Pumpkin Waffles Recipe
If you’re hunting for a breakfast that screams cozy autumn mornings, there’s nothing quite like pumpkin waffles. These waffles are everything you want on a chilly day: fluffy yet crisp, warmly spiced, and brimming with real pumpkin. From the very first bite, you’ll be wrapped in cinnamon, nutmeg, and just a hint of ginger—comforting flavors that turn an ordinary morning into something magical. Pumpkin waffles have become my personal weekend tradition, and they’re always a hit whether I’m feeding sleepy kids, hungry friends, or serving myself a treat with a big mug of coffee!
Ingredients You’ll Need
Ingredients You’ll Need
The beauty of these pumpkin waffles is that each ingredient plays an important role in building flavor, texture, and gorgeous color. Don’t be intimidated—most of these are pantry staples, and together, they create magic. Here’s what you’ll need, along with my favorite tips for waffle perfection!
- All-purpose flour: Scoop and level for accuracy; this gives the waffles that hearty, tender bite.
- Baking powder & baking soda: The dream team for lift—these keep your pumpkin waffles light and fluffy.
- Salt: Just enough to balance the sweetness and bring out the spices.
- Ground cinnamon: The backbone of that classic pumpkin spice aroma.
- Ground ginger: Adds a subtle heat that brightens the flavors beautifully.
- Ground nutmeg: A pinch delivers warm, nutty notes that round out the spices.
- Ground cloves: Just a touch packs a flavorful punch; don’t overdo it!
- Large eggs: Separate the yolks and whites for an ultra-fluffy, melt-in-your-mouth waffle.
- Cream of tartar: This helps the egg whites whip up to perfect peaks—essential for texture!
- Granulated sugar: Sweetness that balances the pumpkin and spices.
- Milk: Keeps the batter smooth; whole milk is best for flavor and richness.
- Buttermilk: Adds tang and tenderness—if you don’t have any, add a squeeze of lemon to regular milk.
- Vegetable oil (or canola oil): Ensures your waffles are crisp outside, soft inside.
- Canned pumpkin: The star ingredient—use pure pumpkin puree for best color and flavor.
- Vanilla extract: Infuses warmth and depth throughout each bite.
- Maple syrup, apple cider syrup, or butter pecan syrup (for serving): Elevate your waffles with your favorite sweet topping.
How to Make Pumpkin Waffles
Step 1: Prep the Oven and Waffle Iron
Start by preheating your oven to 200 degrees so you can keep those pumpkin waffles warm as you cook in batches. Also, set your Belgian waffle iron to medium heat—if you haven’t used it in a while, this is the perfect excuse to break it out!
Step 2: Mix Dry Ingredients
In your largest mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Aim for about 30 seconds of whisking so everything is well combined. Make a little well in the center of the mix—this will help when you pour in your wet ingredients later.
Step 3: Beat Egg Whites
Separate your eggs, placing the whites in a clean medium bowl. Add a pinch of cream of tartar, then take an electric mixer and whip those whites until soft peaks form. At this stage, sprinkle in 2 tablespoons of the sugar and whip until you see medium-stiff peaks—extra loft equals fluffier pumpkin waffles!
Step 4: Combine Wet Ingredients
In another medium bowl, whisk together the milk, buttermilk, oil, canned pumpkin, vanilla extract, egg yolks, and remaining 3 tablespoons of sugar. It’ll look creamy and smell incredible already—it’s hard not to sneak a taste!
Step 5: Bring It All Together
Slowly pour the milk and pumpkin mixture into the well in your dry ingredients. Whisk just until things are mostly combined—it’s okay for the batter to be a bit lumpy. Now, gently fold in the whipped egg whites. This is what makes your pumpkin waffles irresistibly fluffy, so work slowly and don’t overmix.
Step 6: Cook the Waffles
Spray your preheated waffle iron lightly with non-stick cooking spray. Pour in a scant cup of batter (or enough to fill your iron—every model is different). Cook according to your manufacturer’s directions until golden and aromatic. Resist the urge to peek—steam rising is a good sign they’re getting crispy!
Step 7: Keep Warm and Serve
Place cooked waffles straight onto an oven rack or tray in your preheated oven so they don’t get soggy. Repeat the process with the rest of the batter, then serve your pumpkin waffles warm with your favorite syrup and toppings.
How to Serve Pumpkin Waffles
Garnishes
When it comes to toppings, pumpkin waffles are as inviting as a blank canvas. I love finishing them with a generous drizzle of real maple syrup, a dusting of powdered sugar, or a dollop of whipped cream. For a little crunch and color, try sprinkling chopped pecans or toasted pumpkin seeds—you’ll thank me later!
Side Dishes
These waffles pair beautifully with crispy bacon or savory breakfast sausage, which contrast the sweet, spiced flavors. If you want to keep things light, a bowl of Greek yogurt with a handful of berries on the side is a fantastic fresh option.
