Pumpkin Waffles
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Pumpkin Waffles are the fall favorite breakfast of your dreams, with the perfect blend of pumpkin spice, smooth batter, and the crispy grid of waffle edges made by your waffle iron. Top it with some powdered sugar and a dollop of whipped cream, and you have a fun fall breakfast or pumpkin brunch entree! It is so fun for Halloween, Thanksgiving, or a chilly autumn morning.
Pumpkin Waffle Recipe
I’ve loved fall breakfast lately! I save these kinds of recipes for the weekend and it always gives me something to look forward to. These waffles are one of my favorite fall breakfasts especially when topped with this incredibly delicious Apple Cider Syrup and a little sweetened whipped cream. The flavor combination of the two is simply irresistible and it couldn’t be more fall-inspired.
Fluffy Pumpkin Waffles
Don’t skip the step of separating the eggs and whipping the whites in this recipe. Using the whipped egg whites will give you a fluffier, not-so-dense waffle. It may seem tedious, and what I’m thinking is more like one extra dish to clean, but it’s worth that extra dish. It really just creates such a light and fluffy batter. I’ve tried some vegan pumpkin waffles, but they struggle to get that fluffy and crispy consistency. Almond milk and coconut oil can be used in a pinch for dairy-free eaters, but dairy products are key for this flavor.
If you need a gluten-free option, swap the white whole wheat flour for alternative flour, following the manufacturer’s instructions.
Also, if you don’t plan on serving the waffles with the Apple Cider Syrup then you could definitely up the spices a little if you’d prefer (I don’t think it really needs more pumpkin pie spice, but some of you may). Without syrup, I recommend a pat or two of melted butter, a sprinkling of powdered sugar or brown sugar, peanut butter, or chocolate chips.
Can I use this waffle recipe for pancakes?
Yes! Waffle batter is more light and whipped than pancake batter, but will still make a yummy pancake. The pancakes may be a bit more crisp and fluffy, so just be ready for that!
Enjoy! Happy Fall!
Whip your egg whites and carefully fold wet ingredients into dry ingredients, working in batches.
Follow Cooking Classy
Pumpkin Waffles
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
- 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) canola oil
- 1 cup (227g) canned pumpkin
- 1 tsp vanilla extract
- Maple syrup, apple cider syrup, or butter pecan syrup, for serving
Instructions
- Preheat oven to 200 degrees and preheat a Belgian waffle iron (non Belgian should work fine too) to medium heat.
- In a large mixing bowl whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg and cloves for 30 seconds. Create a well in center of mixture then set aside.
- To a separate medium mixing bowl add egg whites and cream of tartar, then using an electric hand mixer set on high speed, whip until soft peaks form, then add 2 Tbsp of the granulated sugar and whip until medium-stiff peaks form.
- In a separate medium mixing bowl whisk together milk, buttermilk, canola oil, pumpkin puree, vanilla extract, egg yolks and remaining 3 Tbsp granulated sugar.
- While whisking, slowly pour milk mixture into flour mixture and mix just until combined (batter will be slightly lumpy), then fold egg whites into batter.
- Spray waffle iron lightly and evenly with cooking spray then pour necessary amount (whatever fills your waffle iron, mine was a scant cup) into waffle iron and cook according to manufactures directions.
- Keep warm in preheated oven and repeat process with remaining batter. Serve warm with syrup of choice.
Notes
- Nutrition estimate does not include toppings.
Follow link HERE for Apple Cider Syrup recipe.
