Pumpkin Waffles are the perfect breakfast for a cool fall morning. Even if you have to turn down the air conditioning to make it feel like fall where you are!
Fall has definitely arrived here in Portland. The days are shorter and cooler. I LOVE this time of year, it’s definitely my favorite. And I love all of the fun flavors of fall. Apples, cinnamon, and lots of pumpkin. I have already started baking my favorite pumpkin recipes and at the top of the list were these pumpkin waffles!
The best way to enjoy pumpkin waffles is with homemade buttermilk syrup. It is a combination that is too good to only serve at breakfast. We enjoy these pumpkin waffles for dinner occasionally too! Then you can serve sour cream apple bars for dessert!
Pumpkin waffles are one of our favorite Sunday breakfasts. Pumpkin is definitely a flavor that has grown on me as I’ve gotten older. I like the flavor of pumpkin, it’s just the texture of pumpkin pie I’m not crazy about although my husband assures me I make a delicious pumpkin pie. I much prefer my pumpkin pie in the form of a pumpkin pie milkshake. If you haven’t ever had one, you must. It’s worth making a pumpkin pie just so you can enjoy a pumpkin pie milkshake. Trust me on this one.
Some of my other favorite breakfast foods:
Some of my favorite kitchen tools I use to make Pumpkin Waffles:
Belgian WAFFLE MAKER – I love the deep Belgian like waffles you get from this waffle maker.
6 PIECE MEASURING CUP SET – Everyone needs at least one set of measuring cups, I have 4 sets!
MAGNETIC MEASURING SPOONS – I love these things. They are magnetic so they stay together in the drawer!
Did you know I wrote a cookbook? Check out the Holiday Slow Cooker Cookbook for 100 delicious recipes
Pumpkin Waffle Recipe
- 2 C flour
- 2 Tbsp baking powder
- 2 Tbsp. cinnamon
- 1 Tbsp. sugar
- 1/2 tsp nutmeg
- 1/4 tsp salt
- 4 egg yolks save egg whites
- 1 C pumpkin
- 1 Tbsp vanilla
- 1 1/2 C milk
- 3/4 C melted butter
- Mix dry ingredients together
- Then add egg yolks, pumpkin, vanilla, milk, butter
- Beat 4 egg whites until stiff peaks form and fold them into batter
- Cook in waffle iron (I used a deep Belgian waffle iron)
- Serve with buttermilk or cinnamon syrup
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