Preheat your waffle maker to desired setting–medium-high heat worked for me!
In a measuring cup, add the milk and ACV together, stirring to combine and letting them sit for 5 minutes.
In a large bowl, whisk together the flour, spices, baking soda, baking powder, and sea salt. Create a well in the middle.
Add the milk-ACV mixture, oil, vanilla, pumpkin puree, and Agave in the well of the dry ingredients and stir together well (using a rubber spatula) until fully incorporated and batter looks smooth. Now, let the batter sit for 2-3 minutes while it slightly thickens and rises, which means that the ingredients have activated. **NOTE: the batter should be pourable but not 'runny' at all. It should slightly stick when whisk is lifted up, as a test.**
Next, spoon batter into your waffle maker (1/4 cup approximately) and cook according to your waffle iron’s instructions.
Once each waffle completes, add to a baking sheet and place them in the oven on the lowest setting (to keep them warm). Repeat until all waffles are made.
To serve–stack waffles (whole or cut), add toppings (granola, dried cranberries, nuts, etc.), and drizzle with maple syrup, if desired.