The best fall breakfast, these Pumpkin Waffles are filled with pumpkin flavor and the perfect amount of spice. If you want a cozy autumn morning, this is the recipe you need!
If you love pumpkin for breakfast, you also need to try these Pumpkin Pancakes or these Pumpkin Scones.
Around this time every year, I start thinking that I’m going to stop posting pumpkin recipes, because you all are probably already over them.
But guess what? I’m not!
I’ll be going strong on the pumpkin in my kitchen at least through Thanksgiving, if not beyond.
Which gives me plenty of time to make these Pumpkin Pancakes over and over again!
These pancakes are unique in their texture. They are still crisp on the outside and not heavy, but the pumpkin puree gives them almost a creamy interior. They are delicious, and even my pumpkin hating husband devoured these!
Ingredients
Make sure to scroll to the recipe card at the end of the post for full ingredients and instructions.
- Flour: I have only tested this recipe with all-purpose flour. Gluten free flour should work, as well.
- Brown Sugar: I like the flavor the brown sugar brings to this recipe.
- Baking Powder: You need the baking powder to give the waffles their lift and texture.
- Pumpkin Pie Spice: I love pumpkin pie spice in these waffles, but you can always just use cinnamon, as well.
- Salt: This is to help balance the flavors.
- Milk: I use 2% milk. but whole milk would be even better.
- Pumpkin: I love that this recipe uses an entire can of pumpkin puree so that you don’t have to worry about leftovers. You could use homemade pumpkin puree, but you’ll want to drain it first.
- Eggs: This recipe uses the trick I use for my normal waffle recipe. The egg yolks get mixed into the batter, while you whip the egg whites and fold them in to make the batter lighter.
- Butter: I like to use unsalted butter so that I can control the saltiness of the waffles.
- Vanilla: This is to add flavor.
How to Make Pumpkin Waffles
STEP 1: Mix together the dry ingredients. You want to make sure all of the brown sugar is mixed in well. If it’s lumpy at all, use your fingers to break up the lumps.
STEP 2: In another bowl, whisk together the wet ingredients. Remember, you are only adding the egg yolks at this point, not the whites.
STEP 3: Stir the wet ingredients into the dry ingredients. You don’t want to overmix, but you want to make sure it is all combined.
STEP 4:Whip your egg whites to stiff peaks. I like to use a hand mixer for this.
STEP 5: Now you fold the whites into the batter. I like to start by stirring in about 1/3 of the whites first. This will lighten the batter and make it easier to gently fold the rest in. Add the remaining whites and fold them into the batter.
STEP 6: Cook the batter according to the manufacturer’s instructions for your waffle maker.
Tips and Tricks
With my waffle maker, I get about 6 full waffles. This amount will change on the size of the waffle maker, and how deep the waffles are. But you should still get about 6 servings.
These waffles are best served fresh, but if you do have leftovers, store them covered in the refrigerator. They are best warmed up in the toaster or the oven.
You want to make suer you are cooking these waffles long enough. Because it is a thicker batter, you want to make sure they have plenty of time to cook through.
How to Serve Pumpkin Waffles
My favorite way to serve these waffles is with cinnamon syrup. The syrup is sweet and creamy and the perfect accompaniment to the waffles.
You can also serve them with maple syrup, buttermilk syrup, or even lemon sauce would be delicious!
Make your breakfast even more indulgent by serving whipped cream and pecans, as well.
More Pumpkin Favorites
Pumpkin Dump Cake
Pumpkin Bread
Pumpkin Coffee Cake
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Pumpkin Waffles
Ingredients
- 2 cups all-purpose flour
- 3 tablespoons brown sugar
- 1 tablespoon baking powder
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon salt
- 1 1/2 cups milk
- 15 oz can canned pumpkin
- 3 eggs separated
- 4 tablespoons butter
melted
- 1 teaspoon vanilla extract
Instructions
- In a large bowl, combine the flour, brown sugar, baking powder, pumpkin pie spice, and salt. Whisk well, making sure to break up any clumps of brown sugar.
- In another bowl, whisk together the milk, pumpkin, egg yolks, melted butter, and vanilla.
- Mix the wet ingredients into the dry ingredients, and stir just until combined.
- Place the egg whites in a bowl and using a hand mixer or stand mixer, whip the whites until stiff peaks form.
- Take about 1/3 of the egg whites and stir them into the waffle batter. This will lighten the batter, making it easier to fold in the rest of the whites. Then take the remaining whipped egg whites and fold them gently into the batter, mixing only until no streaks of white appear.
- Heat your waffle iron. (I like to let the batter sit while the waffle iron heats, so I don’t start the waffle iron until the batter is done.)
- Once hot, spray with nonstick cooking spray and cook the batter according to the manufacturer’s instructions.
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