If you love the flavor of pumpkin spice, these pumpkin waffles are for you! With a rich pumpkin flavor they’re perfect for a fall breakfast. But don’t stop there. Pumpkin purée is readily available year round — there’s no need to relegate this tasty breakfast to pumpkin spice season!
And if pumpkin spice is your fave, be sure to try this pumpkin creme brulee, too!
Making these pumpkin waffles
The addition of pumpkin means you’re getting a serving of veggies in your breakfast meal, right? Trust me, parents: Nobody will be the wiser!
This pumpkin waffle recipe calls for melted butter. Butter, of course, gives the recipe a rich flavor that’s hard to beat. If you don’t want to use butter, you can substitute your favorite light oil, such as avocado or light olive oil.
You can use canned pumpkin for this recipe, but it’s not hard to make your own pumpkin puree.
If you’ve made waffles, you know that if you overfill the waffle iron, it will overflow. Don’t fill it enough and the waffle won’t rise into the upper grids, leaving the top pale and somewhat flat. Knowing exactly how much batter to use can save you the mess of an overflow or a disappointingly beige waffle.
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Every waffle maker is different and will require a different amount of batter to make the perfect waffle. Check the manufacturer’s instructions, where this measurement might be noted. If it’s not, it’s a good idea to measure the waffle batter as you pour it in. When you’ve dialed in just the right amount, make note of it so future waffle making endeavors will turn out a perfect waffle every time!
Serve this pumpkin waffle recipe with
- Toasted pecans, maple syrup, and whipped cream
- Whipped cinnamon pumpkin butter
- waffle iron
- 1 3/4 cups all-purpose flour
- 2 teaspoon baking powder
- ½ teaspoon salt
- 3 large eggs separated
- 2 tablespoons sugar
- 1 cup pumpkin puree
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- 4 tablespoons butter melted
- 1 3/4 cups milk
- ¼ cup vegetable oil
- 1 teaspoon vanilla extract
- Using a stand or hand held mixer, beat egg whites until stiff peaks form.
- With mixer running, add sugar to the stiff egg whites. Set aside.
- Combine remaining ingredients in a separate bowl and stir together, making sure to not over-stir. Fold in the whipped egg whites, until just incorporated.
- Cook in a waffle iron according to manufacturer's instructions.
Freezing waffles for later
For a fast weekday meal, you can freeze these leftover pumpkin spice waffles. You might even want to double the batch for this purpose. Cook once, eat twice!
Allow the cooked waffles to cool thoroughly. Stack them with a piece of waxed paper between each to prevent sticking. Set waffles into a freezer safe container (one like this is perfect for round waffles) and freeze for up to two months.
To reheat, pop frozen waffles into a toaster (you may need to divide them into quarters) or a toaster oven and cook until they’re heated through and crispy.
No waffle iron? Give these pumpkin pancakes a try!