Fluffy Pumpkin Waffles

These fluffy, perfectly spiced pumpkin waffles are delicious served with maple syrup or buttermilk caramel syrup for an extra special breakfast.

So quick and easy, this waffle recipe embodies all there is to love about fall flavors: cinnamon, pumpkin, nutmeg, and more. The waffles are so soft and fluffy. They taste like pumpkin bread in waffle form!

Why You’ll Love This Recipe

There’s a lot to love about these pumpkin waffles. But I think you’re really going to appreciate that:

• The batter comes together really fast.
• You don’t need to beat the egg white and yolks separately (unless you want to – but I never do!).
• They are perfectly spiced with warm flavors that compliment, rather than overpower, the pumpkin.
• The batter can be cooked in any size or style of waffle maker.

I have an older square-style waffle maker (Calphalon brand) similar to this one, but the batter can just as easily be made in a circle Belgian waffle maker.

Pumpkin Waffle Ingredients

The ingredients for this waffle recipe are very pantry-friendly:

• Buttermilk: Using buttermilk in waffle batter gives the best texture to the waffles – light and fluffy. You can use a homemade buttermilk substitute (my favorite is 1/2 sour cream + 1/2 milk).
• Pumpkin: The recipe calls for canned pumpkin puree.
• Eggs: A lot of waffle recipes call for beating and folding the egg whites separately into the batter. I tested this recipe both ways, and I like the texture and fluffiness of the waffles as written (without beating the egg whites). If you want a crispier outer shell to the waffles, you can separate the eggs, beat the egg whites to stiff peaks, and fold them into the batter at the end.
• Butter: I use salted butter.
• Flour: The recipe calls for all-purpose flour (I always use unbleached flour); I think this recipe would adapt quite well to subbing in half whole wheat flour for half of the all-purpose flour.
• Cinnamon: The cinnamon lends essential flavor to the pumpkin waffle batter.
• Nutmeg + allspice + ginger: There is just a dash of each of these – they help add robust warmth to the cinnamon and pumpkin.

There are also a handful of other basic ingredients, like baking powder, baking soda, and salt.

What to Serve with These Waffles

These waffles taste like a light, fluffy pumpkin bread…which leads me to believe that they would be most excellent with chocolate chips stirred into the batter before cooking on the waffle iron.

A Delicious Breakfast

There is no better breakfast to usher in the onset of fall than these pumpkin waffles.

I love using pumpkin flavors in other recipes besides just the typical pumpkin muffins, cakes, and cookies (all delicious, but I think pumpkin deserves a more far-reaching purpose, don’t you?).

This fall, I’ll be alternating between these waffles and these dreamy pumpkin pancakes for breakfast (as well as doing a serious inventory of my hoodies to see if I have enough to get me through The Most Wonderful Season of the Year – I’m sure I could use a few more 😉). I love fall! And these pumpkin waffles are just one reflection of that. I hope you enjoy them!

Fluffy Pumpkin Waffles

Yield: 6 to 7 (7 or 8-inch) waffles

Prep Time: 15 minutes mins

Cook Time: 15 minutes mins

Total Time: 30 minutes mins

5 stars (10 ratings)

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Ingredients

• 1 ¼ cups (303 g) buttermilk (see note)
• 1 cup (245 g) canned pumpkin puree
• 4 large (200 g) eggs
• 6 tablespoons (86 g) butter, melted
• 2 teaspoons vanilla extract
• 2 cups (284 g) all-purpose flour
• 2 tablespoons (27 g) granulated sugar
• 2 teaspoons baking powder
• 2 teaspoons ground cinnamon
• 1 teaspoon baking soda
• ½ teaspoon ground nutmeg
• ½ teaspoon salt
• ¼ teaspoon ground ginger
• ¼ teaspoon ground allspice

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Instructions 

• In a large bowl, whisk together the buttermilk, pumpkin, eggs, butter and vanilla until very well-combined.
• In a separate medium bowl, whisk together the flour, sugar, baking powder, cinnamon baking soda, nutmeg, salt, ginger and allspice.
• Add the dry ingredients to the wet ingredients and mix until just combined and no dry streaks remain. Don't over mix or the waffles may cook up tough instead of soft and fluffy.
• Heat a waffle maker to medium. Scoop batter into hot waffle maker and cook until golden.
• Serve with butter, maple syrup, buttermilk syrup (recipe below), nutella, or whatever your heart desires.

Notes

Buttermilk: I prefer using store bought buttermilk in this recipe, but you can sub in homemade buttermilk (milk + squeeze of lemon juice or whisk together 1/2 milk + 1/2 sour cream). Regular milk can be subbed for the buttermilk, but the waffles may not be quite as fluffy and tender. 

Buttermilk syrup: click here for the recipe for homemade buttermilk caramel syrup (crazy delicious with these waffles). 

Author: Mel Gunnell

Course: Breakfast

Cuisine: American

Method: Waffle Maker

Serving: 1 waffle, Calories: 368kcal, Carbohydrates: 43g, Protein: 11g, Fat: 17g, Saturated Fat: 9g, Cholesterol: 160mg, Sodium: 711mg, Fiber: 3g, Sugar: 8g

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Recipe Source: from Mel’s Kitchen Cafe

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