Pumpkin Waffles

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!

Course Breakfast

Cuisine American

Prep Time 15

Cook Time 15

Total Time 30

Servings servings

Calories 336kcal

Author Deborah Harroun

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.

Notes

I get 6 full sized waffles from this recipe with my waffle maker. Different waffle makers will give a different yield, but you should still have about 6 normal servings.

Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide.

Nutrition