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.
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
- Flour: Use all-purpose flour for the base of these waffles.
- 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.
- 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.
- Pumpkin: Carefully measure your pumpkin. You need 1 cup for this recipe, so less than a full can.
- Brown sugar: The hint of molasses flavor from the brown sugar pairs so well with the pumpkin.
- 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.
- Molten Butter: Adds so much delicious flavor, but you can use oil if you prefer.
- Vanilla extract: For more flavor.
- 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.
More Fall Breakfast Ideas
Pumpkin waffles come with a handful of basic ingredients, plus plenty of deep, warm pumpkin spice. They're crispy and light right out of the waffle iron and taste fantastic with maple pecan syrup. Here is my recipe for Pumpkin pancakes if you want to try them too!
Optional maple-pecan garnish
- Preheat waffle iron over medium-high heat. Preheat the oven to 200°F (93°C). Place a rack on a baking sheet; put aside.
- Prepare the pumpkin waffle batter: In a large bowl, whisk flour, baking powder, baking soda, cinnamon, pumpkin pie spice, ginger, and salt until well combined. Put aside.
- In another large bowl, using a hand or stand mixer fitted with a whisk attachment (or whisk vigorously by hand), beat the eggs (do not separate them) on high speed for 1 to 2 minutes , until they are foamy on top. Add the pumpkin, melted butter, brown sugar, vanilla, and milk, and whisk/beat on medium speed until well combined. Pour the dry ingredients into the wet ingredients and whisk/beat on low speed until well combined. Do not overmix. A few small pieces are OK.
- Butter the preheated waffle iron (I use non-stick spray). Pour about 1/3 cup of batter into each well of the waffle iron (or less if your waffle iron is smaller) and close the lid. Cook waffles until crisp, about 5 to 6 minutes. (Follow your waffle maker's cooking instructions.) Transfer the cooked waffles to the rack and keep them warm in the preheated oven while you cook the rest. Repeat to cook the rest of the dough.
- Meanwhile, while the waffles are cooking, prepare the optional maple pecan topping: Place pecans in a saucepan or skillet over medium-low heat. Toast the pecans for about 4 to 5 minutes, stirring all the time, as pecans can go from toasted to burnt in a matter of seconds. When they give off a subtle toasted aroma, reduce the heat to low and pour in the maple syrup. Leave it on the heat for just a minute, until the syrup is nice and hot, then remove from the heat.
- Serve waffles immediately with warm maple-pecan topping or topping of your choice.
- Make Ahead and Freezing Instructions: It is best to enjoy the waffles freshly made. I recommend freezing leftover cooled waffles. Waffles can be frozen for up to 3 months, then reheated in the toaster.
- Special Tools (affiliate links): Mixing bowls | Whip | Electric mixer (Handheld computer Or Stay) | Waffle iron Or Mini waffle maker
- Waffle maker: You can use this recipe in a Belgian or traditional waffle iron or in an iron. The suggested cooking time is only a suggestion. Follow the cooking instructions for your specific waffle maker.
- Pumpkin Pie Spices: You can find pumpkin pie spice in the baking section of most grocery stores or make your own. homemade pumpkin pie spice. If you don't have one and want to use individual spices, use 1/4 teaspoon each ground ginger, ground allspice, ground nutmeg, and ground cloves. This is in addition to the 2 teaspoons of ground cinnamon and 1/4 teaspoon of ground ginger also called for in this recipe.
- Milk: Whole milk makes rich, tender waffles, but you can also use buttermilk or a non-dairy option in a pinch.
- Can I make these as pumpkin pancakes? The wet/dry ratios are different because the waffles need to cook longer. Try this recipe for Pumpkin pancakes.
- Other garnish suggestions: Pumpkin butter, apple butter, whipped creamsweetened cranberries – instructions for these included in the recipe card for pumpkin pieor dusting with sifted icing sugar.
Keywords: Pumpkin waffles