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posted by Christy Denneyon Sep 1, 202339 comments »
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Pumpkin Waffles are packed with spices and taste like fall for breakfast! If you have never made pumpkin waffles before, they’re not hard at all.
PUMPKIN WAFFLE RECIPE
Breakfasts consisting of more than just cereal at our house are rare.We’re usually rushing around getting dressed and my kids aren’t huge breakfast eaters anyway.
But Sundays, we have more of a leisure morning before church and breakfast usually happens. These take a little more time than a pancake mix but these fluffy pumpkin waffles are worth it.
This is my friend Barb’s recipe – fall waffles for a fall morning. They are soft and fluffy with the perfect amount of delicious pumpkin flavor and spice.
My kids help me make these, of course adding some mini-chocolate chips to their waffles. They asked for seconds, thirds, until we finally run out of waffles.
HOW TO MAKE THESE
In a large bowl, combine flour, baking powder, cinnamon, sugar, nutmeg, and salt. Set aside.
Next, separate the egg yolks from the egg whites. *If you have a stand mixer, you can start beating your egg whites while you prepare the rest of the batter. Beat egg whites until they form peaks. Reserve for later.
In a separate bowl, add the egg yolks, milk, pumpkin, melted butter, and vanilla. Mix wet ingredients until combined. Add the dry ingredients slowly until incorporated using a mixer.
If you haven’t already, take the egg whites and beat with a mixer until they form peaks. Fold beaten egg whites gently into the pumpkin batter. Spray waffle iron with cooking spray. Pour batter into waffle iron and cook according to waffle iron instructions.
Barb said these remind her of Trader Joe’s pumpkin mix but only better. I agree. They have warm spices but you could add some pumpkin pie spice if you wanted them even spicier.
FREEZING INSTRUCTIONS
Freeze leftover waffles in freezer bags. Reheat in a toaster oven. A microwave will make them soggy.
OTHER PUMPKIN RECIPES:
- Pumpkin Cream Cheese Waffles
- Sheri’s Pumpkin Bread
- Pumpkin Cream Cheese Bars
- Roasted Pumpkin Seeds
- Pumpkin Chocolate Chip Muffins
- Pumpkin Pie Oatmeal
Pumpkin Waffles
4.67 from 6 votes
Fall means pumpkin season and you needthese easy pumpkin waffles. A great fall breakfast idea for Sunday brunch or they freeze well to eat through the week.
PrintPinRate
Prep Time: 10 minutes mins
Cook Time: 5 minutes mins
Total Time: 15 minutes mins
Servings: 8 servings
Ingredients
Waffles
- 2 cups all-purpose flour
- 2 tablespoons baking powder
- 1 tablespoon ground cinnamon
- 1 tablespoon sugar
- ½ teaspoon ground nutmeg
- ¼ teaspoon salt
- 4 large eggs, separate yolks from the whites
- 1 ½ cup milk
- 1 cup pumpkin purée, (not pumpkin pie mix)
- ¾ cup butter, melted, (12 tablespoons)
- 1 tablespoon vanilla extract
Instructions
In a large bowl, combine flour, baking powder, cinnamon, sugar, nutmeg, and salt. Set aside.
Next, separate the egg yolks from the egg whites. *If you have a stand mixer, you can start beating your egg whites while you prepare the rest of the batter (or just beat them later with a hand mixer). Beat egg whites until they form peaks. Reserve for later.
In a separate bowl, add the egg yolks, milk, pumpkin, melted butter, and vanilla. Mix until combined. Add the flour mixture slowly until incorporated using a mixer.
If you haven't already, take the egg whites and beat with a mixer until they form peaks. Fold beaten egg whites gently into the pumpkin batter. Spray waffle iron with cooking spray. Pour waffle batter into waffle iron and cook according to waffle iron instructions. Makes around 8 Belgian waffles depending on the size of your waffle iron.
Top with butter and whipped cream or your favorite toppings.Serve with maple syrup or buttermilk syrup.
Notes
from my friend Barb Beck
Cuisine: American
Course: Breakfast
Author: Christy Denney
All Recipes Breakfast Fall Favorites Pumpkin Thanksgiving Recipes
published on Sep 1, 2023
39 comments Leave a comment »
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39 comments on “Pumpkin Waffles”
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Edd Bogan — Reply
💕
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Julie — Reply
These were so good! Perfect for our cold morning. My boys loved them.
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Meg — Reply
I didn’t have enough eggs and I used peanut butter and a banana as an egg substitute!! Do not try these substitutes at home kiddos!! I ruined the batter and I am so upset about it! It is a yucky rainy morning and I thought this recipe would be a perfect start to spend a day inside! However, I will not be defeated and will make them again following the recipe haha!!
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Christy {The Girl Who Ate Everything} — Reply
Sorry it didn’t work for you!
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Kirsten — Reply
Umm…3/4 cup of butter (6T) or 1 1/2 cup butter (12T)?
