Pumpkin Waffles are the perfect breakfast for a cool fall morning. They have the perfect amount of pumpkin flavor!
Why You’ll Love This Recipe
If you are looking for a taste of fall, these Pumpkin Waffles are what you need. They are crispy and delicious thanks to the pumpkin, cinnamon, and nutmeg. They are easy to make and perfect for a weekend breakfast or even a weeknight dinner!
Top them with your favorite syrup and some toasted or candied nuts for a little crunch.
- Flour. I like unbleached, all purpose flour
- Pumpkin Puree. Make sure it is pumpkin puree, not pumpkin pie filling!
- Milk. You can substitute almond milk if you prefer.
- Sugar. Use Granulated sugar or for a deeper flavor you can use brown sugar.
- Vanilla Extract
- Baking Power
How To Make Pumpkin Waffles
- Mix dry ingredients together in a large mixing bowl.
- Add wet ingredients, egg yolks, pumpkin, vanilla, milk, and melted butter and whisk until combined and smooth.
- Beat 4 egg whites in the bowl of a stand mixer until stiff peaks form. Then fold into the pumpkin waffle batter.
- Spray waffle maker with cooking spray to prevent waffles from sticking.
- Pour batter evenly into preheated waffle maker and cook until cooked through and crisp.
Frequently Asked Questions
Can I freeze pumpkin waffles?
Waffles freeze great! Place them in plastic freezer bags, remove as much air as possible. You can keep them in the freezer for 2-3 months. Reheat in the toaster.
Can I make pumpkin pancakes instead of waffles with this batter?
Sure! Just pour the batter onto a hot griddle or frying pan.
I also have a pumpkin pancake recipe you can find here.
Now serve and enjoy. I like to add some whipped cream and pecans on top of my syrup for a little extra fall flavor.
Check out more of my favorite breakfast recipes:
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- 2 cups 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 cup pumpkin puree not pumpkin pie filling
- 1 Tbsp vanilla
- 1 1/2 cups milk
- 3/4 cup 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
Tips & Notes:
Originally shared October 2017