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Pumpkin Waffles Recipe

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3.9 from 85 reviews

These Pumpkin Waffles are a delightful twist on a classic breakfast favorite, infused with warm spices like cinnamon, ginger, nutmeg, and cloves. Made with a combination of canned pumpkin, buttermilk, and separated eggs for extra fluffiness, they deliver a perfect balance of moistness and crispness. Ideal for a cozy fall morning, these waffles pair beautifully with maple syrup or your favorite flavored syrups.

  • Total Time: 35 minutes
  • Yield: 8 servings

Ingredients

Dry Ingredients

  • 2 1/4 cups (318g) all-purpose flour (scoop and level flour to measure)
  • 2 tsp baking powder
  • 3/4 tsp baking soda
  • 3/4 tsp salt
  • 2 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground cloves

Wet Ingredients

  • 4 large eggs, yolks and whites separated
  • 1 pinch cream of tartar
  • 5 Tbsp (56g) granulated sugar, divided
  • 1 cup (235 ml) milk
  • 1 cup (235 ml) buttermilk
  • 1/4 cup (60 ml) vegetable oil (or canola oil)
  • 1 cup (227g) canned pumpkin
  • 1 tsp vanilla extract

To Serve

  • Maple syrup, apple cider syrup, or butter pecan syrup

Instructions

  1. Preheat the appliances: Preheat your oven to 200 degrees Fahrenheit to keep cooked waffles warm, and heat a Belgian waffle iron to medium heat for cooking the batter.
  2. Mix dry ingredients: In a large mixing bowl, whisk together all-purpose flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves for about 30 seconds. Then create a well in the center of the dry mixture and set aside.
  3. Whip egg whites: In a separate medium mixing bowl, combine the egg whites and a pinch of cream of tartar. Using an electric hand mixer set on high speed, whip until soft peaks form. Gradually add 2 tablespoons of granulated sugar and continue whipping until medium-stiff peaks form.
  4. Combine wet ingredients: In another medium mixing bowl, whisk together the milk, buttermilk, vegetable oil, canned pumpkin, vanilla extract, egg yolks, and the remaining 3 tablespoons of granulated sugar until smooth.
  5. Make batter: Slowly pour the wet milk mixture into the well of the dry ingredients while whisking gently, mixing just until combined; the batter will be slightly lumpy. Then carefully fold in the whipped egg whites using a spatula to maintain the lightness.
  6. Cook waffles: Lightly spray the preheated waffle iron with cooking spray, then pour in enough batter to fill the waffle iron (about a scant cup). Cook according to the manufacturer’s instructions until waffles are golden brown and cooked through.
  7. Keep warm and serve: Place cooked waffles in the preheated oven to keep warm while cooking the remaining batter. Serve the waffles warm topped with your choice of maple syrup, apple cider syrup, or butter pecan syrup.

Notes

  • For fluffier waffles, make sure to gently fold the whipped egg whites into the batter without deflating them.
  • You can substitute vegetable oil with melted butter for a richer flavor.
  • If you don’t have buttermilk, use 1 tablespoon of lemon juice or vinegar mixed into 1 cup of milk and let it sit for 5 minutes.
  • Make sure not to overmix the batter once wet and dry ingredients are combined to keep waffles tender.
  • Waffles are best enjoyed fresh but can be stored in an airtight container and reheated in a toaster or oven.
  • Author: Madelynn
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://allyumcooks.com/pumpkin-waffles-recipe/