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Kirsten — Reply
My mistake! My brain is fried! Sorry.
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Christy {The Girl Who Ate Everything} — Reply
No worries!
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Dianna — Reply
So is it 3/4 c or 1 1/2 c?
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Christy {The Girl Who Ate Everything} — Reply
3/4 cup butter is 12 tablespoons of butter so 3/4 cup.
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Diane — Reply
Thank you “Girl Who Ate Everything” for the great recipe! I was searching for some new pumpkin recipes to try and found yours. I featured it, along with some other pumpkin recipes (http://mylifeasrobinswife.com/2012/11/11/the-perfect-parade-of-pumpkin-possibilities/) on my blog yesterday. I can’t wait to try it!
Blessings! Diane from My Life as Robin’s Wife.
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HELEN — Reply
I haven’t done any pumpkin waffles ever since, that is why I would like to try it and I think it is better that those ready-to-do mixture that you can buy in the store. Thanks
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Jeep93 — Reply
May you satisfy compose even more blog site entrances on this subject, its a request, since after reviewing your blog site I am highly thinking about knowing many more.
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Poxy — Reply
It looks very delicious, my children will love it I am sure with that. I am not really good in cooking but when I saw your site and tried some of your recipes I was amaze and I’m having fun all the time.
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Kristy Rogers — Reply
I made these for my family this last fall and we loved them! I will be making these often! Thanks for the great recipe!
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Christy {The Girl Who Ate Everything} — Reply
@bonnieshee,
No you are right. The ones pictured were my sons and he wanted regular syrup on them. Sorry for the confusion. -
bonnieshee — Reply
Delicious waffles. My syrup was white, however, not dark like yours. Did you use the dark Karo syrup?
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Christy {The Girl Who Ate Everything} — Reply
@Irene,
Waffle batter tends to be thicker than pancake batter so I’m not sure if it will transfer. I’ve honestly only made waffles with it but I think it would work! -
Irene — Reply
This looks delish. I love pumpkin anything – just about. I don’t have a waffle maker. can you make pancakes with the same recipe?
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Jodi — Reply
I need to have these immediately!
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Dining Alone — Reply
We don’t do daylight savings in AZ but I would definitely love these pancakes 🙂
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Jena — Reply
Oh, these sound SO good! My kids prefer cereal for breakfast on school mornings, but Saturdays I always make something more – we will be trying these this weekend! We love all things pumpkin this time of year – my daughter’s birthday was Monday and she requested pumpkin pie instead of cake 😉 Thanks for all of the awesome recipes you share – we’ve loved all the ones we’ve tried so far!
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Maria — Reply
The waffles look perfect!
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Christy {The Girl Who Ate Everything} — Reply
@odomamo,
Yes, just use the pure canned pumpkin not the pumpkin pie filling mix. -
warmvanillasugar — Reply
These are such a classic fall breakfast. They look so tasty!
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Blaine — Reply
We make an easy apple cider syrup that goes great with these also. You know it’s a hit when everyone is picking at the leftover waffles and syrup that is left.
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cavitiesandcravings — Reply
Yum! This recipe sounds delicious 🙂 I LOVE pumpkin!!
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homeschoolceo — Reply
Sweet! Thanks for another great recipe!
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Allison — Reply
I a, loving all of your pumpkin recipes. These look incredible.
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Rose — Reply
Yum! Perfect for fall and pretty much any weekend breakfast.
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justjenn — Reply
Those might be on our agenda this weekend. Yum!
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odomamo — Reply
My question is you don’t say what size of pumpkin in the can…and I’m assuming it’s the pumpking puree and not the pie filling kind?
Thanks
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Jacquline — Reply
These kinda make me want to lick my computer… wow, I would pay for a huge plate of them right now. Your photos turned out perfect!!! Thanks for sharing. Jacquline from http://www.seeminglygreek.com
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Christy {The Girl Who Ate Everything} — Reply
@Laurie,
I think these would freeze great. I know my friend Barb, who gave me the recipe, freezes them all the time so she can have them on hand when she wants. -
8383WB — Reply
I LOVE anything pumpkin and spice. Do you think you could make these ahead and freeze them to reheat later? I’ve got 11 for Xmas morning and can’t see me spending the time making waffles, but my daughter got me a waffle maker last year for Xmas and I know she’d be pleased to see that I’d used it!
Thanks, Laurie
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Kristy {Sweet Treats and More} — Reply
Will the kids ever get the memo? I sure hope so. Our sunday morning felt like it lasted an entire day…at least I have something to make this coming Sunday! Look so good!
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Ashley @ Kitchen Meets Girl — Reply
These look amazing! Waffles are my favorite breakfast food, and with pumpkin?!?! YUM!
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macus! — Reply
Looks great! I’ve only cooked waffles once, but were a little tough… These seem fluffy waffles, right?
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KristaM — Reply
Just the site of these makes me want to go back to bed so I can wake up and start my day right! Can’t wait to try these!
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