Pumpkin Waffles

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These pumpkin waffles are light and fluffy made with pumpkin puree, pumpkin spice, and brown sugar. A simple and easy recipe that gets done in less than 45 minutes.

I am loving this time of the year. My home is filled with the smell of fall spices, from the pumpkin, chai, and gingerbread spice. My kids' favorite pancakes and waffles are now pumpkin waffles and pancakes.

And waffles are just so much fun to make and eat. They are so versatile from breakfast to desserts. In summer, we make waffle ice cream that is to die for.

The other great thing about waffles is that they freeze beautifully, which makes the perfect snacks for kids any time of the day. In fact, you can freeze them for a month. A few minutes in the toaster is all they need to thaw.

About these waffles

And, the best thing is that waffles are so easy to make. The only things you need are two bowls, a whisk, and a waffle iron. What's your favorite waffle shape? I love the square because they look so pretty when stacked.

In addition, the process could not be any more simpler.

• Heat the waffle iron.
• Combine dry ingredients in one bowl.
• Combine well ingredients in the second bowl.
• Then, combine the wet and dry ingredients together with a whisk.
• Pour the batter into a Belgian waffle maker.
• It takes about 2 to 3 minutes per batch.

Ingredients and substitutes

• Flour - Use only all-purpose flour. No self-raising, or cake flours.
• Eggs - Use large eggs, about 60 grams each.
• Sugar - I use white sugar. And yet, brown sugar or honey would also work.
• Pumpkin puree - I am using canned puree. But, you can also make your own homemade to make these pumpkin waffles.
• Pumpkin spice - I am using my homemade recipe, which is wonderful. But, you can also use store-bought.

Step by step instructions

• Dry ingredients - In a bowl, combine together the flour, salt, baking powder, baking soda, pumpkin spice, and sugar.
  Tip - Sifting or using a whisk will make the waffles light and airy.
• Wet ingredients - In another bowl or measuring cup, combine eggs, buttermilk, and pumpkin puree and oil - combine well and ensure there are no lumps.
• Next, add the dry ingredients to the wet ingredients and combine well, but do not over mix. A few flour lumps are ok.
  Tip - Over-mixing the batter will create dense chewy waffles.
• Let the batter rest aside for 10 minutes (up to 30 minutes).
  Tip - Let the batter rest as it helps the gluten in the flour relax. This gives us light and airy waffles.

• Heat the waffle iron. With a pastry brush dipped in melted butter coat the surface of the waffle maker generously with butter.
  Tip - It is important that you let the waffle iron become really hot. Otherwise, the first one can stick. In fact, I turn it on when I start preparing my batter.
• Drop ⅓ cup batter using a measuring cup, ladle, or large spoon into each slot. Ensure you get into the corners so you have a full shape.
  Tip - The batter does rise and can overflow if you add too much. So, add just until it fills the gaps.
• Cook for 2 to 3 minutes or until the waffles are slightly golden. If not done you can close again and cook some more.
  Tip - Keep track of the time so. you can learn your waffle maker. That way you don't have to open and close it so often.
• Once done, remove and set aside, keep warm. Continue with the rest of the batter until you have made all the waffles.
• Serve immediately with maple syrup or honey (or whipped cream too).

Serving suggestions 

• Maple syrup or honey are the most common with waffles and pancakes.
• And yet, you can also try whipped cream with fresh fruits.
• Fruit fillings such as strawberry, blueberry, raspberry, blackberry - all these are great to accompany pancakes and waffles. 

You may also like

• Pumpkin pancakes
• Chocolate chip pumpkin pancakes
• Chai spice latte
• Chai latte
• Pumpkin spice latte
• Hot chocolate

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