Creative Ways to Present
For a breakfast feast, stack the pumpkin waffles high and tuck slices of banana or poached pears in between each layer. Hosting brunch? Cut the waffles into triangles and serve them on a platter with syrup and fruit, or set up a DIY waffle bar and let everyone go wild with toppings!
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftover pumpkin waffles, store them in an airtight container in the refrigerator for up to three days. A sheet of parchment or wax paper placed between each waffle keeps them from sticking together and helps them stay crisp.
Freezing
Pumpkin waffles freeze like a dream. Lay them out in a single layer on a baking sheet until fully cool, then flash freeze for one hour. Once firm, transfer the waffles to a freezer-safe zip bag or container—they’ll keep up to three months. This way, you can have a bit of autumn coziness anytime you want, no matter the season!
Reheating
To bring your pumpkin waffles back to life, reheat straight from the fridge or freezer. Pop them in a toaster or toaster oven until hot and crisp. You can also warm them in a single layer on a baking sheet in a 350-degree oven for about 10 minutes.
FAQs
Can I use fresh pumpkin instead of canned pumpkin?
Absolutely! You can substitute 1 cup of fresh pumpkin puree for canned in your pumpkin waffles. Just make sure your puree isn’t too watery—if it is, strain it through a fine mesh sieve for the best results.
What other spices can I add?
Feel free to adjust the spices to match your favorite pumpkin spice blend. A little allspice or cardamom can add an extra layer of warmth; just remember that a gentle hand goes a long way since the existing spices already pack plenty of flavor.
Can I make these pumpkin waffles dairy-free?
Definitely! Swap the milk and buttermilk for your favorite non-dairy alternatives, such as almond or oat milk, and use dairy-free margarine or oil. Just check that your substitutions are unsweetened to keep the balance right.
Is it necessary to separate the eggs and beat the whites?
For ultra-fluffy pumpkin waffles, beating the egg whites is key. However, if you’re short on time, you can simply whisk whole eggs into your wet ingredients—the waffles won’t be quite as light but will still be delicious.
Can I use the batter in a regular (non-Belgian) waffle iron?
Yes! The batter works just as well in standard waffle irons, though the waffles will be thinner and possibly crisper. Just adjust the amount of batter per the size of your iron and enjoy.
Final Thoughts
If ever there was a reason to look forward to breakfast, pumpkin waffles are it! I hope you try this recipe and fall head over heels for the cozy flavors and incredible texture. Whether it’s a lazy Sunday or a holiday morning, these waffles never fail to bring smiles and satisfy. Happy brunching!
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Pumpkin Waffles Recipe
- Total Time: 35 minutes
- Yield: Makes about 4–6 waffles 1x
- Diet: Vegetarian
Description
Delight in these fluffy and spiced pumpkin waffles that are perfect for a cozy breakfast or brunch. They are easy to make and bursting with warm flavors that will surely become a fall favorite!
Ingredients
Dry Ingredients:
- 2 1/4 cups (318g) all-purpose flour ((scoop and level flour to measure))
- 2 tsp baking powder
- 3/4 tsp baking soda
- 3/4 tsp salt
- 2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
Wet Ingredients:
- 4 large eggs, (yolks and whites separated)
- 1 pinch cream of tartar
- 5 Tbsp (56g) granulated sugar, (divided)
- 1 cup (235 ml) milk
- 1 cup (235ml) buttermilk
- 1/4 cup (60 ml) vegetable oil (or canola oil)
- 1 cup (227g) canned pumpkin
- 1 tsp vanilla extract
For Serving:
- Maple syrup
- Apple cider syrup
- Butter pecan syrup
Instructions
- Preheat and Prepare: Preheat oven to 200 degrees and preheat a Belgian waffle iron to medium heat.
- Mix Dry Ingredients: In a large mixing bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Create a well in the center of the mixture and set aside.
- Whip Egg Whites: In another bowl, whip egg whites and cream of tartar until soft peaks form. Add 2 Tbsp of sugar and whip until medium-stiff peaks form.
- Mix Wet Ingredients: In a separate bowl, whisk together milk, buttermilk, canola oil, pumpkin puree, vanilla extract, egg yolks, and remaining sugar.
- Combine and Fold: Slowly pour the milk mixture into the flour mixture while whisking. Mix until just combined and slightly lumpy. Fold in the whipped egg whites.
- Cook Waffles: Lightly grease the waffle iron, pour the batter, and cook according to the manufacturer’s instructions. Keep warm in the oven and repeat with the remaining batter.
- Serve: Serve the warm waffles with your choice of syrup.
Notes
- You can customize these waffles by adding chopped nuts or chocolate chips to the batter.
- For a spicier flavor, increase the amount of ginger or nutmeg.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Brunch
- Method: Waffle Iron
- Cuisine: American
Nutrition
- Serving Size: 1 waffle
- Calories: 250
- Sugar: 10g
- Sodium: 400mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 95mg
Keywords: Pumpkin Waffles, Pumpkin Recipes, Fall Breakfast Ideas, Waffle Recipes
