Pumpkin Waffles

The BEST easy-to-make light and fluffy pumpkin waffles served with maple syrup and whipped cream! The perfect fall breakfast or brunch.

Course Breakfast, Brunch

Cuisine American, Belgian, European

Keyword Buttermilk Waffles, pumpkin waffles, Waffles Recipe

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 308kcal

Author Chrissie

Equipment

Ingredients

2 cups all purpose flour
6 tablespoons brown sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
3 tablespoons melted butter or use vegetable oil
1 1/2 cups low fat buttermilk at room temperature
2/3 cup pumpkin puree
2 large eggs at room temperature, separate whites from yolks (optional)
1/2 teaspoon vanilla extract
cooking spray or vegetable oil for greasing the waffle iron

US Customary - Metric

Instructions

Preheat your waffle iron.
In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt, and the spices. Set aside.
To a separate bowl, add the melted butter, buttermilk, pumpkin, egg yolks, and vanilla. Whisk well to combine.
Add the egg whites to a separate bowl and mix on high speed with a hand mixer or stand mixer until they reach the hard peaks stage (when you remove the mixer from the egg whites they form peaks that don't fall). If you're short on time, feel free to mix the eggs whites in with the butter, buttermilk, yolks and vanilla instead of whipping them separately.
Add the dry ingredients to the wet ingredients and mix well with a silicone spatula, scraping down the sides of the bowl.
Add the whipped egg whites, a little at a time, and fold them into the batter gently just until all the egg whites have been incorporated.
Brush the waffle iron with oil or spray it with cooking spray.
Ladle about 1/2 cup of batter into the waffle iron for each rectangular waffle, and more if you're making round waffles. This recipe makes approximately 4 round Belgian-style waffles or 12 smaller square waffles.
Cook according to your waffle iron's instructions (every waffle iron is different), or until the waffles are golden brown. Repeat until all the batter is gone.
Serve immediately with whipped cream, maple syrup, or your favourite waffle toppings.

Video

Notes

Storage Instructions

Store these waffles (once cooled completely) in an airtight container in the fridge for up to 3-4 days.

Reheating Instructions

To reheat these waffles, add them to your toaster and toast until reheated. You can also reheat them in the microwave.

Freezer Instructions

To freeze these waffles, place them in an airtight container with parchment paper between the waffles so they don't stick together when frozen. Remove them and reheat one by one, as desired.

Easy Batter Method

Feel free to skip the step where the egg whites are separated, whipped and incorporated into the batter right before cooking. While this helps you achieve extra light and fluffy waffles, the recipe will still work well if you simply mix the eggs together with the other wet ingredients.

Nutrition