baking Powder and Pumpkin Spice
  3. Add dry ingredients to wet ingredients
  4. Mix just until combined. Do not overmix, a few lumps are okay
  5. Let sit for 5 minutes while preheating waffle iron
  6. Use waffle iron according to its instructions
  7. While waffling, take a small nonstick sauce pot and pour in the desired amount of maple syrup you will need.
  8. Turn heat to low and using a microplane or zester, add grated ginger to the syrup.  The more you use, the stronger the taste. The less you use, the milder the taste.
  9. I can’t tell you how much . . . this is where you have to practice Mindfulness and trust your intuition to guide you in the kitchen!
  10. Whisk this gently until syrup starts to bubble.  The minute it starts to bubble, remove from heat and pour into a clean glass container.
  11. Set aside and serve with waffles once they’re cooked.


This recipe makes 9 mini waffles or 2-3 large ones

No Comments

    Leave a Reply