This recipe for pumpkin waffles makes light and fluffy waffles. Made with pumpkin puree, pumpkin spice, and brown sugar this is a simple and easy recipe that gets done in just 20 minutes.
Table of Content
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.
Why make these waffles?
- Pancakes and waffles are the best way to use leftover pumpkin puree.
- The best thing is that they are so easy to make. And just add pumpkin puree to give them a touch of fall.
- And you only need two bowls, a whisk, and a waffle iron.
- 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
- Pour the batter into a Belgian waffle maker.
- It takes about 2 to 3 minutes per batch.
- The other great thing about waffles is that they freeze beautifully, which makes them 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.
Ingredients and substitutes
- Flour - Use only all-purpose flour. No self-raising, or cake flours.
- Sugar - I love the flavor of brown sugar or honey in combination with pumpkin puree.
- Pumpkin puree - I am using canned puree today. But, you can also use homemade puree.
- Pumpkin spice - I am using my homemade pumpkin spice. 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.
Pro 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.
Pro tip - Over-mixing the batter will create dense chewy waffles. - Let the batter rest aside for 10 minutes (up to 30 minutes).
Pro 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.
Pro 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.
Pro tip - If you add too much, the batter will rise and can overflow. 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.
Pro tip - Keep track of the time so you can learn your waffle maker. That way you don't have to open and close it 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.
Frequently asked questions
How long will this recipe for pumpkin waffles keep?
The pumpkin batter will keep in the fridge for 2 to 3 days. You can make them fresh just when you are ready to eat.
How long will these waffles keep?
Pancakes and waffles are best served as soon as they are made. But, leftovers do keep well in the fridge for a few days. Make sure to wrap well. They also freeze well for up to a month.
How do you freeze waffles?
Prepare and cool the waffles completely. Then place them in an airtight container or ziplock bag and plate them into the freezer for up to a month.
What do you serve with waffles?
Maple syrup or honey is 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.
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Printable Recipe
Recipe for Pumpkin Waffles
Print Pin Rate Share by Email Share on FB Save GrowCalories: 225kcal
Adjust Servings Here: 10 waffles
Description
This recipe for pumpkin waffles makes light and fluffy waffles. Made with pumpkin puree, pumpkin spice, and brown sugar this is a simple and easy recipe that gets done in just 20 minutes.
Video
Ingredients
- 1 ½ cup (190 g) All-purpose flour
- 1 ½ teaspoon Baking powder
- ½ teaspoon Baking soda
- ¼ teaspoon Salt
- 2 tablespoon Brown sugar
- 1 teaspoon Pumpkin spice
- ¾ cup (120 ml) Pumpkin puree
- ¾ cup (240 ml) Buttermilk (see substitute above)
- 2 Eggs large
- 2 tablespoon Oil
Plus
- 4 tablespoon Butter
- ½ cup (120 ml) Maple syrup
- ½ cup (120 ml) Whipped cream (optional) for serving
Instructions
- Dry ingredients - In a bowl, combine together the flour, salt, baking powder, baking soda, pumpkin spice, and sugar.Pro 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. Pro tip - Overmixing the batter will create dense chewy waffles.
- Let the batter rest aside for 10 minutes (up to 30 minutes).Pro 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. Pro tip - It is important that you let the waffle iron become really hot. Otherwise, the first one can stick, take 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.Pro 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. Pro tip - Keep track of the time so you can learn your waffle maker. That way you don't have to open and close it 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 with 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 is 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: 225- kcalCarbohydrates: 31- gProtein: 4- gFat: 10- gSaturated Fat: 4- gCholesterol: 49- mgSodium: 197- mgPotassium: 211- mgFiber: 1- gSugar: 14- gVitamin A: 3099- IUVitamin C: 1- mgCalcium: 91- mgIron: 1- mg
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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Beth
Yummy! These are perfect for my teen's breakfast and they are going to love these! So excited to make these for breakfast tomorrow morning!
Ana F.
Making these pumpkin waffles was super easy! I couldn't wait to make something pumpkiny (lol) and these hit the spot! I can't wait to make them again!
Dannii
I am so excited for all the pumpkin recipes and these waffles look amazing.
Catherine
My family would love this. We're big waffle fans and my daughter loves pumpkin everything! These look perfect, Veena.