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).
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.
Maple syrup or honey is the most common with waffles and pancakes
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