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
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.
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