Pumpkin Waffles

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5 from 7 votes

With crispy edges and a cakey center, these sweet, cinnamon-infused Pumpkin Waffles are the perfect autumn breakfast!

Prep Time15

Cook Time5

Total Time20

Course: Breakfast, Dessert

Cuisine: American, Vegetarian

Keyword: pumpkin waffles

Servings: waffles

Author: Chelsea Lords

Cost: $4.21

Equipment

Waffle iron see note 1

Ingredients

Dry Ingredients

2-1/4 cups flour
1/2 teaspoon salt
4 teaspoons baking powder
1 tablespoon cinnamon
1 tablespoon pumpkin pie spice

Wet Ingredients

1/4 cup light brown sugar or granulated sugar, packed
2/3 cup pumpkin
1 cup whole milk room temperature
1 teaspoon vanilla extract
4 large eggs room temperature
6 tablespoons unsalted butter melted and cooled

For Serving

Syrup see note 2
Whipped cream optional

US - Metric

Instructions

Melt butter and set aside to cool to room temperature. Warm the milk slightly in the microwave or let it reach room temperature naturally. Run uncracked eggs under warm water to bring them to room temperature. Make sure all wet ingredients are the same temperature or batter will get clumpy.
Whisk together the dry ingredients in a large bowl. Right on top, add all the wet ingredients except the butter. Whisk until combined. While whisking, slowly drizzle in the melted butter. Whisk until smooth. Don’t overmix. For fluffier waffles, let the batter sit for 10 minutes (see note 4).
Preheat your nonstick waffle iron according to the model’s instructions. Once heated, add 1/3 cup of batter per cavity. Cook until each waffle is nicely crisped on both sides and cooked through in the center.
Keep cooked waffles warm in the oven while finishing the batch (see note 3), or serve immediately with your choice of toppings.

Video

Notes

Note 1: Here’s my favorite waffle iron. It makes all the difference for good waffle texture!

Note 2: Combine 1/2 cup unsalted butter, 1 cup light brown sugar, 1/2 cup heavy cream, and a pinch of salt in a medium pot. Cook over medium heat, stirring occasionally, until butter melts and syrup slightly thickens, about 5–8 mins. Remove from heat, stir in 1 tablespoon vanilla extract.

Note 3: To keep waffles crisp, place them on a cooling rack set over a large baking pan. Put the pan in a 200°F oven to keep waffles warm as you continue cooking.

Note 4: For the best waffles, let the batter rest for a while. I like letting it set overnight: Store it tightly covered in the fridge, then stir and cook in a preheated waffle maker in the morning. A faster and tastier breakfast!

Storage: Allow the pumpkin waffles to cool to room temperature, then store them in an airtight container in the fridge for up to 3 days or freeze them separated by wax paper for up to 3 months. To reheat, simply use a toaster, oven, or microwave, no need to thaw.

Nutrition