Pumpkin Waffles

Top view of pumpkin waffle cut into quarters on white round plate with triangle pats of butter and maple syrup.

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These Pumpkin Waffles are a simple from scratch recipe that gives you the perfect crisp edges and fluffy center you need in a waffle. Full of fall flavor making these ideal for breakfast or brunch.

Course: Breakfast

Cuisine: American

Prep Time: 5

Cook Time: 25

Servings:

Author: Heather

Ingredients

2 cups unbleached all purpose flour
1 tablespoon baking powder
½ teaspoon salt
2 teaspoons cinnamon
2 tablespoons sugar
2 large eggs
2 cups milk
1 teaspoon pure vanilla extract
1 cup pumpkin puree
4 tablespoons salted butter, melted

Instructions

First step, heat waffle iron. As the waffle iron heats, prepare the waffle batter.
In a large bowl, whisk together the dry ingredients: all purpose flour, baking powder, salt, cinnamon and white sugar.
In a small bowl, whisk together the eggs, milk, pure vanilla extract and pumpkin puree.
Add the wet ingredients to the flour mixture and whisk it together a few times. Add the melted butter and whisk until everything is just fully incorporated being careful not to overmix.
Using a ladle or measuring cup, pour batter into heated and greased waffle iron. My Belgian waffle maker takes about 1 cup of batter.
Cook the waffle according to the manufacturer’s directions. Mine takes about 3-4 minutes. Good tip is to wait until the waffle is completely done steaming before checking for doneness.
Remove waffle to a baking sheet with a cooling rack. You can keep the waffles warm in a very low oven until they are all made. Try not to stack the waffles too much because the steam can make the waffles soggy.

Nutrition

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