Pumpkin Waffles
This pumpkin waffle recipe uses a full cup of real pumpkin puree, not just two tablespoons for color. That much pumpkin keeps the center moist while the edges crisp in the iron.
Equipment
- Waffle iron or waffle maker - Standard or Belgian-style
- Large mixing bowl - For dry ingredients
- Medium mixing bowl or large liquid measuring cup - For wet ingredients
- Dry and liquid measuring cups - Plus measuring spoons
- 1/2 cup ladle or measuring cup
- Cast iron Belgian waffle maker - Recommended (optional)
- Glass batter bowl with pour spout - Recommended (optional)
Ingredients
- 2 cups all-purpose flour - 250g
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon ground cinnamon
- 1/3 cup light brown sugar - 65g, packed
- 2 large eggs
- 1 3/4 cups buttermilk - 415ml
- 1 cup canned pumpkin puree - 240g, not pumpkin pie filling
- 1/3 cup unsalted butter - 75g, melted and slightly cooled
- 1 teaspoon pure vanilla extract
- Nonstick cooking spray or extra melted butter - For greasing the iron
Optional Toppings for Serving
- Pure maple syrup - Warmed
- Cinnamon butter or plain whipped butter - Softened
- Crispy bacon or breakfast sausage links
- Scrambled eggs with cream cheese
- Toasted pecans or walnuts - Chopped
- Freshly whipped cream
- Homemade cinnamon applesauce
Instructions
- Preheat your waffle iron to medium-high heat. Grease both plates with nonstick spray or melted butter.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon until evenly distributed.
- In a separate bowl, whisk the eggs and brown sugar until combined. Stir in the pumpkin puree, buttermilk, and vanilla until smooth. Whisk in the melted butter quickly.
- Pour the wet mixture into the dry ingredients and fold together with a spatula until just combined. Do not overmix; a few lumps are fine. Let the batter rest for 2-3 minutes.
- Pour about 1/2 cup of batter onto the center of the preheated waffle iron for a standard iron, or 3/4 cup for a Belgian iron. Close the lid without pressing down.
- Cook for 4 to 6 minutes, or until the waffle is deep golden brown and releases from the plates easily without sticking.
- Carefully transfer the cooked waffle to a wire cooling rack to keep it crisp. Re-grease the iron if needed and repeat with the remaining batter.
Notes
- Measure the pumpkin puree by weight (240g) for the most accurate results, as water content varies by brand.
- Do not substitute pumpkin pie filling for pumpkin puree, as it contains added sugar and spices.
- Let melted butter cool for a minute or two before adding to the wet ingredients to avoid scrambling the eggs.
- If the batter appears too thick, add buttermilk one tablespoon at a time until it reaches the right consistency.
- Keep the waffle iron closed during the entire cook time to maintain heat and ensure a crispy texture.
- Store leftover pumpkin puree in an airtight container in the refrigerator for up to five days or freeze it for later use.
- Cooked waffles can be held in a 200°F (93°C) oven directly on a wire rack until ready to serve.
- To freeze, cool waffles completely, freeze in a single layer, then transfer to a freezer bag for up to 2 months.
- Reheat frozen waffles directly in a toaster or in a 350°F (175°C) oven for best results.
- Avoid reheating in the microwave, as it will make the waffles soft and rubbery.
Nutrition
Serving: 1waffleCalories: 245kcalCarbohydrates: 35gProtein: 6gFat: 9gSaturated Fat: 5gSodium: 340mgFiber: 2gSugar: 9g
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