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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Description
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.
Ingredients
- 1 ½ cup (190 g) All-purpose flour
- 1 ½ tsp Baking powder
- ½ tsp Baking soda
- ¼ tsp Salt
- 2 tbsp Brown sugar
- 1 tsp Pumpkin spice
- ¾ cup (120 ml) Pumpkin puree
- ¾ cup (240 ml) Buttermilk (see substitute above)
- 2 Eggs large
- 2 tbsp Oil
Plus
- 4 tbsp Butter
- ½ cup (120 ml) Maple syrup
- ½ cup Whipped cream (optional) for serving
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 - overmixing 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 pancakes.
- 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. Takes longer and becomes hard. 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)
Recipe Notes
- Use all-purpose flour as it works best for waffles.
- Combine the dry ingredients well with a whisk or better yet sift them. This makes light and airy waffles
- Combine the liquid ingredients thoroughly. You can over mix the liquid ingredients and it's ok because the eggs will add volume.
- Once you combine flour to the wet ingredients - combine well but do not over mix. A few lumps in the batter are ok.
- The batter must be a thick pouring consistency. So, if necessary add a tablespoon or two of milk or flour as needed.
- Ensure the waffle iron nicely hot so you get a nice crisp edge
- Butter adds a nice brown color to the crust, so I like to brush with butter but you can use oil too
- Do not add too much batter into the slots otherwise, the batter will spill over the sides and make a mess.
- Pancakes and waffles must be served fresh as soon as they are made but these can also be frozen for up to a month in the freezer.
Serving suggestions
- Maple syrup or honey is the most common with waffles and pancakes
- But, try whipped cream with fresh fruits.
- Fruit fillings such as strawberry, blueberry, raspberry, blackberry - all these are great to accompany pancakes and waffles.
Nutrition Information
Calories: 225kcalCarbohydrates: 31gProtein: 4gFat: 10gSaturated Fat: 4gCholesterol: 49mgSodium: 197mgPotassium: 211mgFiber: 1gSugar: 14gVitamin A: 3099IUVitamin C: 1mgCalcium: 91mgIron: 1mg
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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