Pumpkin Waffle Recipe
Yield: 12 servings
Calories: 214kcal
I love making my pumpkin waffle recipe because the warm, comforting aroma of spices fills my kitchen, bringing in the feeling of fall.
Ingredients
- 2 ½ cups (355 g) all-purpose flour
- ¼ cup (50 g) packed dark brown sugar
- 2 tablespoons (14 g) pumpkin pie spice, (see notes)
- 2 teaspoons (6 g) baking powder
- ½ teaspoon (3 g) baking soda
- ½ teaspoon (1 g) kosher salt
- 4 large eggs
- 2 cups (480 ml) buttermilk
- 1 cup (229 g) canned pumpkin puree
- ½ cup (120 ml) whole milk
- ¼ cup (60 g) unsalted butter, melted
- 2 teaspoons (10 ml) vanilla extract
Instructions
- Mix the Dry Ingredients - In a large bowl, whisk together the flour, brown sugar, pumpkin pie spice, baking powder, baking soda, and salt.
- Mix the Wet Ingredients - In a large bowl, whisk together the eggs, buttermilk, pumpkin puree, milk, melted butter, and vanilla.
- Make the Waffle Batter - Gently fold the wet ingredients into the dry ingredients until just moistened. Do not overmix the batter.
- Cook the Waffles - Preheat the waffle iron over medium-high heat or to the desired browning level. Lightly grease with cooking spray. Add about ⅓ cups of batter to each section, adding more as needed depending on the waffle iron size. Close and cook until golden brown and crisp, about 5 to 7 minutes, or according to the manufacturer's instructions.
- To Serve - Serve the waffles with desired toppings like butter and maple syrup.
Notes
- Homemade Pumpkin Pie Spice: Combine 4 teaspoons cinnamon, 1 teaspoon ginger, ½ teaspoon nutmeg, ¼ teaspoon allspice, and ¼ teaspoon cloves.
- Make it Gluten-Free: Use 1:1 gluten-free baking flour like Bob's Red Mill instead of all-purpose flour.
- Keeping Waffles Warm: Heat the oven to 200ºF (93ºC). Place cooked waffles on a wire rack sitting in a sheet pan. Keep them warm in the oven for no more than 20 minutes so they do not dry out.
- Storing: Cool and store in an airtight container in the refrigerator for up to 5 days. Wrap and freeze for up to 2 months.
- Reheating Frozen Waffles: Microwave pancakes in a single layer for 30 to 60 seconds until hot. For crispy waffles, microwave to defrost for 30 to 45 seconds, then toast until crispy.
Nutrition
Calories: 214kcal | Carbohydrates: 30g | Protein: 7g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 78mg | Sodium: 217mg | Potassium: 244mg | Fiber: 1g | Sugar: 8g | Vitamin A: 3471IU | Vitamin C: 1mg | Calcium: 118mg | Iron: 2mg
Recipe Link
Recipe Video