Pumpkin Waffles are a delightful way to welcome the fall season, combining the warm spices of autumn with the comforting taste of waffles. Perfect for cozy weekends or a special breakfast, the waffles are sure to please anyone at the table.
If you’re looking to make substitutions, you can use milk in place of buttermilk by adding a splash of vinegar to regular milk to sour it. For those with allergies, consider gluten-free flour options. Be sure to use pumpkin puree instead of pumpkin pie filling for an authentic taste.
Pancakes, Waffles & Crepes
Pumpkin Waffles Recipe
Ingredients
- 2 cups all purpose flour
- 1 ¾ teaspoons baking powder
- ½ teaspoon baking soda
- ⅓ cup brown sugar
- 2 teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- 3 large eggs
- 4 tablespoons melted butter
- 1 ¼ cups buttermilk
- 1 cup pumpkin puree, not pie filling
- 1 teaspoon vanilla extract
Instructions
- First things first, get that oven sizzling at 200 degrees Fahrenheit. Arrange a wire rack on a baking sheet to keep those waffles cozy while you whip up the batter. Don’t forget to fire up the waffle maker based on the manufacturer’s guidelines.
- In a medium bowl, combine 2 cups of all purpose flour, 1 ¾ teaspoons of baking powder, ½ teaspoon of baking soda, ⅓ cup of brown sugar, 2 teaspoons of ground cinnamon, ½ teaspoon of ground ginger, and ¼ teaspoon of ground nutmeg. Set it aside for now.
- Grab a large bowl and mix together 3 large eggs, 4 tablespoons of melted butter, 1 ¼ cups of buttermilk, 1 cup of pumpkin puree, and 1 teaspoon of vanilla extract until it’s nice and smooth.
- Now gently introduce the dry mix to the wet mix using a rubber spatula. Just be careful not to overdo it; the batter should be combined but still a bit lumpy.
- Give your waffle maker a quick spritz with nonstick cooking spray. Pour in about ⅓ cup of batter for each section and close that lid once it’s full. Cook according to your waffle maker’s instructions—usually until you see that indicator light go off or you hear a beep.
- After the first batch, take a peek at the waffles. They should feel soft. If they need a little more time, close the lid and let them cook for an extra 1-2 minutes until they turn a lovely golden brown and are cooked through.
- Once done, move those warm waffles to the wire rack in the oven to keep them toasty while you tackle the rest of the batter.
Tips
- You can prepare the batter the night before and store it in the refrigerator for a quick breakfast.
- Leftover waffles can be frozen; just wrap them in foil and store in a zip-top bag.
- For a fun twist, add chocolate chips to the batter before cooking.
If you’re in the mood for something different, I recommend trying Pumpkin Chocolate Chip Pancakes. They bring a delightful twist to classic pancakes that pairs wonderfully with the flavors of fall.