While you’re still home, use your leftover pumpkin purée and treat your household to this easy waffle recipe that can serve a ton of people. The result is decadent, vegan, and incredibly filling—and as with any pumpkin recipe, these waffles have a ton of fiber and nutrients you can’t get elsewhere. Throw in chocolate chips or top with real maple syrup for the most intense fall flavors.
- 2 cups all-purpose flour
- 1 Tbsp. baking powder
- 1 tsp. cinnamon
- ¼ tsp. nutmeg
- ¼ tsp. cloves
- 5 Tbsp. maple syrup or sugar
- 1½ cups non-dairy milk (soy, almond, or coconut)
- ½ cup sparkling water
- 1 cup pumpkin purée
- 2 Tbsp. vegetable oil
- 2 tsp. vanilla extract
- Whisk flour, baking powder, cinnamon, nutmeg, and cloves in a large mixing bowl.
- In a smaller bowl, whisk together maple syrup, milk, pumpkin, vanilla, and vegetable oil. Then add to dry ingredients in larger bowl and mix gently.
- Add sparkling water to the mix and continue to stir.
- Pour spoonfuls of batter onto your waffle iron and cook according to waffle iron instructions. Check to make sure they’re lightly browned before pulling them out.
To truly make these waffles a Thanksgiving treat, get creative and make an open-faced waffle sandwich with leftovers! Here are some combinations to try:
Turkey + cranberry sauce for a sweet and savory treat.
Stuffing + gravy for an indulgent snack.
Mashed potatoes + turkey for those essential Thanksgiving flavors.