Pumpkin Waffles Recipe (Easy!) – Sally’s Baking Addiction

As deliciously crisp as the fall mornings they’re made for, these delicious spices Pumpkin waffles are a very special way to start your day. Serve with a maple-pecan topping for a delicious, over-the-top breakfast that celebrates the flavors of fall.

Pumpkin pancakes, Pumpkin French Toast Casserole, and today’s pumpkin waffles are simply the epitome of fall morning bliss. (With a cry to apple and cinnamon bunsAlso!)

Even though I don’t get out my waffle iron very often, recipes like this make me and my family very happy to have one. (Same for you, gingerbread waffles!) That’s why homemade waffles are extra special…it’s not an everyday breakfast, so when you serve them, they’re REALLY appreciated!

There’s so much to love about these Pumpkin Waffles

• Crispy on the outside and soft on the inside
• Great Pumpkin Spice Flavor
• Whisking eggs keeps them light and fluffy, no separation necessary
• Not too sweet, so maple pecan syrup is a perfect (and easy) topping
• Perfect for a special fall breakfast or brunch

Key Ingredients You Need for Pumpkin Waffles

1. Flour: Use all-purpose flour for the base of these waffles.
2. Baking powder + baking soda: Yes, we use both, just like we do in Buttermilk Waffles And whole wheat waffles. These leaveners keep the waffles light.
3. Spices: Pumpkin can be a little bland on its own, so we have to rely on the spices. (All that delicious pumpkin spice flavor we love in the fall!) Go ahead and make a batch homemade pumpkin pie spice because you will want to use it again for other favorites like pumpkin snickerdoodles & Pumpkin Muffins. We also add a little extra cinnamon and ginger; Because the waffles are cooked under such direct heat that can dilute the flavor, you REALLY want to amp up the spices.
4. Pumpkin: Carefully measure your pumpkin. You need 1 cup for this recipe, so less than a full can.
5. Brown sugar: The hint of molasses flavor from the brown sugar pairs so well with the pumpkin.
6. Eggs: The eggs not only bind everything together, but they also help make these pumpkin waffles light and fluffy. You will beat the eggs first before adding the other ingredients. Pumpkin is a heavy ingredient, so we whisk the air into the eggs to counterbalance it and avoid weighing down the waffles. No need to separate eggs.
7. Molten Butter: Adds so much delicious flavor, but you can use oil if you prefer.
8. Vanilla extract: For more flavor.
9. Whole milk : There is more liquid in waffles than pancakes because they cook longer and we want to prevent them from being too dry. Whole milk makes rich, tender waffles, but you can also use buttermilk or a plant-based milk.

By the way, if you’re using canned pumpkin and wondering what to do with the rest of the can, take a look at all of these items. recipes to make with leftover pumpkin puree.

Here’s how to cook pumpkin waffles

• Preheat your waffle iron. Here is the waffle iron I own and I love. This waffle iron is another great choice.
• Mix the dry ingredients.
• Scramble the eggs: Give them a vigorous whisk by hand, or use a hand or stand mixer fitted with a whisk attachment to whip them until frothy on top, about a minute or two. This keeps the waffles light, to counteract the heaviness of the pumpkin.
• Add the rest of the wet ingredients, then the dry ingredients. Whisk or beat on low speed until combined, but don’t overmix! A few small pieces are fine, don’t worry about that.
• Pour the batter into a greased waffle iron. Close the lid and cook the waffles until crispy, which takes about 5 minutes in my waffle iron. All waffle makers are different, so check your waffle maker’s instructions and keep an eye on how your waffles are cooking. Repeat with remaining dough.

Here is the beaten egg mixture, foamy on top as you can see:

Here is the dough, once all the ingredients are combined:

Tip for making waffles: Avoid overfilling the waffle iron: once closed, the batter will seep to the edges. This is usually how I fill mine out:

Keep the waffles warm while you cook the rest: If serving all the waffles at once, transfer the cooked waffles to a rack on a baking sheet and place them in a preheated 200°F (93°C) oven to keep warm until all the batch is ready.

Optional maple-pecan garnish

These pumpkin waffles aren’t too sweet, so there’s room for a little sweetness in your toppings.

You can top these pumpkin waffles with a simple pat of butter and a dusting of powdered sugar – or a touch of pumpkin butter if you want to go down Pumpkin Spice Lane – but I especially love them with toasted pecans and warm maple. syrup (which is just as fantastic on gingerbread waffles). All those nooks and crannies on the surface of the waffle are just waiting to be filled with this stuff!

Toast the pecans in a pan on the stove for a few minutes, then add the pecan maple syrup to the pan and let it heat up (it doesn’t take long!), before pouring the mixture over the top of the pan. ‘plate. Pumpkin waffles.

And of course, whipped cream has a standing invitation to waffle parties. Try adding a pinch of pumpkin pie spice to that, yum!

More Fall Breakfast Ideas

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