Savory Pumpkin Cornbread Waffles by Minimalist Baker

Savory pumpkin cornbread waffles that are vegan and require just 30 minutes and 1 bowl. Top with whatever you please: an egg, vegan chili, avocado, or even butter and maple syrup.

Original recipe

View on Minimalist Baker


Prep: 10mins Cook: 10mins Total: 20mins


159 kcal
Carbohydrate content
26 g
Fat content
4 g
Fiber content
3.5 g
Protein content
4 g
Saturated fat content
1 g
Serving size
1 waffles
Sugar content
1 g



  1. Prepare flax egg by mixing flaxseed meal and water in a large bowl and let rest for 5 minutes.
  2. Add pumpkin puree, salt, pepper, baking powder, melted butter and whisk until well combined. Add almond milk and whisk once more.
  3. Next add flour and cornmeal and stir until just combined – small lumps are OK. Lasty, fold in chives or green onions. Your batter will be thick – let it rest for 5-10 minutes while preheating waffle iron.
  4. Generously spray waffle iron with non-stick pray and pour heaping 1/2 cup measurements onto the griddle. Close and cook according to manufacturer instructions (should be about 3 minutes).
  5. Serve warm with vegan butter and maple syrup for a sweet-savory combination, or vegan chili, sliced avocado and salsa, or a fried egg (for non-vegan).