Pumpkin Waffles Recipe

5 from 9 votes

Pumpkin Waffles Recipe

These Pumpkin Waffles are fluffy inside, crisp outside, and packed with warm pumpkin spice flavor for the perfect homemade fall breakfast.

Prep Time10

Cook Time5

Total Time15

Course: Breakfast

Cuisine: American

Servings:

Author: Kristyn Merkley

Ingredients

3 cups all-purpose flour
2 teaspoons pumpkin pie spice
½ teaspoon cinnamon
2 teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
¼ cup butter, melted
¼ cup brown sugar
3 large eggs
1 teaspoon vanilla extract
1 (15-ounce) can pumpkin puree
1 ¾ cup buttermilk,

Instructions

Preheat the waffle iron according to the manufacturer's instructions.
In a large bowl whisk together the flour, pumpkin pie spice, cinnamon, baking powder, baking soda, and salt.
In a separate large bowl whisk together the melted butter, brown sugar, vanilla extract, eggs, and pumpkin puree. Then whisk in the milk.
Gently pour the wet ingredients into the dry ingredients.
Lightly grease the waffle iron with non-stick cooking spray. Then cook the waffles according to the manufacturer's instructions.

Video

Notes

Recipe Tips.

Mix the batter just until combined to keep the waffles light and fluffy.
Let the waffle iron fully preheat before adding the batter for crisp, golden waffles.
Avoid opening the waffle iron too early or the waffles may split apart.
Keep cooked waffles warm on a baking sheet in a 200°F oven while finishing the remaining batter.

Make ahead of time. Make up the batter as instructed, cover it, and store it in the refrigerator. Waffle batter can last in the fridge for 2-3 days.

The effects of the baking powder will diminish the longer it is stored. When you're ready to cook the batter make a test waffle and add more baking powder if needed.

Freeze. Waffles are great for freezing. Place cooled waffles in a single layer on a baking sheet lined with parchment paper and freeze them for 2-3 hours. Once frozen, place them in a Ziploc freezer bag and store them in the freezer for up to 3 months.

Reheat Pumpkin Waffles in the microwave or pop them in the toaster.

Keep warm for serving. If whipping up several batches to feed a crowd, keep them warm in the oven. Place a baking tray in the oven and heat the oven to its lowest setting.

As the waffles finish cooking, place them in a single layer on the baking sheet. They can keep warm for about 30 minutes before they begin to dry out.

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