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Square image of stacked waffles on white plate with cinnamon sticks with syrup being poured over the stack.
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Pumpkin Waffles

The perfect fall breakfast, these Pumpkin Waffles are super easy, flavorful and filling. One recipe you will want to make on repeat.
Prep Time10 minutes
Cook Time4 minutes
Total Time14 minutes
Course: Breakfast
Cuisine: American
Servings: 7 - 10
Calories: 338kcal
Author: Tornadough Alli

Ingredients

  • 2 ¼ cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • 1 ½ teaspoons baking soda
  • 1 ½ teaspoons cinnamon
  • 1 teaspoon nutmeg
  • 1 teaspoon ground ginger
  • ½ teaspoon salt
  • 1 ½ cups canned pumpkin
  • 1 ½ cups milk
  • 3 large eggs
  • 6 Tablespoons light brown sugar
  • 5 Tablespoons melted salted butter

Optional toppings:

  • Maple syrup
  • Whipped cream
  • Apple butter or pumpkin butter
  • Butter
  • Chocolate chips/chopped nuts

Instructions

  • Heat your waffle iron to manufacturing instructions for desired crisp level.
  • In a large mixing bowl whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
  • In a separate mixing bowl mix together the pumpkin, milk, eggs, brown sugar and melted butter until well combined.
  • Add the liquid mixture into the dry ingredients and mix until a few dry streaks remain.
  • Spray your waffle iron with cooking spray and scoop the right amount of batter into your iron. This amount will depend totally on the size and shape of your particular waffle iron. Cook until the outside is light golden brown. Remove the waffle and set on a wire cooling rack and continue cooking until all the batter is used.
  • Top with your desired toppings and serve warm.

Notes

  1. Toppings are not included in the nutritional value. 
  2. Make sure you are using canned pumpkin puree and not pumpkin pie filling.
  3. These can be frozen, see above on how to do that.
  4. Lots of different toppings can be used, see above for ideas.
  5. If you use unsalted butter add an extra pinch of salt to your batter.
  6. The batter will be thick. If you measure your flour with a heavy hand and the mixture is too thick you can add a few tablespoons extra milk to help thin it out a bit. I used the spoon and level method for measuring my flour.
  7. Over mixing will result in less fluffy and more dense/tough waffles.
  8. If you stack the waffles the steam from them cooling will make the waffles soft and soggy so I think it’s best to let them sit on a wire cooling rack to have some breathing room or serve to your family fresh as you cook them. 
  9. Add in some chocolate chips or chopped nuts to give the waffles some extra flavor and texture.
  10. You can use a round waffle maker, you will have larger waffles but a smaller batch.
  11. Easily double this recipe.

Nutrition

Calories: 338kcal | Carbohydrates: 49g | Protein: 9g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 98mg | Sodium: 519mg | Potassium: 365mg | Fiber: 3g | Sugar: 15g | Vitamin A: 8609IU | Vitamin C: 2mg | Calcium: 148mg | Iron: 3mg